You may remember I was invited to attend a special bloggers event at The Jekyll & Hyde a few weeks back, hosted by the wonderful Vicky Osgood of Brumderland, and the team at Bodega. The name of the event was Greed and it was particularly apt with the amount of food I ate!
Tonight was Wrath and the host venue was Bodega Birmingham, another part of the Bitters ‘n’ Twisted group. They are currently in the process of having a menu tweak, introducing some seasonal specials and supplying some tasters. Along with a special Tequila master-class, I couldn’t say no to that! So it was a descent to the Sugarloaf bar to immerse myself in South American cuisine & liquor.
It’s hard to think Bodega has already been in place for 5 years! Wifey and I moved into the city centre about 5 1/2 years ago. It’s the first time I’d been downstairs into the Sugarloaf bar. The décor was inspired by Dia de Meurtos with lots of sugar skulls on the wall.
We were welcomed with a Margarita to kick off proceedings.
Odu, the GM, welcomed us in and explained the ethos behind the menu and their plans going forward. They’re keeping the fusion of South American cuisine; next year, the core menu will be kept but a range of seasonal specialities will be introduced. Some of the big hitters were on for tasting tonight such as Xim Xim, Veggie tacos and Dirty Rice.
First up was the Brazilian Xim Xim. The dish originated in Africa as a stewed combination of dried shrimp, ground nuts and coconut. It’s now arrived at Bodega, by way of Brazil, and has changed a little. Tonight’s dish was a mix of chicken, prawns, peanuts and coconut cream, served with dirty rice and tortilla.
The dish reminded me slightly of a Chicken Korma with the creaminess of the coconut. There were soft chunky chicken pieces, which partnered well with paprika peppiness of the dirty rice.
Next on the tasters were the vegetarian tacos, served in soft tortillas and stuffed with sweet potatoes, black beans and avocado.
It was a slightly healthier option and with a beautifully fresh flavour. iIt can even be done gluten free with lettuce instead of a tortilla.
A mango salad was next on the agenda with a zingy raspberry vinaigrette
The sweet savoury punch was different to your usual side salad but I would have been happy with just a bowl of that all night!
Pre-desserts, it was time for a masterclass with Marcelle, the head bartender.
The three spirits we were to learn about were tequila, rum and a drink I’d not come across before, cachaca.
Tequila takes its name from the city of Tequila and is made from the agave fruit nectar. Apparently if you drink good quality tequila made from pure agave nectar, you won’t get a hangover the next day. Bodega stock over 50 types of tequila. These include a range of tequilas from the highland region of Jalisco. Jailsco is the only other area allowed to brand their agave spirit as tequila; anything else is a Mescal.
Tequila is enjoyed in Mexico like a good malt whisky and is served neat. You can find good inexpensive tequila; it just needs a gimlet eye to sniff out a bottle.
Next up on the spirit tour was cachaca, a distilled spirit made from sugarcane juice. It’s Brazil’s favourite spirit and forms the basis of quite a few cocktails such as a caipirinha.
Caipirinha is the most popular cocktail in Brazil. Invented in Sao Paulo in 1918, it was designed as a remedy for Spanish Flu with cachaca, honey and garlic. The garlic was quickly replaced by lime. It’s probably one of the most easy cocktails to make, with sugar and lime crushed together, then liqour, ice and a slice.
A little break before the final part of the masterclass meant it was time for pudding.
We tried a white chocolate and mojito cheesecake, served with a raspberry coulis.
The bitterness of the lime, mint and raspberry really took the edge off the sweetness of the white chocolate mousse and had a chunky crispy base.
The final dish was a Pastel de chocolate pegajoso, served with a vanilla ice cream and pistachio praline and It was also gluten free!
A flourless sticky chocolate cake, it had a peculiar texture, almost a cross between cakeand mousse. Its rich flavour tasted of intense dark chocolate, which was lifted by the vanilla ice cream.
Back to the masterclass and onto the Navy’s favourite, RUM! Rum is made from the same plant as cachaca, the sugar cane. However, it’s made from the by product (usually molasses) of refinery rather than distilled from fresh sugar cane. The most well known rum based cocktail is probably the Mojito.
Made from white rum, sugar, lime juice, mint and ice it’s apocryphally attributed to Sir Francis Drake. Whilst in the Caribbean, an epidemic of scurvy occurred on board. It was known that the local South American Indians had remedies for various tropical illnesses; a small boarding party went ashore on Cuba and came back with ingredients for a medicine which was effective. The ingredients were aguardiente de caña (a crude form of rum) added with local tropical ingredients, lime, sugar cane juice and mint. It’s now Britain’s most popular cocktail.
We finished off the evening (bar a few more cocktails and a photo I can’t remember taking).
Anyone know who these two are?
If you know who they are, please let myself and brumhour know 😉
Sugarloaf holds up to 75 people and has its own bar, dance floor, DJ booth and sound system as well as the convenience of its own toilets.
They’ve hosted birthdays, anniversaries, product launches, corporate mixers, sporting events and even wedding receptions, offering full buffet facilities as well as a sit down meal for 30 people. Plus, you can add one of their cocktail master classes to your event!
Sugarloaf can be hired at most times during the week except Friday nights.
Disclaimer: For this evening, we were guests of Brumderland and Bodega who provided all food and most of my drinks; this provides no bias to the review. This blog is my own personal opinion and strives to provide an independent view, promoting, enjoying and reviewing the range of exciting food and venues in and around Birmingham.
Where: Bodega Birmingham, Bennetts Hill, Birmingham