First Course, Rick Allaire, Metacom Kitchen

Cured Meats with Pickled Vegetable Salad, Chestnut, Black Current,  Puffed Freekah Wheat & Crispy Duck Skin.  

Bourbon

Hudson Baby Bourbon

Cocktail

Hudson Baby Bourbon with Orange and Black Currant


Second Course, Chris Kleyla, Statesman Tavern

 Charred Octopus, Chili Broth, Hominy, Orange Supreme, Parsley, Mint and Onion

Bourbon

 Jefferson’s Reserve Very Small Batch Bourbon

Cocktail

Jefferson’s Reserve, Punt e Mes, Ancho Reyes, Walnut Liqueur and Sugar


Intermezzo, Catie Zamow, pastry chef, Statesman Tavern

Peach Sorbet


Fourth Course, Niki Holden, Roberto's Restaurant

 Crispy Pork Belly, Stone Fruit Compote, Toasted Hazelnuts, Pan Jus.

Pairing

Eagle Rare Bourbon

Cocktail

Eagle Rare Vanilla Old Fashioned


Fifth Course, Catie Zamow, pastry chef, Statesman Tavern

 Toasted Pistachio Phillo Basket, Bourbon Ricotta Cream, Mango and Red Currants

Pairing

E.H. Taylor Small Batch Bourbon

Cocktail

E.H. Taylor Small Batch Bourbon, House Made Pistachio Liqueur, Creme De Cassis, Cynar and Citrus Syrup