All aboard! Immersive dining at its finest on Bombay Sapphire’s The Grand Journey

Happy FriYAY!

Hope everyone is ready for the weekend! Whether you’ve planned a chill movie night in or cocktails in town, it’s going to be a good day 🙂

I’ve always been intrigued by ‘immersive dining experiences’ where dinner and drinks are taken to the next level. I was recently invited to my very first one – Bombay Sapphire’s The Grand Journey! Guests are taken on an excursion (whilst staying put in London!) – from Java to Ghana to Tuscany – to experience the stories of 10 botanicals that fuse together Bombay Sapphire’s gin! Pairing deliciousness with fun facts – I’m in!

Upon arrival, guests are ushered to a platform where you await your carriage for the evening. I really did feel as if I was standing in the most luxurious train station on earth – complete with a fabulous conductor, train sound effects, luggage props and more!

Once we boarded, with each destination came a new cocktail and innovative dish created by Michelin-Star chef, Tom Sellers. Equipped with eye-catching and engaging special effects to match each location, this was the ultimate multi-sensory drinking and dining experience. My first realization: venturing outside my go-to G&T with cucumber is a must from here on out.

Here’s a glimpse of the evening!

Add in some gold glitter and mint, and this decadent cocktail was a hit. Paired with scallops and radishes… YUM.

Flower power! | Photo by McKenna
Photo by McKenna
Heaven in a glittery glass whilst in Morocco | Photo by McKenna
Photo by McKenna

Bring on my next dinner party because I’m taking inspiration from the fabulous Grand Journey. Who would have thought gin was so versatile?!

Photo by McKenna

Now, cheers to that!

Advertisements

Tis the festive season! Christmas markets are calling my name

Christmas joy is in the air! I made my way to Germany for the first time and discovered my new favourite tradition … browsing through quaint, festive German Christmas markets! From delicious bratwursts to warming gluhwein and handcrafted tree ornaments, Dusseldorf offered cute little stands to suit any and all tastes!

Dusseldorf Christmas markets | Photo by McKenna
Dusseldorf Christmas markets | Photo by McKenna
Photo by McKenna
Photo by McKenna
Photo by McKenna
Photo by McKenna

And when you need a quick break from shopping … we eat cake!

Nomz | Photo by McKenna
Nomz | Photo by McKenna

Then we get back to eating and shopping!

Pretzels for days | Photo by McKenna
Pretzels for days | Photo by McKenna
Altbier, three regional sausages and sauerkraut | Photo by McKenna
Altbier, three regional sausages and sauerkraut | Photo by McKenna
Handcrafted wooden Nutcrackers | Photo by McKenna
Handcrafted wooden Nutcrackers | Photo by McKenna

Now let’s talk about the beer… in Germany an empty glass simply does not exist. The second you come to the last sip of your drink, a refill hits the horizon before you can even blink an eye. It is just FANTASTIC.

Keep them coming
Keep them coming

It’s safe to say I’m in a Merry Christmas mindset now! Just call me Mrs. Claus!

Home sweet home xx
Home sweet home

Screen Shot 2013-10-20 at 8.54.30 PM

DC Dining: Unum

My girlfriends and I recently made a pact to try a new restaurant/have a girl’s night out twice a month. First on our list – Unum – a “neighborhood restaurant with American contemporary cuisine” in the heart of Georgetown.  Conclusion: It’s 12 hours later and I’m still drooling/thinking about all of that deliciousness.

My personal favorite: Sesame crusted scallops with wasabi risotto with edamame, shiitake & tobiko, spiced shishito peppers, pickled vegetables & nori beurre blanc.

scallops
Sesame crusted scallops. Photo by McKenna

Other top rates: 

Grilled quail with sauteed spinach with dates, pistachios & date demi-glace

Boneless shortrib pasta with tagliatelle, baby root vegetables & red-wine braising jus

Grilled hanger steak with roasted sunchokes, white & green asparagus, horseraddish & port sauces

Looks as if our dining pact is off to a scrumptious start!

Screen Shot 2013-10-20 at 8.54.30 PM