On Wednesday, November 14, Bank & Bourbon welcomed Master Distiller Brent Eliot from Four Roses Bourbon for a unique tasting featuring a special cocktail, festive hors d’oeuvres and a family-style dinner.
The special Cocktail — the Small Batch Seelback — featured Four Roses Small Batch, Combier Pamplemousse, Angostura, Peychaud’s, and Bitters.
Fun hors d’oeuvres included Hush Puppies and Kentucky Deviled Eggs.
A hearty family-style dinner inspired by the south included Pennsyltucky Fried Chicken, Cornmeal Crusted Catfish, and Smoked Pastrami Short Rib.
Featured themed desserts included Chocolate Bourbon Balls, Derby Pie, and Apple Stack Cake.
The special tasting menu was prepared by Bank & Bourbon Chef Joe Thomas Jr.
The event was covered by Robert Russell, Philly Grub’s special fine spirits correspondent.
Food enthusiast. Travel lover. Social media maven.
Independent Journalist. Food marketing/PR expert.