Over the next six days, families will gather to share good tidings and enjoy holiday meals together. If you are not hosting, what will you bring? It’s hard to go wrong with a spirit, but you will want to pick something thoughtful. We checked in with a few local tastemakers to see what they are bringing to deck the halls. Cheers to you and yours!
Glenny Beahm of AN.GLE Events: Dehydrated Blood Orange Slices, Cocktail Garnish Co
The always on the move event planner and owner of AN.GLE events likes to bring a cocktail garnish. “I love the blood orange slices from Cocktail Garnish.for a dinner gathering. The host can add it to almost any cocktail or save it for later.”
Adrienne Casbarian, Co-owner of Malachite Home: Graham’s 40 Year Tawny Dessert Wine, The Wine Seller
The design savvy co-owner of Malachite Home says, “I love to bring cheese and port to a festive gathering. Typically, I buy Grahams 40 Year Tawny port wine. And if I am hosting, I love to use a vintage jardinière like this as a vessel to keep things cool.”
The husband-and-wife team behind former Kenton’s Restaurant, Tia Pol and Pinhook Bourbon recommend Flagship Pinhook Rye. Mani offers, “with hints of baked apple and clove, the taste is reminiscent of holiday spices!”
Jenny Vorhoff, Owner of Studio Riga Interiors: Morimoto Junmai Sake, Elios
Owner of Studio Riga Interiors and How to Host columnist for St. Charles Avenue likes to think outside the box. “I love to bring a bottle of sake. It’s unique enough that the host won’t feel pressure to serve it if they don’t want to.”
And here are a few vessels we’d love to sip from!
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Events this week:
Thursday, Dec. 22 (10 a.m. – 2 p.m.): The Cajun Night Before Christmas Author Book Signing, Little Miss Muffin
All Week: 20% off Christmas Décor, Judy at the Rink