Rum, It’s What’s for Dinner!

17 08 2009

I had come off of what was a rather crazy weekend, with less than four hours of sleep a night, and not even because I was partying!  It was SF Chefs. Food. Wine. that kept me awake at night.  The numerous tastings, classes, parties, etc. that I ran but did not necessarily get the chance to enjoy had run me ragged, so I sludged off to a rum dinner after a long long nap in the fog (needless to say I had just managed to move 30 plus cases of wine around before noon!   So I feel I deserved the nap!)

Nothing could have been more soothing than the lilting voice of Master Distiller Joy Spence and her similarly lyrical rums.  We met at Spruce on Sacramento where we enjoyed not one but two celebratory cocktails made by expert H. Ehrmann, also fresh off the SF Chefs Cocktail Trail.  The Royal Aperitif with Honey Syrup and Fresh Lemon and Sparkling Wine and the Appleton-Ting with Lime, Agave Nectar and Ting, what is Ting?  I have no clue and didn’t really care.  It was GOOD.

Dinner was of course delicious and I was surprised at how easy it was to pair rum and rum cocktails with food!  The Appleton Estate Reserve Old Jamaican with fresh lime, Angostura bitters and Champagne paired effortlessly with a summer vegetable salad with avocado Green Goddess dressing and Ricotta Dura.

Roasted Halibut and Moroccan Chicken (thankfully rum guru Martin Cate shared a bite of his chicken with me, I was so envious…) was delicious with the Daiquiri crafted with Demerara Syrup, Lime and Pomm Wonderful Juice, Maraschino Liqueur and Fresh Blackberries.  Finally a decadent dessert was overshadowed by the amazing 12 Year Old Appleton Estate Rum served neat.  Ahh, what a way to finally relax.

A wonderful toast to a great weekend.

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