“Hey m’dear, any interest in going to a whiskey tasting dinner tomorrow night at City Beer Hall (in collaboration with The Speakeasy)?”
There’s something to be said for good friends who bring you food when you’re sick, generally check in on you while conquering the world, and take you as their date to a whiskey dinner. Deanna Fox is one of those friends and then some. *swoons at succinct offer of one of my favorite brown liquors*
City Beer Hall’s chef Dimitrios Menagias and Robert Mack, the man behind the Speakeasy’s cocktail program, teamed up to pair food with drink from Brown Forman (an American owned spirit and wine business). It was a good night.
We had a popcorn amuse atop a truffled mousse with mushrooms. Paired with the fun amuse drink below whose name I’ve forgotten because this happened a week ago and I have the memory of a fly.
Course 1: Indian Candy Corn cocktail (left) featuring Woodford White Corn Bourbon (neat, on the right).
The bourbon itself had a strong caramel scent, and was a real kicky type bourbon. The cocktail was equally punchy.
Course 1: Winter Salad. Grilled prawn, carrots, starfruit, napa cabbage, persimmon nuoc chom. A few kernels of freeze dried corn on the right that paired very well with the meal and bourbon. This made me realize how underutilized napa cabbage is in its raw, salad-y form. A great winter salad with bright notes from the persimmon nuoc chom.
Course 2: Charcuterie. My notes on this dish are covered in hearts. Duck pastrami, foie gras mousse, venison, sweet corn mostarda, pickled green tomatoes. I was talking with some folks recently who said they just didn’t “get” foie gras, and I had to reconsider our friendship for a moment. It’s fat, rich, and delicious. What’s not to like? Duck pastrami was deliciously smoky, aand was great paired with the pickled green tomatoes. The sweet corn mostarta also contained some toasted corn.
I just couldn’t help but take bunch of pictures of this plate. There was so much to love!
Course 2: Lion’s Tail with Old Forester 1870 (which I forgot to take a picture of, and the cocktail picture isn’t much better. sigh). I LOVED the Lion’s tail it was tart and smoky with clove flavors. More hearts drawn around this cocktail. The Old Forester 1870 is the founding brand. 90 proof, spicy, and burns just a tad when sipped neat.
Course 3: Intermezzo, with a cocktail reprieve. Pomelo sorbetto, aperol, candied pomelo peel. Dimitrios knocked this out of the park. The skill alone in candying the pomelo peel deserves respect. They were so thin, and so perfectly candied. Covered in sugar, and not too dry or too chewy. One of our table mates wasn’t familiar with pomelo, and remarked that it tasted “kind of like weed smells”, which is actually kind of accurate with its dank tartness and pungent citrus oils. It’s great to see this citrus featured front and center, especially as a plate cleanser.
Course 4: Manhattan with Old Forester 1897, where I have clearly crossed over from sober to jovial as I’ve forgotten to take another shot of the bourbon in its neat form. This may have been my favorite to drink neat or with a few drops of water in it, despite my forgetfulness. It had a tart nasal note, a bit milder than the white corn bourbon in the first course, with what I can only describe as having great spicy afterburn. Definitely something to warm you up on cold winter night. The Manhattan was also expertly executed, using charred bitters and rhubarb vermouth. And that cherry. Or as my notes read “Oh my god, that brandied cherry”. It’s juicy and delicious and I love saving it to chew with the last few sips of the drink at the end. I think I could just load that Manhattan up with those brandied cherries and be a happy woman.
Course 4: Wild Boar. Smoked corn relish, spaetzle, baby kale, red pepper oil. The corn was smoked over apple wood, the spaetzle was made with parsnip and mustard seed which added a lightly sweet and vegetal note to the spaetzle. All of this worked wonderfully with the boar, and sipping the Manhattan along with this dish made me feel like a very lucky woman to be eating such a fine dish, and to have a friend who’d invite me along to even try this.
I had to use every ounce of willpower to resist picking up the bone and sucking every bit of delicious cartilage and tendon off of the bone.
Course 5: Jack Daniel’s Single Barrel, Barrel Proof (left); Howard St. Scaffa (right). Wow, barrel proof. 130.8% alcohol. Holy caramel smell, with a subtle note of cinnamon. “Drinkable fire” someone noted at our table. Johnny Cash’s “Ring of Fire” was playing in my head drinking this, in very enjoyable way. The Howard St. Scaffa featured a mellow cointreau noir and one drop of Angry God ghost pepper bitters. A definite way to turn up the heat.
Course 5: Stuffed Figs. Harbison, pecan, Shiva’s wrath bitters, dark chocolate. Harbison cheese stuffed into a Greek dried fig which was reconstituted in cointreau noir. The pecans were toasted and tossed in Shiva’s wrath bitters. This was a delightful way to end the dinner on a high note. The Harbison was creamy (a triple cream to be exact) with grassy, funky, rich notes that worked well to counter the heat of the drinks and complement the sweetness of the fig.
Way to end dinner on a high note. Mic drop Dimitrios and Robert.