This appetizer did not go quietly into the next course. Each sip went wonderfully with Van Gogh Pomegranate Vodka marinated shrimp over a bed of spinach crab polenta and Van Gogh Vanilla Vodka Beurre Blanc. The flavor of a pomegranate can be tricky to emulate but it was lovely in this cocktail present but not exaggeratedly sweet. The second course was marked by a Van Gogh Pomegranate Vodka martini. I loved Tarik’s interpretation of an otherwise basic spring salad. It was the color of wine and perfectly tender with a mellow sweetness due to being poached in the same vodka as the one in my cocktail.įresh greens in the form of baby spinach, frisee, and mache were artfully placed while candied walnuts, a few cubes of feta, and a crisped slice of prosciutto accentuated the minimalistic dish. A ruby jewel of a poached pear was the first thing to grab my attention. This month featured Van Gogh Vodkas and it was nothing short of spectacular.Īfter we were all seated in the exquisite dining room of David's at Live! Casino and Hotel, Chef de Cuisine Tarik Smallhorne started the dinner off with a deconstructed salad complimented by a Van Gogh Raspberry Cosmopolitan. It entails a four-course chef crafted dinner paired around featured alcohol. Every third Tuesday of the month David’s, located just off the Live! Casino and Hotel's lobby, puts on a private selection series dinner.
