JIM BEAM SPIRITED DINNER

Following the end of the American Revolutionary War, Johannes Reginald Beam emigrated from Germany to the United States. After settling in Kentucky, Beam began harvesting corn and set forth a family tradition by distilling the excess grains he harvested into whiskey. Since then, seven generations of the Beam family have been involved in whiskey production for the eponymous company (the company is actually named after James Beam, who rescued it following Prohibition). Today, Fred Noe — a seventh generation master distiller and the great grandson of Colonel James B. Beam — shepherds his family legacy forward.
 
Please join us as we explore the bourbons of one of America's oldest and most esteemed distilleries, guided by Beam-Suntory's Luxury Spirits Special, Tony D'Agostino, and parred with a menu by Chef Mike Kapetanakis 


MENU

Welcome Cocktails and Hors d’Oeuvre
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Heirloom Melon
Lardo de Bellota, Feta Cheese, Smoked Mint Oil
Bonded
 ~
Charred Japanese Squid 
Squid Ink Grits, Tomato Concasse
Black / Extra-Aged
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38 North Duck Breast
First-of-the-Season Figs, Cherry Jus
Legent / A Beam-Suntory Collaboration
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Peach Cobbler 
Cinnamon Whipped Cream 
Distiller’s Masterpiece / PX Sherry Cask Finish



$75, exclusive of gratuity and taxes

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Karey Walker