Issue link: https://www.e-digitaleditions.com/i/760410
w i n t e r 2 0 1 7 | 7 7 S pirits and food can be a difficult fusion, as alcohol's heat can overpower many flavors. Cognac, with its fine, nuanced flavors, can be a beautiful accompani- ment to many meals, but it is often relegated to the dessert menu, proffered only with bites of cake, chocolate and sweet treats. But Courvoiser Brand Ambassador Zahra Bates had a vision to bring Cognac pairings to a cocktail party menu, which famed chef Antonia Lofaso designed. In addi- tion, cocktails that subdued the contrary heat partnered with an array of hors d'oeuvres that delighted our palates. Lofaso, who rose to fame on Top Chef, has continued her success in some of Los Ange- les's top kitchens and has recently launched her own catering company. For this evening, she mixed the familiar with the unfamiliar, succeeding with a bevy of pairings. The menu: deviled quail egg with caviar, tradition- al steak tartare, mini lobster rolls, eggplant caponata and short rib sliders. "Cognac is rich and robust, so I needed dishes with richness. In this case, I'm not really pairing in flavor but pairing in texture," explains Lofaso. As for the cocktail creations, they belong to Francois Vera, who Bates describes as the perfect co-host to put on this soirée. The wel- come Courvoisier "punch" served brilliantly as an aperitif. The essence of Cognac shone through, but the drink itself was lively and invigorating. As the nibbles began to appear, the second cocktail, Madame Desiree, showed more weight but still glided upon the palate, com- plementing the lighter hors d'oeuvres. As the sliders emerged, the play on a Sazerac, aptly named the Sazerac Speciale, proved a perfect match. "A little bit of sugar and a little bit of acid pulls in the savory from the short ribs and the nutty for the brioche," grins Bates. She adds, "Sazerac is a tiny town in Cognac, and the name of the famous cocktail is an homage to that town." Courvoisier Master Blender Patrice Pinet spoke of his passion for cognac while mini va- nilla and pistachio ice cream cones appeared to accompany our rare treat of Courvoisier L'Essence, a Cognac only produced in tiny quantities, and made from a blend of many perfect and rare Cognacs, the youngest being 25 years old and the oldest 100. With so many sensory delights to be had on the palate, the only thing left to do for a perfect evening was celebrate the art of bur- lesque, which was made all the more lovely by the Cognac in the glass. The short rib sliders turned out to be a perfect pairing with the Courvoisier Sazerac. François Vera, Los Angeles Bar Manager, pours tastes of Courvoiser L'Essence. Los Angeles Barman Christopher Day joins Courvoisier Brand Ambassador Zahra Bates and Master Blender Patrice Pinet. Mini lobster rolls created by Chef Antonia Lofaso. Chef Antonia Lofaso and her team on the trolley cart in the back of back of a cocktail lounge in Hollywood, CA. ■cr