Eat In Chef & Thirstie: The Perfect Pairing

You’ve probably paired food and wine before, but what about food and cocktails? Our chefs thoughtfully prepare every meal for our food-lovers, and your drinks deserve the same kind of care and craftsmanship. Rather than simply opening a can of beer or bottle of wine, think about making yourself a cocktail instead! When it came time to find the perfect pairings for our featured menus, we naturally turned to our friends at Thirstie.

Thirstie is an on-demand wine, beer, and spirits marketplace that makes getting booze as easy as booking an Eat In Chef. You can order your favorite drinks — or discover new ones — from the comfort of your couch and have them delivered to your doorstep!

To refresh your recollection, #OnTheMenu this week are The Kurell Burger and Chef Eli’s spinach and ricotta cannelloni. The Thirstie team provided us with cocktail recipes that are sure to take these dishes and your in-home dining experience to another level. And don’t worry, if you’re not quite ready to master the art of cocktail-making, we’ve got you covered with wine and beer pairings, too.

Enjoy! And please drink responsibly.

The Perfect Pairing: The Kurell Burger

The Kurell Burger features a juicy, freshly-made 6oz. beef patty, sandwiched in a bun along with lettuce, tomato, avocado, and a sunny-side up egg. It’s served with homemade potato chips, too. Though a burger and beer are a classic combination, a burger this sophisticated deserves a drink to match. Why not make yourself an old-fashioned instead?

Photo credit: Thirstie

Cocktail: Old-Fashioned

2 ounces good-quality rye or bourbon, e.g. Bulleit Rye
1 scant teaspoon simple syrup
2 dashes Angostura bitters, plus more to taste
1 half dollar-sized slice orange peel, including pith
1 maraschino cherry

In an old-fashioned glass, combine the simple syrup and bitters. Fill the glass halfway with ice, then stir about a dozen times. Add enough ice to fill the glass. Squeeze the orange peel over the glass to extract the oils, then add the peel to the glass and add the whiskey. Stir just until the drink is cold and the alcoholic bite has softened, about a dozen times. Garnish with the cherry, a swizzle stick and straw.

Domaine Les Martines Cheverny

Allagash Curieux

The Perfect Pairing: Chef Eli’s Ricotta & Spinach Cannelloni

For his cannelloni, Chef Eli stuffs fresh pasta with ricotta, spinach, and black pepper. The cannelloni are then covered with a spicy tomato sauce and baked for crispiness and extra flavor. And while you wait for the cannelloni, you’re served an assortment of bruschetta: tomato and basil, sauteed eggplant with parmesan, and ricotta with fresh peas and mint.

Considering that the Aperol Spritz is the most commonly-consumed apertif in Italy, we can’t think of a better beverage to accompany Chef Eli’s Italian feast!

Photo credit: Thirstie

Cocktail: Aperol Spritz

4.5 ounces brut Prosecco, e.g. Casa Gheller Prosecco Brut Treviso DOC
2.5 ounces Aperol
1 ounce club soda
1 lime wheel

Pour the Prosecco into a Collins glass filled with ice. Add the Aperol and top with club soda. Garnish with a lime wheel.

Buccia Nera Guarniente Chianti ‘13

The Buiery Saison De Lente Belgian Style Ale

For more info about Eat In Chef, visit our website at or send us a note at Also, like us on Facebook and follow us on Twitter and Instagram for the latest news and updates!

Like what you read? Give Martin Mata a round of applause.

From a quick cheer to a standing ovation, clap to show how much you enjoyed this story.