We had a grand ol' time on January 21 at Mouth of the Border’s supper club, Midnight Brunch: Wild Card Edition. Mad you missed it? Request an invitation by filling out this form. It was a hot and wild celebration, featuring a gluten-free Thai Feast at a chic private home in the Meatpacking District. We had a professional poker player playing co-host and delightful Orient-inspired cocktails created by Mr. Hal Wolin. In the kitchen, we had tons of help prepping and plating by the lovely (and gluten-free eater) Laura Huben as well as our fantastic volunteer staff.
Close to 30 people joined us for our secret rendez-vous. The menu was laced through with fish sauce, citrus, lemongrass, soy sauce and coconut milk; the hallmark flavors of Thailand.
Sous for the night: Laura Huben.
We kicked the night off with beef sate and peanut sauce with a quick-pickled cucumber salad. We warmed up on a snowy night with the first course of our seated meal: a home style coconut curry chicken soup. We slow-simmered chicken on the bone with lemongrass, adding in lime, soy sauce and cilantro at the end. The main meal was a party on a plate with pineapple fried rice and roasted pork made with local Mangalitsa pork (a heritage breed that is as juicy and fat-marbled as beef) from Mosefund Farm. We played a pair of Aces with two desserts: "nun bananas" (bananas poached in coconut milk and vanilla beans) served with coconut milk custard. Check out the full menu, including cocktails here. Enjoy a few highlights from the evening below. All photos by Clay Williams.
A guest gets her first taste of Midnight Brunch.
Fried shrimp stuffed with spiced pork and sriracha sauce.
Resident mixologist, Hal Wolin.
The "Scottish Shuffle" cocktail featuring Black Grouse Scotch Whisky, Kalani Coconut Liqueur, Honey Syrup, Lemon Juice and Bitter Truth Creole Bitters (created by Hal Wolin)
Guests AndrewAndrew chatting
Mangalitsa pork, fresh out of the oven.
Juicy roast pork and pineapple fried rice
Guests in conversation
A guest visiting from London takes in the perfume of coconut milk-poached bananas over coconut milk
Folks enjoyed the "Thai One On" cocktail with Milagro Reposado Tequila, Benedictine, Banana Syrup and Bitter Truth Mole Bitters
We carried the theme all the way through the beer we served, with Tiger Beer (a Singaporean brew).
Midnight Brunch founder and hostess Emily Cavalier (me!) shared some of the stories behind the menu with guests.
Hal rounded out our cocktail menu with the Wild Card cocktail, featuring an unlikely but winning combination of Denizen Rum, Espresso Syrup with Hints of Lemongrass and Regan's Orange Bitters.
We've got some good looking members.
The last guests standing got a friendly poker tutorial from our in house-poker expert for the evening.
I love sharing details about upcoming tasty trips and adventures, so you won't want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and request an invite to future Midnight Brunch events here.