Thursday, August 2, 2018

Red’s Table to Host Belvedere Dinner on Saturday, August 11

From our friends at Red's Table...

On Saturday, August 11, 2018, Red’s Table will host a special dinner featuring four varieties of Belvedere Vodka, which is crafted in a distillery located in the heart of central Poland. Its name and stately label are a nod to Belweder, the Polish presidential palace in Warsaw. With one of the world’s most strict production regulations, there can be no shortcuts in making Polish vodka. Every step of production must occur on Polish soil with locally-sourced raw ingredients with zero additives in accordance with “Polska Vodka” geographical indication requirements. On this special evening, guests will have the pleasure of enjoying a four-course dinner, prepared by Executive Chef Kevin Ettenson, paired with four varieties of vodka. Standouts include Belvedere Wild Berry, Belvedere Mango Passion, Belvedere and Belvedere Unfiltered. The complete menu with vodka pairings is posted below. The cost of the dinner is $85 per person, excluding tax and gratuity.

WHENSaturday, August 11th, 2018 at 7:30 PM, limited seating is available and reservations are required by calling 1(571) 375-7755.

WHERE: Red’s Table offers waterfront dining on Lake Thoreau and is located at 11150 South Lakes Drive, Reston, Virginia 20191;

WHY: Belvedere Vodka is the original and true expression of luxury vodka, created from 600 years of Polish vodka-making tradition. Created exclusively from Polish Dankowski Rye and quadruple-distilled to create the perfect balance of character and purity, it is completely free of additives, including sugar or glycerin, and also gluten-free. Dilution with purified water from Belvedere's own artisan wells is essential, enabling the character of the rye to shine. A very smooth vodka, it is perfect on the rocks, in a martini or breathing character to any cocktail.

Belvedere Vodka Dinner Menu
Saturday, August 11, 2018

First Course:
Wild Berry Sidecar with lemon, Cointreau and Belvedere Wild Berry
paired with
Chicken Larb, minced chicken, toasted rice, citrus

Second Course:
Summer Haze with cherry pepper, lemon, lime and Belvedere Mango Passion
paired with
Gumbo with D.C. half-smoke and Carolina shrimp

Third Course:
Watermelon Cooler with cucumber, mint and Belvedere
paired with
Tandoori Lamb Kabob with basmati rice, sumac and tabbouleh

Fourth Course:
Violet Passion with passionfruit, basil honey, blueberry lavender shrub and Belvedere Unfiltered
paired with
Pineapple Cake with toasted coconut cream