A.B.C. Beverage Tastings


A.B.C. Beverage Tastings

August – December 2017


Atlas Oyster House is proud to present our next installment of Atlas Beverage Classes (A.B.C.). This semester we will be focusing on handcrafted beers as well as two spirit brands. In addition to the beverage tasting, we will also be featuring small plates, paired with each featured beverage, as prepared by Fish House Chef de Cuisine Jason Hughes and Pastry Chef David Williams.


A.B.C. will be held outside, on the Deck Bar, on the first Thursday of the month (August through December) and will feature a presenter along with Great Southern Beverage Director, Joshua Goldman, discussing the highlighted beverages. Classes will consist of four tastings of beverages with four mini appetizers to complement each tasting. Classes will cover the basics as well as specific information regarding the history of the brewery/distillery and their beers or spirits.


There are two classes every month, each an hour and a half long. The first class begins promptly at 5:00 p.m. with the second class beginning at 7:00 p.m. Class cost is $20 per person (plus tax and gratuity), per class, which gets each participant one tasting of each of the featured beverages. In addition, throughout the class, participants should be prepared for “pop quizzes,” where we will be giving away T-shirts, beer glassware, gift certificates and more. Seating is limited and reservations are required, so be sure to make yours by emailing or calling 850-217-2347. The featured themes for each class are as follows:


August 3: Founders Brewing Co.

“We believe in living life without regret. It’s how we’ve built our brewery. And, for 20 years, it’s been our mission to encourage others to live the same way.” Come celebrate the anniversary of this iconic Grand Rapids brewery.

  • Rubaeus Raspberry Ale paired with herbed goat cheese crostini topped with shaved Granny Smith apple, rocket greens and finished with a lemon-ginger vinaigrette
  • All Day IPA paired with andouille corn dog with Creole honey-mustard sauce
  • PC Pilsner paired with a lobster roll featuring homemade mayonnaise, Bibb lettuce and shaved celery
  • Oatmeal Stout paired with orange creamsicle


September 7: Harry’s New York Bar, Paris; Then and Now

During the 1920s, Scottish barman Harry MacElhone would transform an expatriate hotspot into a legendary Parisian landmark that still exists today. Harry’s became a bastion for artistic and literary minds the world over, and MacElhone found fame creating many of the libations that would define the Golden Age of the Cocktail. Fish House’s Shaun Dixon will be teaching unique variations on these classic drinks, and you’ll get to name them!

  • Bloody Mary paired with a Croque Monsieur palmiers, dijon mustard
  • Sidecar paired with Oysters Bienville with Gulf shrimp, mushrooms, pimento and Parmesan
  • Boulevardier paired with house-ground hamburger slider served on a brioche bun with baked Brie, bacon jam and a side of truffle fries
  • White Lady paired with a pecan blondie with house-made marshmallow fluff





October 5: In the Mix: Fresh, Healthy DIY Mixers

A little bit of love goes a long way when creating craft cocktails. Skip the syrups and concentrates, and learn to build familiar cocktails with homemade ingredients from the produce aisle.

  • Margarita with fresh-squeezed coconut sap sweet and sour paired with Gulf shrimp nachos with Brie cream sauce, cumin sour cream and pico de gallo
  • Vodka with homemade tonic paired with blinis with smoked salmon, buttermilk crème fraiche and fresh dill
  • Siesta Thyme featuring homemade thyme tincture paired with a seared lemon-marinated pork tenderloin and Jezebel sauce
  • Dark and Stormy with homemade ginger beer paired with apple strudel with custard sauce


November 2: Spirit Pairings

Pairing wine with food is common practice, but the intensity of spirits can be tricky when trying to find harmony across the palate at dinnertime. This class will focus on distinctive elements that distinguish our more beloved spirits, and the flavor profiles that wait surprisingly around the corner.

  • Golden rum with lime paired with buttercup squash bisque with pork belly marmellata and lime crèma
  • Añejo tequila paired with a smoked lamb barbacoa taco with avocado whip and queso fresco
  • Japanese whiskey paired with braised beef brisket, curry udon, fukujinzuke pickles
  • Bourbon paired with a cinnamon bun with smoked walnuts and sea-salted caramel sauce


December 7: Ballast Point Brewing Company

After developing a taste for beer in college, founder Jack White decided to try making more interesting beer than he could find in the store. Jack, along with his college roommate Pete A’Hearn, began home brewing in their apartment at UCLA and soon realized it wasn’t easy to get access to the various supplies and ingredients. In 1992, Jack opened Home Brew Mart, which he filled with the supplies, ingredients, and conversation every brewer needed to make better beer at home. It was here, in 1996, Ballast Point Brewing was born. is taken in case of some diseases-mental and nervous disorders – epilepsy, panic attacks (fears), tremor, nervous tension, insomnia.

  • Mango Even Keel paired with pepper-fried shrimp, five-pepper jelly and crumbled Stilton
  • Grunion Pale Ale paired with a sourdough Caprese grilled cheese and cilantro pesto
  • Pineapple Sculpin IPA paired with crawfish pad Thai and topped with grilled scallions
  • Red Velvet Nitro paired with red velvet cake



(Note – featured breweries/distilleries may be subject to change)