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Not 9 to 5 Launch Party....

Updated: May 31, 2018

What an amazing turnout we had....last night was our launch party at The Drake Hotel as part of 86d with host Ivy Knight. It was incredible to share and celebrate with so many familiar faces but more importantly it was tremendous to have so much support from industry leaders. The food was made by Woodlot Restaurant, Richmond Station, iQ Food Co., Bar Raval & Thoroughbred Food + Drink. All of the snacks were paired with non-alcoholic cocktails made with Seedlip - the world's first distilled non-alcoholic spirits. The room was filled with gorgeous flowers generously donated by Botany Floral Studio. All of the lovely photography was taken by our friend Brilynn Ferguson.


There were four food stations that each provided a snack & non-alcoholic cocktail. For those that missed out, see below for the menus...

iQ Food Co. collaboration with Thoroughbred Food + Drink

Snack:

Sorrel Millet w/ Fresh Veg, Whipped Avocado, Mint


Non-alcoholic Cocktail:

"Cumin Kind" Seedlip Garden 108, Cucumber, Cumin, Celery Bitters, Lemon, Soda


Snack made by: Christine Flynn, Executive Chef, iQ Food Co.

Cocktail made by: Julian Manley, Bartender, Thoroughbred Food + Drink


Richmond Station

Snack:

Wild Leek Pierogi with Fermented Beet, Sour Cream and Green Garlic


Non-alcoholic Cocktail:

“The Unbeetable Cure-all” Seedlip Spice, Beet Juice, House-made Verbena Blues Kombucha, Soda


Snack made by: Hayden Johnston, Chef de Cuisine, Richmond Station

Cocktail made by: Jenn Hornak, GM, Richmond Station

Bar Raval

Snack:

Rhubarb & Pancetta Pintxo, served on Toasted Baguette from Bar Raval bakery


Non-alcoholic Cocktail:

“Rhubarbarella” Seedlip Spice, Rhubarb Brine, Lemon


Snack made by: Ryan Baddeley Chef, Bar Raval

Cocktail made by: Robin Goodfellow Partner, Bar Raval


Woodlot Restaurant

Snack:

Ember Grilled Hen-o’-the Woods Mushrooms w/ Black Walnut, Fermented Beetroot & Sprouted Wild Rice


Non-alcoholic Cocktail:

Seedlip Spice 94 w/ Fresh Rhubarb & Pear


Snack made by: Mike Stilson, Chef, Woodlot Restaurant

Cocktail made by: Edward Terry, F&B Manager, Woodlot Restaurant




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