Grand Blanc dinner highlights seasonal flavors
Irene's Craft Kitchen and Biergarten is hosting the third installment of its Pints and Plates Dinner Series, featuring a four-course meal paired with three holiday-inspired bourbon cocktails.
Guests will experience both culinary craftsmanship and America’s whisky cocktail history. This portion of the event will be guided by James Beard award-winning Chef Alexander Young and Irene’s culinary team.
The evening begins with devils on horseback, a bacon-wrapped date stuffed with goat cheese and almond, complemented by a Sazerac made with Bulleit rye and Peychaud’s bitters. The second course, Benedictine and Greens, features a sorghum molasses vinaigrette, paired with Quady’s Vya sweet vermouth, a Manhattan of Very Old Barton bourbon, and a Luxardo cherry.
For the entrée, diners will enjoy Moonlight BBQ, consisting of Kentucky green beans, slow-smoked lamb, and an heirloom grits flight that includes red flint, moonshiner’s gourdseed, and bloody butcher corn varieties. This course is accompanied by a classic Old Fashioned crafted with demerara sugar, Woodford Reserve, and orange bitters. The meal will conclude with white chocolate bread pudding, served with bourbon caramel and whipped cream.
Tickets are priced at $125 per person, covering food, cocktail pairings, taxes, and gratuities. Members of the Reserve Club and Mug Club will be offered early access.
Print shops may be useful to organizers of events such as this one, as they may be used to create printed dinner menus.
The dinner will take place on December 3rd from 6 pm to 8 pm at Irene’s Craft Kitchen and Biergarten, 210 Reid Road, Grand Blanc, Michigan.
Guests will experience both culinary craftsmanship and America’s whisky cocktail history. This portion of the event will be guided by James Beard award-winning Chef Alexander Young and Irene’s culinary team.
The evening begins with devils on horseback, a bacon-wrapped date stuffed with goat cheese and almond, complemented by a Sazerac made with Bulleit rye and Peychaud’s bitters. The second course, Benedictine and Greens, features a sorghum molasses vinaigrette, paired with Quady’s Vya sweet vermouth, a Manhattan of Very Old Barton bourbon, and a Luxardo cherry.
For the entrée, diners will enjoy Moonlight BBQ, consisting of Kentucky green beans, slow-smoked lamb, and an heirloom grits flight that includes red flint, moonshiner’s gourdseed, and bloody butcher corn varieties. This course is accompanied by a classic Old Fashioned crafted with demerara sugar, Woodford Reserve, and orange bitters. The meal will conclude with white chocolate bread pudding, served with bourbon caramel and whipped cream.
Tickets are priced at $125 per person, covering food, cocktail pairings, taxes, and gratuities. Members of the Reserve Club and Mug Club will be offered early access.
Print shops may be useful to organizers of events such as this one, as they may be used to create printed dinner menus.
The dinner will take place on December 3rd from 6 pm to 8 pm at Irene’s Craft Kitchen and Biergarten, 210 Reid Road, Grand Blanc, Michigan.