Artful Tapas & Custom Cocktails at Whitespace Gallery

As a CulinaryLocal ambassador, I get to attend some very unique dining experiences. Artful Tapas & Custom Cocktails was one of them. Held at the Whitespace Gallery, Chef Jared Hucks presented an artfully executed collection of amazing tapas. Custom cocktails curation fell in the esteemed hands of Adam Fox. 

I had the opportunity to chat with Chef Jared Hick before the event began. When I met him, he was turning shrimp in a pan that smelled so amazing. I want to ask for one but I didn’t. I really wanted one! Instead I asked a few questions. How long have you been doing these type events? (In my mind…Can I get a shrimp?) So Chef has been doing this for a while. He linked up with cocktail expert, Adam, and came up with this unique event concept. They decided to only have their events at art galleries. Inspired by the art they would build their menu around current exhibits. Tonight they were inspired by the art of Laura Bell in her exhibit entitled, Run Rampant.

Air Mail ~ rum, honey, lime, and topped with champagne

Cocktails were curated by sommelier, Adam Fox. His offerings were amazing. As he described each one, I became a more of a fan. I started with Air Mail. This cocktail was made with rum, honey, lime, and topped with champagne. Amazing! 

As I sipped on my tasty cocktail, tapas were being to be passed around for guest to nosh on. The first was Purple Potato Origami & Foie Gras Mousse with a Burgundy Truffle Vinaigrette. This bite was inspired by Laura Bell’s, The Travelers. 

Purple Potato Origami & Foie Gras Mousse with a Burgundy Truffle Vinaigrette
The Travelers | Artist, Laura Bell
 

Next was a Sweet Corn Veloutรจ with Savannah Shrimp and Chorizo. These were the beautiful shrimp he was tuning in the pan earlier. Yes! I couldn’t wait to taste them. At last the time was here and it was everything that I hoped it would be and more. It was beautifully presented and tasted wonderful at the same time. 

Sweet Corn Veloutรจ with Savannah Shrimp and Chorizo

I was really enjoying these artful tapas by Chef Hucks. As he was preparing the next round I decided to visit Adam again to try another cocktail on the menu. I went for the Last Word at the strong suggestion of the Gallery Assistant, Emily. The Last Word was customized with gin, chartreuse, maraschino, and citrus. It was so on point! 

The Last Word

While I sat and sipped on my very tasty cocktail, more tapas were coming out. This one a favorite of mine. Pan-Asian Egg and Rice Crisp with Ginger, Sesame and Radish. There were so many layers of flavors going on. I took my time with this one. I really wanted to taste and savor every bite.

Pan-Asian Egg and Rice Crisp with Ginger, Sesame and Radish

Shortly after the Pan-Asian Egg, a Rosemary Infused Wild Boar was served. It was presented with a Black Onion Jam and Fresh Blackberry Jus onto a Sweet Potato Chip. When I saw the menu, I was really curious about this one. Curious about what wild boar tasted like. It wasn’t bad, actually it was really good. Every component on this chip played is part. Delicious!  This particular tapa was inspired by a very interesting piece called Root, also from Laura Bell.

Wild Boar with a Black Onion Jam and Fresh Blackberry Jus onto a Sweet Potato Chip
 
Root | Artist, Laura Bell
 

To end the artfully parade of tapas, Chef Hucks prepared a Quince Gelato topped with a Acacia, Amaranth & Pecan Praline, and piece of local honey comb. Delightful! Oh so delightful! I loved everything about it!

Quince Gelato topped with a Acacia, Amaranth & Pecan Praline, and piece of local honey comb

The last cocktail of the night was called Luciano & Limonata. It was made with only Lucano Amaro, an Italian liqueur, and sparkling lemonade.  A very sexy cocktail. 

Luciano & Limonata

I really enjoy this culinary adventure that Chef Hucks and Adam Fox led me through. Hats off them and their entire support team for an amazing experience. 

*As the requested CulinaryLocal Ambassador, I received this experience complimentary. As always all thought and opinions are that of my own.

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