We hosted a great crowd on Feb. 22 for a special dinner with Michter’s Distillery of Louisville, Kentucky. Michter’s regional director Lisa Frost told us about the history, craft and techniques Michter’s uses to distinguish their excellent whiskey.
Executive Chef Jacob Schick collaborated with Chef/Co-owner Joe Muench and Sous Chef Elgin Harris, to create an epic Maxie’s meal. Each course was paired with cocktails crafted by Maxie’s Mick Laughran, and set a high bar for future collaborations. Look for info on our next dinner – probably in late May after Derby Day!
Michter’s Whiskey Dinner
Monday, Feb. 22, 2016
Quail Egg Shooter • Flounder Crudo • Hot Chicken Snack • Smoked Hock & Green Terrine
Hearts of Palm & Citrus Salad
Lump Crab & Laughing Bird Shrimp • Pomegranate Molasses
Pulled Pork Scallops
Pimento Midlands • Balsamic Braised Leeks & Wilted Frisée
Oyster Stuffed Fried Quail
Sweet Potato Waffle • Fresh Greens • Bourbon Maple Syrup
Moon Pie Torte
Graham Cracker Ice Cream