Squeal in pre-pork glee and grunt in post-bourbon contentment about a memorable night of eating at Ray’s at Killer Creek and meeting Allan Benton, straight from his smokehouse in Madisonville, Tennessee. There’s a whole lot of umami to enjoy at the Friday, Aug. 25 dinner: the smoky-salty-brown sugariness of slow-cured Benton’s Smoky Mountain Country Hams paired with the long, sweet finish of bourbon from Kentucky’s award-winning, 200+-year-old Buffalo Trace Distillery. Executive chef Mike Fuller’s five-course Benton Ham-inspired menu opens with Benton’s 31-month cured ham, house-made cheese coin and blackberry jam paired with Ray’s Barrel Select Buffalo Trace Kentucky Mule Slushy. Courses proceed through Pearson’s peach-glazed belly and fresh burrata with Eagle Rare bourbon; smoked ham and lobster taco with red bean paste, avocado, radish and pea sprouts served with Rockhill Farms bourbon; dry-aged rib-eye with summer corn, butterbean and ham hock pot liquor and cast-iron corn bread paired with Ray’s Barrel Select Blanton’s; and conclude with homemade sugar cookie sandwich with buttermilk-strawberry ice cream joined by Ray’s Barrel Select Buffalo Trace Old-Fashioned. $70 per person (excludes tax and gratuity). Reservations required for the 6:30 p.m. dinner; call 770-649-0064.
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