As a fun introduction to Red Root & Co, Amelia and Katie of the Pinwheel Collective graciously coordinated a fabulous cocktail and dinner party highlighting some of our products. Set amidst the rural farmlands of the Shenandoah Valley, it was a splendid moment as we came together over food and friendship
Prior to getting together, guests got crafty in their kitchens experimenting with various Oxymels, Rhubarb Shrub, Elixir 4.16 and House Bitters. I’ve been playing with Oxymel in my kitchen for years now. Since I’ve tinkered with and nurtured these recipes for so long, sharing them with new folks was a little like sending my children off to overnight summer camp. Will they make friends, fit in, find their niche? Will their unique qualities be welcomed and appreciated? Will they be too sour or sweet? Okay, maybe not that last one, but you get the picture.
For this evening, I was delighted to be on the tasting side of the equation, rather than in my usual preparatory role. Starting with a Summer French 75, made by our craft cocktail guru Jesse, we gathered and learned how each home chef experimented with Red Root & Co offerings. Dishes shared include a Spring Onion and Corn Salad topped with Roasted Artichokes, Vegan Potato Salad, Herb Baked Chicken, Apricots with Oxymel infused Goat Cheese, and Chocolate Cupcake topped with an Elixir Infused Truffle. This process was inspiring, as everyone found unique, exciting directions for our products.
The evening was centered on food and drink, enhanced by the beautiful energy of the guests. Laughter, teasing, and advice was shared, and even a shameless, albeit brief, divergence to Dolly Parton’s tycoon status and tiny waist.
Conversation also included constructive feedback about Red Root & Co Oxymel and how to familiarize others with these versatile products. Recipe sharing was a takeaway from the evening, and we encourage you try out our dinner party recipes. Having sampled our wares, the dinner crowd was enthusiastic and supportive for the Red Root & Co venture. As a fledgling company, that was sweet music to hear.
As the sun set behind the cornfield and with candles on the table, we lingered and sipped Jesse’s version of a Sazerac. Smooth and elegant with Crown Royal Rye, it was, hands down, the best whiskey cocktail that has ever touched my lips. According to Jesse, just a few drops of our House Bitters pulled this cocktail together, but I also attribute it to the crafter knowing his provisions and honing his craft. That type of artistry parallels what we do at Red Root & Co, cultivating the union of quality ingredients and the love of our practice. To good friends and good food-Cheers!