Scheduled for Thursday, September 4 from 5:00 p.m. – 8:00 p.m., the Onyx Moonshine Dinner Pairings event will provide guests with a unique opportunity to savor an exclusive culinary menu accented with Onyx Moonshine flavorings including the original Onyx Moonshine, Sweet Stash, Onyx 111, Apple Honey Infusion, and Cape Cod Cranberry.
Chef de Cuisine, Ali Goss and Executive Chef, Chris Molyneux of Parallel Post will delight guests with a speak-easy atmosphere staged by Parallel Post and Onyx Moonshine, while delighting the palate with a five-course tasting menu flavored with varieties of moonshine, and accompanied with glass samplings served by Onyx Moonshine representatives. Event attendees will also have the opportunity to be educated on the symbolic and once outlawed liquor, while also sipping additional cocktail creations presented by Parallel Post’s resident mixologist, Greg Genias aka “Bootleg Greg.”
The menu for the event - much like Parallel Post’s weekly-changing restaurant menu – focuses on localism and follows the philosophy that natural and sustainable products, and responsible farming, are the key components in ingredient selection. The fare will feature Onyx Moonshine-infused dishes with local farm fresh offerings such as Drunken Scallop Ceviche, Gilbertie’s Fall Harvest Salad with cape cod cranberry moonshine vinaigrette and Prohibition Canapés.
Tickets to the Parallel Post hosted Onyx Moonshine Dinner Pairings event are limited and are only available for advance purchase at $75.00 per person (tax and 18% gratuity not included) for guests 21 & over (valid driver license must be presented upon arrival).
To RSVP for the September 4 dinner, please e-mail parallelpostevents@gmail.com.
ABOUT ONYX MOONSHINE
Made in a small distillery in East Hartford, Connecticut, from carefully selected corn, malted grains and pure Connecticut spring water, Onyx Moonshine, the first legally marketed ultra-premium moonshine infuses age-old Yankee charm with a flavor and mixability that “shines” in the modern world. In two brief years, Onyx has already become one of the fastest selling spirits in Connecticut and is now available in Rhode Island and Massachusetts. For more information, please visit http://www.onyxmoonshine.com.
ABOUT PARALLEL POST
Chef Dean James Max returns to his farm-raised roots in his latest venture, Parallel Post at the Trumbull Marriott Merritt Parkway. Offering a bold and flavorful menu featuring modern American cuisine with Northeastern regional flair, Parallel Post brings an unseen level of quality and creativity to the culinary landscape of Trumbull, Connecticut. The intimate, yet casual eatery uses seasonal, local ingredients prepared with contemporary, healthy techniques. The menu is comprised of a wide array of options from snacks to small plates, large entree, and a multi-course tasting menu. Parallel Post serves breakfast Monday through Friday from 6:30 to 11:00 a.m. and Saturday through Sunday from 7:00 a.m. to 12:00 p.m.; lunch Monday through Friday from 11:00 a.m. to 5:00 p.m. and Saturday through Sunday from 12:00
p.m. to 5:00 p.m.; and dinner daily from 5:00 to 10:00 p.m. Parallel Post is located at 180 Hawley Lane, Trumbull, Conn. For more information please visit www.ParallelPostRestaurant.com or call 203.380.6380.
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