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Maker’s Mark Dinner | 6:30-Reception | 7pm- Dinner

Maker’s Mark

Bourbon Dinner

Reception Cocktail

“Pomegranate and Blood Orange Bourbon Cocktail”

 

Flight:

Maker’s Mark – Maker’s 46 – Varanese Private Select

First Course

Stewed Chicken and Butter Bean Chili

With Fried Green Tomatoes, Corn Bread Crumble and Buttermilk Sour Cream

 

 

Second Course

Roasted Root Vegetable Salad

With a Lobster and Smoked Egg Yolk Puree,

Malt Vinegar and Puffed Wild Rice

Third Course

Entrée Cocktail

“Bourbon Cinnomon Crisp”

Molasses Brined Pork Loin

Served with Johnny Cakes, Green Tomato Chutney

And a Charred Corn and Red Onion Salad

Fourth Course

Dessert Cocktail

“Thai Chi Milk Punch

Stone Ground Grit Custard

With caramelized Pumpkin, Pumpkin Seed Brittle

Finished with a Dark Cherry Syrup

Executive Chef/Owner – John Varanese

Chef de Cuisine – Erik Abraham

Sous Chef – Callie Critchelow

Guest Speaker – Denny Potter, Master Distiller, Maker’s Mark Distillery