Wild Moon Botanical Drink and Food Pairing

Vyne restaurant's Executive Chef Philip Polzella is at it again! He has created a uniquely original five-course dinner using Hartford Flavor Company's Wild Moon Botanical Liqueuers that will be paired with drinks using the botanical liqueuers as well.

Menu

Cucumber:
Scallops cerviche over greens or avocado
Drink-TBA

Lavender:
Berkshire pork chop, caramelized sweet potato, breaded & fried Roquefort cheese frisse over lettuce with honey mustard dressing
Drink-TBA

Sage:
Guinea Hen Roulade with a chestnut stuffing
Drink-TBA

Birch:
Tomahawk Steak, forest mushrooms, pea puree
Drink-TBA

Roasted Dandelion Root:
Triple chocolate mousse
Drink-TBA

 

Earlier on the same day will be a cocktail competition featuring the Botanical Liqueurs. If you'd like to attend and be a spectator, or compete in the cocktail competition, register here. 

About Hartford Flavor Company:

They had been making Cranberry liqueur as gifts which were an immediate hit with family and friends. Following experimentation with a few more flavors (and people drinking them dry) it became clear they needed to become a company to satisfy the local demand.

They found themselves bored with the flavors of liqueur available so they decided to venture into unusual flavors. Cranberry was followed by Lavender, and as it was autumn, we used trimmings from our plants. It was absolutely wonderful. 

The idea for a company hit us at a party we hosted in 2013. We then tasted the liqueurs around to various groups and industry people. Everyone said we needed to get these on the market as soon as possible, with quotes of ‘Amazing,’ ‘Magic in a bottle,’ and ‘Can I buy some?’

Thus, the Hartford Flavor Company and Wild Moon were born.

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