The wonderful people behind the famous Grey Goose vodka label held a series of events that celebrated the exciting partnership between a skilled mixologist and a master chef.
It was a first of its kind, given that it is rare to find an event that focuses on a multiple course dinner of Pinoy food paired with different vodka cocktails made from, of course, Grey Goose.
Grey Goose is one of the leading vodka brands in the world, renowned for its impeccably smooth texture and quality production methods. Made in Cognac, France, the vodka is made from selected French wheat and goes through a five-step distillation process to ensure its exceptional flavour. It is then blended with pure spring water naturally filtered through Champagne limestone. A maître de chai (cellar master), François Thibault, is hands on during the production (from selecting the ingredients to tasting the spirit to see to it that the vodka has reached its optimal taste).
As a treat, we were given a choice of several delicious cocktails that were paired with exceptional interpretations of Filipino food, as prepared and curated by Chef Jordy Navarra of Toyo Eatery.
My personal favourite ended up pairing the smooth, creamy Cucumber Fizz cocktail with Chef Jordy’s Bahay Kubo, which was inspired by our local folk song, featuring all 18 vegetables of the song in one dish.
It was made even better by one of the waiters entertaining us with his rendition of Bahay Kubo as we ate.
Speaking of entertainment, on top of the fabulous gastronomique experience, we were delighted by an audio-visual entertainment provided by DJ Paul’s video music (which featured songs from the 70s to the 90s), and live violin music.
Makes me want to drink more Grey Goose at home.
How do you like your Grey Goose? Cheers!
*Special thanks to Masterminds Asia, Chef Jordy, and Mr. Jun for a wonderful evening