The Bloody Mary Challenge: Curtis Delgardo II Takes on Chef Damon Bomar's Brunch Staple
Did someone say Bloody Mary? Fresh off their five-year anniversary, Communion Restaurant & Bar in Seattle’s Central District welcomed our own Curtis Delgardo II, aka Cuddy, to try Chef Damon Bomar’s house-made Bloody Mary with all the fixings. While Delgardo famously was not a fan of Bloody Marys on a recent episode of “Almost The Weekend!,” he was up for the challenge to push his palette to new heights.
Bomar, who said Bloody Marys are their favorite drink, laid out the ingredients to his personal recipe, including Worcestershire sauce, fresh lemon juice, house-made pickle brine used for green beans, horseradish, kosher salt, Tabasco, and Chef Kristi Brown’s spice blend. The drink is also made with celery salt, extra black pepper, and tomato juice.
Bomar described the drink as spicy, briny, and salty, with "funk" from the horseradish and acidity from the lemon juice. The Bloody Mary is garnished with pickled okra, pickled green beans, and a Seattle's Best Olberto pepperoni stick. For the taster, he made the drink with tequila, noting that any clear liquor, such as mezcal or vodka, can be used in its place. While Delgardo couldn’t handle the Bloody Mary in its full glory , he praised it for the punchy flavor and presentation.
Try the Bloody Mary today and every Sunday at Communion for brunch from 10 a.m. to 3 p.m. You can also 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.
Communion Restaurant & Bar
2350 E Union St, Seattle
(206) 806-1916
