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Butcher Botanist & Cocktails is a special collaboration between a diverse group of Beijing's culinary scene, including a butcher, garden chef and some upstart bartenders. Featuring a whole pig roast served 3 ways, garden pairings, house charcuterie, pickled delights, cocktails and more!!
This will be a unique experience in The Hanese Club, a private courtyard starting in the bar wing of the complex, dinner in the dining and kitchens area, then transitioning to the garden and fireplace for s'mores and cigars under the stars.
Jamie Pea is a multimedia food creative with experience in the U.S., Hong Kong and London. She places an emphasis on vibrant, plant based ingredients combined with culinary references to American, British and Asian cuisines.
Butcher Brouillette is an up and coming butcher shop in Beijing, from Kara Brouillette. Specialties include artisinal charcuterie, sausage, roasts and an assorment of smoked delicacies. All ingredients are of the highest quality, sourced locally, prepared naturally and guaranteed fresh.
Bottle Boot & Cigar founders Quinn Johnson and Douglas Williams provides F&B consulting for fine hotels and restaurants throughout Asia. Their lounge stocks provisions for the distinguished gentleman, including rare spirits, house made bitters and cordials, hand cut ice, vintage cigars, shaving accoutrements and other fine goods.
BUTCHER BOTANIST & Cocktails -- CFFC Menu
Charcuterie Table with 京A sour beer
Torchon
Pork cheek, fennel, garlic, pistachio
Pâté de Campagne
White liver mousse pâté, bitters
Smoked Duck Bacon
Coffee, maple
Pickles, Relishes and Cheeses
Whipped Lardo
Roasted garlic, rosemary, peppercorns
N’duja “Non-‘duja”
Red pepper, sundried tomato, smoked paprika, almond, beetroot
Pickled grapes, pickled beetroot, apricot mustard, pinot noir jam, spiced ale honey, assorted cheeses
Main
Pigs in the garden:
Whole hog roast smoked & BBQ'd served 3 ways, accompanied by garden selections and drinks
Finale
S’mores & Smokes under the stars:
DIY s’mores bar with sweet & savory accoutrements, more drinks, selection of fine cigars
Charcuterie Table with 京A sour beer
Torchon
Pork cheek, fennel, garlic, pistachio
Pâté de Campagne
White liver mousse pâté, bitters
Smoked Duck Bacon
Coffee, maple
Pickles, Relishes and Cheeses
Whipped Lardo
Roasted garlic, rosemary, peppercorns
N’duja “Non-‘duja”
Red pepper, sundried tomato, smoked paprika, almond, beetroot
Pickled grapes, pickled beetroot, apricot mustard, pinot noir jam, spiced ale honey, assorted cheeses
Main
Pigs in the garden:
Whole hog roast smoked & BBQ'd served 3 ways, accompanied by garden selections and drinks
Finale
S’mores & Smokes under the stars:
DIY s’mores bar with sweet & savory accoutrements, more drinks, selection of fine cigars
