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peppermintI just got the chance to chat with Miss Peppermint about eating in and eating out! She is best known as a runner-up on the ninth season of RuPaul’s Drag Race, the actress and singer will be making her Broadway debut as part of The Go-Go’s inspired musical Head Over Heels. The show previews here in San Francisco at the Curran Theatre starting tonight before making its way to New York where Peppermint will be the first trans woman to originate a principal role on Broadway.

I’m hosting a reception for the musical on Wednesday, April 11th, where drink proceeds from a “Miss Peppermint” inspired cocktail will go to TRUTH (TRans yoUTH), a joint program between Transgender Law Center and GSA Network. The program seeks to amplify the voices of trans and gender non-conforming young people by offering a safe place to share struggles, learn empathy, and build public understanding. Please join us!

Head Over Heels

Miss Peppermint Eats Out

What is your favorite dessert?
Mint chocolate chip ice cream.

What restaurant would you call your home?
The City Diner on 91st and Broadway in New York City.

What is the strangest or most inspiring thing you’ve ever eaten?
Vegan crawfish made of burdock root!

What was your favorite breakfast cereal as a kid?
Fruity Pebbles

What is your favorite food to pig-out on after the club?
Any type of breakfast food

What is your favorite cocktail?
My favorite cocktails are Midori sours but I don’t drink them LOL

Curran partners with Humphry Slocombe to create “We Got The Beet,” a limited edition ice cream flavor celebrating the pre-Broadway engagement of Head Over Heels.“We Got the Beet” incorporates homemade raspberry jam and hand-squeezed lime juice to create a flavor that is light and fruity. The creamy pink creation made with Straus Family Farm Organic dairy carries a sweetness from the beets, highlighting the all natural ingredients in the handmade ice cream. Flavor available during the month of April at all Humphry Slocombe Bay Area locations.

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Juanita’s Summer Sangria (by Kevin Hoskins)
Serves 12
2 bottles Sancerre blanc
8 ounces Giffard Crème de Pêche de Vigne
8 ounces cognac
4 ounces freshly squeezed lemon juice

Mix all the ingredients in a large Cambro container. Cover and refrigerate overnight. Transfer into a pitcher and pour into tall glasses filled with ice.