Red Owl Tavern Hosts Four-Course Dinner Featuring Dad's Hat Rye Whiskey, Dec. 3
Red Owl Tavern’s Executive Chef Jorge Chicas and Sous Chef Bobby Surnam are fusing flavors with local Philadelphia rye distiller Dad’s Hat Pennsylvania Rye Whiskey on Wednesday, December 3 at 6:30 PM for a fun, informative and deliciouslyinteractive four-course dinner co-hosted by Dad’s Hat co-founder John S. Cooper.
Each course from the four-course prix-fixe menu will be accompanied by a different rye cocktail created by Kimpton Hotel’s Lead Bartender Chauncey Scates. In addition to the cocktail, the base liquor used will also be served neat for tasting purposes. The Dad’s Hat Whiskeys is bringing along a white rye as well as a variety of limited releases. John S. Cooper will be on hand to give tasting notes and discuss nuances.
The Menu:
First Course
Confit Spanish Octopus, sweet garlic puree, baby spinach, charred zeppelini onion, bourbon glaze
Second Course
Grilled Quail, black barley, mustard greens, molasses
Third Course
Braised Lancaster County Short Rib, celery root puree, baby carrots, natural jus, gremolata
Fourth Course
Kabocha Squash Cake Vadouvan roasted apples, coconut sorbet, pomegranate bubbles
The cost of the dinner and drinks is $70 per person, excluding tax and gratuity. The dinner starts at 6:30 PM with a welcome beverage and hors d’oeurves. Call Red Owl Tavern at 215-923-2267 to reserve your spot now!
