Libation curious? David’s Private Select Dinners - Baltimore Post-ExaminerBaltimore Post-Examiner

Libation curious? David’s Private Select Dinners

Have you ever been faced with what whiskey, bourbon, rum, tequila to try? Sure, you have! Beyond straight up and on the rocks, are you curious as to how would they taste in a cocktail, what would mix well with them? If I have described you, then the series of Private Select dinners David’s Restaurant in Live! Casino & Hotel just might be the night out you are looking for? Every third Thursday of the month, an ardent spirit is featured and paired with a chef-crafted 4-course dinner.

Having attended June’s Private Select Dinner at Davids at Live! Casino and Hotel I indulged as their mixologist created the Maryland Mule Cocktail – Sagamore Spirit Rye Whiskey, Ginger Beer & Fresh Lime paired with a whiskey-cured salmon with Boursin cheese mousse, braised apples, pickled leeks, and red onion. The second course of the four courses highlighted the Black-Eye Rye Cocktail – Sagamore Double Oaked Whiskey, Ginger Beer, Fresh Lime, Blackberry Simple Syrup, Fresh Mint and that was paired with duck confit, potatoes pave, baby carrots with a whiskey glaze. A representative from Sagamore was informative and available for any inquiries. Two other cocktails with Sagamore Spirits were created to highlight the chef’s spirited comestibles and round out the four-course dinner.

With the third Thursday – July 18th around the corner, David’s Private Select Dinners has tickets that are now available to attend their Pilar rums event: 4 courses /4 cocktails $65 (includes dinner and drinks). The event starts at 7 pm.

First Course
Papa Tiki Crush
Papa’s Pilar Blonde Rum, Guava Juice, Lime Juice, Grapefruit, Black Pepper Syrup,
Garnished with Orchid Lime Wheel, Fresh Cracked Black Pepper

Rum Cajun BBQ Prawns
with Boursin Grits, Cajun BBQ Sauce

Second Course
Papa’s Pilar Bourbon Barrel Spiced Daiquiri
Papa’s Pilar Bourbon Cask, Lime Juice, Spiced Pineapple Syrup
Garnished with Pineapple Segment, Charred Cinnamon

Aged Rum Cajun Porchetta
with Boiled Fingerling Potatoes, Corn Maque Choux

Third Course
Papa’s Old Cuban
Papa’s Pilar Sherry Cask, Lime Juice, Mint Cane Syrup, Angostura Bitters, Brut Sparkling Wine
Garnished with Mint Sprig, Lime Rose

Blackened Lamb Chops, Rum Cane Syrup Glaze
with Parsnip & Celery Root Purée, Red Pepper Coulis, Rum Lamb Mint Demi

Fourth Course
Papa’s Pilar Platinum Coffee Old Fashion
Coffee Infused Platinum Blonde, Strawberry Syrup, Chocolate Bitters

Southern Biscuit & Berries
with Rum-Soaked Berries

Can’t make July’s Select Dinner – August will feature Deep Eddy vodkas


Live! Casino & Hotel

7002 Arundel Mills Cir #7777, Hanover, MD 21076

Social Media: @livecasinohotel

About the author

Dara Bunjon

For Dara Bunjon if it is food, Dara Does It, in fact, that is the name of her company which offers creative solutions for the food industry the likes of public relations, marketing, social media, cookbook compilations, food styling, culinary events, networking and freelance writing. You will now find Dara applying her broad range of culinary skills as a food stylist for television chefs/cookbook authors the likes of Steven Raichlen, Sara Moulton, Nick Malgieri, and Nathalie Dupree. Dara Bunjon lives, eats, dreams and writes about food and isn’t hesitant to share her views and experiences about restaurants, culinary trends, recipes, cookbooks or even her childhood food memories. She has been on the food scene for too many years to mention. Known both in Baltimore and nationally, Dara Bunjon is a former member of Women Chefs and Restaurateurs’ national public relations committee. In the past, she has written for Style Magazine, Foodservice Monthly, Mid-Atlantic Restaurant Digest, Urbanite and other sundry publications. Since 2004 she has maintained an award-winning food-related blog called Dining Dish. She co-authored her first cookbook Yum! Tasty Recipes from Culinary Greats in association with Studio Spear. And has written Baltimore restaurant reviews for Dara believes food is subjective; everyone’s taste is different and she enjoys bringing you to her table to commiserate and enjoy lively discourse. Considered one of Baltimore’s food influencers, you can follow her on Twitter and Instagram @daracooks. Contact the author.

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