Meat Market's Culinary & Cocktail Dinner John Lermayer's meat and mixology

On Monday, Meat Market's bringing in cocktail guru John Lermayer to do what he does best: knit some lovely sweaters, while you look on in amazement match Meat's five courses like foie gras-stuffed South Texas quail and dry-aged, bourbon apple-smothered Creekstone ribeye with his creations, including the Ginger Apple Julep with Granny Smith Cider & Hudson Rye, and the Hendrick's/ Pimm's/ lavender bitters King's Punch, sure to inhibit your Speech.