We invite you to join us for another exclusive dinner pairing from Executive Chef Rob Cottman featuring the finest blends from Gautier Cognac. An ambassador from Maison Gautier, Francis Giknis, will be on site to discuss the over 350 year history of this iconic brand and the variances in each expression that will be sampled. The evening will start with a welcome cocktail featuring the flagship Gautier VS, followed by three savory courses individually paired with Gautier VSOP, Gautier 1755, and Gautier XO with a finale dessert course. Gautier caters to both professional Cognac aficionados as well as consumers just being introduced to the spirit that like to experiment with new cocktail ideas. Space is very limited, so do not wait to purchase your tickets.
Executive Chef Rob Cottman’s definition of what it means to prepare great food originated from watching his father in the kitchen at a young age. Combined with lessons from his mom, he gained the awareness and skill set to be self-reliant in any kitchen. He continued to develop an appreciation and respect for the way recipes have been preserved and passed down among cultures and families through generations. Now entering his 12th year at World Cafe Live, Chef Rob continues to push the envelope of what can be expected for dining experiences in a live music venue. Chef Rob Cottman is excited to present the next in his series of specialized dinner pairings. Join us as we taste the rich history alongside expertly curated courses (with separate pairings for vegan diners) as you experience how the flavors are all elevated when enjoyed together.
**All food and drink is included with your ticket purchase. Please select MEAT or VEGAN at checkout.**
French 125 featuring Gautier VS
First Course – fried brie cheese with black mission fig jam // paired with Gautier VSOP
Second Course – Faroe island salmon, gremolata shrimp, seafood velouté, blistered haricot verts and black garlic vinaigrette (GF) // paired with Gautier 1755 extra
Third Course – coffee rubbed beef tenderloin, Peruvian pomme puree and roasted wild mushrooms finished with au poivre sauce (GF) // paired with Gautier XO
Dessert – crème brulee with cognac macerated black berries (GF)
First Course – quinoa and Lacinato kale citrus salad with roasted almonds, English cucumber, grapefruit, dates and lemon tahini (GF) // paired with Gautier VSOP
Second Course – creamy wild mushroom risotto with blistered heirloom tomatoes and aged balsamic reduction (GF) // paired with Gautier 1755 extra
Third Course – grilled eggplant, zucchini, bell pepper and asparagus on a bed of roasted spaghetti squash with black garlic vinaigrette (GF) // paired with Gautier XO
Dessert – raspberry and passion fruit cake with shaved chocolate and coconut crème (GF)