TRU Bourbon Dinner, 1/20

TRU Bourbon Dinner, 1/20

Here is a PR release I received recently; I assume it will be of interest to bourbon-loving LTHers. Check out the use of tobacco as a "seasoning" on the lobster...

TRU Brings a Taste of Bourbon Country to Chicago with Buffalo Trace and Old Rip Van Winkle Bourbon Dinner Five-Course Menu Paired with Bourbons Set for January 20, 2009

CHICAGO (December 1, 2008) --- Two famed bourbon distilleries are set to make their marks on Chicago with a special Master Distillers Bourbon Dinner at TRU on Tuesday, January 20, 2009 at 6:30 p.m. A number of fine Kentucky bourbons from Buffalo Trace Distillery and Old Rip Van Winkle Distillery will be featured as ingredients in dishes as well as in drink pairings with each course. The five-course menu, including bourbon pairings, is $135 per person, exclusive of tax and gratuity.

Buffalo Trace Master Distiller Harlen Wheatley and Old Rip Van Winkle President Julian Van Winkle III will be featured guests at the event and available to discuss their fine bourbons. They collaborated with chef/partner Rick Tramonto, executive chef Tim Graham and pastry chef Meg Galus, as well as wine director Chad Ellegood, to create the Master Distillers Dinner menu.

“We wanted to bring the mystique of Bourbon Country to Chicago,” said Ellegood. “What better time to host a bourbon dinner than in winter. Bourbon pairs well with the richer, heartier foods of the season and warms up a crisp winter evening. The dinner also offers a great opportunity for bourbon aficionados to learn more about the spirit from two master distillers.”

Chefs Tramonto and Graham selected foods that complement the richness and boldness of bourbon, such as specially cured and tobacco-smoked ingredients, as well as rich, hearty foods like squash, potato, lobster and venison. For dessert, pastry chef Galus created a rich, smooth date cake with butterscotch and apple that pairs with the bourbon highlight of the evening, a rare 23-year-old Pappy Van Winkle.
Other bourbons featured during the evening include: 12-, 15- and 20-year-old Pappy Van Winkle Family Reserve bourbons from Old Rip Van Winkle Distillery. Buffalo Trace Distillery will be represented by Buffalo Trace, Eagle Rare Single-Barrel, Blanton's Single Barrel and Sazerac Rye 6-year-old. Two bourbon tastes will be served with each course, and a selection of bourbon-based cocktails also will be offered.

The Master Distillers Bourbon Dinner Menu is as follows:

Amuse Bouche

First Course
Bourbon Cured Salmon, Smoked Emulsion, Dashi, Cinnamon Spaghetti Squash

Second Course
Tobacco Smoked Lobster, Charred Endive, Potato Puree, Salted Caramel Gel

Third Course
Cocoa-Spiced Venison, Vanilla-Scented Farro Verde, Caramelized Parsnip

Fourth Course
Date Cake, Smoked Butterscotch, Apple

Fifth Course
Mignardises


Seating will be limited to 36 guests. Please call Ruthann Gagnon at 312/202-0615 ext. 230 to make a reservation.

Old Rip Van Winkle Distillery, which is based in Louisville, Ky., has a four-generation history. The Van Winkle family’s involvement in the bourbon industry began in the late 1800s with Julian P. “Pappy” Van Winkle, Sr. All of the Van Winkle bourbons are made with corn, wheat, and, barley instead of corn, rye and, barley. This “wheated” recipe gives the bourbon a much softer, smoother taste, and it also allows the whiskey to age more gracefully. For more information, visit http://www.oldripvanwinkle.com.

Buffalo Trace Distillery is a family-owned company based in Franklin County, Ky. The distillery's rich distilling tradition dates back to 1787 and has included such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace is a fully operational distillery producing bourbon, rye and vodka on-site and is listed on the National Register of Historic Places. Buffalo Trace has won seven distillery titles since 2000 from such notable publications as Whisky Magazine, Malt Advocate Magazine and Wine Enthusiast Magazine. Buffalo Trace has also garnered more than 170 awards for its wide range of premium whiskies. The distillery is part of the Sazerac family of companies, which has operations in New Orleans, Louisiana; Franklin County, Kentucky; Fredericksburg, Virginia and Baltimore, Maryland. For more information, visit http://www.buffalotrace.com.


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Opened in 1999, TRU is a AAA Five-Diamond and Mobil Four-Star restaurant owned by chef/partner Rick Tramonto, executive pastry chef/partner Gale Gand and Rich Melman of Lettuce Entertain You! Located just off the Magnificent Mile in downtown Chicago, TRU is synonymous with luxury and elegance. The restaurant is renowned for its French Progressive cuisine and award-winning service. TRU is open for dinner nightly, except for Sundays and major holidays, and is available for private events. For more information, call (312) 202-0001 or visit trurestaurant.com.

Thanks, David, for passing this along. It really is compelling but . . . on a Tuesday night? That would be a very rough one for me.

=R=

Hi,

Unless I missed something, I don't see a price.

Regards,

Cathy2 wrote:Hi,

Unless I missed something, I don't see a price.

Regards,

End of the first paragraph.

David "Readers are Leaders" Hammond

PS. C2, I thought you were on the wagon after that embarrassing incident at the holiday party.

This sounds amazing. I'm torn -- as it's a fair bit to spend when you're "between contracts" (freelance speak for "without an income") -- but man, does that sound like a great dinner. Sigh. I'd imagine it's sold out by now, anyway. But thanks for posting it, David. It's nice to be able to dream. I think I'll go pour myself a little American Honey (bourbon liqueur) to comfort myself.

Thanks, David, I do need to keep on the wagon.

Still, there are occasions when I look and I don't see. At $135, it is a bit steep for my famously deep interest in bourbon, not.

Regards,