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When the makers of Four Loko set out to produce their canned caffeinated liquor concoction, we doubt they saw a four-course pairing dinner in their future. Philadelphia chef Matt Levin will, in fact, hold such a meal at Adsum restaurant next Monday, December 13. (Did we just hear the engines of every student-owned car in America begin to rev?)
Like many wacky ideas, the Loko dinner began as a joke on Twitter, but 15 minutes later, chef Levin already had 37 would-be RSVPs, reports the Philadelphia City Paper. The beverage faced its first ban in New York last month and may soon follow suit across the country, but Levin had already started stockpiling the drink when he found out it might potentially be gone for good.
What pairs best with Four Loko? Other than Funyuns and Easy Mac? Meat, of course. As in the "BBQ Picnic" featuring Loko pearls and pickled watermelon paired with Lemonade Loko. Then there's the Morrocan Lamb 'Sausage and Peppers' paired with a "Loko Yoko" cocktail. To satisfy your need for sugar and carbs, see the vanilla pain perdu (essentially a New Orleans-style French toast) served with Loko slushy and gelée paired with a Watermelon Loko. To finish: a Loko Pâté de Fruit (a fancy name for fruit jelly candy) to drink with Fruit Punch Loko.
OK, it's not dinner at Jean Georges, but it's pretty inventive. And maybe even delicious. The dinner runs $35 with two seatings at 6 and 8 p.m. That's a lot of Loko in two hours. Designated drivers highly recommended.
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12-07-2010 @7:14PM FatNakedNinja said... I would be there if I didn't live in Florida.. I'm going to try that on my own though! We dont have caffeine in it in Florida anymore so I made Four Loko Moonshine of my own http://www.youtube.com/watch?v=26Xqi19KmWI
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12-08-2010 @8:32PM Lassie said... Did he mention each diner gets his or her own vomit bucket? And a free ride to the ER to have your stomach pumped/
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1-03-2011 @5:41PM Tom said... and this represents everything bad about food in america today.
Chefs who seek attention because they have no talent and clueless food journalists.
Pain Perdu is from France not New Orleans.
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