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Dinner Will Pair Grey Goose Vodka with Checkers Downtown's Food
India Summer (Grey Goose L’Orange, Blood Orange puree, Egg white, Cardamom bitters, Curry syrup)
What goes well with vodka? You might say "anything!" but there is, of course, an art to both mixing cocktails and pairing them with food. A dinner hosted by Grey Goose held at Checkers Downtown at the Hilton Checkers tomorrow night will give guests an opportunity to experience a five-course menu executed by Checkers Downtown's new Chef de Cuisine, Dave Baker, paired with Grey Goose.Diners will also get to learn about vodka and pairing from Grey Goose brand ambassador Guillaume Jubien, who will be on hand to discuss the liquor while you sip the cocktails and taste the food.
The evening begins with a 6:30 pm reception featuring the Motown Cocktail (Grey Goose Le Citron, Peach Liqueur, Passion Fruit Syrup, and Apple Juice), created by Jubien and assisted by Checkers Downtown mixologist, Tyler Dow and mixologist and Youngs Market Company Key Account Specialist, Matt Martinez behind the bar. Dinner will begin shortly after and Jubien and Baker will discuss the food and cocktail pairing for each course.
The menu is priced at $80 per person (not including tax and gratuity) and the dinner and presentation begins at 7:00pm. Reservations can be made by emailing Tyler Dow or by calling 213-891-0526. Check out the whole menu after the jump.
Seared Japanese Hamachi with Chili oil and mango sashimi
Yukuzu: GREY GOOSE Le Citron, Yuzu juice, Orange Curacao, Agave syrup, Mango puree Tempura Caledonian Prawns with grilled tofu and green bean salad, lemongrass vinaigrette
India Summer: GREY GOOSE L’Orange, Blood Orange puree, Egg white, Cardamom bitters, Curry syrup
Crisp Confit Jidori Chicken with red curry risotto
Cloud Nine: GREY GOOSE La Poire, Sake, Lychee fresh juice, Lime juice, Lemon Grass
Braised Natural Beef Shortribs with Napa cabbage slaw, ginger bbq glaze
Green Eye: GREY GOOSE La Poire, St Germain Elderflower, Pear nectar, Lime & Cucumber juice, mint, basil, oregano, Agave syrup
Valhrona Chocolate Panna Cotta with toasted hazelnuts and a cherry-balsamic glaze
Le Temps des Cerises: GREY GOOSE, Morello Cherries, Crème de griotte, Licor 43, Lemon juice, Frangelico, Dry Sherry, Chocolate bitters
- Checking Out Checkers to Taste the Tasting Menu