A Little Bit About a Lot of Things

On Thursday, July 31st, GrandTen Distilleries paired up with SoonSpoon and Journeyman for “A Better Cocktail Party”. Tickets were $90 to attend the event and it was worth every penny. GrandTen Distilling is owned and operated by Matthew Nuernberger and Spencer McMinn. All of their products are produced in very small batches and distilled in copper. Every step, from choosing the raw ingredients to bottling and labeling, is done by hand.

Guests were greeted with a small welcome drink while they got to know the other guests.

The first pairing was Angelica mixed with Sake and Berentzen.

The Angelica paired with uni har gow with white onion and pickled ginger.

The space is small but it’s charming. There is great light and the service is top notch. The chefs took turns coming out and speaking with the guests, describing the dishes in more detail while Lonnie from GTD talked about the drink pairings. Pictured above Chef Diana (co-owner of Journeyman).

Now THAT’S what I call shaking up a cocktail! Sam Treadway, the bar manager and co-owner of Backbar.

Wireworks Gin was the next pairing – served two ways, the first in a cucumber cup. Above Catherine Owens (GM at Journeyman).

The gin was mixed with Aveze and cucumber bohemian.

This was paired with salmon roe, avocado, dill, grapefruit and olive oil snow playfully presented as a push pop.

The drink was also served sans cucumber cup.

Prepping for the next course, the corn soup.

I have never seen a quieter kitchen, and they consider this the loudest kitchen they have been in. Watching the chefs is amazing, not only are the extremely focused, the intensity and precision that goes into ever dish is impressive. Above, Chef Kelvin.

A closer look at the blow torched hen.

The corn soup with calaminth and black garlic – really quite delicious.

More prep on the hen.

The corn soup was paired with the Medford Rum.

A complex drink for this pairing, it was a saffron foamed Dirt and Diesel. So tasty, I could get used to coming home to a drink like this, too bad it was so labor intensive! The bartender was crushing the ice by hand!

Prepping for the next pairing with Craneberry, a cranberry liquer.

Guinea Hen and Coxcomb crepinette with cranberry mole and corn.

A closer look at the hen.

The craneberry and mile champagne cocktail – I do love me a champagne cocktail!

So pretty!

Lonnie (right) has been with GrandTen Distilling for 2 years. Spencer (right) was making a rare evening appearance, congrats Spencer on the birth of your son!

The South Boston Irish Whiskey was mixed up as old fashioned in small mason jars!

The Old Fashioned paired with porcelet, brioche, spice sphere, ginger and citrus gel.

A closer look at the dish.

Prep for the final course.

Prepping for the rabbit course.

Chef preparing the final course.

The sixth pairing was Fire Puncher Black (vodka) made into a Southern Point.

Rabbit offal, mincemeat, brown butter shortbread.

For the final pairing an Amandine sorbet float.

The finished product.

The final pairing was a blueberry noodle with black and white sesame and caramelized banana. So beautiful. It was almost like a blueberry fruit roll up with blueberries and sesame mochi.

On regular evenings, Journeyman offers a chefs tasting menu for $85. Menu items change daily depending on what is available. Try and grab a seat at the bar area, where you can get an up close show of your food being prepared.

Journeyman

9 Sanborn Court, Somerville, MA

http://www.journeymanrestaurant.com/

Make a reservation with SoonSpoon at www.soonspoon.com

Grand Ten Distilling http://www.grandten.com/

Tags: event, fine dining, restaurant, somerville, soonspoon, tasting menu