This time around, Allyson Harvie (sous chef of Absinthe Brasserie & Bar) and Chris Larsen (bartender at Restaurante Doña Tomás) will be putting together a five-course Spanish feast, with traditional fare such as Paella and Gambas al Ajillo, and some others with a more rustic take, like a homemade Rabbit Merguez Sausage. Dessert made by Flora pastry chef Nichole Dezek, whose sea salt caramel pudding is the talk of yelpers.
Each of the five courses will be paired with a cocktail or wine, created or hand selected by Absinthe bar manager Carlos Yturria.
Excited?!? I sure am.
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