The pig is out of the pen. WhistlePig whiskey is hand-bottled, 100 percent rye whiskey hailing from Shoreham, Vermont. Seems spring hasn’t sprung yet in Vermont, thus WhistlePig is southbound to Article 14 for a Fool’s Feast WhistlePig dinner on Wednesday, April 1. The 100-proof, aged whiskey stands strong in handcrafted cocktails paired with a Southern family style feast and fixin’s planned by Legacy Restaurant Partners corporate executive chef Christopher Blobaum. Dinner guests will be privy to Sauternes Finish, the first American rye aged in premium French Sauternes casks and the first in a new series of WhistlePig whiskey finishes. Hightail it in for the 6 p.m. reception presenting assorted salumi and cheese, cured salmon on rye bread with radishes and bourbon-glazed chicken drummettes with blue cheese. Dinner brings forth diver scallops, rye berry salad with pecans and blood orange followed by Fatback Pig Project’s pork tenderloin with bourbon ancho sauce, creamy grits with goat cheese, broccolini with lemon, and bourbon walnut sweet potato mash. A dessert of bread and butter pudding with bourbon burnt sugar ice cream invokes whistles of admiration. Limited seating. Better fly to reserve your seat because the first 10 reservations receive a complimentary WhistlePig rocks glass. $55 per person (excluding tax and gratuity). Call 404-443-8432 for reservations.
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