Thursday, June 21, 2018

Red’s Table to Host BBQ & Bourbon Dinner on Saturday, July 14

From our friends at Red's Table...

On Saturday, July 14, 2018, Red’s Table will host a BBQ & Bourbon dinner featuring four varieties of barrel-aged American whiskey. To be called bourbon, whiskey must adhere to a strict set of rules. Most importantly, it must be produced in the United States and it must be made from a grain mixture that is at least 51% corn and matured in new and charred American white oak barrels. No colorings, flavors or other additives can be added to bourbon and it must be bottled at 40% ABV or more. On this special evening, guests will have the pleasure of enjoying a four-course dinner, prepared by Executive Chef Kevin Ettenson, paired with four varieties of bourbons. Standouts include Blade & Bow bourbon, Filibuster bourbon, house-smoked George Dickel No. 8 and Bulleit 10. The complete menu with bourbon pairings is posted below. The cost of the dinner is $85 per person, excluding tax and gratuity. Additionally, guests will be able to enjoy these dishes and cocktails throughout the summer as menu items will be available a la carte from July 14 through September 3. Cocktails will be available for $12 each, and dishes will be priced from $3 to $28 each.

WHENSaturday, July 14th, 2018 at 7:30 PM, limited seating is available and reservations are required by calling 1(571) 375-7755.

WHERE: Red’s Table offers waterfront dining on Lake Thoreau and is located at 11150 South Lakes Drive, Reston, Virginia 20191;

WHY: Bourbon whiskey is a type of American whisky, a barrel-aged distilled spirit made primarily from corn. It has been distilled since the 18th century. While bourbon may be made anywhere in the Unites States, it is strongly associated with the American South, and Kentucky in particular. As of 2014, the distillers’ wholesale market revenue for bourbon sold within the U.S. is about $2.7 Billion, and bourbon makes up about two-thirds of the $1.6 Billion of U.S. exports of distilled spirits.

BBQ & Bourbon Dinner Menu
Saturday, July 14, 2018

First Course:
Peach Tea with charred peaches, black tea, Blade & Bow bourbon
paired with
Bison Chili with local ground bison, sweet corn, beans

Second Course:
Tidewater Lemonade with lemon, ginger, Filibuster bourbon and rosemary
paired with
BBQ Grilled Shrimp with Virginia Red Sauce and spicy slaw

Third Course:
Boss Hog with house-smoked George Dickel No. 8, vermouth and candied bacon
paired with
TX Midnight Brisket & Eastern Carolina Pulled Pork
 corn on the cob, macaroni salad and deviled egg potato salad

Fourth Course:
The Godmother with Bulleit 10, Créme de Cocoa, Frangelico, black walnut bitters
paired with
Ice Cream with banana, bourbon and walnuts