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
Sorrel Millet w/ Fresh Veg, Whipped Avocado, Mint
"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
Wild Leek Pierogi with Fermented Beet, Sour Cream and Green Garlic
“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
Rhubarb & Pancetta Pintxo, served on Toasted Baguette from Bar Raval bakery
“Rhubarbarella” Seedlip Spice, Rhubarb Brine, Lemon
Snack made by: Ryan Baddeley Chef, Bar Raval
Cocktail made by: Robin Goodfellow Partner, Bar Raval
Ember Grilled Hen-o’-the Woods Mushrooms w/ Black Walnut, Fermented Beetroot & Sprouted Wild Rice
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