ruth’s chris steak house celebrates its new orleans heritage with hand-crafted cocktail dinner
On August 22, 80 Ruth’s Chris Steak House locations will celebrate their New Orleans heritage with a five-course “Hand-Crafted Cocktail” dinner.
“America is the birthplace of the cocktail and New Orleans, our birth city, is one of the most important original cocktail cities. It is only fitting that we host a national dinner pairing vintage, hand-crafted cocktails and share the stories and legends behind the drinks that we have perfectly paired with five courses,” said Helen Mackey, Senior Director of Menu Strategy for Ruth’s Chris Steak House.
Guests will be greeted with a warm, virtual welcome by award-winning, world renowned mixologists Charlotte Voisey and Kyle Ford. Both are brand ambassadors who travel the world creating cocktails and discussing beverage trends for their respective companies, William Grant (Voisey) and Rémy Cointreau USA (Ford). The two have created a video including tips on what makes a great cocktail pairing, as well as some history behind the featured cocktails, to share with guests at the dinner.
“Both Ruth's Chris and classic cocktails have roots in New Orleans. Now the two combine in a deliciously orchestrated hand-crafted cocktail paired dinner which the spirits of William Grant & Sons are thrilled to be a part of,” said Charlotte Voisey, Portfolio Ambassador for William Grant & Sons.
"Just like an expertly prepared dish, a cocktail can only be as great as its ingredients. Rémy Cointreau is excited to offer their fine portfolio of spirits to the hand-crafted cocktails being paired with the legendary cuisine of Ruth's Chris Steak House. A thoughtful match for an extraordinary evening," said Kyle Ford, Cocktail and Spirits Expert for Rémy Cointreau USA.
The featured menu includes:
-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