|Bourbon Menu at Social|
The meal started with George T. Stagg and seared foie gras. A bourbon aged at least 15 years from the Buffalo Trace Antique Collection, the Stagg clocks in at a walloping 137 proof. This bad boy is tough to drink straight but if you do it'll put some hair on your chest. With a few dashes of water it really starts to open up with rich flavors of tobacco, cherries, and luscious charred oak. The seared foie gras with bourbon infused cherries proved to be an ideal counter to the strong whiskey which could cut through the fatty liver. Served with frisse, honey infused creme fraiche, and smoked trout roe, the dish got us off to a great start.
Our second course, came with the Black Maple Hill bourbon, which isn't actually a distillery itself. They instead source their whiskey from other distilleries and release a different batch each year under the Black Maple Hill label. This particular whiskey, rumored to be from the Heaven Hill distillery, did not come with anywhere near the firepower of the Stagg. A fair amount tamer, I could sip it straight and pick up some nice hints of honey and cloves. It worked very well with the Asian inspired seafood option of the night: filets of wood fired anago, which is actually eel, atop a puree and sprinkled with spiced hazelnut dust and puffed sushi rice. The textures took the dish to another level with sweet, smoky, smooth and crunchy all combined in every bite.
|Seared Foie Gras, House Smoked Trout Roe, Honey Creme Fraiche, Bourbon Infused Cherries, Frisee|
|Brick Oven Anago, Spiced Hazelnut Dust, Puffed Sushi Rice, Kinome|
|Lamb Neck Bourguinon, Charred Celery Root Puree, Confit Fingerling Potatoes, Mushroom Oil, Carrot Foam|
|Pappy Van Winkle 23 Year|
|Creme Caramel, Fig and Baby Walnut Compote, Amaretti Cookie Crisps|