If there is one thing I love as much as making great whiskey it is eating great food. (To tell a secret, I am a bit of a cook myself.) I have joined forces with Black Pearl’s Executive Chef Kate Horton to create a special menu showcasing Stranahan’s Colorado Whiskey as an ingredient. Each dish will incorporate one of the elements of Stranahan’s showcasing its diversity in the dish. These flavor elements include the whiskey itself, the whiskey barrel wood, and even the malted barley used to create the wash. I enjoyed developing this menu with Chef Kate and will enjoy sharing it with you.
BLACK PEARL PRESENTS: STRANAHAN’S COLORADO WHISKEY DINNER
Monday January 31, 2011 6:30
Cocktails dinner to follow
Passed- House made cracked barley crackers, taleggio cheese, whiskey fig jam
Whiskey barrel smoked quail, shaved fennel water cress salad, currants, almonds
Roasted butternut apple soup, candied barley crunch
Pan seared duck breast, candied Stranahan’s Colorado Whiskey fruit, wild rice pilaf, collard greens
Guided whiskey tasting with Stranahan’s Head Distiller Jake Norris
Chocolate Whiskey Soufflé, SCW Caramel Sauce and advanced tasting of the next Snowflake
Seating is limited and it will go fast, so if you are interested in experiencing this evening of delicious food, great whiskey and conversation, make your reservation now. http://www.blackpearldenver.com/ I look forward to seeing you there!
Listening to: Townes Van Zandt