By Sandy Zimmerman (Photos by Sandy Zimmerman)
Grey Goose Vodka and Herringbone Restaurant’s grand pairing evening awakened the VIP/ Media guests to Grey Goose Vodka’s delicate flavors and different personalities while they tasted the wonders of Executive Chef/Owner Brian Malarkey’s kitchen!
Our dinner became a royal affair as each of the nine courses brought thrilling flavor combinations. This was a dinner to savor each bite, to take time and enjoy!
After eating the Amuse, “Yacht” two-tiered seafood combination and sweet mango appetizers along with a Desert Bloom Spring Mix salad starter, we relaxed in anticipation of our next courses.
I love chicken wings because each restaurant has their own special recipe and tonight, Herringbone Restaurant’s unique accents of garlic, chili, cilantro and peanuts offered a spicy addition to the dinner.
Grey Goose Vin Rose Vodka paired with the two completely different flavor profiles, both the Desert Bloom salad and the chicken wings. Grey Goose Vin Rose Vodka cocktail’s base of white grapes, grapefruit, lavender, Crème De Framboise and mineral water is a flexible pairing cocktail.
The waiter brought the first of the three main courses, a 45-day-aged Prime Rib-eye steak that nearly covered the entire platter. Biting into this ultra-tender, really juicy steak crowned the evening!
The steak, prepared with roasted mini-bell peppers and eight-year-old balsamic, was paired with Grey Goose Vin Rouge cocktails. The Vin Rouge cocktail was mixed with Martini Rosso, Crème de Cassis, Pomegranate, Beets and Mineral Water.
In addition, their signature masterfully finished Grey Goose VX with a hint of cognac served on the Rocks.
The second main course included Maine Lobster Tortellini prepared with Sofritto butter and roasted spring vegetables. The flavors of Soffrito sauce and the soft texture of pasta enhances the Maine Lobster.
Waiters brought the oven-roasted Alaskan Day-Boat Hook-and-Line-Caught Halibut known as the Rock-Stars of the flatfish world for discerning chefs. The Halibut was served with Heirloom Cauliflower Puree, Confit Potatoes and Burre Blanc for our third course.
The three main courses were paired with two Grey Goose cocktails
The dinner was prepared by Herringbone Restaurant’s Chef/Owner Brian Malarkey and paired with signature Grey Goose cocktails. For information, call (702)-590-9898. The Herringbone Restaurant, is located inside the Aria Hotel, 3730 Las Vegas Boulevard. Website: http://herringboneeats.com/las-vegas/
Award winning Sandy Zimmerman is a syndicated columnist featuring Show and Dining reviews, travel, health, luxury and more. Sandy is talk show host of the Las Vegas Today Show programs and Discover the Ultimate Vacation travel specials. Suggest topics for articles or for questions please contact Sandy at 702-731-6491. email@example.com
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