Connecticut Distributors, Inc. (CDI), hosted a Caribbean Dinner featuring Bacardi Rum at Fleming’s Prime Steakhouse & Wine Bar in West Hartford on July 11. During the second Caribbean Dinner, guests enjoyed six courses of cuisine paired with cocktails featuring Bacardi Coconut Rum, Tropical Flavored Rum, Gran Reserva Diez Extra Rare Gold Rum, Reserva Ocho Rum and Gran Reserva Limitada Rum. Christen LaRochelle, CT State Manager, Bacardi, was on-site to give guests a brand education on each rum, while Ruvin Bogati, Sales Representative, CDI, mixed up cocktails for each course with help from the Fleming’s Prime team.
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- Connecticut Distributors, Inc. (CDI), hosted a Caribbean Dinner featuring Bacardi Rum at Fleming’s Prime Steakhouse & Wine Bar in West Hartford on July 11.
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- Guests enjoyed six courses of cuisine paired with cocktails featuring Bacardi rums.
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- Samantha Tinyszin, Sales Representative, CDI; Natalie Vasquez, CT Account Manager, Bacardi; Christen LaRochelle, CT State Manager, Bacardi; and Ruvin Bogati, Sales Representative, CDI.
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- Bacardi Coconut Rum, Tropical Rum, Gran Reserva Diez Extra Rare Gold Rum and Gran Reserva Limitada Rum.
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- The Island Hopper welcome cocktail.
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- The amuse-bouche, salted cod churros with ackee aioli and roasted tomato relish.
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- A glass of Bacardi Gran Reserva Limitada Rum.
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- The Island Spritz cocktail featuring Bacardi Tropical Flavored Rum.
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- The first course, mofongo terrain with chicharron, garlic shrimp and braised chicken breast, was served with the Island Spritz.
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- Island Spritz cocktails.
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- Smoked mackerel and dumpling rundown with Scotch bonnet oil.
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- Ruvin Bogati, Sales Representative, CDI making the Fire & Ice cocktail.
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- The Fire & Ice cocktail featuring Bacardi Reserva Ocho Rye Cask Finish Rum.
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- Tastes of Bacardi Gran Reserva Limitada Rum and the East Meets West Cocktail featuring fat-washed Bacardi Reserva Ocho Sevillian Orange Cask Finish Rum.
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- Pimento-spiced pork belly Yakitori with roasted yucca and tamarind chutney was paired with the East Meets West cocktail, featuring fat-washed Bacardi Reserva Ocho Sevillian Orange Cask Rum.
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- The main course, Jamaican peppered prawns, Bacardi Reserva Ocho Rum and citrus demi-glace, sweet potato pave and grilled street corn, was paired with Bacardi Gran Reserva Limitada Rum served neat.
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- he Pear-adise cocktail, featuring Bacardi Tropical Flavored Rum, was paired with Chef Ellie’s house-made poached guava and star anise sorbet with fresh mango and coconut cream.
