Event is the latest in the restaurant’s Chef’s Signature Series

GILFORD—The snow is gone, and temperatures are steadily rising, but you still can’t put your boat in the water or stick your feet in the sand at a local beach.

Patrick’s Pub & Eatery has a way to beat these still-feels-like-winter blues in the form of its next Chef’s Signature Series event, the Cabin Fever Tropical Tapas Tour, on Tuesday, April 28, at 5:30 p.m.

Executive Chef Rick Morten says 10 small plates will be served during this meal, including several desserts, which is typical of the tapas dinners he imagined and brought to life at Patrick’s in 2021. 

Menu items he and other staff will prepare for the spring event include a Coconut Macadamia Shrimp Bao Bun—think Asian taco—an exotic radish salad and a Deconstructed Pineapple Banana Napoleon. 

Representatives from liquor companies will be on hand with samples for tasting that are very likely to include rum, and Vanessa Mills, Patrick’s bar manager, is working on cocktail selections that will pair with Morten’s offerings.

“There will be a lot of rum and coconut,” he said, noting he made an Allspice Dram with rum, clove, cinnamon and allspice that will be used as a flavoring in some of Mills’ tiki drinks.

Each diner will also receive a raffle ticket to win a prize during the evening, and Dan Fallon will offer live music.

“It’s going to be a great way for people to get excited about summer and shake off the long, long, cold winter we’ve had,” Morten said. “It will offer a nice, fun vibe. I encourage people to join us. It’s always a good time.”

Morten began working at Patrick’s 32 years ago as a dishwasher. He was trained over the years by the pub’s finest chefs, from Jeff Beetle to Morten’s sister, Stephanie Kirk, and his brother, Arthur Kirk.

Morten has been the head chef for six years.

Because the pub is always looking for new ways to bring people in during slower times of the year, and Morten likes to experiment with culinary ideas that are too time-consuming and tricky to put on the menu, he conceived of the Chef’s Signature Series in 2021.

“I love food, and I love exploring different cuisines and recipes,” he said.

The first five-course tequila dinner was offered in 2021 and had a Mexican Cinco de Mayo flair, and it was offered in the Emerald Room when the restaurant was open. A Sweet Potato Chili served that night was on the menu last fall.

The most recent signature event was tied to St. Patrick’s Day and featured Guinness beer and blarney-inspired food. 

Morten said he gets very positive feedback after each event. 

“People seem to be really having a lot of fun. They like to be able to try things they might not necessarily try if it was on the menu for $30, and they weren’t sure they would like it,” he said. “There are so many options during a signature event, if you don’t like one course, there’s a lot more food to come. It gets people to try things they might not necessarily try.”

For tickets, visit patrickspub.com.

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