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7x7's Eat+Drink Celebration 2014 at Park Tavern

San Francisco's best and brightest chefs, mixologists, and industry professionals converged at the North Beach hotspot Park Tavern for an exclusive celebration.

Guests enjoyed a variety of passed bites from the bistro's immensely popular menu, including the iconic Marlowe Burger in slider form, while enjoying a variety of specialty cocktails provided by our partners Soyombo vodka, Remy 1738 cognac, and Cointreau liqueur—all of whom also provided complimentary and educational tastings—while many chefs opted for icy Stella Artois beer and the new crisp cider, Stella Cidre.

A spicy punch was also made with La Pinta pomegranate tequila and Clase Azul, which customized their handcrafted bottles with the names of the winners of our Piggies—the annual readers' choices in 32 categories, including Best Mexican (Copita), Best Newcomer (1760), Best Decor (Roka Akor) and many more!

A special lounge was hosted by Ploom, where the curious tried their premium portable vaporizers and a rainbow of flavors.

Guests also enjoyed takeout boxes filled with treats from Yigit Pura of Tout Sweet, brownie cubes from The Lab and Recchiuti Chocolate, and a fortune cookie reminder to download our Big Eat App at 7x7.com/bigeat

We've included the evening's catered offerings below, as well as the featured cocktails for you to try at home!

Photos: Drew Altizer Photography

7x7's EAT+DRINK 2014 CELEBRATION: FEATURED COCKTAILS

SOYOMBO VODKA
The Conquerer
1.5 oz. Soyombo
Shaken and served up in a martini glass with a Chinese five spice dusted star anise.

CLASE AZUL: PLATA + LA PINTA POMEGRANATE TEQUILA
Pomegranate Punch (large batch):
1 bottle Clase Azul Plata 
1 bottle La Pinta
Juice from 6-8 lemons 
3/4 cup cinnamon syrup (recipe below)
1/2 oz Angostura Bitters
1/2 liter Ginger beer

Cinnamon Spiced Syrup
1 teaspoon ground nutmeg
1 teaspoon ground all spice
1 teaspoon ground cloves
1 teaspoon kosher salt
1 teaspoon Chinese 5 spice powder (optional)
2 table spoons cinnamon
2 table spoons fresh grated ginger
In a pot boil 32 oz of water with all of the above.
Once at a boil, add 32 oz sugar.
Simmer for 30 minutes on low heat.
Let cool and refrigerate.
Next day after spices have settled. Pour off syrup into another container and throw away settled spices.

REMY 1738 + COINTREAU
Sidecar
1.5 oz Cognac
1 oz  Cointreau
.5 oz lemon juice
sugar rim

7x7's EAT+DRINK 2014 CELEBRATION
CATERED MENU BY PARK TAVERN

Smoked deviled eggs, bacon, pickled jalapeño, chive
Fromage blanc crostini, Bellwether ricotta, chard
"Demons on horseback" smoked lardo wrapped prawns
Marlowe burger sliders
Brussels sprout chips

Photography courtesy of Drew Altizer.