After last weeks 2 sell out LTS Suppers here comes another

LTS SPIRIT SUPPER
Grand Marnier
730pm $40 plus tax & service
1 cocktail, 5 tasters, 1 entree & 1 dessert



DATE: Tuesday, November 24th, 2009
TIME: 7:30pm to 10pm
VENUE: Reception in Shebeen, tasting and dinner on the Long Table
KEY SPEAKER: Richard Prideaux - Grand Marnier Ambassador, Canada
PRICE: $40 plus Tax and 15% Service
7:30pm: Reception at Shebeen - "Royal Stretch" cocktail
8:15pm: Tastings with Richard Prideaux on Long Table
9:15pm: Supper & Dessert are served on Long Table
RESERVE: email sean@irishheather.com

THE GRAND MARNIER LINE-UP

COCKTAIL IN THE SHEBEEN

"ROYAL STRETCH"

“Royal Stretch” - 1oz Crown Royal, 1/2 oz GM Cordon Rouge, 1 oz lemon juice, 1 oz simple syrup, pinch of cracked black pepper. slice of orange.

Followed by a tasting of:
CORDON ROUGE - Created in 1880 by Louis-Alexandre Marnier-Lapostolle.

Cognacs from Grande Champagne, Petite Champagne, Borderie, Fin Bois and Bons Bois. Aged up to 6 years.

Fruit forward, delicate aroma with fruits (orange, orange zest) and flowers (orange blossom, violet). Excellent lingering after-taste.

LOUIS ALEXANDRE - Created in 1998 by Jacques Marnier-Lapostolle.

Cognacs from Borderie, Aged up to 15 years. Half the Sugar

Drier, Cognac kick, blossom


CENTENAIRE - Created in 1927 to celebrate the 100th anniversary of the company's foundation
Cognacs 50% from Grande Champagne and 50% Petite Champagne -2 best growing regions. Aged up to 25 years.

Perfect balance between the elegance and complexity of the cognac and the essence of orange. Harmonious, elegant taste. Long, lingering after-taste.

CENT CINQUANTENAIRE - Created in 1977 to celebrate the 150th anniversary of the company's foundation

Cognacs 100% from Grande Champagne -best growing region. Aged up to 50 years.

A fine Cognac with a hint of orange. Complex powerful aroma. Complex taste with wood and vanilla accents. Exceptionally long and lingering after-taste.


And, a special treat of NAVAN with the dessert. Grand Marnier's, beautiful vanilla flavoured cognac

SUPPER
Duck a la Orange - The classic French dish that is influenced by orange just as Grand Marnier is.

DESSERT
Dark Choc Pot A Creme, Flavored With Grand Marnier, Topped A Vanilla Foam

TWO GREAT SUPPERS NOV 17TH & 18TH

November Long Table Series
availability & menu info click
HERE.

Tuesday November 17th 2009
Long Table Series - Whisk(e)y Evening
Jameson Irish Whiskey Supper

DATE: Tuesday November 17th 2009
TIME: 7:30pm to 10pm
VENUE: Reception in Shebeen, tasting and dinner on the Long Table
KEY SPEAKER: John Molloy, Jameson Irish Whiskey Ambassador, Canada
PRICE: $40 plus Tax and 15% Service
7:30pm: Reception at Shebeen - "Michael Collins" cocktail served
8:15pm: Tastings with John Molloy on Long Table
9:15pm: Supper & Dessert are served on Long Table
RESERVE: email sean@irishheather.com

THE JAMESON LINE-UP

COCKTAIL IN THE SHEBEEN

"MICHAEL COLLINS"

“Michael Collins” is a cousin to the classic “Tom Collins” Cocktail with the only difference being that the gin is replaced by Jameson Whiskey.

