North African Appetite: A Private Dinner at Red Stick Spice Co.

by Paige Johannessen

Jay Ducote along with Commander in Chef of Gov't Taco, Aimee Tortorich, hosted another sold out four course dinner at Red Stick Spice Company in August. Using Red Stick Co.'s high quality spices and oils, they took guests on a culinary adventure through North African cuisine.

The room was set up beautifully, including a gorgeous display of spices laid out for the guests to fawn at. Now that we have had a few repeat customers to our pop up dinners at Red Stick Spice Co. they know the drill and are arriving before we can even pour the first glass of wine. This gives them time to shop around the store and watch as Chef Aimee Tortorich put the finishing touches on a few of her dishes. 

photo by Red Stick Spice Co.

To start the evening off we had plates of warm lamb meatballs served over a delicate but full flavored mint yogurt dipping sauce. The lamb was soft and juicy and the flavors set off by the mint prepared the guests for a savory evening. To compliment this earthy appetizer were glasses of Jay D's Blanc Du Bois for our guests to sip on. 

Once everyone had a chance to try the lamb and grab a glass of wine or two, it was time to be seated. Jay started off the dinner service with a brief introduction  and then the plates starting rolling out! For the first course, a procession of carrots roasted with oranges and dates, garnished with chickpeas and crumbled pistachios came marching out to the guests. This warm and robust dish paired nicely with a spicy glass of Pinot Noir.

photo by Red Stick Spice Co.

Next, for the main course was the beef short rib tagine. This crowd favorite was visibly tender and the aroma of ginger and fig wafted from the plates. The short rib was served with a delicate scoop of couscous, and garnished with peanuts. To compliment the subtle fruit notes of this dish was a full glass of Syrah for all to enjoy.

Last but certainly not least came the most artistic and sweet dish of the night. Chef arranged small sculptures of milk bastilla, a thin cinnamon dusted pastry layered into stacks and drizzled with a custard like cream. Hidden between the layers of crunchy pastry were cloves and apricots, and crunchy pine nuts were sprinkled on top to finish it off. 

Blair prepared a warm rougaroux spiked cocoa with homemade marshmallows from Counter Space BR to be served with this decadent dessert. 

photo by Red Stick Spice Co.

Once again, we were thrilled to see a room full of empty plates and satisfied taste buds. We can not wait to be back at Red Stick Spice Co. this month for a special TWO night seating of our Modern Italian Mangia four course dinner on September 26th and 27th. Join us before it sells out!

South American Supper: A Private Dinner at Red Stick Spice Co.

by Sophie Spring, intern

Gov't Tacos Chef Aimee Tortorich, Jay Ducote and their culinary team were able to take a break from slinging tacos and focus on the latest Red Stick Spice Company private dinner, South American Supper for 24 lucky guests. The four course meal featured traditional South American foods, with a Bite and Booze twist.

The guests starting arriving around 7, with the tantalizing scent of roasted potatoes filling up the store.

Our first passed course was red snapper ceviche with a crispy fried plantain chip and glasses of bubbly Prosecco. The guests enjoyed this course while perusing the store, allowing them to see all of the delicious oils, vinegars, and spice mixtures Red Stick Spice Co. has to offer.

Photo by: Jordan Hefler Photography

Once the guests were seated it was time for the second course, a seafood paella. Our paella was traditional, using Supreme Rice with saffron, mussels, shrimp, and green peas. The dish was complimented nicely by Jay D’s Blanc du Bois. An added bonus for the guests were the extra prepared mussels that were served family style to each table.

Chef Aimee Tortorich plating the paella. Photo by: Jordan Hefler Photography 

The third course was a real show stopper: Cafeciteaux coffee rubbed tri-tip served over fresh green cilantro chimichurri with a side of creamy paprika roasted potatoes a la plancha. This course was probably the biggest hit of the night. Every plate brought back to the kitchen was licked clean. Our guests enjoyed this course with a glass of robust Malbec.

Photo by: Jordan Hefler Photography

For the dessert course, the culinary team put a spin on traditional tamales, making a dulce de leche tamale served with homemade bananas foster ice cream. The tamales had a subtle sweetness and the bananas foster ice cream melted beautifully over the warm masa. The guests loved this unexpected dessert. Served alongside the tamale was Jay D’s Single Origin Coffee, with a splash of Frangelico hazelnut liqueur and cinnamon whipped cream.

Photo by: Jordan Hefler Photography

The dinner went off seamlessly, thanks to help from Anne and the Red Stick Spice staff there to help us out. After the dinner was over, the team received such great feedback that we were inspired to plan another SOLD OUT Red Stick Dinner, North African Appetite on August 16!