Go inside the worlds of art, fashion, design, and lifestyle.
Last Tuesday, guests from the worlds of art, fashion, and entertainment gathered at the Classic Car Club to celebrate the launch of The Cask Chronicles, a national road tour, in New York. The Cask Chronicles – part Duncan Quinn suit shop and part Zacapa rum lounge – has made its home on a custom 1966 Bristol Lodekka double-decker bus and will be making stops in Miami, Dallas, and Los Angeles, through April 2013.
Hosted by bespoke suit designer, Duncan Quinn, and in collaboration with Zacapa rum, the evening included barrel-aged cocktails designed and served by renowned mixologist, Elayne Duff. Head chef of The Fat Radish, Nicholas Wilber, was also aboard to serve guests a specially selected five-course menu. In each city for only three days, The Cask Chronicles functions as a custom suit and shirt shop by day, while moonlighting as a bar and lounge by night.
The evening began with a rum tasting where guests relaxed and mingled, while sampling the “23” and “XO” Zacapa rums. The tasting was quickly filled with rumors that co-stars Laz Alonzo and Wes Brown from NBC’s Deception would be attending.
When guests had imbibed a few more cocktails, they were ushered upstairs for the intimate meal, and with a table set for a mere 16, it didn’t take long for the group to become well acquainted.
Seated mid table, we were able to participate in and eavesdrop on many passionate debates. To our left, an international assortment spoke unapologetically about their disdain for Pierce Morgan and British tabloids, while championing the cultural superiority of the BBC. To our right, Quinn held court with Alonzo and the Whitewall team. With such a small party, no topic seemed taboo. Conversation ran the gamut from the cultural and historical implications of Quentin Tarantino’s Django, to the effects of gentrification in Washington D.C., Fort Greene, and Berlin. We even came away from the dinner with tips on how not to order a drink in a London pub.
Only with the arrival of food did the conversation subside. The first course of chef Wilber’s menu consisted of duck rillettes with deviled Brussels sprouts and baby beet lollipops. The duck was followed by a very seasonally appropriate, local pumpkin soup with candied pecan and madrus oil. We were next treated to a citrus cured fluke salad with raw beets and radish, topped with grilled apple vinaigrette. Black Atlantic sea bass with stewed chickpea and tomato curry tagine made a wonderful and filling main course, and for his last offering, Wilber left guests with a rich hazelnut chocolate lava cake with house made Nutella.
The Cask Chronicles combination of food, spirits, and conversation provides the kind of warm, intimate experience rarely found in today’s social environment (not to mention we were aboard a vintage double-decker bus). Food aficionados and antique car lovers alike will be in for a treat when the bus hits its Miami, Dallas, and L.A. locations.