Welcome back to Cork and Fork!

April’s Cork and Fork will be with Dampfwerk Distillery

There’s no doubt that Dampfwerk makes some of the most striking bottles I have ever seen on a shelf. But that isn’t what really matters, right? It’s all about taste. Well, they fulfill on that front too. Their brandies flavorful, beautiful, and resemble brandies I’ve tasted from France. Their German liqueurs are rich, approachable, and not overly sweet making them great sippers.

They are also a family business with Ralf (dad, head distiller) being the influencer on the European style spirits and Mary (mom), Christian (son, distiller), and Bridgit (daughter, cocktail lounge manager, marketing) running the other aspects of the business.

Bridgit will be joining us for the meal and presenting about the family business, the spirits and her cocktails that will be served alongside the food.

Introduction to The Dampfwerk Distillery and spirits tasting preceding the meal

barrel aged grape brandy, helgolander, and Rabbit in the Rye

First Course

Dampfwerk Aquavit cured salmon with petit toasts, labneh, yuzu marinated red onions

aquavit, yuzu aperitif

Second course

Citrus salad with fennel, mint and avocado

served with a barreled gin, mint simple syrup, avocado, and decanter bitters cocktail

Third Course

Chickpea and harissa soup with soft boiled egg and parsley salsa

caipirinha with apple brandy, lime, bay leaf, and coriander.

Fourth course

tarte flambee with creme fraiche, roasted white onion and pork belly lardons

served with pear brandy

Fifth Course

Warm spice rubbed lamb loin chop on lemon and parsley marinated white beans

served with a New York Sour