SMOKE, CHAR, & A BOURBON BAR
September, 17 2015
What happens when you batch together rare Kentucky Bourbons from Willett Distillery, classic Bluegrass cuisine from the Harrison-Smith House, award-winning Lowcountry cooking from Chef Sean Brock, and rare whiskies from the legendary Jack Rose Dining Saloon? You have one of the most anticipated limited edition ‘release’ events in the South.
Whiskey Pig is slated for Thursday night (9/17) of the Kentucky Bourbon Festival, the week-long celebration of America’s Native Spirit in Bardstown, Kentucky. And what better place to have a celebration of Kentucky’s finest than in the Bourbon Capital of the World?
This culinary cocktail of antique Bourbons, special barrel selections, and cooking from acclaimed chefs will benefit the regional charity Home of the Innocents. A limited number of tickets will be available for $100 and must be purchased in advance (through this website). Questions about reservations can be directed to 502-233-9993.
Featuring Bourbons hand-selected by Master Distiller Drew Kulsveen with the help of Husk and McCrady’s Chef Sean Brock, and complemented by the dusty-hunting prowess of Bill Thomas and Jared Hyman of Jack Rose Dining Saloon, the Bourbons and whiskeys for sampling will be top-shelf and one-of-a-kind.
Whiskey Pig will also showcase Southern food at its finest with Chef/Owner Newman Miller and his team at the Harrison-Smith House hosting the event in collaboration with Chef Brock. The menu will feature a variety of evocative Southern dishes like country ham, shrimp and grits, and Bourbon-inspired surprises.
ON THE MENU
Chef Miller and the Harrison-Smith House will prepare:
- Prime smoked brisket, Josh’s rolls, pickles, mustard
- Country sausage, aged beer cheese, Bourbon sauce
- Benedictine, country ham salad, limestone bibb
- Garlic potato soup, local catfish, fried croutons
- Chocolate/Black walnut/Pretzel truffles
Chef Sean Brock of Husk and McCrady’s restaurants will prepare:
- Lowcountry Shrimp & Grits
- Husk chicken skins with white bbq sauce
- Two-year Bob Woods country ham
- Cheerwine glazed pig ears w/ benne rolls and smoked Duke’s
- Carolina Gold rice cake w/ pimento cheese and pickled ramps
ON THE BAR
Bill Thomas and Jared Hyman of Jack Rose Dining Saloon will pour:
- Evan Williams Single Barrel 1996 Vintage
- Old Rip Van Winkle 10 year
- Wild Turkey Russell’s Reserve 10 year 101 proof
- Old Forester 75th Anniversary of Prohibition
- Cream of Kentucky whiskey (circa 1970s)
- I.W. Harper (circa 1980s)
Master Distiller Drew Kulsveen and the Willett Distillery family will pour:
- A special barrel selection of Willett Family Estate picked exclusively for Whiskey Pig
- Additional Willett portfolio surprises
