New Year's Eve Dinner and Concert with Monophonics and Delvon Lamar Organ Trio

Article Contributed by JP Cutler Media | Published on Wednesday, December 15, 2021

Sweetwater Music Hall presents Monophonics and the Delvon Lamarr Organ Trio for a special New Year's Eve dinner and live concert with lauded Executive Chef Rick Hackett (Bocanova, Florio) curating an exquisite South American and New Orleans-inspired menu (6pm seating) pre-show at The Rock & Rye on December 31, 2021. Spirits expert Joshua Fernandez showcases an extensive collection of American, Irish, Scotch, and Japanese whiskeys at The Rock & Rye; as well as craft cocktails named in tribute to independent music venues nationwide that are persevering and reopening after the pandemic. Dinner and show are $150/person; tickets to the 6pm dinner seating are available at this LINK. Midnight countdown includes a Champagne toast!

Chef Rick Hackett's dinner menu for New Year's Eve features delicious dishes for everyone, including Crispy Wild Shrimp w/ a Peruvian black olive sauce or Crabmeat Causa w/ Yukon gold potatoes, avocado, cooked egg, chipotle aioli or Yellow Pepper Soup w/ coconut milk, winter squash, quasacaca. Second course options include: Filet Mignon w/ a Peruvian black bean sauce, mushrooms, green beans, roasted shallots or Marinated Sea Bass a la Plancha w/ pickled cucumbers, wilted lettuce, honey-miso glaze, fried sweet potato or Peruvian Vegetable Saltado w/ beets, potatoes, tomato confit, winter squash, piquillo pepper sauce. Chocolate Quinoa Pudding w/ aji amarillo sabayon is for dessert.

Monophonics: Bay Area-based psychedelic-soul band Monophonics have risen up again from their California studio Transistor Sound to offer the world a new album via indie label giants Colemine Records. Their latest upcoming recording is entitled, It's Only Us, which reflects what they see as the current direction in the world. It's Only Us is an expression that leans on the theme of humanity, that strives to speak to a wide range of listeners. Often known as a group that is keen to create a heavier version of classic soul, Monophonics are back with their trademark sound while introducing a healthy dose of new and warm textures that will saturate speakers. It's easy to hear their years of record digging and being under the influence of rare sides by Brothers of Soul, Rotary Connection or Dee Edwards.

The Rock & Rye: Chef Rick Hackett brings his admiration for South American recipes to Mill Valley that he discovered while traversing through Machu Picchu and Lima, Peru and experiencing the world-class meats of Argentina. The Creole cuisine of Crescent City further influences singular dishes at The Rock & Rye, an affinity Hackett culls from a lasting impression after witnessing an in-person cooking demo by the late great Chef Paul Prudhomme of the famous K-Paul's (New Orleans). Hyper-local ingredients are sourced from Bay Area farmers and ranchers (Allstar Organics, Marin Roots Farm, Pasternack) who Chef Hackett has longstanding relationships with at San Francisco's CUESA Ferry Plaza Farmers Market. Fresh produce with roots in both South American and Creole dishes informs Hackett's menu with key ingredients such as okra, a wide variety of chili peppers, sweet potatoes, summer squash, eggplant, tomatoes, and others.

Spirits expert Joshua Fernandez curates an exceptional whiskey list with premium tequilas, mezcals, and gins rarely collected on a single menu. His craft cocktails celebrate the reopening of Sweetwater Music Hall and venues around the country who once again present live concerts by acclaimed artists for the first time in over a year and a half. The Rock & Rye cocktail menu features The Feel More (tequila reposado & mezcal infused with pineapple, lime juice, ginger syrup, jalapeño, and cilantro served w/ an aleppo chile salted rim), Great American - Melon Ball (jack daniels, melon juice, ginger syrup w/ mint and lime garnish), Red on the Rocks (rye whiskey, cherry syrup, lemon juice, egg white w/ lemon and cherry garnish), The Greek (grappa, gin, cucumber juice, lime juice, maple syrup, sea salt, parsley, olive and cucumber garnish), and Tipitini (vodka, caper berry pickle brine, lemon juice, simple syrup w/ caper berry & dill garnish).

Fernandez procures local ingredients for his cocktails' freshly squeezed juices and garnishes from Farmers Markets in Mill Valley, Ferry Plaza, and Alemany. The house wine list exclusively includes releases from family-owned and operated small production houses in California and Argentina. Craft beers focus on Northern California breweries with five taps pouring beers brewed between San Francisco and Santa Rosa. Cans and bottled beers venture further north up the coast to Fort Bragg. A variety of Agua Frescas are made daily. Fernandez strives to produce a beverage program where patrons can experience hometown brands with The Rock & Rye's efforts to support regional businesses.

Designed by Richardson Pribuss Architects, The Rock & Rye's new patio features a warm outdoor environment with pine-colored cushions resting on contemporary wood chairs and benches at two-top and four-top tables (large parties can easily be accommodated). New, year-round weather-conscious enhancements have been put in place such as a retractable fabric awning, ceiling mounted radiant heaters, glass wind and fog barriers, and cozy exterior lighting. The patio now allows for 56 covered seats. The indoor café has 18 seats with marble-top tables and banquet seating for a single large party (10 - 12 people).

A short 14 miles north of San Francisco just across the Golden Gate Bridge, The Rock & Rye at Sweetwater Music Hall welcomes diners and beverage enthusiasts to a premier destination in the picturesque town of Mill Valley. Whether out on the town for an unforgettable dining experience or taking in a show at Sweetwater Music Hall, The Rock & Rye is open seven days a week starting at 11:30am with brunch service on Saturdays and Sundays (10am - 3pm).