Thursday, December 12, 2013
You may have seen photos and write-ups on local food blogs featuring a speakeasy-style club called “Hush, Hush” that meets on the sly around town, and serves up creative cocktails and great dishes from local chefs.
Now Hush, Hush is going public.
Hush, Hush events are organized by Andrew and Briana Volk, who soon will be opening a craft cocktail bar called the Portland Hunt and Alpine Club. The next one (called “not so Hush, Hush”) will be held from 5 to 7 p.m. April 18 at Eventide Oyster Co., 86 Middle St., and feature a range of special off-menu dishes from chefs Andrew Taylor and Mike Wiley. Volk will be serving up cocktails to go with the Eventide fare.
Tickets are available for $50 at Brown Paper Tickets.
Shhh, don’t tell anybody.
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod