The Bloody Mary Challenge: Curtis Delgardo II Takes on Chef Damon Bomar's Brunch Staple
Fresh off their five-year anniversary, Communion Restaurant & Bar in Seattle’s Central District recently welcomed Almost The Weekend! co-host Curtis Delgardo II, aka Cuddy, to try Chef Damon Bomar’s house-made Bloody Mary.
When Bomar made an appearance on Almost The Weekend! last year, Delgardo famously expressed his distaste for Bloody Marys, but he accepted the challenge to push his palate to new heights.
Chef Bomar, who called the Bloody Mary his favorite drink, laid out the ingredients to his personal recipe: Worcestershire sauce, fresh lemon juice, house-made pickle brine used for green beans, horseradish, kosher salt, Tabasco, and a signature spice blend from Chef Kristi Brown. The drink was finished with celery salt, extra black pepper, and tomato juice.
Chef Bomar described the drink as spicy, briny, and salty, with a distinct "funk" from the horseradish and acidity from the lemon juice. The final presentation was a whole production, garnished with pickled okra, pickled green beans, and an Oberto pepperoni stick. For the taster, Bomar prepared the drink with tequila, noting that any clear liquor like mezcal or vodka can be used.
Though Delgardo couldn’t handle the Bloody Mary in its full glory, he praised it for its punchy flavor and impressive presentation. This specialty drink is available during Communion's Sunday brunch, a soulful menu created by Chef Kristi Brown and her family.
Stop by Communion Wednesdays and Thursdays from 4 p.m. to 9 p.m., Fridays and Saturdays from 4 p.m. to 10:30 p.m., and every Sunday for brunch from 10 a.m. to 3 p.m. to try the Bloody Mary and more.
Communion Restaurant & Bar
2350 E Union St, Seattle
(206) 806-1916
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