
Mixologists make cocktails for the Bombay Sapphire-themed lunch at August on July 22, 2011. Photo by Chris Kridler, chriskridler.com

Red and Yellow Snapper cocktail at the lunch at August on July 22, 2011. Photo by Chris Kridler, chriskridler.com

Grilled quail was glazed with honey and accompanied by Sapphire gin-fermented red pepper and Louisiana popcorn rice. Photo by Chris Kridler, chriskridler.com
Meanwhile, the gin allowed the mixologists to play extensively with sweet and savory flavors, as in the gazapacho-like Red and Yellow Snapper that started the meal. Herbal flavors were abundant. And all of it was beautiful.