Brix And Ale at Sheraton Austin Georgetown will partner with Balcones Distilling, Waco, TX, for a five course whisky cocktail pairing dinner created by Brix And Ale Executive Chef Patrick Taylor.

Guests will Indulge in rich, seasonal culinary creations from Executive Chef Patrick Taylor expertly paired with Balcones Distillery Whisky. Award-winning Balcones Distillery from Waco prides itself in making whisky from scratch with the best ingredients possible including Texas-grown malted barley. The five course pairing dinner will feature  beef tenderloin tartare, seared foie gras, and maple glazed pork belly – all perfectly paired with a variety of Balcones whiskies

Balcones Distilling, makers of fine Texas award winning ‘whisky’, created the first-ever blue corn whisky and has received over 140 awards.
The Brix And Ale and Balcones four course whisky pairing dinner:

Menu:

Welcome Course

44 Farms Beef Tenderloin Tartare Smoked bone marrow, quail egg, spicy greens

First Course
Seared Foie Gras
Clementine French toast, whiskey onion syrup, bacon jam

Second Course
Escargot
Garlic roasted mushrooms, blue cheese fondue, brioche toast

Third Course
Jalapeno Maple Glazed Pork Belly
Smoked potato puree, whiskey battered shallot

Fourth Course
Balcones and Coffee Pie
Cotton candy meringue

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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