Get Ready for Father’s Day Dinner with Pappy
So stoked to announce we are offering a one night special event for Daddio’s Day! Father’s Day Dinner with Pappy: a Bourbon inspired 5 Star/5 course dinner paired with Buffalo Trace Family Bourbons brought to you by Chef Bianca Mccollum, a slightly whiskey-filled kitchen and a crew of lovable misfit mixologists ready to pour the finest bourbon America has ever made. Followed up by one of the most exciting parts of the night, a Private Rare Bourbon & Spirits Live Auction! Oh yeah, there is a bottle of van winkle in the mix for auction… yeah you can re-read that part if you need to.
One more cherry on top of this whiskey soaked Sunday dinner is that only those who attend have exclusive right to purchase a bottle of Bounty’s Buffalo Trace distiller hand selected Single Barrel Bourbon unavailable to general public. Plus if you want to see the barrel from which our fine bourbon was actually bottled, then you can just talk right into Bounty’s entrance and put your hand on it. I even did my CWK thing and prepared a special bourbon laced cocktail Menu for the evening. Just in case any of those cocktail lovers would can to sip on a bourbon libation to tickle the senses. Nothing like a good old patriotic buzz.
Let’s go over this Dinner & Whiskey in detail now because you’re anything like me you want to know. Chef Bianca has out done herself with this one; from flexing her culinary skills in the kitchen to creating depths of flavor only true epicureans dream about. She has personally sipped each whiskey with pleasure. She studied the nuances in flavor to decide how to incorporate each unique bourbon into her delectable dishes. Chef Bianca has truly let her bourbon inspired creativity shine throughout each plate. Now on to the first course…
COURSE 1:Pork Belly with Honey Bourbon Glazed Grilled Peaches served over fresh sweet corn. Paired with Blanton’s Single Barrel Bourbon
Let me paint this beautiful pork belly-filled picture for you… Tender Pork Belly is braised for eight long hours in a bath of Blanton’s Bourbon, fresh peaches, spices, apple cider vinegar and honey. After that glorious process is complete, Chef Bianca compresses the pork to compact all that flavor. That divine porky tenderness is sliced with precision right before being pan-seared in a sizzling skillet. Served over a warm mix of local grilled sweet corn, peppers and onions. Then topped off with Blanton’s Bourbon Honey glazed peaches to take the dish to another level. Mission accomplished on that one Chef.
COURSE 2: Farmhouse Salad served with prosciutto crisp, roasted tomatoes, gorgonzola and bourbon vinaigrette. Paired with Bounty’s own Buffalo Trace Single Barrel Bourbon Whiskey.
A sexy little drunken salad to tease your tongue while you taste all the flavors of the bourbon rainbow over the evening. A bed of fresh mixed greens are tossed in a Buffalo Trace Bourbon Vinaigrette made from scratch then topped with crisped prosciutto ham chip, gorgonzola crumble and oven roasted tomatoes. So delicious. So, so sexy.
COURSE 3: Bacon Wrapped Sea Scallops served atop a sweet potato Johnny Cake with maple bourbon butter. Paired with Eagle Rare Kentucky Straight Bourbon Whiskey
3 Juicy U-10 Sea Scallops wrapped up in applewood smoked bacon like a present from Chef to you. Fun Fact: U-10 Sea Scallops come only as 10 scallops per pound due to their size. These saltwater delicacies we’re serving are shipped in fresh from Canada and have no pump (no water added to increase size, these scallops are naturally meaty). The three tightly bound bacon wrapped scallops are pan seared olive oil and roasted. Served atop a Sweet Potato Johnny Cake. Also known as Hoe Cakes, no pun intended, are awesome. They are an early American staple food similar to pancakes but made of cornmeal which attributes to it’s signature delightful texture. They were also once referred to as journey cakes because they could be carried on long trips in saddle bags and heated along the way. Chef Bianca has whipped up roasted sweet potato, cornmeal, fresh thyme and honey to make a Johnny Cake that would make our ancestors both proud and hungry. In bourbon babe fashion, Chef has created an Eagle Rare 10 yr Bourbon Maple Butters to melt over her Jcakes. Oooooh Thank you Chef.
COURSE 4: Petite Filet Mignon Au Poivre a juicy 5 oz Filet Mignon served with a bourbon peppercorn sauce, grilled asparagus and house-made blue cheese biscuit. Paired with Elmer T Lee Single Barrel Bourbon.
A tender 5 oz Filet Mignon drenched in a savory Au Poivre sauce. Au Poivre is one of my favorite French sauces of all time; it is a perfect compliment to red meat. Best described as a creamy pan peppercorn cream sauce. Typically, Au Poivre is made with reduced cognac, peppercorn, the jus of the meat and heavy cream. Guess what Chef Bianca used in her Au Poivre instead of cognac…. Elmer T Lee Single Barrel Bourbon! Grilled Asparagus alongside with a housemade Buttery Blue Cheese Buttermilk Biscuit. “Yasssss Queen” Chef.
COURSE 5: Chocolate Mousse with Madagascar Bourbon Vanilla Cream. Paired with a nightcap of Van Winkle 12 year Special Reserve, Lot B
Time for my favorite part of a evening of great food… dessert. Chef is trying to make me fall in love with this one. She’s created a Dark Chocolate Mousse with a Bourbon based Madagascar Vanilla Bean Sauce topped off with a piece of bourbon toffee crisp. I have been dreaming of this dessert since I turned 21 or maybe even a little before then.
I hope you enjoy yourselves. Enjoy the dishes. Enjoy the Bourbons. Enjoy the cocktails. Enjoy the experience. I have no doubt that ya’ll will.
Get tickets for this on of a kind Bourbon Dinner at Flaglertavern.com/shop/
XOXO your 1# Bourbon Babe,