Metro Times' bi-annual whiskey tasting event, Whiskey Business, is set for Saturday, November 7, replete with over 100 different whiskeys and bourbons available for sampling. That's all fine and good, but what you really need to know is that there is something super special, new, and different that will be part of the whiskey tasting festivities this time around.
And what might that be, you ask?
Small Batch Big Plates is a first-time-ever, four-course prix fixe meal that will be served paired with offerings from Woodford Reserve. The dinner, prepared by executive chef Michael D'Angelo from Troy-based seafood restaurant Lakes, will feature cocktails made with Woodford Reserve as well as several menu items that use the potable as an ingredient.
Attendees will be treated to an aperitif of Woodford Reserve Punch and a fancy first course of Woodford Reserve glazed crispy pork belly on smoked gouda grits topped with fried quail egg micro and a green salad with an orange and habanero vinaigrette paired with a glass of the bourbon either on the rocks or with water. Roasted tri-colored cauliflower, aged sheep's milk cheese, and sliced grapes in a bourbon vinaigrette will be served with a signature Woodford Cocktail for the second course and roasted squash, foie gras and waffle with walnut gremolata stuffing paired with Woodford Reserved Double Oaked served neat will complete dinner. Dessert is apple bourbon pie ala mode served with goats milk ice cream and smoked Woodford Reserve salted caramel sauce and Woodford Reserve Double Oaked Cocktail.
Tickets to Small Batch Big Plates are extremely limited and the dinner will be a fairly intimate affair and while admission won't come cheap (it's $125 per person) it does include VIP entry to Whiskey Business, which gets you in an hour before general admission and access to some special bottles.
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