We Like to Party: A Culinary Ode to Beyoncé
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Why?
Because, Beyoncé.
I saw the On The Run Tour back in August and I was obsessed. This menu is the culmination of late night texts between my punniest foodie friends. I wanted to incorporate culinary elements from the south as a nod to Beyonce’s southern roots. It eventually evolved into liquored-up, southern comfort food with a little twist, which is generally my style anyway. I’ve provided links to all the recipes from the menu below, so you can host your own Beyoncé-themed dinner party for the On The Run Tour premier on HBO, September 20th!
Four courses. Two cocktails. Ten of my favorite people and all of our favorite Bey songs playing in the background. A super perfect night.
The Menu
In case Beyoncé song food puns aren’t your forté, here’s a cheat sheet.
Drunk in Rub = Drunk In Love
If I Were a Po’Boy = If I Were a Boy
Braise-y In Love = Crazy in Love
PEARtition = Partition
Me, Myself and Rye = Me, Myself and I
Pretty Burps = Pretty Hurts
Photo by Chantal Pasag
First Course: Drunk in Rub
Chicken wings (all flats, because I’m a wing connoisseur), brined in whiskey then smoked over apple wood chips. After they rest overnight, they’re deep fried then sprinkled with a dehydrated honey and spice rub. Recipe here.
Photo by Chantal Pasag
Second Course: If I Were a Po’Boy
Chicken-fried portobello mushroom with lemon aioli and smoked tomatoes. Recipe here.
Photo by Mikee Catacutan
I was super excited to watch people eat these. Can you tell?
Photo by Chantal Pasag
Third Course: Braise-y In Love
Topping the braised beef with gremolata.
Photo by Mikee Catacutan
Chinese five spice and cocoa braised beef with vanilla bean mascarpone mashed potatoes, sauteed long beans and gremolata.
Photo by Mikee Catacutan
Fourth Course: PEARtition
Red wine-poached pears with chai spices, orange flower creme anglaise and brown butter crumble. Recipe here.
Photo by Chantal Pasag
The Cocktails: Me, Myself and Rye + Pretty Burps
Me, Myself and Rye: I switched up the vodka in a classic Moscow Mule for some Bulleit Rye. Top with ginger beer, a squeeze of lime and some fresh blueberries.
Photo by Chantal Pasag
Pretty Burps: Watermelon puree, strained of solids and infused with chopped kaffir lime leaves for a few hours. Pour equal portions (adjust as desired) of watermelon puree and cava into a glass and enjoy.
Photo by Brandon Matzek
The People
None of this would have been possible without the encouragement, help, inspiration and humor of my friends. And they all happen to be gorgeous. How lucky am I?
Mikee – host, photographer, and sous chef extraordinaire.
Jason and Chantal, wing and mule in hand.
Brianne and Jervae – two of my most talented friends. I think I met both of them on Twitter. Yay, the internets!
Jorge and Brandon – my fellow foodies in crime! Another friendship forged via social media! Thanks, Instagrams!
And a very happy dinner it was!
And a well deserved drink for the chef. Fin!
The Credits:
The creative people who helped come up with these fabulous puns: Brandon, Tyrone, Imani, Jervae
The man who made everything gorgeous, photographer and host: Mikee Catacutan
My tribeswoman, who took pictures while I was busy cookin’: Chantal Pasag
Extra special shoutout to Tanya, who drove all the way down from Irvine to eat with us!
Finally, a super huge big thank you to everyone that ate all my foods then helped me do dishes after lol – Mikee, Don, Brianne, Jervae, Brandon, Jorge, Chantal, Jason, Natalie and Tanya! Mama was tired and y’all really hooked it up!
I love you like xo.
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