An event so popular, there's one in every county! It's the perfect pairing of pork and potent potables, as small batch bourbons are poured and paired with delectable parts of the pig.
Executive Chef: Ted Deptula
Moderator: Michael Derby and Sheryl Fusco
First taste: Smoked Hudson Valley foie gras, red hominy, fermented black bean mole, cabbage, radish
Second taste: Slow cooked pork belly, blue corn hush puppy, maple pickled apples, sage
Third taste: Bacon-wrapped hamachi loin, yellow chanterels, pickled mustard seeds, new potatoes, veal reduction
Fourth Taste: Spiced chocolate pot du creme, sesame tuille
Bourbons: Jim Beam Devil’s Cut, full bodied with intense oak and vanilla notes and a long, smooth finish. Jim Bean Jacob’s Ghost, a smooth and flavorful white whiskey that can be mixed with juice or soda like a clear spirit.
Knob Creek Rye Whiskey, deliciously rich and savory notes of rye, full-bodied character with spicy notes, smooth taste and luxurious finish.
Maker’s 46, a Bourbon that shares Maker’s Mark’s DNA with distinctly more woodiness and enhanced notes of spicy cinammon and warm vanilla.
A portion of net proceeds benefits the Reboboth Beach Film Society.