Citrus Celebration

Posted: February 26, 2015 by Infamously Johnny

What better way to celebrate the versatility of lemons, limes and other citrus fruit than a contest that challenges artisans to push to their creativity to the limit. Citrus fruits are incredibly resilient and are perfect winter fruit. Limehouse Produce provided the citrus and ten restaurants participated in the competition.

We were guest judges in the annual Limehouse Citrus Challenge. We went to 8 different bars/restaurants to sample their creations using the Citrus from Limehouse produce.

Mae Jordan at Lee Lee’s Hot Kitchen created a ginger inspired cocktail that used clementine and lemon juice to add brightness and texture to the drink. The aptly named “Ginger-lee” paid tribute to its red-headed creator and the Chinese themed restaurant and bar.

The Ginger-lee Clementine Juice | Lemon Juice | Bulleit Rye Whiskey | Art in Age SNAP | Ginger Syrup | Angostura Bitters Crafted by Mae Jordan at Lee Lee's Hot Kitchen — The Ginger-lee
Clementine Juice | Lemon Juice | Bulleit Rye Whiskey | Art in Age SNAP | Ginger Syrup | Angostura Bitters
Crafted by Mae Jordan at Lee Lee’s Hot Kitchen

The Dope Clement the 1st crafted by Ryan Weliver at The Cocktail Club really focused on accenting the citrus fruit. Ryan used vodka, crème de pamplemousse and clementine juice to create not only a beautiful color but also a delight aroma. The cocktail was creamy and bubbly due to the addition of prosecco. Cocktail Club should consider adding this cocktail to their menu.

Here, we have bartender Ryan Welliver with his cocktail made from fresh muddled clementines, pink grapefruit liqueur, lemon, pomplamoose, vodka, and prosecco. It is called Dope Clement the First... (Kinda like POPE Clement the First) We thought that was cute. The drink was delicious and you could really taste ALL of the citrus in this cocktail. We loved it! — Here, we have bartender Ryan Welliver with his cocktail made from fresh muddled clementines, pink grapefruit liqueur, lemon, pomplamoose, vodka, and prosecco. It is called Dope Clement the First… (Kinda like POPE Clement the First) We thought that was cute. The drink was delicious and you could really taste ALL of the citrus in this cocktail. We loved it!

At Macintosh, we tasted delicately sautéed scallops in a flavorful citrus sauce prepared by Executive Chef Jeremiah Bacon. Head pastry Chef Kelly Kleinser presented us with a lemon cake topped with a merigue frosting served along side lemon sorbet. The cake was slightly tangy and incredibly moist. Chef Kelly can be found most nights at Oak Steakhouse plating fanciful confections.

Wayne Sulli of Republic Reign Lounge created a berry bourbon cocktail called Paradise Grove for the contest. The comely cocktail was mildly tart and garnished with a bruleed Meyer lemon slice.

Republic Reign Paradise Grove crafted by Wayne Sulli Bulleit Rye Whiskey | Bittermilk Charcoal Grapefruit Tonic | Brown Sugar Brûlée Meyer Lemon Garnish | Strawberry, Raspberry + Blackberry Syrup Beautiful color and delightfully tart. — Republic Reign
Paradise Grove crafted by Wayne Sulli
Bulleit Rye Whiskey | Bittermilk Charcoal Grapefruit Tonic | Brown Sugar Brûlée Meyer Lemon Garnish | Strawberry, Raspberry + Blackberry Syrup
Beautiful color and delightfully tart.

Slightly North of Broad represented Maverick Southern Kitchens in the Citrus Celebration with their take on a blood orange margarita. Bar manager Stacey used Thai Chili infused Maverick Tequila to add kick to the subtly sweet fruit juice. Forrest Parker, head chef at the Old Village Post House, lemon trifle was velvety smooth with just enough tart from the blueberry garnish.

Snob's Spicy Blood Orange Margarita Maverick Chili Infused Tequila | Cointreau | Blood Orange Juice | Lime | Local Sea Salt — Snob’s Spicy Blood Orange Margarita
Maverick Chili Infused Tequila | Cointreau | Blood Orange Juice | Lime | Local Sea Salt

Chef Vinson Petrillo assembled a dish that simulated several different taste buds. The wild rice and fresh herbs were enriched with flavor from the sweetbreads and balanced by the citrus fruit. A delight for the eyes and palate.