ChefBar – October 24, 2015
submitted by Joe Scorgie, Vice Echanson
Sean Desaulniers and his team hosted our October 24th l’Ordre Mondial event in grand style. The evening’s theme was “make cocktails like a pro” and the evening started with two demonstrations. ChefBar’s liquid Chef Brice Perrisini was responsible for our cocktails and lessons
The first was how to make the perfect old fashioned, probably the most famous Bourbon cocktail. This cocktail has many slight variations but Brice took us through a classic preparation that was delicious and satisfying, complete with pyrotechnics in the form of a flamed orange peel garnish.
Our second demonstration was a Pisco Sour. Pisco is the Peruvian equivalent of tequila or vodka. The sour is a drink made with egg white which most guests in attendance found to be a bit mysterious. After Brice’s expert demonstration everyone felt they could go home and try all of the cocktail recipes with egg whites they were afraid to in the past.
Accompanying the two welcome cocktails were ChefBar’s signature beef tartar and a spot prawn ceviche, and in keeping with our theme, it was served in a shooter glass. Both were excellent matches with the cocktails and delicious on their own.
When we sat down to dinner we found one of the most interesting menus we have seen at a Mondial event. All of the courses were served family style and the beverage pairings ranged from white and red wine to cocktails and beer; a most enjoyable strategy.
Course One
“Charcuterie” Chicken Rillettes
Blueberry house mustard
French Baguette
Foie Gras Parte
Brioche, Pear Jelly, Vanilla Port Gastrique.
Paired with 2014 St. Urbanshof Old Vines Riesling
Course Two
Green Tea & Kaffir Lime Charred Octopus
Braised Pork Belly, Black Garlic Aioli
Red Curry Stewed Potatoes, crispy pigs ears
Paired with Brasserie D’Achouffe, Houblon Chouffe Dobblen IPA Tripel
Course Three
Quinoa Salad Nicoise, Poached Egg, Field Tomatoes
Beans, Olives Pickled Fennel
Crudo of Albacore Tuna
Paired with Corpse Reviver #2
Course Four
Crepinette of Rabbit and Chantrelles
Roasted Brussel Sprouts, Truffled Cauliflower Puree
Buttered Radishes, Yam Gnocchi, Natural Jus
Paired with 2012 Siduri Russian River Pinot Noir
Dessert
Chefbar Smores: Cooked tableside!
Chocolate Peanut Butter Ganache
Fresh Raspberries, House made Marshmallows
Graham Crackers
Paired with White Russian
Sean and his team did a wonderful job hosting the l’Ordre Mondial this evening and may have set a new high bar for Mondial events to come.
