Matching food with wine has been done for centuries and even pairings with beer aren’t that refreshing nowadays. ShakingSupper is the first event in the Netherlands where we pair food with cocktails.
For over a year now I’ve been hosting ShakingSupper, my own foodpairing event at Supperclub in Amsterdam. They give me the freedom to create a signature night filled with lovely food & cocktail pairings and performers of all sorts. The beautiful dj’s Tamore and Sheila Hill are booked on a regular basis and Tatjana van Onna, the Dutch queen of pole dancing, has also been showing off some of her tricks in the past.
ShakingSupper is a night to remember with the dishes being served while you’re relaxing on the beds and pillows, sipping your cocktail and a massage therapist is giving you a foot rub. What is there not to love?
What’s for dinner?
Last month was already the seventh edition of ShakingSupper and once again I sat down together with chef Joey de Vries to create a 5 course menu. Next, I made five signature cocktail recipes which, I hope, match perfectly with the dishes.
This edition we chose to start the night off with salmon, different preparations of cucumber, yuzu ice, wasabi crumble and ponzu. This dish was paired with the ‘Green Gin’ cocktail. A drink made with Beefeater gin, Dilmah green tea, homemade lemongrass syrup and fresh lime juice. Served in a wine glass and garnished with a slice of cucumber.
A nice salad made of celeriac, figs, walnuts, radish and blue cheese, paired with a ‘Whattup Punk?!’ cocktail. This beer cocktail is based on a combination of Brewdog Punk IPA beer & Doorly’s rum and includes homemade pineapple syrup, fresh lemon juice, Angostura bitters and is garnished with a marinated fig.
Cod with a jelly of tomato, avocado, verbena and Hollandaise sauce to be served together with the ‘Spicy Nemo’. A vodka cocktail with Absolut Peppar, Cointreau, homemade strawberry & carrot syrup, fresh lemon juice, Regan’s Orange bitters and garnished with carrot-spaghetti.
A perfect dish during winter prepared with guinea fowl, chicory, mushrooms and some delicious truffle. ‘The Pearl’ is made with Rémy Martin cognac, Mozart Dry, Chambord, some cacao dust and fresh blueberries. This matching cocktail is quite strong but a true equivalent of the dish.
Last but definitely not least, a dessert consisting of different preparations of orange and a sorbet of champagne & roses. The cocktail paired with this treat is a refreshing ‘Rita’s Rose’, made with prosecco, Lillet Blanc, homemade roses & orange syrup,fresh lemon juice and garnished with a flower and an orange zest.
ShakingSupper by Tess Posthumus
My foodpairing event is held quarterly at Supperclub Amsterdam. The next edition is the 11th of June. If you’d like to enjoy this night in the near future, make your reservation at +31(0)203446400 or follow us on the ShakingSupper Facebook page to stay up to date.
Check these out if you would like to learn more about foodpairing, and pairing food with cocktails in particular: