• Match the structure of the drink to the structure of the dish
• Think of the flavors of the drink as a second sauce
• Keep the region of the ingredients in mind – what grows together goes together
Drink: That’s Cherry – The strong citrus and fruit flavors contrast the earthy radishes and the saltiness of the anchovies in the butter. Get the Recipe.
Wine: Sauvignon Blanc – Look for a light French option or a very dry Riesling
Beer: India Pale Ale (IPA) – These are light in body with lots of hops and citrus notes
Mixed Drink: The Honey Bee Collins. We’ve used a local mellow Honey Vodka, playing off the flavors that are grown in the Colorado region. Get the Recipe.
Wine: Pinot Gris for its creaminess. We like to pair this with something from the new world, versus the old – Try a Pinot Gris from Oregon
Beer: Amber for its creamy, rich soft flavor
Mixed Drink: Piece O’Cake. We like to look at drinks that complement instead of contrast the flavors in this dessert. This drink recreates the cake in a glass. Get the Recipe.
Wine: Sauvignon Blanc with late harvest flavor notes
Beer: The beer pairing needs to be sweeter than the dessert itself. Tip: Take a dark beer and add a shot of your favorite liqueur
• Place settings
• Mismatched glasses and dishes are great – this adds to the character of the meal
• Old vinyl record covers for placemats
• Use cordial glasses and a single bloom with a name card propped in front for name cards
• Centerpiece ideas
• Stack hardback books artfully – classic titles or rich hues will work
• Use old tins or cans to hold flower arrangements – buy your flowers at your local farmers market
• Reach into your closet for old (or not-so-old) scarves to use as table runners or to add a splash of color to a display
• Go for bold color themes by using bright table cloths, placemats or napkins – intense patterns are good, too
• Architectural Salvage (reclaimed wood, industrial fixtures)
• Use an old chalk board for the menu
• Old mirrors as serving trays