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I Ate Dinner In a Gym

I Ate Dinner In a Gym

I ate dinner in a bar overlooking a boxing ring last night.  No, my meal did not consist of chicken wings and some bar nuts. Instead, I had an amazing six-course cocktail pairing dinner from Chef James Cruz and Justin Himmelbaum

The Mucho Gusto/Uprooted Kitchen dinner was hosted at The Cornerman Pub, which is connected to Delray Beach Boxing. (Side Note: It is like the universe was laughing at me, that I got all dressed up and then plopped me in a gym.)

It was by far, one of the best meals I have had in the South Florida area in a long time. This was compounded by the circumstances. Chef Cruz was working from a hot plate, there was no kitchen. 

I'm also not the heaviest of drinkers. Beers have to be fruity for me to like them, cocktails have to balance between not being too sweet and not being super alcohol laden. I am comfortable in my pickiness. 

Below are the photos from our dinner, along with descriptions of what I can remember. I was so in the moment of enjoying that I didn't get all the specifics all the time. 

I can tell you that my two favorite courses due to the flavor of the food and the cocktail pairing were Flour & Water and From the Dirt. The food was cooked perfectly, the drink complemented it perfectly and I wanted more of both.

 

 

 

 Amuse Bouche: Profiterole with bone marrow butter and caviar 

Amuse Bouche: Profiterole with bone marrow butter and caviar 

 First Course: Confit egg yolk sweet onion soubise with apple jam brown butter oats and snipped chives. Not pictured: Cabernat Sauvignon with infused honey dew

First Course: Confit egg yolk sweet onion soubise with apple jam brown butter oats and snipped chives. Not pictured: Cabernat Sauvignon with infused honey dew

 Second Course: Salmon crudo with apple, jalapeno, ginger emulsion and salmon roe. Cocktail Pairing: Apple Smoked Bacon Bourban 

Second Course: Salmon crudo with apple, jalapeno, ginger emulsion and salmon roe. Cocktail Pairing: Apple Smoked Bacon Bourban 

 Third Course: Corn was living the high life in this course. I do not understand how Chef Cruz got this shrimp to be so tasty. 

Third Course: Corn was living the high life in this course. I do not understand how Chef Cruz got this shrimp to be so tasty. 

 Third Course Cocktail Pairing: All I can remember is that there is corn milk and lime in this. Made similarly to how you make a margarita. 

Third Course Cocktail Pairing: All I can remember is that there is corn milk and lime in this. Made similarly to how you make a margarita. 

 Fourth Course: Carrot three ways; roasted carrot over pesto (made from the leaves), carrot puree. 

Fourth Course: Carrot three ways; roasted carrot over pesto (made from the leaves), carrot puree. 

 Fourth Course Cocktail Pairing: It was called the "Salad" and literally tasted like I was drinking a vegetable juice that just happened to have vodka in it. I need Justin to bottle this for me. 

Fourth Course Cocktail Pairing: It was called the "Salad" and literally tasted like I was drinking a vegetable juice that just happened to have vodka in it. I need Justin to bottle this for me. 

 Fifth Course: That may look like steak but its short rib, with cauliflower cream. Not pictured: a lovely glass of red wine. 

Fifth Course: That may look like steak but its short rib, with cauliflower cream. Not pictured: a lovely glass of red wine. 

 Sixth Course: Did you know you can make corn custard? This is one of the best desserts I have ever had, and it was corn. Literal and actual corn. 

Sixth Course: Did you know you can make corn custard? This is one of the best desserts I have ever had, and it was corn. Literal and actual corn. 

 Dessert Cocktail: I didn't think I liked White Russians. Justin proved me wrong. So very wrong. Those coco puffs. It was like drinking cereal and milk. 

Dessert Cocktail: I didn't think I liked White Russians. Justin proved me wrong. So very wrong. Those coco puffs. It was like drinking cereal and milk. 

Magic Milk

Magic Milk

Let’s Make the Ocean

Let’s Make the Ocean