Parallel Post has teamed up with 2014 International Craft Award winner and local craft spirit Onyx Moonshine, to present a prohibition era-style dinner on Thursday, Sept. 11 from 5pm to 8pm.
The event will provide guests with a unique opportunity to savor an exclusive culinary menu accented with Onyx Moonshine flavorings including the original Onyx Moonshine, Sweet Stash, Onyx 111, Apple Honey Infusion, and Cape Cod Cranberry.
In a staged speak-easy atmosphere, Chef de Cuisine Ali Goss and Executive Chef Chris Molyneux of Parallel Post will delight guests with a five-course tasting menu flavored with varieties of moonshine, and accompanied with glass samplings served by Onyx Moonshine representatives. Guests will also have the opportunity to be educated on the symbolic and once outlawed liquor, while also sipping additional cocktail creations presented by Parallel Post’s resident mixologist Greg Genias aka “Bootleg Greg.” The cost is $75 per person (tax and tip not included),
The menu for the event – much like Parallel Post’s weekly-changing restaurant menu – focuses on locally-sourced products and will feature Onyx Moonshine-infused dishes with local farm fresh offerings such as Drunken Scallop Ceviche, Gilbertie’s Fall Harvest Salad with cape cod cranberry moonshine vinaigrette and Prohibition Canapés.
Tickets to the Parallel Post hosted Onyx Moonshine Dinner Pairings event are limited and are only available for advance purchase for guests 21 + over (valid driver license must be presented upon arrival). To RSVP e-mail: firstname.lastname@example.org.