Join us with Chef Sam Brickman of Fustini's Oils & Vinegars for a lively farm-to-table dinner at 123 Speakeasy! Using Fustini's vinegars as "shrubs", our mixology team has concocted brand-new cocktails to pair with each course, each of which highlights the abundance of Northern Michigan's late harvest. $80 ticket includes 3-course dinner, dessert, aperitif, cocktails, digestif, tax and gratuity.

The use of acidulated fruits, berries, aromatics, sugar, and vinegar was common before industrial refrigeration. These syrups were used to make drinks with a perfect balance of sweet and tart flavors, as the bright profile of the fruit is balanced by the acidity of the vinegar. Contrary to popular belief, the word shrub does not refer to the botanicals used to flavor the vinegar, but is derived from the Arabic word sharab, which means “to drink.” Join us for a fresh take on the food, drink, and preparation techniques used during Prohibition Era!

Chef Sam Brickman has created a collection of delights featuring locally-sourced ingredients from the Leelanau Peninsula, while the mixologists of 123 Speakeasy have gotten creative using Fustini's fruit-forward vinegars, or shrubs, to create cocktails to pair with each preparation.

Minimum Age: The dinner party is held within a bar/restaurant at 123 Speakeasy. All attendees must be above 21 in age to enter. Tickets and IDs will be checked at the door. (Key holders may skip the line as usual if they flash their key and the ticket.)

Check-In Policy: Guests may arrive whenever they please--all courses will be available during the duration of the event. We encourage guests to arrive between 5 - 6pm in order to get the most out of their experience.

Over-serving: We reserve the right to refuse service to any guests that are visibly intoxicated or disruptive. If asked to leave, guests will not receive a refund.

How does seating and food/drink service work? During this event there is open seating, as we find guests prefer to socialize and mingle as they progress through the various food/drink stations. Courses and pairings include:

• Everything pancake, cured salmon, creme fraiche, radish / House made Aquavit or Champagne
• Roasted squash, feta, pickled pepper, ginger gastrique, cilantro / Lemongrass cocktail; shrub made with Fustini's coconut balsamic vinegar
• Chicken & goat cheese croquette, roasted red pepper salsa, scallion, smoked salt / Citrus Sage cocktail; shrub made with Fustini's Sicilian lemon vinegar
• Rice pudding, burnt cinnamon, dark chocolate / Black Truffle Brandy Alexander; made with Fustini's black truffle vinegar)

A $80 ticket includes 3-course dinner, dessert, aperitif, cocktails, digestif, recipe cards to take home, as well as coat check, tax and gratuity.