Saturday, March 25th in the Angus Barn Wine Cellar • 6:00pm
Hosted by Heaven Hills Whiskey Brands Ambassador Matthew Weiss * $125 per person | BUY TICKETS
With the rise of high-end bourbons and whiskeys, craft beer and wine may have some new competition when it comes to being paired with food. Having all the flavor complexities of its lower ABV cousins, bourbon and whiskey are no longer sitting on the sidelines as digestifs.
Chicken liver pate & grapes on toast points and Oysters casino
Paired with Bernheim Wheat
Smoked bacon & corn chowder with North Carolina lump crab meat Paired with Larceny Wheated
Mache & radicchio with duck confit served with toasted walnut and raspberry vinaigrette with granny Smith apples and herb goat cheese. Paired with Elijah Craig
3rd Course - Sorbet
Beef tenderloin au pouive with veal Demi glaze bourbon reduction and butter poached seabass served served with smoked collard greens and a wild mushroom risotto.
Paired with Henry McKenna
Chocolate bourbon bread pudding with cinnamon ice cream
Paired with Evan Williams Single Barrel