Join us for a four course dinner prepared by Chef Colin Theodorus paired with Woodford Reserve Bourbons. A representative from Woodford will join us providing detailed descriptions of each bourbon pairing.
Raffle items will also be available for attendees.
Scotch Egg
Egg, Broadbent Cold Smoked Sausage, Southern Chow-Chow, Honey Mustard
Paired with: Boulevardier: Woodford Malt, Coffee Infused Antica Formula, Campari
Crab Louie and Prosciutto Salad
Lump Blue crab, Newsome free-range prosciutto, satsuma, pecan, corn emulsion, greens
Paired with: Mint Julep: Woodford Wheat, Mint, Angostura Bitters, Simple
Espresso Encrusted NY Strip
NY strip steak, espresso, Bourbon glaze, Michigan morels, Michigan asparagus tips
Paired with: Woodford Reserve Bourbon Whiskey
Woodford Pudding Cake
Blackberry spice cake, butterscotch sauce, toffee tuille
Paired with: Woodford Reserve, Double Oak
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