The Bloodhorse Dinner: Final Print

April 25, 7:00 PM
$75 Plus Tax and Gratuity

Man O' War
Duck 'A'L Orange' Crostini
Duck Confit, Coriander and Orange Wash, Cracklins
Old Weller Antique 107 Progressive Old Fashioned

Secretariat
Field Mushroom/Barley Soup
Old Charter, B & B, Tobacco Vapor, Brandied Cherries

Eight Belles (We always hold her in our hearts)
Ginger Ahi Tuna Poke, Watercress
Buffalo Trace, Domaine Canton, Ginger Ale, Lemon

Big Brown
Butternut Squash Gnocci, Brown Butter, Molasses Drizzle, Prime Rib Au Poivre
Woodford Double Oaked Sour, Dumante, Carbonated, Sumac Sugar Rim

Barbaro
Apricot Bomb, Five-Spice Crackle
Angel's Envy Champagne Cocktail, Lemon Guest-Expression

PS. This is close enough to the final print to post- there's just a couple a little tweeks to work on...

[Robin Garr]

Now, that looks like a plan! Five outside-the-box courses, five cocktails to match ...

It's going to be a beautiful dinner, for sure.

Chef Alicia Minteer will be handling the food and I have an Alan Carrick on point, so I am good there. Dan will knock those drinks out quickly.

The real accent- the thing that is going to make this special- is me. I have to rise to this particular occasion.

I'm going to attempt to be the herald. To sing the paeans of these wonderfull steeds in between courses. I'm going to tell the stories of thier lives and attempt to convey the metaphor to the guests, personally.

Public speaking is a bitch. You know every person in the room, know what you want to say, but when the lights go up = you got nothing.

I have to get over that common fear this time- indeed, I am forcing myself to get over it.

(It's time to be the herald)

This is kind of what I am going for.

I'm going to sing the song of the horse)

http://www.youtube.com/watch?v=jdWO9ozir1Y