Superior Motors and Maggie’s Farm Rum team up for Latin American dinner | Food | Pittsburgh | Pittsburgh City Paper

Superior Motors and Maggie’s Farm Rum team up for Latin American dinner

What “grows together, goes together.”

click to enlarge PHOTO: SUPERIOR MOTORS
Photo: Superior Motors

For the next installment of its 2019 dinner series, Superior Motors isn’t teaming up with a chef. The restaurant is partnering with a distillery.

Maggie’s Farm Rum is the dinner’s star. Signature spirits from the distillery, such as the Queen’s Share and 50/50 dark rum, will be featured in cocktails crafted by Will Groves (Maggie’s Farm) and Jeremy Bustamante (Superior Motors).

The cocktails will pair with a six-course Latin American menu by Superior Motors head chef Kevin Sousa. As Groves puts it, what “grows together, goes together.” To showcase the diversity of rum, Sousa’s courses explore the scape of Latin American cuisine. 

“If we’re going to do this dinner, people are going to expect food from the areas where rum is produced,” comments Superior Motors general manager Christopher Clark. “If we’re going to tell the story that rum is versatile, why wouldn’t we think outside of the box?”

Sousa’s six-course celebration starts with hearts of palm, moving into ceviche, Brazil’s national dish, feijoada, an Argentinian play on steak remoulade, moqueca (Brazilian stew), and finishes off with a shortbread dulce de leche. 

click to enlarge Ceviche - PHOTO: SUPERIOR MOTORS
Photo: Superior Motors

Pairing courses with a harder spirit, instead of wine or beer, opens a door to flavor. Mixed drinks have the liberty to be literal. If a dish has pineapple, bartenders can use pineapple. The high alcohol and acid content cuts through heavy dishes. Rum has the power, as Groves puts it, “to wake you up” as diners fall into a six-course daze.

Both Groves and Bustamante approach cocktails with simplicity, Groves commenting he got “spit out the other side of craft cocktails.” The ingredient list won’t be long and full of jumbled jargon; these cocktails will be accessible. Flavor comes first.

At the dinner, all courses will be served family style. It’s another detail that pays homage to Latin America, Clark referencing his time in Argentina. Plated dinners, he notes, leave less room for conversation. This dinner, in Clark’s eyes, should be a shared, conversational experience.

The Maggie’s Farm Rum dinner promises to be a hit. Clark predicts around 150 guests, which means he’ll have to rent some tables. Groves attributes the dinner’s success to open minds, missing from the dinner scene a few years ago. Now, the city is full of adventurous eaters who don't just say, “I drink wine” or “I drink beer.” Pittsburgh eats (and drinks) everything.

For a reservation at the Maggie’s Farm Rum dinner, visit

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