January 21, 2012

Mouth of the Border is delighted to extend you an invitation to join us for Midnight Brunch, our cocktail hour & supper club event on Saturday, January 21, 2012 at 11 p.m..

Twenty One is a very lucky number, don't ya know? So we're dealing the cards and doling out a gluten-free Thai feast. We're inviting you to come on an adventure. Are you daring enough to give yourself the gift of a midnight meal cloaked in mystery, hosted in an undisclosed location?

This event will take place in a chic private residence the Meatpacking District and promises many surprises.

Midnight Brunch Menu (Gluten-Free!)

Cocktail Hour (11 p.m. Jan. 21 - 12 a.m. Jan. 22)

Cocktails

Thai One On

~ surprisingly Light with a hint of sweetness and chocolate ~

Milagro Reposado Tequila, Benedictine, Banana Syrup, The Bitter Truth Mole Bitters, Cinnamon Stick

Scottish Shuffle

~ who knew whisky and coconuts were such good playmates? this one will shuffle your deck ~

Black Grouse Scotch Whisky, Kalani Coconut Liqueur, Honey Syrup, Lemon Juice, Creole Bitters

Wild Card

~ expertly-blended rum gets a high-octane hit of sweetness mixed with a swerve of citrus ~

Denizen Rum, Espresso Syrup, Hints of Lemongrass, Regan's Orange Bitters

Appetizers

Beef Satay

Made with Melt-in-Your-Mouth Steak

Homemade Peanut Sauce

Fried Stuffed Prawns (Gung Tiparot)

Pork-stuffed Giant Shrimp, Dusted with Rice Flour and Delicately Fried

Definitely Not Kosher

Sweet & Sour Fresh Cucumber (Taeng Kwa Brio Wan)

A Refreshing Cucumber Salad To Accompany the Satay or Enjoy On Its Own

Midnight Brunch (12 a.m. - 1:30 a.m. Jan. 22)

Continued Cocktail Service

Chicken and Coconut Milk Soup (Gaeng Dom Yam Gai)

A Citrusy, Aromatic Creamy Soup to Warm Your Belly

Fried Rice with Pineapple (Pad Supparot)

A Gorgeous Vegetarian Version, but Prepared with Dried Shrimp Powder

Roast Pork (Moo Daeng)

Juicy, Traditional Thai Roasted Red Pork Loin made with Mosefund Farm's Mangalitsa pork, Minus the Red Food Coloring

Desserts

Baked Custard Squares (Kanom Mo Kaeng) with Bananas in Coconut Milk (Kluay Buat Chee)

A Golden Square of Coconut Cream and Palm Sugar Topped with "Nun Bananas,"

A Dessert Served During Thai Family Dinners, Rarely Known or Seen by Foreigners

***Menu Subject to Change Based on Availability ***

First time joining us? Check out past menus here.

This event will begin at 11:00 PM and conclude at approximately 2:00 AM.

Guests must be 21+.

Suggested Donation: *$100

To request an invitation to future editions, please email emily@mouthoftheborder.com.

IMPORTANT: Please include any dietary restrictions in your ticket request, even if they do not seem relevant to this event. THE ENTIRE FOOD MENU IS GLUTEN-FREE!! Though Mouth of the Border adores its vegetarian friends, the January menu is not meat-free.

Guest Contributors

Emily Cavalier, Chef/Founder of Midnight Brunch and Mouth of the Border

Emily Cavalier is the hostess, founder and resident cocktail geek at Midnight Brunch supper club. She’s also the founder of Mouth of the Border, the stomping ground for lovers of ethnic food, cocktails and culture in New York City.

Emily connects food lovers and cool businesses to new audiences using food and cocktails as well as art and local culture. She consult on event strategy/production & social media for agencies, startups & food/booze-based businesses

When she’s not writing or eating, you can find Emily harassing locals for the recipe and sneaking into bars and restaurant kitchens all over the world.

Emily on Twitter: @ECava & @Midnight Brunch
Mouth of the Border on Facebook: http://www.facebook.com/MouthOfTheBorder

Hal Wolin, Resident Mixologist 

In early 2009, Hal decided to take his obsession and love of cocktails a step further and began writing about cocktail lounges, reviewing spirits, and creating original cocktails on his blog, A Muddled Thought. In 2010, Hal became the newest member of The Cocktail Guru, a consulting company established by Jonathan Pogash that specializes in drink development, brand representation, beverage programs, special events, and mixology classes. Hal has worked with Jonathan to create signature cocktails and cocktail programs for restaurants, hotels, and other clients. Hal is also active as an elected officer for the NY Chapter of the United States Bartenders Guild (USBG).