Fund for the Arts hosts the "Capital Cocktail Classic" event where four local restaurants compete by serving signature cocktails and appetizers as participants sample and vote for their favorites. Participants vote to crown “Best Cocktail in Town”



My friend Erin and I took on the task to try these pairings and determine which we enjoyed the most.



Black Sheep

Food:
Apricot-braised shredded brisket sliders with sweet jalapeno slaw and chili-honey drizzle on a toasted Hawaiian roll

Drink:
Dragon’s Breath cocktail featuring Tito’s vodka, cucumber vodka, jalapeno simple syrup, dragon fruit and soda water with a tajin, jalapeno and cucumber garnish



DT Prime

Food:
Hernshaw Farms portabella mushroom wellington with fig glaze and a New York Strip shaved beef roll stuffed with cream cheese and jalapenos from Gritt’s Farm with a blackberry balsamic reduction.

Drink:
Blackberry Sangria with West Virginia blackberries marinated in Devil’s Due blackberry moonshine, then blended with housemade red sangria and lots of fresh fruit.



Bar 101/Ichiban

Food:
Crispy pork eggroll with a delicious roasted tomato curry sauce

Drink:
Appalachian Sour cocktail featuring Old Forrester bourbon, house-made fuji apple-ginger puree, a splash of sour mix and lemon juice with a cinnamon apple garnish.



Sam’s Uptown Cafe

Food:
“Land, Sea & Air” meatball trio – one made with a signature crabcake filling, one with duck sausage and one with wild boar in a rich heirloom tomato romesco sauce with caramelized onions and aged cheddar.

Drink:
Tropical Jungle Bird cocktail made with exclusive Venezuelan-made Diplomatico dark rum, Campari, lime juice, pineapple juice and simple syrup with a lime garnish.



My favorites included Black Sheep's cocktail because I loved the spice from the tijan with the sweet drink. And my favorite meal has to go to DT Prime for not only one delicious snack, but two.

"Fund for the Arts hosts events such as Capital Cocktail Classic and The Wine & Jazz Music Festival as a way to raise funds to support our 11 member art groups. Our mission is to provide "One Gift for All the Arts," and by donating to our cause and attending our events you support: Charleston Ballet, Charleston Chamber Music Society, Charleston Civic Chorus, Charleston Light Opera Guild, Children’s Theatre, Clay Center, Friends of Old Time Music and Dance, River City Youth Ballet, West Virginia Symphony Orchestra, West Virginia Youth Symphony Orchestra, and WomanSong."

Lux Central in Phoenix is known for their coffee, but they don't skimp on breakfast, lunch or dinner. Or cocktails. Or beer. Or wine. Or...



There's a lot going on. And that translates to the physical space, which I think The Phoenix New Times summarized nicely: "For a first-time visitor to Lux Central, the experience upon entering the unmarked concrete building can be jarring. The room is bright, the electronica booming, and weaving one's way through rooms of funky and reclaimed furniture, such eclectic items as vintage typewriters and burlap sacks, and dressed-to-impress people drinking coffee, chatting with friends, and doing whatever it is they do on their laptops (Mac only, of course), can be tricky. My first thought was: People eat here?"



It was a bit chaotic waiting to see the menu and then hurriedly making a choice. But I went with a cappuccino, a slice of quiche and another savory bake.



Cappuccino was strong, but the milk foam helped temper it for me. Dark, roasty notes dominated, which would be ideal for true coffee fiends.



The quiche was tasty, but for my money, I want it to be cheesier. If I can avoid the actual egg flavor in the quiche, that's the sweet spot for me.



Finally, a spinach and feta dough wrap-up that was a tasty little treat.



Grade: B

Chou's Kitchen offers authentic northeastern Chinese cuisine. Unlike in southern China, the staple crop in northern China is wheat, which supplies the majority of the starch found in northern Chinese diets, found in the form of noodles and steamed buns. Popular dishes include pork and chive dumplings, suan cai clay pot, and cumin & caraway lamb. Due to the environment, northeastern Chinese people also like to eat spicy and preserved vegetables, according to their website.



My friends and I tried a few different dishes. First for me was kung pao chicken, which is a spicy, stir-fried dish made with chicken, peanuts, vegetables, and chili peppers. It was a far cry from the super saucy and sweet Chinese dishes I usually order. A bit too spicy and dry for my preference.



Next up were dumplings, which I cannot get enough of. The Pan-Fried Chives Egg Pockets were super savory with that slight pungent onion flavor that I love. I also went for some pork dumplings, which always hit the spot. A little chewy, a lot satisfying. I love sinking my teeth into the thick dumpling dough.



Overall, a new and slightly different Chinese dining experience than I've had in the past. These dishes definitely pack some more heat than my typical tolerance, but they also bring the flavor.



Grade: B

Sweet Tooth Treats by Jessica was set up at a recent event with all kinds of delicious temptations - from cupcakes and brownies to cookies and fudge. I opted for the Butterbeer fudge, which was dotted with little marshmallows. Talk about a sugar bomb! I only wish it was a bit more solid; I think the heat got to it and made it a bit too melty. But fun flavors and perfect treat.



Grade: B

"Outpost for modern Mexican fare, imaginative salsas and local craft beers with a dog-friendly patio in the heart of Tucson ... As featured on the Food Network, New York Times, and Travel Channel; Tucson City of Gastronomy Certified; James Beard Award Semifinalist."



That makes you want to dine at BOCA by Chef Maria Mazon, too, right? I first heard of the chef on TV - both Chopped and Top Chef. And her philosophy on Mexican food includes descriptors as "Elegant, Colorful, Original, Fresh" - that's the kind of Mexican food they're dishing out.



The authentic Sonoran, Mexican cuisine features tacos made with corn or flour with cabbage, guacamole, limes, pickled onions, and so many options for salsas. Everything was flavorful and had a variety of textures and fresh components.



We had fried tortilla strips with fresh salsas, which was grand. And I tried a Boca Ball, which was chipotle mashed potatoes rolled in Panko bread crumbs and fried, served with Boca dipping sauce. Phenomenal. Of course those tacos, though, stole the show. THE DAN GIBSON - Barbacoa style beef cooked in tomato chile sauce - was definitely one I'll order again.



Grade: A