One of the things I love most about being a food blogger is all the unique events and dining experiences I’ve been invited to attend. #BLESSED! One of those was a recent event at Mission Avenue Bar & Grill in Oceanside.
If you were to just walk by Mission Avenue Bar & Grill you might not think twice about it. But that’s where you would be missing out! Within these walls is a culinary experience just waiting for you to discover it! It’s also considered a Whiskey Bar with LOTS of options if you’re into that kind of thing. 😉 Although I live in La Mesa and it’s a bit of a drive to make it up to Oceanside but anytime we are headed up here I’ll definitely be sure to make a trip to Mission Avenue Bar & Grill.
When we first arrived for the event we were greeted with a unique cocktail. I chose the MezKoolaid which was sweet with a pop of spice. It warmed me up real quick! It has Ilegal Joven Mezcal, Espolon Silver Tequila, Giffard pamplemousse/passion fruit, Pochteca lime/tamarind/hibiscus liqueurs, Aperol, orange flower water, Angostura bitters & malic/citric solution. Quite the combo!
Then it was time to grab a seat before the festivities started. First up on the agenda was a demonstration provided by Master Bartender Roland on how to make the perfect Old Fashioned. This was a lot of fun and very informative. Considering I’ve never taken a bartending class in my life, I felt capable of making this on my own after his helpful instruction. He explained the importance of using a giant ice cube and why you want to avoid using Whiskey Stones. Plus why it’s served with a orange peel garnish to enhance the smell when you take a sip!
I think Jarod really enjoyed this portion of the instruction. He’s a big fan of whiskey and although he’s not one to cook he definitely helps out at home by making cocktails for a date night at home. Looking forward to enjoying these at home in the near future!
Next up, we were given a tutorial by Executive Chef William Eick on how to make a reuben egg roll. Again, I don’t recall having ever made an egg roll, let alone a unique one. My first attempt at wrapping was a bit of a fail but by the second one I was a little more comfortable. It made me laugh when they brought them back out to us cooked and it was obvious they didn’t use the ones we made. Probably because they would have fallen apart! But at least now I feel more confident to attempt my own at home.
For the grand finale they brought us out a ton of different appetizers to try from their menu. Every single one was flavorful, unique and delicious. If I had to pick a favorite I’m not sure I could. The Broccolini was served with a creamy Mole Verde sauce. A beautiful way to elevate the dish with creative flavors. The calamari was crispy and had the most amazing Fermented Chili Aioli served with it that they make fresh in house. Not to mention the dish was just beautiful to look at. Last but certainly not least was the Cheddar Fries. They were served with a hearty helping of cheese, truffle powder, sour cream and bacon underneath the mountain of fries, as well as on top. This made every bite the perfect bite.
My experience at Mission Ave. Bar & Grill was one I won’t soon forget. I appreciated attending a tasting that included instructional, hands on activities. It’s even inspired me to take a mixology class! Thank you so much to owner Cameron Braselton, Executive Chef William Eick, Brooke Larios from Plain Clarity and Mission Ave. Bar & Grill for having us, it was a culinary treat to attend your event.
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