Category Archives: events

Island-Hopping with Mixologist Jeff Rogers

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Join us at the Whistling Bird on January 16th at 6 PM as we island-hop from Jamaica to Barbados to sample a selection of cuisine influenced by ports of call throughout the Caribbean. In each port award winning Mixologist, Jeff Rogers, will pair a particular rum-based cocktail from that region to compliment the flavor profile of the dish being served. Our intent is to transport your senses to the sun-drenched West Indies and orchestrate a symphony of sublime culinary experience of the utmost luxury for your taste buds.

Seating is very limited! Call Jessica at 750-1818 to reserve today!

1st Course

BBQ conch and sweet potato wontons with a scotch bonnet mango sauce. [Anguilla]

Hemingway Daiquiri
1 ½ oz. Pyratt Rum
¼ oz. maraschino liqueur
1 oz. fresh squeezed lime juice
1 oz. fresh squeezed grapefruit juice
½ oz. simple syrup

Glassware: chilled cocktail (martini) glass or coupe
Garnish: none
Procedure: Shake and Strain

2nd Course

Curried lamb stew. [Jamaica]

Rum Cooler
1 ½ oz. Appleton Estate 12
½ oz. triple sec
½ oz. sweetened lime juice(Rose’s)
1 ½ oz. fresh squeezed orange juice
1 ½ oz. fresh made sweet and sour (1:1 ratio by volume of fresh squeezed lemon juice and simple syrup)

Glassware: Ice filled collins
Garnish: Orange ½ wheel and a cherry
Procedure: Shake and Strain

3rd Course

Grilled Mahi SoFrito (purée of tomato, pepper, onion, garlic, and cilantro) with avocado and fried tortilla points. [Puerto Rico]

Daiquiri
2 oz. Caliche’ white rum
1 oz. simple syrup (1:1 ratio by volume)
1 oz. fresh squeezed lime juice

Glassware: chilled cocktail (martini) glass or coupe
Garnish: Thin lime wheel
Procedure: Shake and Strain

4th Course

Braised beef with roasted pepper, lime, and raisin sauce served with rice and beans. [Cuba]

Dark n’ Stormy
2 oz. Gosling’s Dark Rum
½ oz. fresh squeezed lime juice
3 oz. ginger beer

Glassware: Ice filled Collins
Garnish: Lime wedge
Procedure: Build

5th Course

Baked coconut custard with fried plantains and rum chocolate sauce. [Barbados]

Mai Tai
1 ½ oz. Mt. Gay
½ oz. orange curacao
½ oz. orgeat or almond flavored simple syrup
1 ½ oz. fresh squeezed lime juice
Optional: ½ oz. fresh squeezed orange juice
Float ½ oz. dark rum

Glassware: Ice filled Collins
Garnish: Orange ½ wheel
Procedure: Shake and Strain. Then float dark rum on top.

Interested in rum? Check out our interview with guest mixologist, Jeff Rogers

Bayou at the Bird: A New Orleans/French Quarter Wine Dinner

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Join us on March 12th at The Whistling Bird with guest speaker, Chris Griese, Director of World Class Wine, as we present Bayou at the Bird: A New Orleans/French Quarter Wine Dinner. Mr. Griese will pair featured wine selections with our five course meal as we transport those lucky enough to attend down to the bayou country and the delicious decadence of the Big Easy.

We are still finalizing the course offerings, but you can expect things like oysters, frog legs, gumbo, gator, and of course snapping turtle! For good measure we might even throw in a beef dish as well.

Don’t forget to RSVP as this event is limited to 60 guests! The cost per person is $65. Wine tasting will begin at 6PM, followed by dinner at 7PM.

Emailing bayou@thewhistlingbird.com or by calling (218) 741-5030 to make your reservation today!