Executive Chef Rich Gunter of operation: eatery partners with celebrated Mixologist Steve Oshana of BLT Steak as Two Fat Guys.
The pop-up dining experience
, billed as Guerrilla Libations & Victuals, will pay homage to Carnival Food with a creative four course menu and cocktail pairing.
Two seatings (6pm and 7:30pm) are available for $50 per ticket.
FIRST COURSE : BEER & PRETZEL
Bone Marrow-Glazed Brioche Pretzels with roasted shallot mustard paired with TBA Beer
SECOND COURSE : ICEE FINGERS
Grilled Octopus Skewers dressed with a roasted chorizo and lemon persillade paired with ICEE Landing- A Frozen Aviation with Plymouth Gin, Maraschino Liqueur, Lemon, Creme de Violette, Reconstructed Cherry
THIRD COURSE : RUMMING FEET
Crispy Trotters with sauce gribiche paired with Cogito Ergo Rum- Appleton Rum, Black Lime, Cotton Candy Essence, Mint Foam
FOURTH COURSE : BUBBLY BREAK
Oyster Fritters with sorrel aioli paired with Suprise Selection of Sparkling Wine
PASSED: Battered Brimley paired with Pumpkin Spiced Bourbon Chai- Bourbon, Roasted Pumpkin, Black Tea, Cardamom, Cream
Chef Rich Gunter was trained at L'Academie de Cuisine and has worked in some of the finest kitchens in Washington DC, including Signatures, Restaurant Eve, Charlie Palmer Steak, Buck's Fishing & Camping, Siroc Restaurant, and Black's Bar & Kitchen. Rich hails from Charleston, South Carolina. His repertoire spans a wide range of cuisines, such as New American, Italian, Fine Dining and Low Country. He is a BBQ aficionado and a lover of creative comfort food.
Steven Oshana is a nationally recognized Mixologist and Consultant from Chicago, IL. His work in DC has included opening the award winning Elisir by Enzo Fargione and serving as the Head Bartender for the Relais & Chateaux member Jefferson Hotel, where at the age of 25 he was the youngest person to hold that position in the history of the hotel. Steven is currently the Mixologist and Head Bartender for BLT Steak, a Washingtonian top 25 restaurant. In his time in DC he has been recognized by USA Today, New York Magazine, Washingtonian, The Washington Post, The Hill, Bethesda Magazine, and countless other newspapers and magazines for his innovative and trend-setting approach to craft cocktails.