Hideout 125Bourbon Heritage Month Dinner

Featured Bourbons

• Old Forester 86 proof• Old Forester Signature• Old Forester Birthday Bourbon

2014• Woodford Reserve• Woodford Reserve Double Oaked

The Amuses• Chorizo Deviled Eggs, Manchego Cheese,

and Charred Scallion Romesco• Chicken Karage, Shishito Peppers, Mint,

and Yuzu Ponzu• Beef Tartare, “Special Sauce, Lettuce,

Tomato, Pickle, on a House Sesame Seed Bun

• Frutos del Mar, Tostones

Old Forester Boulevardier• Old Forester 86 with Campari

and Carpano Antico

First Course

• Whiskey Glazed Gunthrop Farms Pork Tenderloin, Seasoned Pork Belly, Bacon Fat Cornbread, Red Beans and Hocks with Braised Kale.

• Woodford Double Oaked

Second Course

• Seared Columbia River King Salmon, Pumpkin Pancake, House BBQ, Pepitas with a Cilantro Salad and Pumpkin Seed Oil.

• Old Forester Signature Bourbon, House Sarsaparilla Syrup, Bad Dog Sarsaparilla Bitters, and Fernet Branca.

Third Course• Braised Beef Cheek

Wellington, Wild Mushrooms, Veal Reduction, and Grilled Asparagus.

• 2014 Old Forester Birthday Bourbon• Brought in exclusively for this event,

from Kentucky. Thanks to Delana Goodson.

Dessert

Hot Buttered Bourbon• Woodford Reserve, House

Caramel Popcorn Sauce and Butter with a Caramel and Sea Salt Rim.

• Hideout Twinkie, Woodford Bourbon Cream, Kettlecorn Puree, and Sorghum Crackerjack

Actual slab of Butter

The Food Looks Good, But What Happened?

• Chef Brian Shreffler and myself took turns talking about each portion of the dinner.

• I was able to communicate principle brand knowledge for Woodford and Old Forester to a crowd of around 25.

• They were educated on the Mash Bills, aging processes, history, and what separates these Bourbons from others in the market.

How We Grew• Through this event, we gained

new distributions on Old Forester 86, Woodford Double Oaked, and Old Forester Signature.

• Chef Brian permanently added Chef Rx, made with Old Forester Signature to his cocktail menu.

• The ownership of the restaurant has asked our liquor division to come up with more ideas for dinners.

• I personally believe there is a great opportunity to do an alliance dinner, this will allow us to broaden our audience to people who enjoy cocktails and not one specific spirit.