Wednesday, August 10, 2016
WhistlePig Head-to-Tail Whiskey Dinner Trots into Ray’s at Killer Creek on August 20
Ray’s at Killer Creek pulls out the stopper to unleash a Whole Hog Whiskey Dinner, a.k.a. WhistlePig Whiskey Feast Head-to-Tail Dinner, at 6 p.m. on Saturday, August 20. WhistlePig master distiller Dave Pickerell and executive chef Mike Fuller have knocked noggins to curate a divinely swine-filled menu paired with the Vermont distillery’s small batch whiskies. Squeal over the night’s lineup: crispy ears with fried green heirloom tomatoes served with WhistlePig Straight Rye; chicharrón with creamed rice grits and pepper jam joined by WhistlePig Straight Rye 15 Year; “Bacon and Eggs” with Benton’s smoked pork belly lardons, grilled brioche, poached farm egg, red-eye reduction and house-made hot sauce with WhistlePig Old World Madeira Finish; Big Green Egg slow-roasted leg with hand-pressed corn maize, Silver Queen corn, avocado mousse and hot and sweet maple syrup served with Hillrock Solera aged bourbon; and baked apple and Georgia pecan cracklin’ with butter-caramel gelato paired with Hillrock Port Cask Finish. Cost is $85 per person (plus tax and gratuity). Reservations are required; call 770-649-0064 and have a credit card ready to buy tickets to this high-proof event.