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.
Pairing courses with a harder spirit, instead of wine or beer,
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.
For a reservation at the Maggie’s Farm Rum dinner, visit www.exploretock.com/superiormotors.