New York City Michelin Star rated Spotted Pig and Ace Hotel's John Dory top mixologist Greg Bell mixes up a couple drinks ahead of Maine Restaurant Week events at Natalie's at the Camden Harbour Inn.
Friday, March 7th and Saturday, March 8th: Pommery Champagne Ice-bar and Cocktail Dinners with Acclaimed Guest Bartender Greg Bell
Saturday March 8th:
Both Friday and Saturday night during Maine Restaurant Week, Natalie's will have a Pommery champagne ice-bar which will feature chilled POP mini bottles of Pommery champagne with a straw, as well as champagne cocktails and a martini ice luge.
Cocktails for the evening will be mixed by New York City Michelin Star rated Spotted Pig and Ace Hotel's John Dory top mixologist Greg Bell, who will spend the weekend at Natalie's for several events. Bell has worked for more than 15 years in the food industry and spent more than eight years as a bartender at some of New York City's most acclaimed restaurants. He received training under Sasha Petraske, a reknown bartender and master of craft-cocktails.
Together with Natalie's Executive Chefs Chris Long and Shelby Stevens, Bell created a mixology pairing with a special five-course menu for $99 per person.
Cocktail Master Class with Greg Bell and Seth Knowlton
From 2 pm to 4 pm on Saturday, Bell and Knowlton lend their expert palates and spill their secrets of the trade in a two-hour master class on the art of making a great cocktail. At $15 per person, guests will have the opportunity to taste a variety of cocktails, liquors and spirits discussed during the session, as well as take away a few tricks for the next time they play host.
For reservations, call Natalie's (207) 236-7008
Sunday March 9th:
The Signature Event as part of Maine Restaurant Week - Greg is a guest judge. He will be judging 14 competitors on appearance, taste and originality at the event. The event will have around 500 attendees
More information on MAINE RESTAURANT WEEK
2oz Bourbon or Rye
3 dashes angostura bitters
one sugar cube
Splash club soda
Method: place sugar cube and bitters in rocks glass with slash of club soda. Muddle into paste. Add bourbon and then ice. Stir drink until it is diluted with 1oz water.
3/4 ounce half lemon half lime juice
3/4 ounce simple syrup
One egg white
Method: Combine egg white, juice, syrup, and spirit into shaker. Shake vigorously to emulsify egg. Add ice and shake and strain. Dash angostura in center.