Bar Rustic Chef Joe DiFrancesco and Craft Spirit Ambassador from HUB Beverage, Brian Hoefling, pair up to teach you how to Make and Enjoy Four Cocktails with delicious Food Pairings! You will discover Blueberry Bramble- made w/ Metcalfe's Blueberry Liqueur, Flower City Gin, Mint, St. Germaine, Fresh Lemon, topped w/ Soda- paired w/ Moses Sleeper En Croute: Crushed Pistachio, Fig Preserve, Candied Lemon & Hot Honey Drizzle; November In Vermont made w/ Silo Maple Whiskey, House Made Spiced Simple Syrup, & Carlson Orchards Cider paired w/ Maple & Szechuan Peppercorn Crusted Bacon, Sweet Potato Puree, Fuji Apple & Fennel Salad; Raspberry Ward 8 made w/ Metcalfe's Raspberry Liqueur, Grist & Saw Mill Rye, Fresh Lemon & Orange Juice paired w/ Applewood Smoked Leg of Lamb; Horseradish Laced Yukon Gold potato, Braised Greens, Raspberry Jus; Coffee And Cream made w/ Metcalfe's Maple Cream Liqueur & Blue Lion Chicoree Liqueur paired w/ Coffee Oreo Gelato, Salt Cashew Bar, Spun Sugar

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Wednesday December 4 @ 7PM

Friday's in November and December @7pm

Saturday November 23 @ 6:30pm

Saturday December 7 @ 6:30pm

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Join Chef Liz Bramwell in The Studio Kitchen as she prepares the "Perfect" Certified Angus Beef Prime Rib accompanied by a Bacon "Studded" Twice Baked Potato, Wilted Greens and a Cabernet Compound Butter.

Your mid-Course will be a delicate Brie En Croute with Pistachios, Medjool Dates, Saba, and Hot Honey Drizzle. 

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The Wine Pairing for the evening is TBD.

Friday's in January and February @ 7PM

Join Chef Liz Bramwell in The Studio Kitchen as she prepares Chef Joeseph DiFrancesco's "After the Holiday's" Pan Seared Halibut with a Grilled Vegetable Cous Cous, Feta Cheese and Roasted Red Pepper Chimichurri . Your Mid-Course will be a our Classic Arancini ; Crispy Rice Balls Stuffed with Parmesan and Fresh Mozzarella, Marinara, Arugula Salad, Grated Parmesan. Your wine Pairing for the evening will be TBD 

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