Saturday was the 100th Anniversary of Sinatra’s /the Voice/La Voz/Chairman of the Board/the Sultan of Swoon/ birthday and Wingtip’s fifth annual Sinatra Party. To celebrate the main man’s centennial, we here at Wingtip went all out and threw a bash the only way we know how: in style.
As the chill settles in over San Francisco, you may see Wingtip’s roving gourmand Matt Gill recommending a cup of Lapsang Souchang tea. It’s not just hot, but it’s smoked. Gill describes its flavors as reminiscent of “cigars and campfire.” We’re enchanted.
Last night, in an emerging Wingtip tradition, members were treated to a private screening of the latest James Bond film, “Spectre.” Guests enjoyed a medley of skewers, bruschetta, and cocktails. As expected, outfits ranged from your standard evening wear to classic Bond character renderings, such as Dr. Holly Goodhead and Emilio Largo. (For the record, your humble neighborhood journalist wore a midnight blue evening jacket with peak lapels and blue satin trim, a wing-collar tuxedo shirt, black trousers, a slim black bow tie, and a white pocket square.)
You may have stumbled upon his Lower Nob Hill watering hole; you may have had his signature cocktail, The Laughing Buddha; you may have even discussed the history of San Francisco cocktails with him. For those who don’t know, we’re talking about Duggan McDonnell, “the new dean of western cocktail writing,” who, after seven years of operating Cantina on a foundation of farmer’s market produce and historical cocktail wisdom has summed up his knowledge thus far in a tome called “Drinking the Devil’s Acre: A Love Letter from San Francisco and her Cocktails.”
Last month, Wingtip’s very own Brandon Bigalke competed in Bombay Sapphire’s Regional Finals for the 9th Annual “World’s Most Imaginative Bartender” competition. Held at the of-the-moment Mission bar Forgery, the event was the last stop on the tour, pitting six bartenders against each other to find out who would represent San Francisco at the North American Finals.
The Club at Wingtip is pleased to announce a vast expansion of the wines by-the-glass program in the club. Our new Wine Directors, Michael Hildbold and Adam Ono, have created the Wingtip Cellar Collection. Twenty-plus rare, old, or otherwise prestigious wines to pour by the taste and by the glass using the Coravin wine preservation system. This system perfectly preserves the wines, allowing Wingtip to offer such an incredible range. The Wingtip Cellar Collection will be offered Tuesday through Friday nights, poured tableside by our sommeliers.
1st Course: Oysters with Dukes Citadelle Gin Martini
2nd Course: Padron Peppers with French 75
3rd Course: Jerked Chicken with Stiggins’ Pineapple Allspice Rum Daiquiri
4th/Digestive Course: Cheese Pairing with Pierre Ferrand Reserve 20-year
Every Thursday for the past year, Matt Gill has been rolling a cart around the club, full of specially selected cheeses. Some selections are tied to a specific theme, like goat’s milk or all blue cheeses or even Halloween pairings (e.g. brie and cotton candy). July was spent lasering in on all-American cheese. Other weeks, Gill just picks what he likes, what he wants to share with club members. On those days, just listen and hold on. On those days, just listen and hold on. Gill will enchant you with his ripened testimony until everything goes quiet and you sail away on the seas of cheese. His passion for cheese and its related specialty foods knows no bounds. Except camel. He’s not totally sold on artisanal camel meat–yet.
Beginning August 3rd, willing guests to the Club may be asked for their photo to be taken which could win him/her a $250 gift certificate to the store.
Last Thursday, Wingtip club members were treated to an impromptu duet between two heavyweights of the craft ham scene: strips of glistening Jamon Iberico and drams of Iberico Mezcal de Pechuga. Chef Matt Paine carved slivers of the stuff [below] and Wingtip specialty food purveyor Matt Gill told us more about this finest of hams.