Lucie Monk Carter
"If you're just drinking something to drink something, you might as well drink water." Country Roads readers know that BRQ mixologist Jonathan Nunez can make a great cocktail, but it's not always apparent just how much thought and research goes into the process. If intended as a complement to dinner, the cocktail must not only taste good, but serve as an attractive, but not distracting, companion to the food's flavor. After careful consideration of the dinner menu planned by our 2017 Small Town Chefs Award winners, Nunez has prepared a selection of drinks that will pleasantly linger.
Lucie Monk Carter
To create a drink to match Chef Hardette Harris' dish—West Indian-inspired Hot Madras Curry Chicken served over Louisiana purple hull peas and rice—Nunez explored not only the flavor profile of the dish, but also its appearance and cultural origins; he even took stock of Harris' personality. Alongside a spicy, flavorful dish like Harris', the cocktail (Nunez has dubbed it the "Curry" Me Away) has to have its own spice notes, provided in this case by the herbal boutique bitters (Bittermen's Burlesque Bitters) that Nunez included. The dish has cultural roots in the Caribbean cultural mélange of which Louisiana represents the northern apex; thus, Nunez chose a base of Jamaican rum. Cranberry tea adds a smack of refreshment, reminding the drinker of just how good iced tea feels on a hot day. The resulting redness, along with the garnish of a bright purple orchid blossom, ties the drink in visually to the purple hull peas Harris will use. Finally, Nunez contacted Harris to discuss her dish and learn more about her—after all, a talented chef's food is a reflection of her.
That's three opportunities to meet Chef Hardette Harris—in food, in drink, and in person—all on August 20 at the Louisiana Culinary Institute. Keep in mind: this is just one of the uniquely created cocktails included with our 2017 Small Town Chefs Awards dinner. Buy your tickets today.
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