2 oz Jameson
¾ oz Fresh Lemon Juice
½ oz Sugar Syrup
Soda
Garnish fresh lemon wedge

Followed by a tasting of:

JAMESON ORIGINAL

JAMESON 12YR OLD

JAMESON 18YR OLD

RED BREAST PURE POT STILL

SUPPER
Handmade Corn Beef With Cabbage, Boiled Potatoes & Parsley Sauce

DESSERT
Warm Chocolate Bread Pudding
With Jameson Whiskey Ice Cream

Wednesday November 18th 2009
Long Table Series - Spirit Evening
Don Julio Tequila Supper

DATE: Wednesday November 18th 2009
TIME: 7:30pm to 10pm
VENUE: Reception in Shebeen, tasting and dinner on the Long Table
KEY SPEAKER: Michelin Three-star mixologist Brian Van Flandern from New York City (See Bio Below) Check this guy out, he is the real deal!!
PRICE: $40 plus Tax and 15% Service
7:30pm: Reception at Shebeen - "The Perfect Margarita" cocktail served
8:15pm: Tastings with Brian Van Flandern on Long Table
9:15pm: Supper & Dessert are served on Long Table
RESERVE: email sean@irishheather.com

The Don Julio Line Up:

COCKTAIL IN THE SHEBEEN:

"The Perfect Margarita"
2 Oz Don Julio Blanco
2 oz Agave Nectar
1 oz Fresh Lime juice
Garnish fresh lime wedge
Served in a Rocks Glass

Followed By A Tasting Of:

DON JULIO BLANCO

REPOSADO

ANEJO

1942

SUPPER
Chili And Cilantro Crusted Halibut With Tomatillo Salsa And Crisp Potato

DESSERT
Chocolate & Chili
Dark Choc Tart With Chili Jam

Brian Van Flandern’s Bio

ABOUT BRIAN
World renowned Michelin Three-star mixologist Brian Van Flandern has been a professional bartender in New York City for over 18 years. In 2004 Brian helped open Chef Thomas Keller’s now famous restaurant PER SE as the head mixologist. Applying Chef Keller’s philosophy of flavor profiling to cocktails taught Brian to create well-balanced food friendly cocktails. His recreation of the classic Gin and Tonic (he makes his own tonic water with quinine powder imported from Brazil) has garnered national attention.
In 2006 Brian Van Flandern opened CREATIVE COCKTAIL CONSULTANTS CORPORATION, a consulting firm dedicated to creating cutting edge cocktails lists and training professional bartenders in the art of mixology (www.MyMixologist.com). Mr. Van Flandern has designed cocktail lists for the finest restaurants and resorts in major cites all around the world.
His cocktails have been mentioned or featured in THE NEW YORK TIMES, GOURMET MAGAZINE, THE WASHINGTON POST, TIME OUT NY, NEW YORK MAGAZINE BLOOMBERG MARKETS, GOURMET MAGAZINE, FAST COMPANY , NY MAGAZINE, FORBES TRAVELER, CONDE NAST TRAVELER, SANTE MAGAZINE, THE NY SUN, and USA TODAY. THE WALL STREET JOURNAL and FOOD ARTS MAGAZINE have written feature articles on Brian Van Flandern and CHEERS MAGAZINE listed Brian Van Flandern as one of America’s Ten ‘Top Shelf Bartenders’. Other media appearances include a feature segment on WNBC and PBS’s “DIARY OF A FOODIE” produced by Gourmet Magazine.
In 2006 BOLS Liqueurs of Amsterdam held the BOLS 200 Masters International Championship where Brian Van Flandern was ranked the number two bartender in the world. In 2007 Brian Van Flandern won the United States Bartenders Guild (USBG) IRON BAR CHEF COMPETITION hosted by Tony Abu-Ganim and Judged by Francesco LaFranconi and Dale DeGroff. In 2008 Tanqueray Ten Gin named Brian one of the top ten bartenders in the world and was hired as Diageo’s first ever Global Tequila Ambassador. And in 2009 Travel and Leisure Magazine named Brian one the Top Ten Hotel Bartenders in the World.