Captain’s Table Launch Event with Hugh Acheson
Hugh Acheson, a judge on Bravo’s Top Chef, cooked at the Captain’s Table launch event Wednesday at City Grit. In the rustic space that sits in the back of a furniture store, there were tasty treats laid out including rabbit roulade with fig preserve, pork paté de campagne with pickled onions and a yummy duck sausage with plum puree. City Grit is a “culinary salon” in Nolita that hosts chefs from all over.
Acheson, still in his apron, was a warm host, happy to answer questions. “People don’t have access to healthy, affordable food, and we need to address these things,” he said. He suggested people get involved in the community and buy locally.
Captain Morgan Spiced Rum and WhyHunger, an organization that connects people to nutritious, affordable food and supports community solutions, are teaming up to support hunger relief. Consumers over 21 years of age are invited to share recipes and entertaining tips worthy of being on the Captain’s Table to support WhyHunger. Every time the hashtag #CaptainsTable is used on Twitter, Instagram and Pinterest through the beginning of February, the Captain Morgan brand will donate $1 to WhyHunger to support their hunger relief efforts.
In addition to the savory fare, the Cape Corsair cocktail was superb. Topped with cranberries, it was the perfect amount of sweet and tart. Although the bartender making this one turned out each drink-filled Mason jar as if it were a piece of art, if you could pull this one off at a party, you would definitely be a hit.
Here’s the recipe (should you be brave enough to try it) courtesy of Captain Morgan:
· 12 fresh whole cranberries
· 1 inch piece fresh ginger, thinly sliced
· ½ oz. simple syrup
· 2 dashes Orange Bitters
· 1 ¼ oz. Captain Morgan® Black Spiced Rum
· 1 oz. cranberry juice
· ½ oz. lime juice
· lime peel to garnish
In a mixing glass, muddle the cranberries, ginger, and simple syrup. Add the bitters and Captain Morgan® Black Spiced Rum, cranberry and lime juices and shake with ice. Pour into a double old-fashioned glass, ice and all, smash style. Garnish with an expressed lime peel.