Date / Time
Date(s) - 01/05/2025
5:00 pm - 8:30 pm
Restaurant
Atlas Oyster House is proud to present the next installment of Atlas Beverage Classes (A.B.C.). This semester we will be focusing on breweries, wineries and distilleries, discovering what is going on in the beverage world. In addition to the beverage tastings, we will feature small plates paired with each beverage, as prepared by Executive Chef, Jason Hughes.
A.B.C. will be held outside, on the Harbor View Deck, the first Thursday of the month (January through June) and will feature a local presenter discussing the highlighted beverages. Classes will consist of four tastings of beverages with four small plates to complement each tasting. Classes will cover the basics as well as specific information regarding the history of the brewery/winery/distillery and their beers, wines, or spirits. All beverages will be announced two weeks prior to the event.
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 $30 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, reservations are required; be sure to make yours by emailing taylor@goodgrits.com or calling 850-287-0200. The featured themes for each class are as follows:
May 1: Cinco de Mayo & Cervezas
Just in time for Cinco de Mayo! Join us for a sampling of Mexican cervezas to celebrate the occasion- led by our very own Beverage Manager, Dean Clark. The class will cover fun facts about the holiday, the history of cervezas, and what makes their flavor profile so special and unique!
- TBD paired with shrimp and crab nachos featuring Gulf shrimp, local blue crab, brie cream sauce, house pickled jalapeños, pico de gallo, fresh fried tortilla chips, cumin sour cream
- TBD paired with elote salad featuring roasted local corn, heirloom tomato, lime crema, avocado, cotija cheese, romaine
- TBD paired with chicken taquitos featuring pulled chicken, pepper jack cheese, crispy corn tortilla, fresh tomato salsa, queso
- TBD paired with fruit punch paleta, coconut milk rice pudding, spicy tamarind glaze