This is a past event.

Bacon and Bourbon 

When: Sat., Feb. 8, 7:30 p.m. 2014
Price: $50/before Jan. 15, $60/after Jan. 15
baconandbourbonsc.com
Few things are as pleasing a pair as bourbon and bacon. It’s like a grown-up version of peanut butter and jelly. Bacon and Bourbon salutes that sublime pairing this weekend. Thirteen chefs will prepare bacon-inspired dishes — everything from bacon-flavored cotton candy to pork belly lollypops — that will be served with bourbon from 18 distilleries. Participating chefs include Chad Billings of Southerly Restaurant & Patio, Laird Boles of Salt at Station 22, Brian Parkhurst of Ted’s Butcherblock, Dan Doyle of Poogan’s Porch, John Ondo of Lana Restaurant, Brannon Florie of The Granary, and John Zucker of Cru Café & Catering. Meanwhile Bulleit Bourbon, George Dickel Tennessee Whisky, High Wire Distilling Co., 1792 Ridgemont Reserve from Buffalo Trace, and Striped Pig Distillery will provide the dark nectar. If you’re not into bourbon, they’ll have wine and beer too — including a bourbon-inspired beer from Palmetto Brewing. Expect plenty of special surprises and music, too. “We have loaded confetti cannons in the ceiling filled with golden tickets. The cannons will go off every 30 minutes, and the tickets will include bottles of bourbon, cigars, and even an in-field space at the Charleston Cup,” says Rebecca Gosnell, the creator and producer of Bacon and Bourbon.
— Melissa Tunstall

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