On Wednesday, August 24, Burger Bar in Palm Beach Gardens hosted the second tasting of its summer series. Executive Chef Nunzio Billante partnered with Heaven Hill to create a four-course meal that paired with several whiskeys.
The evening began with a Gold Rush bourbon cocktail: fresh lemon juice, bourbon and Heaven Hill’s Domaine de Canton French Ginger Liqueur, served on the rocks with a lemon garnish. It was quite refreshing and a great start to the evening. After introductions, dinner began. Here’s a breakdown of each course and a few tasting notes:
First Course: Bernheim Wheat Kentucky Whiskey with Pecan Crusted Warm Goat Cheese, Watercress, Red Velvet Peaches, Toasted Baguette and Cabernet Vinaigrette
Bernheim Wheat offered a nice caramel color and toffee notes that paired well with the creamy, warm goat cheese. Both contrasted with peppery watercress and the tangy vinaigrette, but maintained balance. Red velvet peaches added a necessary sweet note.
Second Course: Rittenhouse Straight Rye Bottled-in-Bond Whisky with Grilled Venison Slider, Roasated Moz’z’rel Duxelle, Crisp Green Apple and Foie Butter
The Rittenhouse Rye was my favorite whisky. When tried alone, it was oaky and had a spicy, long finish. With the gamey venison slider, earthy mushroom spread and delicate foie butter, it became smoother, richer and more full-bodied.
Third Course: Elijah Craig Small Batch Bourbon Whiskey with Cracked Mustard Roasted Pork Tenderloin, Bourbon Peach Compote, Crispy Brussels and Bacon Lardons
For the third course, everyone tried two whiskeys: the Elijah Craig Small Batch Bourbon Whiskey that aged for 12 years, and a second Elijah Craig Small Batch that was a blend of eight and 12-year-old bourbons. The 12-year-old bourbon whiskey is a rarity now, and definitely not for the faint of heart. It was spicier and stronger than the blend, which was soft with a clean finish. Both were delicious with the pork tenderloin, which was seasoned well and melted in your mouth. Salty brussels sprouts and bacon lardons counteracted the sweet peach compote.
Fourth Course: Larceny Very Special Small Batch Bourbon Whiskey with Chocolate Bourbon Bundt Cake, Peanut Butter Mousse and Maple-Candied Bacon
Save the best for last, right? The cake was soaked in Larceny, which revealed a slightly sweet, slightly nutty flavor. The peanut butter mousse was silky smooth and the maple-candied bacon added a savory-sweet crunch. Did I mention it all sat on a bed of Nutella? It was an amazing dessert, and the flavors were intensified with the Larceny.
