Elite Tasting: The Sherbourne
For the first in an upcoming Elite Tasting Series, The Sherbourne surely did set the bar high! The intimate setting and cozy space was just the perfect amount of room for Elites to bump elbows (and make new friends) and enjoy the spread of palate rousing plates. The gorgeously rustic interior felt plucked from a cabin-disguised chateau hidden in an enchanted forest. The ventilated, semi-exposed ceiling allowed for a hint of sunlight until that magical hour when we were enveloped in nightfall.
The food was just as magnificent as the setting. Not only was the table with dishes never bare, it was continuously filled with scrumptious bites like Ahi Tuna Tartar with Avocado Salsa and Edamame Hummus, Gazpacho with Smoked Chicken, Scallops on the Half Shell with Jalapeno Yuzu Mignonette, Pressed Watermelon with Candy Balsamic and Feta Cheese, and Beef Carpaccio with Capers and Eggs. In addition to those delectable numbers, guests also had the pleasure of dipping into The Sherbourne's signature whipped potato bar, creating their very own mashed concoctions with a fine selection of mix-ins. Never underestimate the power of a potato! As if that wasn't enough, their world famous Coconut & White Chocolate Bread Pudding and freshly-baked White Chocolate Cookies and Cream!
And of course, the bar was abuzz with two seasonal cocktails, compliments of Svedka Vodka. Those willing to test the spicy waters dove into the Sherbourne Speciality (Svedka Vodka, Pomegranate, Cranberry Juice, Line Juice, Cointreau, Muddled Orange Zest and the kicker, Jalapeno). Whetting their whistle with a more mild, but refreshing option, guests also had the choice of The Recliner (Vanilla Vodka infused with tea, fresh lemonade, blood orange, and stalk of mint). Each cocktail was mixed with precision and love that you could taste in every sip, thanks to Mixologist Joseph Hamilton.
A huge round of applause goes out to The Sherbourne staff for never missing a beat! Drool over the all 5-star reviews here.
Photos courtesy of Albert L.