cocktails, I decided to use wine since it already has fl avor in it," explains Th rasher, who goes on to add that he really doesn't pay that much attention to drink trends and just does "what feels right." One rule he does adhere to, however, is to utilize the kitchen and take ingredients from there—like chef-created gastriques.
DINE IN OR TAKE OUT Budding home cocktailians can head
Friuli Sauvignon Blanc, Bay Leaves, citrus vinegar, grapefruit, 42 Below Vodka and Bittermens Hopped Grapefruit Bitters. All wine-cocktails are priced at $13, and change periodically depending on the availability of seasonal ingredients (and the whim of Th rasher and his co- collaborator, chef turned wine director John Wabeck). "Rather than using water as a base for
to the refrigerated shelves of Society Fair's market to purchase jars of Th rasher's house-made bar ingredients, including tonic, Dirty Martini Mix, ginger beer syrup and cocktail onions, priced $4 to $12. Customers can also take home his preferred drinking vessels—Society Fair also sells glassware from Schott Zwiesel. Tuesday through Saturday, diners can
the romantically focused yet culinary- challenged, who can order a Friday Night take-out "Date Night Bag:" a complete meal for two and a bottle of wine, for $40. A recent theme included a Th ai-inspired Green Papaya Salad, Amish Chicken Green Curry with Jasmine rice and Lime Panna Cotta, paired with a crisp white wine. Armstrong even encourages patrons to pass off the meal as homemade.
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reserve one of the ten seats overlooking Society Fair's Demo Kitchen for an interactive three-course meal whose theme depends on the day (ethnic, chef's choice, comfort, fi sh or luxe.) Trey Massey serves as chef, ringleader and teacher to guests who pay $45 during the week and $55 on weekends (when ingredients tend to be higher end); an extra $30 gets Wabeck's inspired wine pairings. A recent chef's choice menu included Lamb Tartare with White Sauce, Crispy Skate Meunière and Lemon Curd. Th ere is also a place at Society Fair for
The "I Want to Eat an Onion Tart Cocktail" is served at Society Fair.
up to the bar for one of Th rasher's two- hour beverage classes. For $100, guests are treated to a "hop-tail" (a beer-based cocktail), wine cocktail, classic sip, local- inspired libation, a plate of house-made charcuterie, sausages, pâtés and artisanal cheeses. Th e talented, award-winning Th rasher is no snake oil salesman; he
And serious cocktail lovers can belly
promises graduates of his classes will possess "wit, lore, instruction and bragging rights."
writer, and wine educator, in the Washington, D.C. area. She can be reached through her website, www.kellymagyarics. com, or on www.twitter.com/kmagyarics.
Kelly Magyarics is a wine and spirits JULY/AUGUST 2012 | 21
