Stem's Cocktail Dinner Series: Haunted Spirits

Join us at Stem on Saturday, October 25th at 6:00 PM for the final installment of our 2025 Cocktail Dinner Series! Enjoy a five-course menu from Chef Doug, inspired by the spooky season. Each dish will be perfectly paired with handcrafted cocktails that will give you goosebumps they match this culinary experience so well.

EVENT DETAILS

DATE: Saturday, October 25th, 2025

TIME: 6:00-8:30p.m. We are starting promptly at 6:00pm

LOCATION: Stem Wine Bar (1311 Johnson Ferry Road, Suite 516, Marietta)

PLEASE READ PRIOR TO PURCHASE

• We will begin at 6:00pm, please make sure you are here by then.
• We will no longer be offering tickets to purchase on-site the day of. All tickets need to be purchased online prior to the event.
• W e will no longer offer refunds within 24 hours of your event.
• Please inform us of seating requests before the day of the event. All seating arrangements will be assigned prior to your visit and cannot be changed the day of the event.
• This is a cocktail dinner event with 5 courses of food and cocktail pairings.
• For the best possible culinary experience, please let us know of any allergies or dietary preferences before the day of the event. Changes may not be possible the day of the event.
• All seating is now communal.

ADVANCE TICKET SALES ONLY

$150 Per Person plus tax and a 20% gratuity which will be added at in-store checkout (Plus a Service Fee of $11.90)

Limited space available. RESERVE today!

Stem's Cocktail Dinner Series: Haunted Spirits

Amuse

"Bloody Beet Tartelette" 

Whipped goat cheese, roasted beet purée, and balsamic pearls, onion ash

Ghostface Chiller - Beet, Gin, Saffron, Lemon

 “Witch’s Offering”

Scallop and chorizo “chowder”

Black garlic, chive oil, purple potato, chili creme fraiche 

House of 1,000 Corks - Rum, Sweet Potato, Grenadine, Angostura, Pernod

“Flesh and blood”

Pan roasted Duck Breast

Cherry-port glaze, celeriac purée, charred endive, crispy duck chicharon 

Midnight Margarita - Tequila, Lavender, Rosemary, Lime, Lemon, Cointreau

“Harvest of Bones”

Bone Marrow & Short Rib Agnolotti

braised short rib, bone marrow, brown butter sage jus, pumpkin seed gremolata, smoking bone

Forbidden Fruit - Tequila, Calvados, Salted Caramel Syrup, Green Apple, Lemon, Walnut

"Nightshade Lamb"

Herb-crusted lamb loin

 charred eggplant, tomato-black olive tapenade

Little Cup of Horrors - Bourbon, Sage, Vermouth, Grapefruit, Sour Cherry

“Graveyard Delight"

Dark chocolate crémeux, chocolate hazelnut soil, raspberry "blood", lady fingers

True Blood - Vodka, Raspberry, Lemon

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Host or Publisher Elizabeth Ward