I'm sure you've heard of wine-tasting dinners, but have you ever been to a Beer vs Whiskey Dinner?
On Monday, Aug. 19, Cask & Larder in Winter Park will be hosting a four-course dinner to give guests the chance to taste flavorful selection of beers and whiskies and learn some tips on how to pair great food with great drinks.
Cask & Larder Brewmaster Ron Raike and Bar Manager Larry Foor will have a beer vs. whiskey showdown with house-brewed Cask & Larder beers and Brewmaster favorites paired head-to-head against selections from the Brown-Forman Family of Fine Whiskies in Florida.
Before the dinner, Whiskey Brand Champion and Certified Spirits Specialist Michael Ring, along with Cask & Larder contenders Ron and Larry, will be available to “talk smack,” answer questions about the great beer vs. whiskey debate, and offer tasting notes on what diners should seek out in pairing food and drinks.
Check out the menu!
Reception with Hand Passed Hors d’Oeuvers
Beer: Berliner RogenWeiss (3.3% abv) – Refreshing German-style sour with Rye and Wheat | Whiskey: Jack Daniels “Gentlemen Jack” TN
First Course: Cucumber Gazpacho
Chilled Lobster Ceviche, Hearts of Palm, Charred Mango, Lemon Verbena
Beer: Olde Southern Wit (5% abv) – Brewed with Coriander, Lemon, Lime and Grapefruit Zest | Whiskey: Old Forester Bourbon KY
Second Course: Chicken Liver Spedini
Southern Stone Fruit Bread Salad, Bacon Sorghum Vinaigrette
Beer: White Oak Barrel Aged Trois Mois Saison (7.1% abv) | Whiskey: Jack Daniels “Single Barrel Select” TN
Third Course: Pork Cheek Dumpling
Calico Bay Scallop-Beet Ragu, Fennel-Olive Slaw
Beer: Jack Daniels Barrel Aged St. Kate’s Stout (5% abv) | Whiskey: Woodford Reserve Bourbon KY
Fourth Course: Peach Cornmeal Upside Down Cake
Beer: Whiskey Barrel Aged Imperial Porter (9.2% abv) | Whiskey: Woodford Reserve Double Oaked KY
Where: Cask & Larder
When: Monday, Aug. 19, 5:30 p.m.
Cost: $65 per person, including tax and gratuity. For an additional $10, each guest can also receive a copy of Chef Owners James and Julie Petrakis’ signature cookbook, The Ravenous Pig: Seasons of Florida.
Reservations: (321) 280-4200