Last Wednesday we broke up our traditional work week with a Farm-to-Fork dinner hosted by Sancturia in The Grove. The theme was a late summer harvest and many of the ingredients incorporated within the meal had been freshly harvested earlier that day or the day before from Sancturia's gardens. When we arrived, we were shown to the pickle board and given a bubbly cocktail to sip while waiting for everyone to arrive. Both the chef and general manager would come out between each course to describe both the dish and the cocktail pairing, along with the inspiration behind them. A few cocktail history lessons were thrown in as well, which Chris, my cocktail enthusiast loved.
Note - all pictures were taken with my iPhone so I wouldn't be that diner with her large camera out ;)
Appetizer: Pickle Board with Parsnips, Radish, Cucumber, Carrots, and Cauliflower
Cocktail Pairing: Tiger Lilly
1st Course: Watermelon Caprese Salad
Cocktail Pairing: Botanical Gimlet
2nd Course: Garden Tomato Soup with Herbed Goat Cheese Grilled Cheese
Cocktail Pairing: Mexicano
3rd Course: Seared White Fish with Pickled Watermelon and Fennel
Cocktail Pairing: 1849 Sazerac
4th Course: Sweet Rum and Sherry-Pickled Carrot Cake with Cream Cheese Icing
Cocktail Pairing: Root of the Vine
Having the opportunity to interact with the chef and the general manager really turned a Wednesday night dinner into an experience. The entire event was lovely, and all the cocktails were on point! You could tell they were both passionate about the food and cocktails they were creating, which is inspiring and creates a fun atmosphere to be a part of.
Sanctuaria, we learned, is actually part of a restaurant group called, In Good Company. Their restaurants also include Diablitos Cantina, Cathedral Square Brewery, Cafe Ventana, and Hendricks BBQ and Moonshine Blues Bar. They've got more special dinners coming up and I can't wait to attend one of them!