Flavors of Rum Dinner

Thursday night, I was fortunate enough to get invited to a Rum dinner at Sobo's Winebeerstro in Salisbury, Md

When, I got the invitation and found out that the dinner would be led by G.L. Fronk and food prepared by Chef Frank,

I don't think I have ever responded to an invitation so fast, Sign me up!!

Although Rum is produced in every country that grows sugarcane, the best cane spirits come from Rum's birth place

the Caribbean. Just a few years ago, almost all Caribbean rum exported to the U.S. was used for mixing in cocktails and

punches; the idea of Rum as a sipping spirit was almost completely foreign to Americans. Now the tide has turned and

connoisseurs of Scotch, Bourbon and Tequila are shifting their attention to Rum. Rum's incredible diversity provides a spectrum

of flavor profiles to explore, both in the aged sipping and the younger mixing categories. This dinner covered both by offering

a glass for sipping the Rum straight and then a magical cocktail, both of which were paired with a delicious course. Well

enough about with the jibber jabber lets get to the food an rum, Shall we?

Welcome Course

Don Q Mojito Rum/ Don Q Strawberry Mojito

Plantain Chips with Cilantro Dip

The crisp bright fresh mint flavor and aromas in this rum really mingled well with the Cilantro and calmed some of the spice that was in dip

1st Course

Rum Jumbie Coconut Splash/ Coco Limbo Jumbie

Shrimp&Fresh Crab meat saute with a Twisted Sofrito sauce

This Rum has the taste of fresh fruit running all through it, which was a great compliment to the Fresh Crab meat. There was Coconut from beginning to finish in this Rum.

2nd Course

Ron Abuelo 7year Anejo/ Abuelo Anejo Rum Sparkler

Adobo Spiced Seared Fillet Medallion with Spiny Lobster in Red Pepper Beurre Blanc

This was my favorite pairing! Sipping this rum had me thinking of a Single Malt Scotch from Islay. Oaky, woodsy and a hint of honey and light chocolate. A strong, rugged Rum to go with the beef yet soft enough to not overpower the Lobster.

3rd Course

Rum Chatta

Cinabon Paired with Tahitian Vanilla Creme Brulee, Caramelized Rum Pineapple & Shaved Toasted Coconut