St. George Cocktail Dinner Last Night at The Gladly Featuring Chef Greg Casale
Kantak's third course was a knockout, with its winning combination of delicate layers of flavor. The beautiful plate showcased very lightly paprika-cured butterfish with a smoky chorizo oil, fingerling potato and pickled garlic salad, and petite pea greens. It was paired with daiquiri-inspired cocktail from Casey that included Agricole rum, yellow Chartreuse, egg whites and olive oil, grapefruit juice, and ruby Port mist. To us, the grapefruit-forward cocktail worked perfectly with citrus notes of the dish.
Lauren Saria Bernie Kantak's butterfish
The fourth and fifth courses showcased the talents of chef Casale starting with a Moroccan-inspired dish of Harissa-rubbed grilled tuna with Moroccan spiced pickled vegetables, mint salad, chickpea bellini, and saffron yogurt. The mint salad and chickpea bellini served as a unique take on a tabouli salad that worked well against the spiced fish. We loved it with Olsen's cocktail, which featured two spirits (St. George Dry Rye gin and St. George California Agricole rum) and a lengthy list of ingredients (Hum, beet and watermelon syrup, lemon juice, basil, fennel, and more) yet still managed to be one of the most drinkable cocktails of the night.
We only wish we had been less full by the time Casale's second course of olive oil braised pork shoulder arrived. Accented with white bean and piquillo pepper puree, sauteed Tuscan kale, walnuts, and golden raisin romesco sauce, the dish offered Spanish flavors and a unique romenso-type confit with sherry vingear, olive oil, and herbs. The pork, braised for an hour as opposed to overnight, was nevertheless remarkably tender and rich in flavor. Unfortunately, we found Olsen's cocktail with cocoa nib-infused Breaking and Entering Bourbon to be too heavy for our taste.