Hush Hush #3

hushhush3Map & Menu has posted a field report from last night’s Hush Hush event, the monthly cocktail and tasting party organized the Portland Hunt and Alpine Club. This month’s cocktails featured the Fernet Branca line of products and were accompanied by some very delicious eats from chef Chris Gould.

Tonight, Meredith and I enjoyed a private peek into part of Portland’s food and cocktail future with a sampling of two future area establishments, and I’m happy to report that the town seems to be in good hands.

My personal favorites from the night were the Saffron Sour (Fernet Branca, Royal Rose Saffron, egg white, and lime juice) and the Yellow Fin Vetresca (slow cooked yellow fin with preserved orange, Anaheim pepper and celery leaves).

Both Portland Hunt and Alpine and Chris Gould’s new restaurant are slated to open later this year.

Photo Credit: Map & Menu

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