Tastes of Whiskey [10/24/14]

WHAT: Join SKY located in Norwood, MA, on Friday, October 24th, 2014 for a special Whiskey Dinner featuring five highly distinguished whiskeys; each accompanied by a complementing dish. The evening begins at 7:00PM with a reception where guests will be greeted with their “Apple Riot" cocktail made with George Dickel, Tennessee White Whiskey, and Elotes Locos (Mexican street corn), braised pork belly tacos made with blue corn tortillas, maple chili syrup, pickled radish and queso fresco.

At 7:30PM guests will sit down for Executive Chef Andy DiPace’s flavorful, multi-course dinner with each course paired perfectly with an American whiskey. The meal will start with Koval organic oat Whiskey made in Chicago, Illinois accompanied with Sashimi made with Togarashi seared hamachi, puffed sushi rice, cardamom tea reduction, seafood custard, Thai chili pepper, daikon radish and heirloom lamb abby apple. Next, guests will move on to Ravenswood Rye Whiskey from Three Oaks, Michigan which will be accompanied with wild mushroom lasagna, porcini, morel, chanterelle and blue foot mushrooms, fennel frown/pollen infused pasta, purple kale, fava beans, turnips, sweet potato gruyère sauce and tart cherry beet demi glaze. Dinner will move into a more meaty territory with seared Waygu sirloin steak, shaved white truffle, parmesan egg yolk ravioli, sweet potato shavings, upland cress puree, cauliflower and micro white turnips accompanying Hillrock Bourbon made in Hudson Valley, New York. Finally, guests will be take a trip outside of the U.S. with a Brenne French Single Malt Whiskey from Cognac, France served with trapped hickory “smoked” Bayle Hazen Blue cheese, salted caramel, cocoa and coffee dusted tiger fig and cherry dust.

Space is limited. Reservations are required and can be made by calling 781-255-8888.

WHEN: Friday, October 24th, 2014. Reception Starts at 7:00PM, Dinner 7:30PM

WHERE: 1369 Boston Providence Hwy, (RT1 S), Norwood, MA 02062

COST: $75 per person (tax and gratuity not included)

RSVP: Reservations are required and can be made by calling 781-255-8888

MENU:
Welcome
“Apple Riot” George Dickel, Tennessee White Whiskey,
Tullahoma Tennessee

Street Food
“Elotes locos”, (Mexican street corn), braised pork belly tacos,
blue corn tortilla, maple chili syrup, pickled radish and
queso fresco

Second
Koval Organic Oat Whiskey, Chicago, Illinois

Sashimi
Togarashi seared hamachi, puffed sushi rice, cardamom tea
reduction, seafood custard, Thai chili pepper, daikon radish
and heirloom lamb abby apple

Third
Ravenswood Rye Whiskey, Three Oaks, Michigan

Foraged
Wild mushroom lasagna, porcini, morel, chanterelle and blue
foot mushrooms, fennel frown/pollen infused pasta, purple
kale, fava beans, turnips, sweet potato gruyère sauce and tart
cherry beet demi glaze

Fourth
Hillrock Bourbon, Hudson Valley, New York

Waygu
Seared Waygu sirloin, shaved white truffle, parmesan egg yolk
ravioli, sweet potato shavings, upland cress puree, cauliflower
and micro white turnips

Finish
Brenne French Single Malt Whiskey, Cognac, France
(oui, nous savons qu’il n’est pas américain!)

Smoke
Trapped hickory “smoked” Bayle Hazen Blue cheese, salted caramel, cocoa
and coffee dusted tiger fig and cherry dust

Tastes of Whiskey

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