Vyne restaurant's Executive Chef Philip Polzella is at it again! He has created a uniquely original five-course dinner using Hartford Flavor Company's Wild Moon Botanical Liqueurs that will be paired with drinks using the botanical liqueuers as well.
Menu
Cucumber:
Scallops cerviche over greens or avocado
Drink-TBA
Lavender:
Fried Quail, crystalized honey with sea salt over frisse salad with Roquefort honey mustard dressing
Drink-TBA
Sage:
Guinea Hen Roulade with a chestnut stuffing
Drink-TBA
Birch:
Berkshire Pork Chop with candied sweet potatoes
Drink-TBA
Roasted Dandelion Root:
Triple chocolate mousse
Drink-TBA
Earlier on the same day will be a cocktail competition featuring the Botanical Liqueurs. If you'd like to attend and be a spectator, or compete in the cocktail competition, register here.
About Hartford Flavor Company:
They had been making Cranberry liqueur as gifts which were an immediate hit with family and friends. Following experimentation with a few more flavors (and people drinking them dry) it became clear they needed to become a company to satisfy the local demand.
They found themselves bored with the flavors of liqueur available so they decided to venture into unusual flavors. Cranberry was followed by Lavender, and as it was autumn, we used trimmings from our plants. It was absolutely wonderful.
The idea for a company hit us at a party we hosted in 2013. We then tasted the liqueurs around to various groups and industry people. Everyone said we needed to get these on the market as soon as possible, with quotes of ‘Amazing,’ ‘Magic in a bottle,’ and ‘Can I buy some?’
Thus, the Hartford Flavor Company and Wild Moon were born.