I'm a huge fan of Bulleit, more so for their rye than their bourbon but their both awesome ... and they're coming to town in a couple of days to host a 4 course dinner at Grafton Street.Grafton Street welcomes bourbon pros and newbies alike to post up on its Harvard Square patio and sharpen their palates during a four-course dinner with Bulleit Bourbon and Rye. Chef Eric Gregory offers up his twists on summer BBQ staples like Smoked Lamb Chops with Mint, Spiced Freekah and Pickled Cherries and BBQ Shrimp with Bulleit Bourbon BBQ Sauce, Ginger, Cilantro and Local Corn Chowder – all paired expertly with classic cocktails and new interpretations from the Grafton Street bar staff. A Bulleit Bourbon representative will be on hand to provide a crash course in bourbon so diners will leave knowing the difference between scotch, whiskey and bourbon.
BBQ Shrimp with Bulleit Bourbon BBQ Sauce
Ginger, Cilantro, Local Corn Chowder
Paired with the Rye Elderfashion
(Bulleit Rye, St. Germaine, Angostura Bitters, Fresh Orange)
Duck and Foie Gras Terrine
Rhubarb Jam, Fennel, Sea Salt, Toasted Brioche
Paired with the Bourbon Buck
(Bulleit Bourbon, AJ Stephan’s Ginger Beer, Mint, Fresh Lemon)
Smoked Lamb Chops
Mint, Spiced Freekah, Pickled Cherries
Paired with the Ward 8
(Bulleit Rye, Fresh Orange & Lemon, House-Made Grenadine)
Peach Financier
Bourbon Syrup, Whipped Creme Friache
Paired with the Lawrenceburg Manhattan
(Citrus and Vanilla-Infused Bulleit Bourbon, Punt e Mes,
Angostura Bitters, Amarena Cherries)
WHEN: Tuesday, July 17, 2012
COST: $60/person includes a four-course dinner with cocktail pairings.
Seating is limited. To reserve your spot, call 617-497-0400.
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