Red’s Table to Host Whiskey Dinner on Saturday, December 9th
WHAT: On Saturday, December 9th, 2017, Red’s Table will host a whiskey dinner featuring both domestic and imported whiskeys. This popular spirit is made from various grains including barley, corn, rye, and wheat, and can be produced through a range of distillation methods. This results in a vast range of flavors from sweet and smooth to bold, spicy and smoky. On this special evening, guests will have the pleasure of enjoying a four-course dinner, prepared by Executive Chef Kevin Ettenson, paired with five whiskeys from the USA and Scotland. Standouts include Bulleit Rye Whiskey, Bulleit Bourbon 10 Year, Ardbeg Corryvreckan, Oban, Glenmorangie Nectar D’or, and Glenmorangie Signet. The complete menu with whiskey pairings is posted below. The cost of the dinner is $85 per person, excluding tax and gratuity. Guests can also enjoy an optional fifth course for an additional $25.
WHEN: Saturday, December 9th, 2017 at 7:30 PM, limited seating is available and reservations are required by calling (571) 375-7755.
WHERE: Red’s Table offers waterfront dining on Lake Thoreau and is located at 11150 South Lakes Drive, Reston, Virginia 20191; redstableva.com.
WHY: Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whiskey is typically aged in wooden casks, generally made of charred white oak, with strictly regulations spirit worldwide. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. Whiskey is probably the best known of Scotland's manufactured products. In 2012, the USA was the largest market for Scotch whisky, followed by France.
Whiskey Dinner Menu
Saturday, December 9th, 2017
Smokey Pete featuring Bulleit Rye Whiskey
Fried Chicken Biscuit with house pickles
Bulleit Bourbon 10 Year – Fig Smash
Bourbon French Toast with house smoked hickory syrup
Ardbeg Corryvreckan, shaken with orange & chamomile syrup
Seared Scallops with orange crème fraîche, crispy capers
Oban with large sugar cube soaked in bitters
Roasted Pheasant with wild mushroom ragu and black mission fig marmalade
Glenmorangie Nectar D’or, chilled and poured over a grilled pear slice
Lemon-Infused Almond Cake with honeycomb candy, dates, and lightened lemon curd
Optional Fifth Course:
Glenmorangie Signet, served neat
Dark Chocolate Ganache with toasted cinnamon rolled in crushed espresso beans