Palette Bistro presents a "Casamigos Tequila Dinner" on December 22, 6:30pm. Savor perfect Casamigos Tequila pairings with exquisite dishes featuring Mushroom Chow Mein Soup, Fruit Salad, Salmon, Smoked Duck Breast, and Tequila Truffle prepared by Daniel Travis, Chef de Cuisine. Tequila cocktails presented by Adam Macciocchi, Bar Director.
Casamigos was developed by longtime friends George Clooney, Rande Gerber and Mike Meldman love Casamigos. Their idea was to make the best-tasting, smoothest Tequila and Mezcal that didn’t have to be covered up with salt or lime. Casamigos hand selects the finest Espadin agaves. The Casamigos mescal is made using the artisanal method. Once harvested, the piñas are split and laid to cook for 4-6 days in earthen pits lined with volcanic or river rock. The slow roasting allows the piñas to be evenly cooked while avoiding caramelization. Casamigos Mezcal ferments for 6-8 days before being distilled in covered copper pot stills and is twice-distilled.
Five Courses, Five Cocktails
$85/person (+ tax + gratuity = $107.10)
For additional details, call 231.348.3321
MUSHROOM CHOW MEIN SOUP
bok choy, sticky pork belly, wonton, miso mushroom broth, cured egg yolk
Blanco – Squid Ink Margarita
spiced broth, pear, banana, blood orange
Reposado – Papaya Flip
prosciutto, melon carpaccio, mint glaze
Añejo – Stranger in Kyoto
SMOKED DUCK BREAST
beet hummus, pomegranate reduction, pita, za’atar, pistachio, sweety drop
Mezcal – Desnudo y famoso
Blanco – Espresso-mushroom Martini