Gin+Watermelon Dinner Recap

Posted: July 26, 2018 by Infamously Johnny

We had the pleasure of doing a collaborative dinner at The Asbury with Chefs Matt Krenz and Scott Crawford of Crawford and Son. The theme was ‘Gin and Watermelon’.

Our task was to pair a delicious cocktail with each course the chefs prepared.

First Course: We wanted to keep the first beverage light and refreshing.

We used Owl’s Brew Wicked Watermelon Radler (a tea beer), and topped it with prosecco and a splash of lime juice to pair with Chef Scott Crawford’s, Watermelon Carpaccio.

Second Course: We made a cocktail featured in our book called “Porgy and Bess”

We replaced the tequila in the original cocktail with Doc Porter’s Gin. We also topped this cocktail with Cannonborough honey basil soda. We paired this cocktail with Chef Scott Crawford’s spicy watermelon Gazpacho.

Third Course: Fried foods, Watermelon, and tea are perfect summer staples.

When we noticed that Chef Matt Krenz made Grilled Watermelon with fried green tomatoes and crawfish salad, we had to pair this dish with our signature cocktail, the Peninsula Tea featuring Firefly Sweet Tea Vodka.

Fourth Course: We paired the “Charleston Single” with the Snapper, Watermelon, and Crispy Ham

Learn more about the Charleston Single in our book, Holy Spirits! . We used local Conniption Gin, cucumber syrup, grapefruit juice, and tonic from Jack Rudy and co.

For the last course, we decided to go with a Matcha Mint mocktail.

We wanted to provide the guests with a non alcoholic option to pair with the salted ganache, Matcha meringue, pickled and compressed watermelon. The flavors worked perfectly, together.

After dinner we were able to sit and chat with the guests; everyone was happy and excited to be there. We were excited to hear that people enjoyed the food and drink pairings as well! I mean, who doesn’t love gin and watermelon?!

Pictured: Matt Krenz, Taneka Reaves, Jonathan Cooper (photographer), Scott Crawford, Johnny Caldwell

We HAVE to thank ‘NC’s Chef of the Year’ Matt Krenz and his staff at the Asbury for hosting us. They were phenomenal and such a pleasure to work with. Chef Scott Crawford visiting from his restaurant, Crawford and Sons was amazing as well! We can’t wait to visit his restaurant when we make it back to North Carolina. We also want to thank all of the guests for their enthusiasm… although it was a rainy evening, people came out, showed love, and purchased a book! We are forever thankful!