Alicia Liebregts and Summer Ravey
David Kaplan, Devon Tarby and Guillaume Jubien
David Kaplan, Devon Tarby and Guillaume Jubien
Galena Mosovich and Cristina Gonzalez
Carla Torres, Cristina Bengochea, Darius Hines and Paul McDonnell
Caviar-topped salmon hors d’oeuvres
Sips of Grey Goose VX
Jack Bettridge and Paul McDonnell
Jon Warech
September 26, 2014 | Parties
The Event
As culinary experiences for gourmands go, a vodka tasting ranks right up there. That’s why Grey Goose recently gathered a select group of tastemakers and VIPs for a dinner in the private room of 1826 Restaurant & Lounge in Miami Beach to celebrate its latest release, Grey Goose VX, a rare and masterfully crafted libation with hints of cognac... and other palate surprises.
The Crowd
Grey Goose Brand Ambassador Guillaume Jubien, alongside master mixologists David Kaplan and Devon Tarby (the experts who gave the world the famed Death & Co., HoneyCut and Nitecap cocktails) led the presentation and encouraged diners to swirl, sniff and sip to their hearts’ content as they explained the story of how the new spirit came to be.
The Highlights
Spirited revelations (the vodka was inspired by the cognac-blending heritage of its creator, Cellar Master François Thibault) and delightful VX sips aside, the evening was made complete thanks to a stellar tasting menu created specially for the evening by chef Danny Grant. The highlights? Wild morel mushroom ragout, Périgord truffle risotto and white-chocolate panna cotta for dessert. -Photography by Rodrigo Gaya/World Red Eye
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