Recap of our first coffee dinner at our new roastery by Frank McGinty.
All photos by Alex Isbell.
As we settle in to our new Roastery, we thought it’d best to properly break it in by doing something we all thoroughly enjoy… serving some of our favorite people delicious coffee & food. Recently we hosted another installment of our Kaldi’s Coffee Dinners. This was by no means our first one, but the first of many in our new space at 3983 Gratiot. The evening was filled with sights, sounds, smells, and numerous smiles, with an incredible list of guests that all have their unique place in the hearts of our family here at Kaldi’s Coffee.
As with dinners past, the menu consisted of food and beverages that incorporated some of our most seasonal coffees and collaborations with our fondest local vendor partners. Courses such as a condensed version of a “cupping” experience pairing each of the three stages with a different bite or scent to enhance the evaluation; along with food ranging from shrimp poached in black tea to pork cheeks braised in our Coffee Cola collaboration with Fitz’s, and everyone’s new favorite beverage, the “Boliviardier” a riff on the Boulevardier using Bolivian cold brew, 2 different Amaros and St. Louis’s own Still 630 Rye (recipe for the Boliviardier is below).
We feel that we have set our own expectations for these dinners very high with this one, but now with the grand event behind us, we look forward to more dinners, events and guests to come at our new Roastery.
30ml Still 630 Rye Whiskey
30ml Bolivia toddy concentrate
15ml Amaro Meletti
7ml Fernet Branca