Celebrate the magic of whiskey at CLINK’s first spirits dinner of the year on Thursday, February 24th. Chef Daniel Kenney has artfully crafted a delightful four-course meal to pair with Michter’s American Whiskeys. The evening starts at 6:30pm with passed petite Hudson Valley foie gras toast, followed by Wagyu beef carpaccio, and bourbon-basted lamb shank with polenta and roasted garlic jus. You’ll learn all about the historical legacy of this spirit from the Michter’s Bourbon Ambassador with each pour and why they used whiskey-soaked barrels instead of new oak barrels. Grab your tickets online here ($115 each) and may your glass be ever full.

Michter’s Dinner Menu:

First Tipple:
Michter’s Small Batch Bourbon Cocktail
Passed: Hudson Valley Foie Gras Toast | Candy Citrus Zest | Duck Fat Brioche | Pear Preserve

Second Tipple:
Michter’s American Small Batch Rye
Carpaccio of Wagyu Beef | Black Pepper Rye Aioli | Shaved Mountain Cheese

Third Tipple:
Michter’s American Small Batch Bourbon
Bourbon Basted Lamb Shank | Yellow Cornmeal Polenta | Roasted Garlic Jus

Last Drop:
Limited Release Michter’s Toasted Barrel Finish Bourbon
Caramelized Winter Stone Fruits | Thyme | Toasted Marshmallow | Walnut Crumble