Join us at Stem on Saturday, May 23rd at 6:00 PM for the next installment of our 2026 Cocktail Dinner Series! Enjoy a five-course menu from Chef Doug, inspired by the cuisine of Vietnam. Each dish will be perfectly paired with handcrafted cocktails that will celebrate the flavors and history of Vietnam.

EVENT DETAILS

DATE: Saturday, May 23rd, 2026

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

$135 Per Person plus tax and a 20% gratuity which will be added at in-store checkout (Plus a Service Fee of $10.90)

Limited space available. RESERVE today!

Stem's Cocktail Dinner Series: Vietnam

Amuse

Gỏi Cuốn (Shrimp Summer Roll) - poached shrimp, herbs, rice paper

Heaven Tears (Summer Experiment) - Vodka, Melon Puree, Compressed Watermelon, Citrus, Mint

First Course

Gỏi Đu Đủ (Green Papaya & Crab Salad) - green papaya, herbs, chili, lime, lump crab, peanuts, crispy shallots

Warbonnet Locomotive (Hudson Rooms) - Pink Pepper & Coconut Tequila, Aperol, Maraschino, Sugar, Citrus, Soda

Second Course

Bánh Mì Vịt (Duck Bánh Mì) - BBQ duck confit, foie gras pâté, pickled vegetables, cilantro, house-made bun

Mustard Sour (The Alley Cocktail Bar & Kitchen) - Bourbon, Apple Juice, Pink Pepper, Sugar, Mustard, Lime Juice

Third Course

Sườn Nướng (Caramelized Pork Ribs) - fish sauce–hoisin caramel, herb slaw, peanuts

Dua Dua (PST) - Batavia Arrack Rum, Absinthe, Soju, Basil Seed, Coconut Milk, Lime

Fourth Course

Bò Lúc Lắc (Shaking Beef) - seared wagyu beef, watercress, black pepper jus, onion, lime

Mad Hatter (Rabbit Hole) - Earl Grey Infused Whisky, Strawberry Syrup, Lemon, Palm Syrup, Tonic

Fifth Course

Bánh Flan Dừa (Coconut Flan) - orange caramel

Guava Tea (Stir) - Gin, Oolong, Red Guava Yogurt Tea, Mint