Smoked Old Fashioned at this historic Dunhill Bar in uptown Charlotte

Join us for a four course dinner with Woodinville Whiskey Co. on Tuesday, April 16, at 6pm in The Asbury’s dining room. Chef Tim Groody has prepared a four course menu designed to pair perfectly with these award-winning spirits from Washington state, recently named “Craft Whiskey of the Year” by American Distilling Institute.

Accompanying each course will be a cocktail featuring a Woodinville spirt. Adorning each cocktail will be a crushed rim pulling ingredients from the paired modern Southern dishes, such as beet, tomato turmeric, and sweet potato. The dinner will highlight the wood that gives whiskey its flavor, with some of the cocktails having been barrel-aged on-site at The Dunhill Bar and others finished in port casks and applewood toasted staves.

We will be joined by Nick Fenske, a food & beverage expert and ambassador for Woodinville.

The Menu

First Course

Sugar Beet Cured Red Snapper Crudo: sichuan pepper leaf yuzu broth, ocean cracklings
Barrel Aged Boulevard of Dreams: Woodinville straight bourbon, campari, sweet vermouth, beet rim

Second Course

Southern Country Captain Rabbit: confit rabbit, stuffed rabbit, crispy potato ravioli
Barrel Aged Lapse of Reason: Woodinville rye whiskey, averna, cognac, luxardo, bitters, turmeric tomato rim

Third Course

Krenz Oxtail Pepper Pot: sweet potato wheat polenta, semolina herb cracker, chile crunch
Port Washington: port cask-finished Woodinville bourbon, barrel aged maple syrup, black pepper bacon, chocolate bitters, sweet potato rim

Fourth Course

House Bourbon Chocolate Truffles
Luxardo Cherry Gelee
Woodinville applewood toasted stave bourbon