Los Angeles

Event Announcement: West Coast Preview of James Beard Vodka Pairing Dinner at Nic’s Beverly Hills

Please join Slow Food Los Angeles at a special preview dinner of Modern Spirits Artisan Vodkas and Chef Larry Nicola’s cooking at Nic’s Beverly Hills. In September, the two will join culinary forces to present an evening of handcrafted food and vodka at the James Beard House in New York.
Although wine and food pairings have been the theme of many dinner events, newspaper and magazine articles, and seminars, pairing spirits with food is still quite new in the U.S. Slow Food Los Angeles members and friends will get a chance to learn the basic in an ideal context–an exceptional menu created with artisanal vodka in mind. In addition, a portion of the evening’s proceeds will benefit Slow Food Los Angeles.

When: Monday, July 23, 2007 beginning at 7:00pm
Where: Nic’s Beverly Hills, 453 North Canon, Beverly Hills
Cost: $90.00 per person; $80.00 per person for designated drivers
To reserve your place: Please call Nic’s directly at 310.550.5707. A credit card may be required to hold the reservation.

True love started Los Angeles-based Modern Spirits, maker of one of the finest lines of artisan vodkas available in the United States. Husband-and-wife team Melkon Khosrovian and Litty Mathew founded the company in 2004 after friends and family began asking to buy the subtle, complex vodkas Melkon had created for his then-fiancée (who hated vodka) to sip at family meals.

Modern Spirits uses only natural ingredients and small-batch production techniques to handcraft its vodka. Today, the company’s portfolio of spirits can be found in a growing number of fine restaurants and gourmet stores nationwide.

Chef and Co Owner of Nic’s Beverly Hills, Larry Nicola, began his career in 1976 as wholesale produce and fine food purveyor, traveling the world and experiencing the distinct flavors of the 26 countries he’s visited. Those flavors inspired Larry to create a unique menu at Nic’s that successfully blends American and international cuisine to produce memorable dishes.

Menu Created by Larry Nicola

Hors d’oeuvres
+ Vodka cured Scottish salmon on pumpernickel raisin crostini with caper dill aioli
+ Cumin crusted black pheasant in Shiso leaf
+ Chickpea fritter with Maytag blue and microgreens
Paired with Grapefruit Honey Vodka mini martinis: Monrovia (grapefruit, lychee martini with basil) or Amrosia Amuse Bouche (cantaloupe balls and sparkling wine)
Verrine of tuna belly, guajillo chilies, grapefruit and mizuna
Paired with Candied Ginger Vodka
Organic gazpacho martini with peekytoe crab and dry lemongrass soda
Paired with Celery Peppercorn Vodka
Dandelion greens with burrata, pistachio, Asian pears and oranges with apricot vinaigrette
Paired with Pear Lavender Vodka
T-Bone of organic lamb au poivre with whipped Gorgonzola
Paired with Black Truffle Vodka
White chocolate semifreddo with blueberries and cassis glaze
Paired with tea and dark chocolate martini (Three-Tea Vodka)