Dungeness Crab, Avocado, Late Summer Corn, and Smoked Paprika paired with Global Warming: Aged Gin, Sake, Riesling, Lemon, and Absinthe Sorbet
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Dungeness Crab, Avocado, Late Summer Corn, and Smoked Paprika
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Global Warming: Aged Gin, Sake, Riesling, Lemon, and Absinthe Sorbet
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Monterey Calamari, Thai Chili, Coriander, and Ginger paired with Nauti' Mermaid: Jamaican Rum, Lime, Orange, and Hazelnut Orgeat
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Monterey Calamari, Thai Chili, Coriander, and Ginger
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Nauti' Mermaid: Jamaican Rum, Lime, Orange, and Hazelnut Orgeat
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Autumn Squash Tortellini, Tomato Confit, House Ricotta, and Market Beans paired with Improved Whisper Cocktail: 10-year Cognac, Lillet, Orgeat, Lemon, Chili, and Smoke
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Autumn Squash Tortellini, Tomato Confit, House Ricotta, and Market Beans
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Improved Whisper Cocktail: 10-year Cognac, Lillet, Orgeat, Lemon, Chili, and Smoke
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Seared Bistro Steak, Baby Beets, Faux Marrow, and Spiced Leek Soubise
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Seared Bistro Steak, Baby Beets, Faux Marrow, and Spiced Leek Soubise
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Seared Bistro Steak, Baby Beets, Faux Marrow, and Spiced Leek Soubise paired with Devil's Halo: Scotch, Vermouth, Cherry, Bitter Orange, and Absinthe
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Devil's Halo: Scotch, Vermouth, Cherry, Bitter Orange, and Absinthe
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Chef David Kurtz of Maven - San Francisco, CA
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Head Bartender Kate Bolton of Maven - San Francisco, CA
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Maven - San Francisco, CA
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Chef David Kurtz and Head Bartender Kate Bolton of Maven - San Francisco, CA
Photo: Antoinette Bruno | October 2012
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