East Thirty Six, a Wellington cocktail bar known for its 20s-inspired atmosphere and French-tinged plates, is trading the foie gras for grits this month. They’re rolling out a one-night-only Southern menu for a pop-up event, aptly titled, Southern Shindig, on March 30.
The event, co-hosted by U-Feast, will see exec chef Brent Maxwell delve into Kentucky and New Orleans-style cuisine. The menu promises five courses (though you never know with a U-Feast event – chefs are often known to sneak in extra bites), including BC shrimp and grits, Hot Brown sandwiches fashioned from duck confit and buttermilk biscuits, and mint julep truffles for dessert.
Because you can’t have Southern food without bourbon (the name of which, incidentally, comes from a 12th-century French royal dynasty), Jim Beam will be supplying the cocktails and tasting flights of bourbon. Tickets, which include drinks, are $70 at U-Feast.
nataliam@nowtoronto.com | @nataliamanzocco