Bistango's Rum Dinner

Date: July 30, 2013

Join Bistango for a four-course dinner featuring pairing by Berry’s Rum & Pink Pigeon Rum

Crispy Potato Cake
Smoked Salmon, Onion Marmalade, Dill Crème Fraîche, Capers
-Pairing: Berry’s 10yr Panama Rum

Waldorf Salad
Apples, Celery Leaves, Walnuts, Endive, Gorgonzola, Pomegranate Balsamic
-Pairing: Berry’s 11yr St. Lucia Rum

Petit Filet Bourguignon of Beef
Creamy Soft Polenta, Pearl Onions, Mushrooms, Bacon, Baby Carrots, Port Wine Reduction
-Pairing: Berry’s 12yr Guadeloupe Rum

Peach Cobbler
Caramel Sauce, Vanilla Ice Cream
-Pairing: Pink Pigeon Rum

You can also visit the event's website at:


Join Splash Magazines
Feature Article

Tempflow™ and Tempur-Pedic® Reviews - What 35 Hours of Research Uncovered

Want Your Business to Male a Splash