Gin & Tonic & Steak ~ A little time on the fire is the last step for this amazing 24 hour beef roast, the cornerstone of at night at The Eveleigh in West Hollywood hosted by Beefeater and Plymouth Gin.  featured post *tasteologie

Gin & Tonic & Steak ~ A little time on the fire is the last step for this amazing 24 hour beef roast, the cornerstone of at night at The Eveleigh in West Hollywood hosted by Beefeater and Plymouth Gin.

February 24th, 2012

Beefeater and Plymouth Gin invited me out for some behind-the-bar education and dinner at The Eveleigh.  My bartending skills could use a little bit of work, but I handled the dinner part like a pro.  It was a great night, an opportunity to meet some friends (both old and new), and another display of gin's cocktail versatility.

The Eveleigh's back room has a sort of magical way of being both outside and inside at the same time. It led to some beautiful light at dusk.
Gin was the order of the day and The Eveleigh's Dave Walker and Brand Ambassador Erick Castro were on hand to provide some lessons behind the bar.
It was also a great opportunity to get my hands on the new Plymouth bottle. The new design harkens back to the gin's history and reminded me of my trip to the distillery last year.
I opted for a lesson in making the Bon Poire... in no small part because it was fun to say. The Plymouth Gin, pear and marjoram infused vermouth, and Cocchi Americano all came together in a cocktail with a beautiful bouquet and a dry finish. Under Erick's expert tutelage I learned that while my stirring skills were excellent, I was a wee bit conservative with my pours.
The sun began to set. The restaurant began to fill and soon it was time for dinner!
There were an astonishing number of dishes all served family style. The food at The Eveleigh has a lovely comforting rustic style to it. The chef takes inspiration from time spent in Italy and his native Australia to create an experience that you could easily imagine sharing in your backyard with friends under the night's sky. There is also a strong emphasis on sustainably sourced ingredients, Chef Toft's eyes lit up when he introduced me to his window boxes that were currently growing radishes and potatoes. The menu played off many of the botanicals in Beefeater 24 with accents of tea, grapefruit, and coriander.
24's influence on the beef roast was not in the number of ingredients, but the number of hours it spent in the oven. There was a small show made of its deboning and then it was whisked back into the kitchen to pick up a little color on the grill.
Fire is delicious.
There were so many plates, and tastes, and gins, that the evening sort of went by in a blur. This video captures a little bit of the energy of my night at The Eveleigh.
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