What’s better than dessert?
Dessert when you add BOOZE!
Whoah, did I jump into this too fast? Let me rewind.
Kory over at Aversa PR gave me the opportunity of a new-Philly resident’s lifetime: a chance to join a number of fellow Philly bloggers at Williams-Sonoma on Walnut Street for an event featuring the Executive Chefs at the Bellevue Hyatt and Restaurant XIX and a selection of Confections and Cocktails? You KNOW I couldn’t say no.
White turtle cheesecakes, pear pumpkin trifle, mini apple pies, ginger snaps, brownies…. I can’t even.
Kory was moving and shaking, so I tried to make a few moves myself.
Williams-Sonoma showed us how they run their in-store classes, and chefs from
showed us the ropes as well. It was incredible.
Pumpkin bars were first and foremost. And delicious.
These were delicious and SO easy to make!! (Link to the recipe)
We also got a chance to meet Judy Ellis-Taylor from the Hyatt at the Bellevue (AND their beloved restaurant, XIX) who shared with us the glory of Pinot Grigio-soaked apples as a cocktail ingredient.
The result was a fresh, tart, sneakily-boozy cocktail perfect for all the tasty apples that are so perfect in the fall season. And Judy was pretty fantastic herself…
My buddy, Martha, and I are already planning a happy hour trip to XIX for a visit with this lovely lady…
Speaking of which, I asked around and found my ideal plus one in Martha who, despite being gluten-free, enjoyed the heck out of the event. I think she just likes sipping fancy cocktails. And dressing up. And looking fabulous doing both.
After watching Bradley from XIX whip up some gingersnaps (which were SO much better than classic gingersnaps you get in the box that end up being rock-hard and miserable), we enjoyed the event that it seemed every was hyped up for: Watching bartender Nate craft some cocktails!
He showed us how to make the most DELICIOUS version of a whiskey sour I’ve ever had.
- 2 oz Jameson
- 1 oz Grand Marnier
- 1 oz lemon juice
- 1 oz lime juice
- 1 oz simple syrup
- 1/2 oz OJ
- 3/4 oz honey
- 2 pieces of candied ginger
- 3 dashes orange bitters
- pumpkin spice
The recipe was pretty simple:
- Rim glass with honey, sugar, and pumpkin spice
- Dry shake other ingredients to mix well, and add to a tumbler filled with ice
Couldn’t get enough, it was like some sort of apple pie in a glass.
After observing the creation of the confections and cocktails for a bit, we were invited to sample everything… Don’t have to ask me twice.
Other highlights? That time that I won a giftcard in the end-of-event raffle!
I know I’d obviously be back to Williams-Sonoma otherwise, but the gift card might make that sooner rather than later…. Gotta get some holiday shopping done, right?
BUT, as a newbie in Philly, I’d never known about XIX or all the tasty experiences I could have just a few blocks away… Looks like Happy Hour planning might ALSO be taking place sooner rather than later.
Thanks to Kory at Aversa PR, Judy and her team at XIX, and Brenda, Jeff and the gang at Williams-Sonoma for my FIRST blogging event as a Philly resident (and HOPEFULLY not my last!)
What’s your favorite seasonal fall dessert?
I once won a pie-eating contest with a pumpkin pie. Get on my level.