Cedar presents the 2nd part in their popular dinner series, "Sunday Experience" on Sunday, April 29, 2012 as mixologist Matt Perkins, cocktail maker, creative mind and bar connoisseur conducts an engaging, lively, and informative class.
Inspired by pre-Prohibition Era cocktail recipes, local ingredients and whimsical twists, be prepared to be dazzled with crafty concoctions. Cedar’s new executive chef, Aaron McCloud will create five delicious small plates, adding delicate touches with garden-fresh eccentricity and wild meat passions to pair and excite each hand-crafted cocktail.
This will be an experience like no other, with interactive demonstrations between courses and lively discussions at the table.
Cedar, described as "field-and-stream in a polished urban style,” is known for its contemporary take on country fare: roasts, game, sausages, salmon, trout, forest forage-berries, mushrooms, herbs, greens, and smoke. Using the freshest, seasonal ingredients prepared thoughtfully and with great care, Cedar reminds us of the bounty of the Great Outdoors.
The Uziel with house made grapefruit-infused vodka, local honey, and fresh-squeezed lemon juice
Asparagus, Lemon Custard, and Preserved Lemon Tuile
The Southern Senator with ginger puree and fresh-squeezed lemon juice
Smoked Duck Mousseline with Fava Beans, Watercress, and drizzled with Bacon Vinaigrette
The Crimson Slipper with Pyrat Rum, Campari, Cointreau, a dash or two of Peychaud’s bitters, with a lemon twist
Fresh Bay Scallop Ceviche, Avocado, and Pancetta
The Therapist with Silver Tree Vodka, Domain de Canton, two dashes of Chocolate Mole Bitters and espresso beans
Martin’s Angus Beef, Mole Pearl Onions, Honey Carrots, Pumpernickel Tuile
Ward 8 with Remy Martin VSOP, a splash of Chambord and lemon juice, with cranberry juice
Strawberry Chiffon, Black Pepper Meringue, with Verbena Sorbet
Reserve now as seats are limited and the class will sell out. Class begins promptly at 6:30 pm. $60 per person, not including tax and gratuity. For reservations and information, call (202) 637-0012 or visit online.
822 E Street NW