Bartender vs Chef Dinner
Enjoy one boozy ingredient done six different ways.
Overview
When it comes to a good night out, dinner and cocktails are a pretty good start. To make a perfect pairing even better, Trinket has whipped up a series of monthly dinners that pit the bar team against the kitchen. Step through the secret entrance and experience a Bartender vs Chef Dinner, where the two different domains go head-to-head to turn a single boozy ingredient into three courses of top-notch eats and cocktails.
For this month's dinner, on Wednesday, October 23, you can expect bourbon-inspired eats and drinks, kicking off with some seafood — think crawfish po' boy and a crispy crab salad. Paired with the entree is the Spaghetti Western cocktail, featuring Amaro Nonino, lemon and bourbon. Then, sip on the Northern Neighbour, a mix of bacon-infused bourbon, maple syrup and bitters, while you tuck into some smoked wagyu beef ribs and grits. Finally, finish off with pecan pie and a Boston Tea Party, which is a blend of chocolate bitters, dry curacao, bourbon, peppermint syrup and lime.
If you can't make it this month, keep Wednesday, November 13 free to try a menu that's even more indulgent. With champagne as the key ingredient, you'll start with oysters and caviar; crumpets topped with spring crab salad; barramundi with malt vinegar chips, champagne butter and smoked caviar; and an Eton mess with strawberries, champagne jelly and sorrel. On the drinks menu, expect the bittersweet Champagne Trinket — a light and fruity spring racing-inspired punch — and the Wimbledon Float made with rosé, champers and ice cream.
Each dinner costs $80 a head. To book your spot, head here.
