Appetizers
February 3, 2011
Bourbon dinner coming to Grange

By Chris Macias
cmacias@sacbee.com

Such local restaurants as One Speed and The Press have created their own house wines, but here's an example that gets into the realm of small-batch spirits. For the second year, Grange restaurant has partnered with Woodford Reserve to create a house bourbon. I got an early taste of this bourbon a couple months back, not long after Grange mixologist Ryan Seng had returned from Kentucky to help craft this blend. Let's just say this is some tasty hooch, with a balance of pecan flavors, vanilla oakiness and a bit of spice.

You can try this bourbon for yourself on Feb. 23 at Grange (926 J St., Sacramento; 916-492-4450) in a dinner with Woodford Reserve's master distiller. Check out this gut-buster of a menu:

By Chris Macias
cmacias@sacbee.com

Such local restaurants as One Speed and The Press have created their own house wines, but here's an example that gets into the realm of small-batch spirits. For the second year, Grange restaurant has partnered with Woodford Reserve to create a house bourbon. I got an early taste of this bourbon a couple months back, not long after Grange mixologist Ryan Seng had returned from Kentucky to help craft this blend. Let's just say this is some tasty hooch, with a balance of pecan flavors, vanilla oakiness and a bit of spice.

You can try this bourbon for yourself on Feb. 23 at Grange (926 J St., Sacramento; 916-492-4450) in a dinner with Woodford Reserve's master distiller. Check out this gut-buster of a menu:

Salad
Bitter Greens / candied boar bacon / fried sweet potatoes / poached egg

paired with

"Boulevardier"
3/4 grange bourbon
3/4 Campari
3/4 Carpano vermouth

Next

Beef Tounge Pastrami / Bone Marrow
Sorghum Bourbon Rye Read / shallot-fennel marmelade

paired with

"Boar Bacon Manhattan"
2 grange bourbon
1 boar bacon vermouth syrup
Served on the rocks with candied boar bacon

Entree

Bourbon Brined Rack of Wild Boar
pecan & dried currant spoon bread / candied pecans / smoked cippolini onions / bourbon jus

paired with

"Sarsaparilla"
2 grange bourbon
Ice
Small bottle of house brewed rootbeer

Dessert

Apple Cider-Bourbon Cake w/Bourbon Milk Jam & Candied Apples

paired with

"Smoke"
1 Grange bourbon
1 organic local cream
House made smoke tincture
Vanilla sugar
Liquid nitrogen

The cost is $65 per person. To book a table: 916-492-4450.

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