Valentine Distilling Dinner
Join Members and guests for a four course menu designed expertly by Chef Rizzo to compliment the spirits of Valentine Distilling Company. While working in New York City, Rifino Valentine ’93, was on the hunt for a great dirty martini; he quickly realized that his cocktail of choice was always made with an imported vodka. After spending 13 years on Wall Street, Valentine decided to move back home to Michigan and try to make world class vodka in the United States. Valentine began distilling vodka, whiskey, gin, and most recently his elderflower liqueur at Valentine Distilling Co in Detroit, Michigan. His love for good spirits, a great story, and his city culminates in a special spirits line. Using an artisan distillation process, Valentine makes high-quality products on a small scale – products which compete with international brands; his signature Valentine Vodka received a 94 point rating from Anthony Dias Blue of The Tasting Panel, rating it higher than Grey Goose, Belvedere, and Ketel One. Join us as Rifino Valentine ’93 describes his journey while pairing his fantastic spirits with Chef Rizzo's four course dinner!
Menu
Cocktail Reception:
Herbed Tomato Relish • Pan Seared Scallop
Pork Satay • Chicken Dumpling Wonton
Appetizer:
Imported Handmade Pasta
Plum Tomatoes, Basil, Red Pepper Flakes, and Parmigiano-Reggiano in a Liberator Gin-Infused Cream Sauce
Salad:
Valentine Vodka and Citrus Cured Salmon
Autumn Greens and White Wine Vinaigrette
Entrée:
Coffee Rubbed Braised Short Rib
Liberator ‘Old Tom’ Gin Infused Demi-Glace, Parsnip Puree, and Roasted Brussels Sprouts
Dessert:
Warm Pear and Bleu Cheese Strudel
White Blossom Vodka Poached Pears, Local Honey, Hudson Valley Bleu Cheese, and Fig Gelato
6:00pm cocktail reception; 6:30pm dinner. $65 per person includes alcohol pairings, tax, and gratuity. Advance reservations required by Friday, October 2nd, at which time they are considered final sale.
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