Bourbon — the All-American spirit that hails from Kentucky — will star in a five-course pairing dinner at Savory Grille at 6 p.m. March 27.
“It’s the niche whiskey of this year,” says chef-owner Shawn Doyle. “I love bourbons. They’re all so different.”
Smoky, sweet and nuanced flavors lend themselves to wide-ranging dishes on the menu, which includes: A Duck Trio — smoked duck breast, duck confit rillette and duck liver pate — (Knob Creek Old Fashioned Bourbon), Grilled Radicchio with bacon lardons, blue vein cheddar and apple-shallot vinaigrette (Baker’s Bourbon), Maple Brined Pork Loin and Cider Braised Pork Belly with mushroom polenta, caramelized onion chip and huckleberry sauce (Black Maple Bourbon), Rauchbier Braised Beef Short Ribs with barley risotto and apple-miso compote (Makers Mark 46 Bourbon).
Flourless Chocolate Cake with toasted oak ice cream and smoked sea salt for dessert partners with a Manhattan cocktail made with Angel’s Envy Bourbon.
Bourbon-wise commentary by Terry Balent of Southern Wine and Spirits will enhance the experience.
The dinner is $85, all inclusive. Call for reservations.