This week, I was invited to a very special dinner at Grafton Street in Harvard Square where their chef, Eric Gregory, and bartender, Morgan Carney, created a menu pairing dishes with cocktails using gin from Berkshire Mountain Distillers. As a fan of BMD and the folks at Grafton, I was excited to see what they would present. I was struck by how naturally the cocktails worked with the food, in particular the first drink that incorporated muddled watermelon. It was a bright, refreshing beverage that worked beautifully with the smoked salmon. Neither overpowered the other, and that's an impressive feat especially when working with such delicate flavors. I hope the photos show just how enjoyable the food and cocktails were... it also helped that we were sitting outside on the patio. The perfect way to spend a summer night.
Chef: Eric Gregory
Bartender: Morgan Carney
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Menu
FIRST COURSE
Hot Smoked Atlantic Salmon
Rhubarb Pickle, Grilled Romaine Heart, Juniper Vinaigrette
Paired With:
Greylock Gin, Aperol, Muddled Watermelon, Fresh Lemon
SECOND COURSE
Berkshire Pork Hock Cake
Pistachios, Rosemary, Cherry and Black Pepper Preserves
Paired With:
Ethereal Gin #8, Cherry-Peppercorn Shrub, Cherry Bitters, Fresh Lime
MAIN COURSE
Harissa Rubbed Flank Steak (not pictured here)
Coriander, Watermelon & Cucumber Panzanella
Paired WIth:
Ethereal Gin #9, Lillet Blanc, Sparkling Wine, Muddled Cucumber
DESSERT COURSE:
Grilled Peaches & Brie
Spiced Cardamon Honey, Candied Rosemary
Paired With:
Greylock Gin, Sap House Sugar Maple Mead, Orgeat Syrup, Fresh Lime
