While CUCINA Enoteca is well-known for their wine program, they want to flex their spirits muscle the best way they know how. Pairing a handful of gins with a menu prepared by Chef Brent Omeste showcases both the kitchen's expertise as well as their bar program. Fortunately for you, this meal is less than a week away.
Guests will spend the evening out on the patio with lead bartender Tucky Dias going over each of your five courses. For more on the menu, prepare to jump.
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Course one: Fanny Bay oyster, paired with Uncle Val's + quinine.
Course two: Gin-cured salmon crudo, paired with a Hendrick's sno-cone.
Course three: Confit rabbit croquette, paired with St. George + tamarind foam.
Course four: Lavendar honey-glazed duck breast, paired with Bulldog + flamed green chartreuse.
Course five: Lemon + lime panna cotta, paired with Nolet's hot toddy.
If you're down with the clear stuff, head to their Urban Kitchen website to reserve seats for next Wednesday's dinner. A reservation will run you $95 per parched person (but at least it includes tax and gratuity!). Keep it classy, people.
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A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.