WHAT: Begin your evening with a welcome cocktail followed by a tour of our historic Distillery. Next, enjoy a multi-course, tea-inspired dinner created by Chef Nat Henton and Sous Chef Charles Taylor, where every dish is paired or infused with Woodford Reserve’s fine Bourbons and Elmwood Inn’s tea blends.
WHO: Chef Nat Henton and the Woodford Reserve culinary team
WHEN: Saturday, March 11, 2017
- 6:00PM Cocktails
- 6:30PM Tour
- 7:30PM Dinner
WHERE: The Woodford Reserve Distillery
- 7855 McCracken Pike, Versailles, KY 40383
COST: $82 per person
Reserve your seat at woodfordreserve.com/distillery/events.
MENU:
First course
- Double Oaked Milk Oolong Curry soup
- A rich and creamy broth of Milk Oolong coconut milk, lemongrass, lime leaf, and ginger, With a Doubled Oaked drizzle
Second Course
- Bibb Lettuce Salad
- Dressed with a Bourbon lemon pineapple tea vinaigrette, pomegranate seeds, crispy shallots and warmed goat cheese
Third Course
- House-Made Spicy Tuna Hand Roll
- Served with our proprietary Doubled Oaked hoisin sauce, and paired with Gyokuro Imperial Green Tea
Fourth Course
- Bourbon Black-Hawk Beef Tenderloin
- A combination of two of our favorites. We sous vide Blackhawk farms Beef Tenderloin in Elmwood Inn’s Bourbon Black Tea then sear it in a cast iron skillet. Served with a Distiller’s Select demi glace, roasted garlic mashed potatoes, haricot vert with a lemon pineapple tea compound butter
Fifth Course
- DreamSicle Confetti cake. We infuse the cake batter with Elmwood Inn’s Dreamsicle tea blend, topped with a Doubled Oaked buttercream. Served with a cup of Dreamsicle
