Toronto | Bourbon, Bubbles & BBQ at The Carbon Bar
Wednesday, March 29, 6:30pm
Join Somm at The Carbon Bar for a gregarious multi-course feast curated exclusively for Somm Members by Carbon Bar's seasoned Pitmasters and Beverage Experts.
From expertly crafted cocktails to champagne and bourbon paired with a wide array of seafood and low & slow smoked Texas-style BBQ, experience the very best of Carbon Bar at the Chef’s table: the best seat in the house.
Your ticket includes:
A 5-course meal from seafood to low & slow smoked BBQ, fresh greens and dessert featuring Carbon Bar’s finest ingredients (menu referenced below)
Cocktail, champagne and bourbon pairings
Table-side education from Carbon Bar’s team of beverage experts and Chefs
A seat at Carbon Bar’s intimate Chef’s table that overlooks the kitchen
IMPORTANT INFO:
A minimum of two tickets must be purchased for this event. Refunds not permitted. Tickets transferable. This is a 19+ event.
Dietary restrictions can be accommodated with a minimum of 72 hours notice, however the menu is predominately catered to seafood & meat eaters.
This event is intimate and social and will take place at The Chef’s Table.
THE MENU:
First Course:
CARBON AND CHILL
Brown butter infused Lot 40, popcorn cordial, butterscotch liqueur
&
SURF&TURF BITE
East coast butter poached lobster, smoked brisket pastrami, horseradish cream, brioche
Second Course:
PA"B"LOMA
House smoked tequila, grapefruit, cucumber, orange lime, rosemary, xocolatl molé bitter
&
FRIED GREEN TOMATOES
Pico de gallo, grilled lettuce, charred shallot vinaigrette honey almond brittle
Third Course:
SLG.H MUMM CORDON ROUGE
Champagne, France
&
SEAFOOD PLATTER
Court bouillon shrimp, snow crab cluster, east coast oysters, Salt Spring mussels marinated clams, caviar pie, octopus salad, house cured salmon gravlax, Champagne strawberry mignonette, lemon aioli, green goddess
Fourth Course:
BOURBON FLIGHT
JP Wisers. 10 years. Rabbit hole. Jefferson
&
PITMASTER PLATTER
Texas-style brisket, St. Louis side ribs, buttermilk fried chicken, cheddar jalapeño sausage, pulled pork, hand-cut fries, house slaw, traditional greens
Fifth Course:
DULCE DE LECHE ICECREAM CAKE
Tonka bean
Wednesday, March 29, 6:30pm
Join Somm at The Carbon Bar for a gregarious multi-course feast curated exclusively for Somm Members by Carbon Bar's seasoned Pitmasters and Beverage Experts.
From expertly crafted cocktails to champagne and bourbon paired with a wide array of seafood and low & slow smoked Texas-style BBQ, experience the very best of Carbon Bar at the Chef’s table: the best seat in the house.
Your ticket includes:
A 5-course meal from seafood to low & slow smoked BBQ, fresh greens and dessert featuring Carbon Bar’s finest ingredients (menu referenced below)
Cocktail, champagne and bourbon pairings
Table-side education from Carbon Bar’s team of beverage experts and Chefs
A seat at Carbon Bar’s intimate Chef’s table that overlooks the kitchen
IMPORTANT INFO:
A minimum of two tickets must be purchased for this event. Refunds not permitted. Tickets transferable. This is a 19+ event.
Dietary restrictions can be accommodated with a minimum of 72 hours notice, however the menu is predominately catered to seafood & meat eaters.
This event is intimate and social and will take place at The Chef’s Table.
THE MENU:
First Course:
CARBON AND CHILL
Brown butter infused Lot 40, popcorn cordial, butterscotch liqueur
&
SURF&TURF BITE
East coast butter poached lobster, smoked brisket pastrami, horseradish cream, brioche
Second Course:
PA"B"LOMA
House smoked tequila, grapefruit, cucumber, orange lime, rosemary, xocolatl molé bitter
&
FRIED GREEN TOMATOES
Pico de gallo, grilled lettuce, charred shallot vinaigrette honey almond brittle
Third Course:
SLG.H MUMM CORDON ROUGE
Champagne, France
&
SEAFOOD PLATTER
Court bouillon shrimp, snow crab cluster, east coast oysters, Salt Spring mussels marinated clams, caviar pie, octopus salad, house cured salmon gravlax, Champagne strawberry mignonette, lemon aioli, green goddess
Fourth Course:
BOURBON FLIGHT
JP Wisers. 10 years. Rabbit hole. Jefferson
&
PITMASTER PLATTER
Texas-style brisket, St. Louis side ribs, buttermilk fried chicken, cheddar jalapeño sausage, pulled pork, hand-cut fries, house slaw, traditional greens
Fifth Course:
DULCE DE LECHE ICECREAM CAKE
Tonka bean
Wednesday, March 29, 6:30pm
Join Somm at The Carbon Bar for a gregarious multi-course feast curated exclusively for Somm Members by Carbon Bar's seasoned Pitmasters and Beverage Experts.
From expertly crafted cocktails to champagne and bourbon paired with a wide array of seafood and low & slow smoked Texas-style BBQ, experience the very best of Carbon Bar at the Chef’s table: the best seat in the house.
Your ticket includes:
A 5-course meal from seafood to low & slow smoked BBQ, fresh greens and dessert featuring Carbon Bar’s finest ingredients (menu referenced below)
Cocktail, champagne and bourbon pairings
Table-side education from Carbon Bar’s team of beverage experts and Chefs
A seat at Carbon Bar’s intimate Chef’s table that overlooks the kitchen
IMPORTANT INFO:
A minimum of two tickets must be purchased for this event. Refunds not permitted. Tickets transferable. This is a 19+ event.
Dietary restrictions can be accommodated with a minimum of 72 hours notice, however the menu is predominately catered to seafood & meat eaters.
This event is intimate and social and will take place at The Chef’s Table.
THE MENU:
First Course:
CARBON AND CHILL
Brown butter infused Lot 40, popcorn cordial, butterscotch liqueur
&
SURF&TURF BITE
East coast butter poached lobster, smoked brisket pastrami, horseradish cream, brioche
Second Course:
PA"B"LOMA
House smoked tequila, grapefruit, cucumber, orange lime, rosemary, xocolatl molé bitter
&
FRIED GREEN TOMATOES
Pico de gallo, grilled lettuce, charred shallot vinaigrette honey almond brittle
Third Course:
SLG.H MUMM CORDON ROUGE
Champagne, France
&
SEAFOOD PLATTER
Court bouillon shrimp, snow crab cluster, east coast oysters, Salt Spring mussels marinated clams, caviar pie, octopus salad, house cured salmon gravlax, Champagne strawberry mignonette, lemon aioli, green goddess
Fourth Course:
BOURBON FLIGHT
JP Wisers. 10 years. Rabbit hole. Jefferson
&
PITMASTER PLATTER
Texas-style brisket, St. Louis side ribs, buttermilk fried chicken, cheddar jalapeño sausage, pulled pork, hand-cut fries, house slaw, traditional greens
Fifth Course:
DULCE DE LECHE ICECREAM CAKE
Tonka bean