Primary Food & Drink (Greenwich) is teaming with WhistlePig Whiskey (Shoreham, VT) for an amuse plus five-course dinner April 14 prepared by Executive Chef/Partner Merlin Verrier. Whiskey cocktail pairings will accompany each course.
On the menu: crispy chicharron (amuse); venison carpaccio; gem hearts with pumpkin seeds and shaved kabocha; pork belly with apple geleÌe; aged rib eye with truffled potatoes and charred ramps; and chocolate cake with butterscotch sauce and coffee gelato.
Master Distiller David Pickler will discuss the distilling process of this 100 proof straight rye whiskey that the Wine Enthusiast gave its highest whiskey rating to. WhistlePig Rye displays complex aromas of allspice, ginger, nutmeg, clove, orange peel, and anise complemented by notes of charred oak, caramel, and a hint of honey. Full-bodied on the palate, warming notes of caramel and vanilla are followed by rye-spice and mint flavors, which blend into butterscotch and dark chocolate on the crisp, creamy finish.
Tickets cost $95 (including tax and tip); reserve a spot by calling (203) 861-2400 or email firstname.lastname@example.org.