This year our annual bourbon-filled dinner during September’s Bourbon Month had a very nostalgic feel. Taking over Coral Gables’ The Local Craft Food & Drink for the night, we spent an evening being dined in a retro, 1920s fashion.
The dinner, dubbed the “For the Love of Bourbon,” featured a six-course menu inspired by executive chef Phillip Bryant’s refined Bourbon-laced French Southern cuisine. The dishes were then paired perfectly with prohibition and pre-prohibition era bourbon cocktails from head bartender Will Thompson.
The restaurant completely transformed for the night complete with the wait staff dressed in 1920’s attire, white table cloths adorning the tables and plenty of jazz playing in the background. Guests were greeted by an assortment of passed bites when they first arrived including Deviled Crab Stuffed Mushrooms, Hushpuppies with Pimento Cheese and Country Tea Sandwiches, along with a welcome drink called the Sweet Georgia Brown made with Jim Beam®, Peach Tea, Lime Juice, Dill Chili Syrup, Bitters.
Once everyone took their seat, it was time to begin the feast. First up was a Oeufs en Gelѐe with Smoked Trout Roe & Bourbon Crème Fraiche filled with an egg inside, paired with Coney Island cocktail made with Basil Hayden’s® Bourbon, Cotton Candy Dry Vermouth, Grenadine, Lemon, Orange Bitters. Next up was one of the favorite dishes of the evening a Bourbon-Spiked Brown Oyster Stew with filled Crispy Oysters, Benne, Potato and Pork Belly Tasso. That dish was paired with the boozy Capone’s Tail made with Knob Creek®, Allspice Dram, Lime Juice, Demerara Sugar and Bitters.
A unique spin on the Wardolf Salad was next made with Poulet Pressѐ, Spiced Pecans, Apple, Pickled Celery & Bourbon Soaked Cherries and paired with Lucky Luciano made with Maker’s Mark®, Gra’it Grappa, Aperol, Lime Juice, Demerara Sugar and Grenadine. That was then followed by the other favorite of the night, the Lobster Newberg with topped with Buttermilk Dumplings, Fennel, and Paprika Bourbon Agrodolce. Served alongside that rich dish was Harlem Sunset filled with Maker’s Mark® 46, Pineapple, Lime Juice, Orgeat, House Apple Bitters, Angostura, Mint and Sage.
While waiting for our final savory dish, Pot eu Feu of Short Rib, with Bone Marrow, Sweetbreads with Fermented Cabbage and Bourbon Foie Broth, a beef fat candle surrounded by herbs was brought to the table that when melted was the perfect dip for our warm bread. Helping wash it all down was a Chicago Overcoat made with Jim Beam® Black, Cocchi Americano, Laird’s Applejack, Sage, Angostura and Cardamom Bitters.
We ended the evening on a sweet note with a Shortcake with Bourbon Syllabub & Strawberry Powder and a Tell It To Sweeny made with Knob Creek®, Sweet Vermouth, Campari, American Coffee, Heavy Cream and Demerara.
Miss out on the dinner? Fear not! We have some tasty pictures below.
