Wednesday, 30th November, 6:30pm – 8:30 pm

Join Chef Mark Clark and John McLaughlin, of Beam Suntory - one of the world's leading premium spirits companies - as we host a truly EGGceptional evening at the Big Green Egg Culinary Center. We will delight you with a culinary tour of the senses featuring a gourmet Big Green Egg dinner and whiskey tasting ... this is an experience you will never forget. Mark and John will guide you through the evening, which includes a delicious four course meal prepared on the Big Green Egg – paired with four flights of whiskey.

SAVOR
Appetizer | Roasted Potato and Jim Beam Black-Washed Cheddar Croquettes with Maker’s 46 Sauce
First Course | Crispy Smoked Duck Confit with Basil Hayden’s Blackberry Gastrique, Parsnip Puree and Smoked Mushrooms
Second Course | Grilled Cap of Ribeye with “Jim Beam Black” Demi-Glace, 
Potato Puree, Pickled Carrot, Green Pea Puree
Dessert | Knob Creek Rye Bananas Foster over Jim Beam Black French Toast with Maker’s 46 Ice Cream

SIP
Basil Hayden’s® Kentucky Straight Bourbon Whiskey
Maker’s 46® Kentucky Bourbon Whiskey
Knob Creek® Straight Rye Whiskey
and award winning Jim Beam Black® Extra-Aged Bourbon 

$85 per person

*NOTE - Any cancellation/refund or class transfer requests must be made at least 4 days prior to your class start date.

Limit 35