Bulleit Bourbon Dinner: Crispy Oysters and Bourbon Pomegranate Baby Back Ribs
Cheers to Bourbon month
All photos by Carla Torres
Last night, Bulleit and Chat Chow TV teamed up with Rob Ferrara and John Latrellis of Lure Fishbar for a bourbon-pairing dinner that included potent drinks and delicious food.
It's the second year in a row that Bulleit, Chat Chow, and Ferrara partake in the event with the first held at Swine last year. "Last year's dinner was so foie heavy I don't know how anyone is alive," said Ferrara as he kicked things off last night. "But tonight, we're really excited to be cooking you the food we love to do."
Short Order was invited to join in on the bourbon-filled evening and four-course, Southern-style dinner. All dishes were made using some of the elements that make up whiskey, such as rye, corn, and barley.
We began the night with a Pear it Up cocktail, which was intended to wake up the palate.
Lure's classic deviled eggs with American caviar were a crowd pleaser and perfect amuse for dinner.
Crispy oysters were hardly enough at one per person. That's because these East Coast darlings sitting atop a hearts of palm slaw and caper remoulade were so tasty that we could have easily had ten. If only this were on the regular menu.
Like the Full Mast, which was the only cocktail of the evening that could be ordered from the menu. This potent libation packed Bulleit, Benedictine, oloroso sherry, laird's applejack, orange bitters, and lemon oil. It's one to sip, alright.
A cornmeal-crusted yellowtail snapper looked like gold on top of sautéed collar greens that were drenched with a Bulleit apple cider reduction. The dish grew on you with each and every bite.
A Richman Shandy followed. My personal favorite cocktail of the night, it had fresh apple cider and was finished off with Wynwood Brewing Company's La Rubia.
Baby back ribs in a pomegranate and Bulleit barbecue sauce were fall-off-the-bone, lick-your-fingers good and the best dish of the night.
Southern Sour was the prettiest drink of the night.
They were accompanied with grilled watermelon that was spiced and packed an intense little kick. Shrimp and grits was also offered as a side.
This isn't your average ice cream. It's angostura bitters ice cream with bulleit bourbon caramel, candy apples and whipped cream that tasted like a cloud of fluff. The sweetness went perfect with the apple butter fat (oh yeah) washed Bulleit with fennel bitters. The glass it was served in was rinsed in Talisker island single malt. You know, just in case all the Bulleit bourbon wasn't enough. It was.
Follow Carla on Twitter @ohcarlucha
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