Crostwater's Most Recent Pairing Dinner - Exotic Foods Dinner
Our first Pairing Dinner was held on February 14th, Valentine's Day! This was hosted by Chef Kurt Wewer and William Padilla-Brown in our distillery. Crostwater Spirits offered recommended pairing cocktails for each course. Stay tuned for our Next Pairing Dinner to be held in March 2019.

About this Event

Course 1
“Oysters Will”: In-Season Oysters | Osetra Caviar | Maine Uni | Celery Leaf Vinegar | Pea Tendril



Course 2
Stuffed Morel Cap | Cherimoya Puree | Crispy Cordyceps Mushroom Tempe Cake | Red Veined Sorrel | Pomegranate Arils



Course 3
Wagyu Beef Tartare | Quail Egg | Shiso Leaf | Micro Sunflower | Toasted Sunflower Seed | Kaffir Lime Compressed Cucumber



Course 4
Cherry Wood Charred Pork Ribeye Cap | Oregon Black Truffle | Nasturtium Leaf | Mozzarella Butter



Course 5
Guava Sorbet | Cacao Pod Pulp | Dark Chocolate Mousse | Green Tea + Matcha Tuile | Crushed Nut + Seed Granola



Course-by-course explanation from Chef Kurt Wewer.



Our spirit pairing dinners are held inside Crostwater Distillery and begin with a brief tour. Additional cocktails, beer and wine can be purchased throughout the event.

Reservations Coming Soon
Date and Time to Be Posted Here