LUCKYRICE 6TH Anniversary Grand Feast hosted by BOMBAY SAPPHIRE East

LUCKYRICE 6TH Anniversary Grand Feast hosted by BOMBAY SAPPHIRE East

After five years of increasing hype and sold-out events in NYC, LA, Las Vegas, SF, Miami and (for the very first time this year) Chicago, it's time for the biggest party in LUCKYRICE's history! With this year's Grand Feast, the nation’s preeminent celebration of Asian food and cocktail culture salutes New York -- the city where it all started. This Grand Feast will be a "greatest hits" of the most exciting and innovative concepts, dishes and craft cocktails from the Festival's half-decade history. Asian fine dining, night market street food and all points in between will be featured, representing different regional cuisines throughout the continent.

Wine, sake, beer and signature Bombay Sapphire EAST cocktails – like the exotic “Feeling Sheep(ish)” elixir created to honor the Year of the Sheep – will be served throughout the epicurean extravaganza

Friday, March 20 | 7PM – 10PM
Mandarin Oriental | 80 Columbus Circle
VIP Tickets (7-10PM): $250
General Admission (8-10PM): $150
TICKET INFO: www.luckyrice.com

PARTICIPATING CHEFS/BARTENDERS INCLUDE: Top Chef alumns Leah Cohen (Pig & Khao) and Kristin Kish, Ed Schoenfeld (RedFarm), Cedric Vongerichten (Perry St), Brandon Kida (Clement), Michael Ferraro (Delicatessen), Miguel Trinidad (Maharlika), Doron Wong (Yunnan Kitchen), Orson Salicetti (Rayuela, Apotheke, Crema, EVR, Slightly Oliver and soon to be opened Lumos cocktail lab), Greg Seider (Manhattan Cricket Club) and Brett Hughes (Madame Geneva), among many others.

SIGNATURE 2015 YEAR OF THE SHEEP COCKTAIL
In celebration of the Year of the Sheep, the “Feeling Sheep(ish)” cocktail was specifically crafted with soothing ginger syrup and chamomile tea to honor the traditional tender and calm characteristics of the Sheep (goat, or ram).

Feeling Sheep(ish)
-2 oz. Chamomile-infused Bombay Sapphire East Gin
-3/4 oz. Ginger syrup
-1/4 oz. Simple syrup
-3/4 oz. Fresh lemon
-2 oz. Soda water
-2 droppers Bittercube Bolivar Bitters
-Garnish: Two lemon peels inserted into the glass
-Served in a Collins
Created by Bacardi Mixologist, Nick Kosevich

Gin & Tonic Reimagined
1 ½ oz Bombay Sapphire East Gin
3 oz Fevertree tonic
Lime wedge OR different garnish (lemongrass, juniper, coriander, cassia bark, etc)
Method: Press lemongrass stem and lime wedge into base of glass. Fill with ice and build.
Glass: Old fashioned
Garnish: Lime wedge, lemongrass stem

THE COCKTAIL MENU

BOMBAY SAPPHIRE® EAST GIN

Feeling Sheepish
Chamomile-Infused Bombay Sapphire® East Gin, Ginger Syrup, Simple Syrup, Fresh Lemon Juice, Soda Water, BitterCube Bolivar Bitters, Garnished with Lemon Peels

ASAHI BEER
Asahi Super Dry
Asahi Kuronama Black

BRUCE COST GINGER ALE
Original, Pomegranate with Hibiscus, Jasmine Tea, Passion Fruit with Turmeric, Bruce Cost 66 with Monk Fruit, Blood Orange with Meyer Lemon

THE TASTING MENU

2 Duck Goose
Eight Treasures Roast Duck

Asiate

Bricolage
Beef on Beef (Vietnamese Beef Carpaccio on Beef Tendon Chip)

Chalait
Wagashi (Matcha White chocolate Bark Served with Matcha Shot)

Clement
Saffron Chirashi with Long Island Fluke, Kombu, and Trout Roe

Delicatessen
Chilled English Pea and Ramp Soup
Peekytoe Crab Salad
Mint and Skyr

Macao Trading Co.
African Spiced Lamb Meatballs with Red Curry Sauce and Snow Pea Slaw

Maharlika
Chicken Laing with Cassava Chips and Soy Bean Chips (Fresh Taro Root Leaves, Coconut Milk, Bagoong (Shrimp Paste), Ginger, Chillies)

Mokbar
Raboki (Spicy Chicken Broth, Skinny Crispy Ricecakes, Fresh Ramen Noodles, Topped with Shredded Fishcakes and Nori)

Morimoto
Spicy Cold Noodles
Pork Belly, Crispy Garlic Rayu, Sesame

Northern Tiger
La Bella Farms Duck and Cricket Flour Dumpling

Open Blue
Cured Open Blue Cobia with Green Curry, Potatoes, and Yuzukosho Broth

Perry St
Grilled Octopus, Long Red Chili Romanesco Sauce, Pickled Lily Bulbs

Pichet Ong for Toyota
Crunchy Milk Chocolate Mochi Bar with Black Sesame Ice Cream

Pig & Khao
Green Curry and Shrimp with Charred Cauliflower and Tomatoes

Qi
Kaow Tung Nah Tuhng: Crispy Rice Crackers with Traditional Dipping Sauce
(Minced Pork & Shrimp, Cilantro Root, Peanut, Coconut, Tamarind, Garlic, Red Onion, Chili)

RedFarm
Steamed Dungeness Crab and Shrimp Dumpling

Savoury
Delhi Papri Chaat (Crispy Wafers) with Yogurt, Potatoes, Onion, Mint, and Tamarind

Seoul Chicken
Hainanese Chicken Rice

Spice Market
Soy Cured Salmon with Cilantro Creme Fraiche

The Black Ant
Moo Grob Taco (Crispy Pork Belly, Chicharron Pickled Cucumbers, Carrots, Cilantro, Nam-prik Pao BBQ)
Pla Taco (Cod Tempura , Som Tum Slaw, Chile Black Bean Salsa)
Grashopper Sugar Cotton

The General's Chicken Rice
Steamed Organic Chicken over Chicken Fat Rice (Hainanese Chicken Thai Style) with Sauce

Tuome
Crispy Deviled Egg with Chili

Contact 

Grace Lucas
glucas@nikecomm.com