For Reals Meals Hosted By Paul McGee + Shelby Allison / The Tiki Edition

When it’s -2 (feels like -14) outside in Chicago, what kind of For Reals Meals do you host? A warm and toasty hot cocoa brunch? Sure, that could be fun. How about a hot toddy day-drinking lunch? Yes, totally cool. But when you ask Shelby Allison and her husband Paul McGee to host, the weather doesn’t factor into their plans. They’re gonna go Tiki all the way, no matter what. Rum drinks with pretty garnishes. Fresh and bright tropical concoctions. The kinds of drinks that make you forget that you had to wear two pairs of gloves to the party. 

The coolest thing about their brunch (there were about 10 coolest things, btw) is that none of their guests knew that they were getting a secret sneak preview of Paul and Shelby’s soon-to-be-open (now open) bar, Lost Lake. Why is that so cool? Well, if you read any sort of food blogs, magazines, zines (kidding. wait, do they have those?), then you know that when Paul McGee is part of a project, there is press on press on press leading up to the opening. But this time was different. They (and their partners Land & Sea Dept.) kept everything under wraps until the opening. Shelby compared their opening to Beyonce dropping an album out of nowhere. It was totally like that. But better. 

So I mentioned the guests. And all I have to say about these guests is THANK G I wasn’t the one that had to cook for this roster. I would have been nervous as hell. Shelby and Paul invited some of the coolest collaborators in art, environmental issues, design, and food. Elizabeth Corr (Natural Recourses Defense Council), Jenny Kendler (artist in residence at NRDC), Matthias Merges (Chef/Yusho, Billy Sunday, Pilot Light Chefs), Rachel Crowl (Designer/FC Studio), Nandini Khaund (Craft Cocktail Rules, keyboardist in Bloodiest), Martha Williams (Craft Cocktail Rules, Time Out Chicago), and Esther Garcia and Stephanie Brown (Butterfat Studios). See what I mean? A pretty talented/intimidating group.  

And the food! Shelby and Paul served up Apple Chips With Guacamole, Apple “Nachos” With Caramel Sauce, Pineapple and Pomegranate Salad, Mini-Tofu Quiches, and (since it’s Girl Scout season) Samoas! And the drinks. I might have gotten a little tipsy, so I don’t remember all the drink specifics. But just know that there were a lot of tiki drinks. There was one that came served like a grown up Capri Sun. And one that Paul was cool enough to give the recipe for, below. 

Thank you to Shelby and Paul for hosting such an incredible brunch. I’m so glad that I got a preview of Lost Lake. Based on the lines down the block to get in, it might be a while until I get to tiki again. Seriously, congrats. Beyonce ain’t got nothing on this launch. 

{ Ripples On An Evaporated Lake }  
  by Paul McGee 

2 ounces Parce 8 Rum
1 ounce La Colombe Cold Brew
1 ounce Owen + Alchemy #54 
1/4 ounce Letherbee Fernet
1/4 ounce Cynar
1/4 ounce Demerara simple syrup

Combine all ingredients in an ice-filled shaker. Shake vigorously for ten seconds. Strain over ice. Garnish with mint bouquet.