Cider House Rules: Cooks and Soldiers Four Course Dinner and Cider Pairing
The folks at Cooks and Soldiers are already pros at taking diners on culinary explorations of the Basque Country, but now their diving into a whole new area of ancient European cuisine: cider. Their new Cider Dinner series will expose you to the rich and wonderful world of cider, as well as to some delicious food pairings.
What To Expect
- A 4-course dinner in a communal setting, featuring a cider pairing with each distinct dish
- A brief reception before dinner, with a complimentary drink and amuse-bouche
- The cider pairings for each of the four courses are served in Libbey glassware
In addition to serving up exceptional Basque cuisine on a daily basis since opening in 2015, Cooks and Soldiers have also carved out a niche in the Atlanta food scene through a series of unique chef’s table dinners with drink pairings. The newest of these dinners explores the relatively obscure and oft-misunderstood world of cider. With a selection of ciders and a specially designed menu of paired dishes, this meal is sure to expand your horizons when it comes to that curious apple beverage. When you hear the word cider, the first image that comes to mind may be a super sweet alcoholic beverage that you can find at the grocery store. However, the world of cider is deeper, richer, and far more complex than most people realize, and thankfully the fine folks at Cooks and Soldiers are here to give us a peek.
As Cooks and Soldiers taps most of its culinary inspiration from the food traditions of the Basque Country in Spain and France, it is fitting that the cider dinner will feature several ciders that are either from or inspired by the same region, which happens to have a long and illustrious cider history. Unlike the sweet, full on apple taste that one might expect, these ciders are full of unique flavors and boast as many complex characteristics as the dishes they’ll be paired with. Here’s how your night of traditional European eating and drinking will look:
After a welcoming reception with a complimentary drink and amuse-bouche, you will join your fellow diners at communal patio seating. From there you’ll move right into a four-course dinner of food and cider pairings. To get things going will be a light and zesty fennel, orange, and apple salad with almonds and Boquerones (white anchovies). The distinct, independent flavors of the raw vegetables and the fish will pair great with your first cider of the night, Pauma Aurea, whose sharp and fruity tartness drinks a lot like a dry sparkling wine. From there you’ll move to the second course of muscle escabeche paired with the crisp and approachable Arratzain Ekoligika. Things come to a climax with course three, in which you’ll share communal servings of slow cooked pork shank and polenta, paired with the savory, earthy, and complex Isastegui Sagrado. Finally, your culinary tour through Basque Country will conclude with a cheese plate featuring 6-month Manchego, figs, dates, and almonds. This will be paired with a local cider from Atlanta’s own Urban Tree Cidery. Their robust barrel aged cider is bursting with notes of brown sugar, oak, and vanilla, making it a perfect dessert cider to close out the night.
Cooks and Soldiers takes its name from the annual festival of Tamborrada in San Sebastian, which celebrates both its culinary and military history with a giant, communal, city-wide parade. In that spirit, what could be more communal and celebratory than having a new eating and drinking experience in a convivial community atmosphere?