TT Liquor X Kino Vino: Russian Feast & Book Launch

If we were to ask you to think of Russia, what would spring to mind? Bears in fur hats drinking Vodka with KGB agents?

To founder of Kino Vino, Alissa Timoshkina, this is probably what many would imagine so she’s written a beautiful cookbook to dispel these Cold War-era stereotypes, introducing us to the real history and culture of her native land through a collection of vibrant and delicious recipes.

Come along on 13th March, where we’ll be hosting a special book-launch edition of Kino Vino, where we will be exploring Russian cuisine and cinema like you’ve never experienced before. No kitsch, no gimmicks, no Soviet cliches – just good food and great cinema.

Her new book, Salt and Time, is replete with intelligent, poetic and funny anecdotes – as well as some delicious recipes to boot. Attendees will be the first to experience a whole range of dishes sourced directly from the book’s pages that will set you on a journey across Russian history and geography.

And, as no supper club at ours is complete without some bespoke liquid accompaniments, we’ll be mixing up some perfectly-matched cocktail pairings for you to sip on as you go.

You’ll also get the chance to lose yourself in a screening of late-Soviet classic ‘Little Vera’ – think: a little bit of Ken Loach, a dash of Larry Clark, and a whole lotta 80s get ups and music.

So come and raise a glass (or a shot) to the new book and gain yourselves some valuable insight into the rich cultural tapestry that makes up Russia.

Menu

Welcome Course:

Rye crostini with dill butter, charred spring onion, radishes.

Pairing – Apples & Pears: Stolichnaya Vodka, 5-year Somerset Cider Brandy, Pear Juice, Apple Juice, Fresh Lime & Bitters.

Starter (sharer):

Cultured butter, Russian dukkah, fermented tomato salsa, aubergine dip, buckwheat tabouleh, spicy carrot & tofu skins, rye bread.

Pairing – Russian in Florence: Stolichnaya Vodka, Cocchi Rossa, Ramazotti Amaro & Orange Bitters.

Main Course: 

A lazy golubtsy cabbage pie, with pancetta & rye crumb, smetana. OR (vg) A vegan bigos, mushrooms, smoked paprika croutons. Both served with smashed new potatoes in dill oil.

Pairing – Wine: Red: MOMO Pinor Noir, New Zealand, Marlborough. White: MOMO Sauvignon Blanc, New Zealand, Marlborough.

Dessert:

Semolina cake w/ stewed rhubarb & creme fraiche.

Pairing – The Russian Cereal Killer: Stolichnaya Vodka, Kahlua & Crunchy Nut-infused half-and-half.