Cocktails On Tap Beer and Spirits Dinner at Heathman Restaurant

Cocktails-on-Tap-The-Art-of-Mixing-Spirits-and-Beer-by-Jacob-Grier
Four-course Dinner to Feature Beer Cocktails Paired with Ingredients Ranging from Diver Scallops and Braised Pork Belly to Grilled Duck Breast and Ex Novo Brewing Company’s Eliot IPA

PORTLAND, Ore. – October 12, 2015 – Craft cocktails and craft beers come together in an exclusive Cocktails on Tap Dinner at the Heathman Restaurant and Bar on Friday, October 23, 2015 at 6:30 p.m. Portland author and bartender Jacob Grier will highlight a variety of beer cocktails from his new book Cocktails on Tap: The Art of Mixing Spirits and Beer (Stewart, Tabori & Chang, 2015). The Heathman’s Executive Sous Chef Tim Eckard and Sommelier James Rahn have collaborated on a four-course menu to pair with Grier’s innovative cocktails. The Cocktails on Tap Dinner is $85, and includes dinner, cocktail pairings and gratuity. Signed copies of the book will be available for sale at dinner. For reservations, please call the Heathman Restaurant and Bar at 503-790-7752.

Cocktails on Tap Dinner and Pairings Menu

Hors d’oeuvres
Ceviche with lime, habanero chili, cilantro
Compressed Kiyokawa apple, brandy, house bacon
Blow My Skull
Jamaican Pot-still Rum, porter, brandy, lime

First Course
Diver Scallop with smoked celeriac purée, blood orange gastrique, domestic caviar
Beer and Loathing
Aperol, lemon, grapefruit, honey syrup, saison (farmhouse ales)

Second Course
Braised Pork Belly with cumin, dried cherry, chicarone, creamy polenta
Mai Ta-IPA
Ex Novo Brewing’s Eliot IPA, white rum, aged rum, lime, orgeat, orange curaçao

Third Course
Grilled Duck Breast with farrotto, pickled mushroom, cured foie butter, porter reduction
Old Fashioned
Clear Creek Apple Brandy, Laphroiag, stout syrup, bitters

Fourth Course
Sundae with hazelnut ice cream, fermented black bean caramel, house-made marshmallow,
brown butter crumble and eggnog foam
Averna Stout Flip
Egg, Averna, stout, Angostura bitters

About Jacob Grier
Jacob Grier is a professional bartender based in Portland, Oregon, the host of a series of events called Brewing up Cocktails, and a consultant for several spirit brands. His writing and recipes have been widely featured in publications such as the Wall Street Journal, Imbibe, the Chicago Tribune, the Washington Post and more. In Cocktails on Tap, Grier taps the vast range of today’s beers – from basic lagers to roasty stouts and sour Belgian ales – as a resource for an assortment of innovative, thirst-quenching cocktails.

About the Heathman Restaurant and Bar
A 2015 recipient of the prestigious four-star Forbes Travel Guide award, the iconic Heathman Restaurant & Bar’s executive chef Michael Stanton uses his classic French experience to craft dishes that balance the diverse bounty of the Pacific Northwest. Menus change daily to accommodate the best ingredients available from local farms and producers and create exciting French-inspired Northwest cuisine. The Heathman Restaurant & Bar also offers casual dining in the adjacent Marble Bar, and cocktails and live jazz are featured in the intimate Tea Court. The Heathman Restaurant & Bar is located at 1001 SW Broadway in downtown Portland’s cultural district. For details, please call 503.790.7752 or visit HeathmanRestaurantandBar.com.

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