The Lucky Rice Festival is back at the Raleigh’s Oasis on Friday, November 13th, for the biggest party yet. The Asian-themed food and cocktail fair is a stand-alone festival conceived by Danielle Chang, that would be at home amongst the South Beach Wine & Food Festival’s greatest events. They bring out Miami’s top chefs from the best restaurants for a taste of interpretive Asian-meets-Latin street food and fine dining alike.
This year’s line up includes 27, Alter (Chef Brad Kilgore), Barley, Blade, Cleo, Dragonfly, Hakkasan, J&G Grill, Juvia, Katsuya, Lure Fishbar (Chef Khaleel), Open Blue, Ortanique & Zest, Phuc Yea, Sugarcane, Sushisamba, The Bazaar by José Andrés, The Market, The Social Club (Chef Blair Wilson and Brian Elizondo), La Mar by Gaston Acurio (Lef Kraounakis), Matador Bar and Market (John Verrochi), The Regent Cocktail Club (Julio Cabrera), and Sushi Garage (Armand Rodriguez).
They say the best parties are the ones where it’s easy to get a drink. Well it’ couldn’t be easier at the Lucky Rice Festival, where beautiful women in Asian garb greet you with a signature Bombay Sapphire cocktail at the door. The liquor gets many exciting treatments from top bartenders creating innovative drinks served throughout the party.
You might want to opt for VIP admission that gives very important people access to the festival a full hour before the general types for $150. It’ gets going at 7:30pm and offers up photo ops and a meet and greet with Chef Michael Schwartz. This is, of course, Haute Living’s top choice. Aside from VIP access, we’re excited about the festival’s five years of history behind them, which they will be celebrating with a “greatest hits” of the most exciting dishes and cocktails that have appeared at the festival over the years.
What are we drinking?
SIGNATURE YEAR OF THE SHEEP COCKTAIL FOR 2015
In celebration of the Year of the Sheep, the “Feeling Sheep(ish)” cocktail was specifically crafted with soothing ginger syrup and chamomile tea to honor the traditional tender and calm characteristics of the Sheep (goat, or ram).
Feeling Sheep(ish)
2 oz Chamomile-infused Bombay Sapphire East Gin
3/4 oz Ginger syrup
1/4 oz Simple syrup
3/4 oz Fresh lemon
2 oz Soda water
2 droppers Bittercube Bolivar Bitters
Garnish: Two lemon peels inserted into the glass
Served in a Collins
Created by Bacardi Mixologist, Nick Kosevich
Gin & Tonic Reimagined
1 ½ oz Bombay Sapphire East Gin
3 oz Fevertree tonic
Lime wedge OR different garnish (lemongrass, juniper, coriander, cassia bark, etc)
Method: Press lemongrass stem and lime wedge into base of glass. Fill with ice and build.
Glass: Old fashioned
Garnish: Lime wedge, lemongrass stem
THE COCKTAIL MENU
BOMBAY SAPPHIRE® EAST GIN
Feeling Sheepish
Chamomile-Infused Bombay Sapphire® East Gin, Ginger Syrup, Simple Syrup, Fresh Lemon Juice, Soda Water, BitterCube Bolivar Bitters, Garnished with Lemon Peels
27
CATHAY PACIFIC AIRWAYS
Pacific Sunrise: Martini & Rossi®
Prosecco, Drambuie, Garnished with Julienne of Orange and Lemon PeelWhat are we drinking?
What’s on the menu?
27
ALTER
Wahoo Crudo with Hibiscus Ponzu, Key Lime Curd, Raw Tomato, Green Apple
BARLEY
Yuzu Cured Pork Belly, Crab Paste & Pork Broth, Edamame, Bok Choy, Furikaki Flakes, Mirin-Shoyu Reduction
BLADE
Yellowtail Yuzu with Miso Glaze
CLEO
DRAGONFLY Grilled Baby Octopus with Pickled Cucumber, Heirloom Cherry Tomatoes, Japanese Chimichurri, Ikura, Purple Shiso, Tosazu
Sesame Soy Glazed Baby Octopus: Marinated Baby Octopus, Chilled and Skewered
HAKKASAN
Pan-Fried Chive Shrimp Dumplings
J&G GRILL
JUVIA
Salmon Sashimi with Nashi Pear Juvia Shot (Cold Exotic Fruit Juice, Warm Coconut Foam)
KATSUYA
LURE FISHBAR
Tuna Tataki with Citrus Segments, Micro Basil, Crispy Shallots, Orange Ponzu
OPEN BLUE
Open Blue Cobia with Okinawa Puree and Choclo Pico de Gallo
ORTANIQUE & ZEST
PHUC YEA
Lemongrass Roasted Pork Shoulder, Garlic Noodles, Crispy Shallot, Parmesan Cheese
SUGARCANE
Thai-Style Green Papaya Salad with Pork Crackling and Pork Jerky
SUSHI GARAGE
Tuna Nigiri with Soy Salt
SUSHISAMBA
Housemade Red Beet & Sriracha-infused Steamed Buns: Kurobuta Lech ôn, Red Miso Barbecue Sauce, Jicama-fresno-green Mango Slaw, Tangerine Dressing
THE BAZAAR BY JOSÉ ANDRÉS
THE MARKET
Atlantic Tuna Tartare
THE SOCIAL CLUB
96-Hour Sesame Sorghum Ribs with Pickled Coleslaw and Spicy Peanut
Travel
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