After watching a TED Talk by former NY Times journalist Jennifer 8. Lee (and eating a few of Chef Dustin Clark‘s more inspired staff meals), the Wildwood team was moved to embark upon a playful experiment in American – Chinese Food. And then we thought, what a great excuse for a cocktail party!
1. Cocktails and Chinese Food are inextricably linked. Ask our Barman Ryan Csanky his favorite hangover meal in the neighborhood; we’d all have to agree on Ling Garden.
2. Dustin has told of his homemade fortune cookies, but we have yet to try them. We hear he hand-letters all the fortunes, and if you haven’t seen his lovely handwriting, you’re in for a real treat.
It required quite a bit of “R&D,” but in the end, Ryan’s come up with some surprising, interesting and fun ways to combine familiar flavors like szechuan pepper, hot mustard and plum sauce into a lighthearted match for Dustin’s adventures in global cuisine.
Join us for Mix.Sip.Grub. A two-hour cocktail event in the Wood Room celebrating our guilty pleasure–American Chinese! Starting at 4pm, enjoy six of Ryan’s campy cocktails paired with 6 of Chef Dustin’s themed appetizers. $35 Advance tickets includes Mixed Sips, Grub & gratuity. $40 door.
PS. We’re totally kidding about the MSG. Like all our favorite Chinese spots, we are all natural, baby.
char siu steam buns of steel
ginger, hoisin, five spice
ancient chinese secret
shochu, mao feng shui, combier peach
is it crab or raccoon?
pollock rangoon, rhubarb sweet & sour
choya, house made acid soda
general dustin’s chicken***
jolokia peppers, ginger, caramelized garlic
mao tse drink
szechuan-infused bourbon, passion fruit
shrimp fried rice
oregon bay shrimp, basil, edamame
vinn vodka, yuzu, plum sauce
mongolian beef tartare
soy-ginger glaze, grilled green onions, toasted rice cracker
way of the panda
vinn baiju, black pepper sesame syrup
crispy crispy yum yum*
shiitake beef eggroll, chinese mustard sauce
bourbon, tamarind, hot mustard
***you’ve been warned.
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