|Pork Belly Course|
|Greek Infused Ultimat Vodka|
|Chef Sean Rivera's Soup with a Tequila Bloody Mary|
The salad course also escapes me a bit. The plate presented a duo of salads, one with crab and the other with roasted peppers. Both were quite nice, as was the tequila based cocktail that came with it. Or maybe that was the Pyrat Rum. I had been drinking and forgot to take good notes.
|A cocktail with... something|
|A tequila-based sorbet palate cleanser|
I do know the next items that came out, although they maybe the main reason the rest of the details are fuzzy. The Gran Patron Burdeos and Gran Patron Platinum were poured side by side. The Burdeos is the most expensive of all Patron tequilas, retailing in the neighborhood of $500 per fifth. The tequila is made from extremely selective agave and matured in a combination of new American and French oak barrels for a minimum of 12 months, and up to 2 years. It is then distilled again before it is racked in vintage Bordeaux barrels. The tequila is smooth and sweet. It picks up notes from the wood similar to a bourbon with the vanilla and oak flavors. It can be sipped repeatedly without the need to pucker of gasp at the taste of tequila. I'd go so far as to say it might be the best tequila I've ever had. Though in all honesty, the Gran Patron Platinum may have had it beat just because it actually tastes like tequila. Really. Good. Tequila. The Platinum is comes from those same high-quality agave plants that are hand-selected for sugar content. It is triple distilled and rested in oak tanks. The silver tequila is smooth yet carries the taste of agave without being covered up by excessive aging. This is what the best agave in the world tastes like, and I'd never pass up a taste. Don't shoot it though. Both of these tequilas deserve to be sipped and enjoyed, not chased with a squeeze of lime.
|Gran Patron Burdeos and Gran Patron Platinum|
|Crawfish Stuffed Pork Chop|