Tanqueray and Chef Eric Adjepong Paint the Town Green with Damn Fancy Dinner Party
Chef Eric Adjepong, Photo Credit: Deitch Pham LLC
On Chef Eric Chef Adjepong’s season of Top Chef, he had a Quickfire Challenge where he had to prepare a dish inspired by a cocktail and the knife he pulled was The Last Word (He won the challenge btw). So it seemed pretty apropos that he would join forces with Tanqueray for the Damn Fancy Dinner Party that took place at a duplex in Greenwich Village.
Attendees knew they arrived at the right place because a sea of green light spilled out onto the street outside the residence. Once inside, the space gave off Wicked vibes, stylishly decorated with a grand Tanqueray bar in the back. Mixologists from Dante’s were on hand to create four cocktails that paired with light bites Chef Eric Adjepong created for the evening. The inspiration of Damn Fancy was to come as you’re comfortable, but in a more upscale way. It’s like an elevated house party. To Chef Eric Adjepong’s point, there was an ice luge once you walked in!
Light bites for the night included the Brie, Vol-Au-Vents, brie cheese, caramelized onion, thyme and apricot jam pastry, paired with the Dirty Martini, Lamb Kofta skewers, with harissa and yogurt dip, paired with the Dry Martini, Lobster Arancini paired with the Negroni and last but not least, the Tartare Crostini with yellowtail, yuzu kosho aioli and sesame seed, paired with the Last Word cocktail.
For the cocktails, the classic Tanqueray London Dry Gin was used in the Dirty Martini, Tanqueray No. Ten for the Dry Martini, Tanqueray Rangpur Lime for the Last Word and Tanqueray Sevilla Orange for the Negroni, showing the versatility of the Tanqueray spirit offerings.
It was definitely a Damn Fancy party we will never forget. For more information on Tanqueray Gin, please visit, https://www.tanqueray.com/en-us.
Photos Courtesy of Deitch Pham LLC and Stephanie Carino
