a night out with ruth’s chris, william and rémy
The Ruth’s Chris Steak House first hand-crafted cocktail dinner is a night that my palate won’t soon forget. And I am sure the same goes for all of the other individuals that attended one of the 80 Ruth’s Chris restaurants that hosted the evening filled with exquisite pairings.
Guests were greeted with a warm, virtual welcome by world renowned mixologists, Charlotte Voisey and Kyle Ford. Both are brand ambassadors who travel the world crafting cocktails and educating industry professionals on spirits for their respective companies William Grant and Sons (Voisey) and Rémy Cointreau (Ford). The video provided a glimpse into what makes for a great cocktail pairing and why the particular flavor profiles of the cocktails being served pair so well with the fare.
During the national dinner guests sipped on five fantastic hand-crafted vintage inspired cocktails paired with five of Ruth’s Chris’ delicious dishes. The incredible, French Quarter-inspired cocktails were paired thoughtfully and featured spirits ranging from Hudson Baby Bourbon Whiskey out of upstate New York to Reyka Vodka from Iceland. Dinners satiated their curiosity and their palate.
Brand Ambassadors for both companies along with USBG representatives attended the dinners to provide guests with added insight into the tantalizing flavors that were being highlighted. The Boston event was hosted by USBG Boston Chapter President Troy Clarke.
The entire affair was a thoughtful matching of palate provoking elation that made for an extraordinary evening. Kudos to Ruth’s Chris, William Grant and Sons and Rémy Cointreau.
The featured menu included:
-First Course: Ahi Tuna Stack Ahi poke, mango, avocado, tomato, wonton crisps, wasabi crème fraîche paired with French Quarter 75 featuring Hendrick’s Gin and Piper Sonoma Blanc de Blancs.
-Second Course: Summer Melon Salad honeydew & cantaloupe, crispy prosciutto, spring mix, citrus champagne vinaigrette paired with Ruby Red Grapefruit & Basil Martini featuring Reyka Vodka.
-Third Course: Seared Scallops Rockefeller flakey puff pastry, creamed spinach, crisp bacon, béarnaise sauce paired with Blackberry Sidecar featuring Rémy Martin V.S.O.P, Cointreau, lemon juice, and muddled blackberries.
-Fourth Course: Sizzling Filet Mignon & Crab Cake served with pecan crusted sweet potato casserole paired with Apricot Sour featuring Hudson Baby Bourbon, fresh lemon juice, and apricot preserves.
-Fifth Course: Coconut-Pineapple Bread Pudding spiced rum crème anglaise, raspberry sauce paired with Mount Gay Iced Coffee prepared with Mount Gay Eclipse Rum, dark roast coffee, fresh cream, and a dash of nutmeg.