We’re buggin’ out about this one.
As part of its Musical Chairs series, Beast + Bottle will host an evening of food, wine and A Tribe Called Quest.
Richard Betts — one of the world’s 230 master sommeliers and author of “The Essential Scratch and Sniff Guide to Becoming a Wine Expert” — will act as emcee for the culinary and musical tour. The June 20 event will feature a five-course meal paired with drinks, beats and rhymes.
In the past, the series has featured the music of Led Zeppelin, David Bowie and the Rolling Stones.
“We kinda got tired of doing the same old wine dinner,” said Paul C. Reilly, Beast + Bottle’s chef. “Essentially, instead of showcasing a wine maker from, say, Santa Cruz or Austria that not everybody knew — how can we make it more approachable and fun, not as stuffy? People are passionate about music the way they are about food, so we can incorporate that.”
Reilly says this edition — called A Tribe Called Betts, of course — came together a little differently than past events. Beast + Bottle was already planning a meal with Betts when the sommelier suggested turning the dinner into a Musical Chairs event. All Reilly had to do was tweak the menu to match the Tribe tracks.
“We’re trying to throw a party. We’re gonna blast some some Tribe and Richard is gonna be there,” he said. “It’s gonna be a good time.”
A Tribe Called Betts costs $110 per person before tax and tip, and guests will also get a signed copy of Betts’ book. Reservations can be made by calling 303-623-3223. Beast + Bottle is at 719 E. 17th Ave.
Feast your eyes and ears on the menu:
“I Left My Wallet in El Segundo,” People’s Instinctive Travels and the Paths of Rhythm, 1990
Roasted oysters, short rib and pepper relish
“Luck of Lucien,” People’s Instinctive Travels and the Paths of Rhythm, 1990
Salt cod ravioli, olives, caperberries and marjoram butter
“Electric Relaxation,” Midnight Marauders, 1993
Morcilla sausage, blackfin tuna mojama, lentils and pearl onion
“Da Booty,” The Love Movement, 1998
Ash-roasted bison coulotte, blueberries and porcini
“Butter,” The Low End Theory, 1991
Dark chocolate cake, ancho chile cinnamon sorbet, citrus and nut brittle