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Dad’s Hat Rye Whiskey//All photos by Nina Lea Photography
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Ella’s American Bistro in Wayne and Bristol-based distillery Dad’s Hat Rye are teaming up again to pair small-batch whiskey with elegant fare at a Thursday, April 16, tasting dinner.
Co-founder and owner of Dad’s Hat, John Cooper, will be in attendance to speak about the distilling process, Dad’s Hat’s use of locally-sourced ingredients and his long-time passion for whiskey.
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Dad’s Hat Rye Whiskey
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The $65 dinner, which starts at 7 p.m., will include four courses bursting with the flavors of spring, complemented by four cocktails showcasing some of Dad’s Hat’s finest offerings:
First Course
Spring Vegetable Ragout
Morel Mushrooms and Aged Goat Cheese
Paired with Dad’s Hat White Rye, Orange, Maraschino, Sweet Vermouth
Second Course
Pan Seared Sea Scallops
Carrot Puree, English Peas, Pea Emulsion
Paired with Dad’s Hat Vermouth Finish, Lemon, Lillet, Ramazzotti Amaro
Third Course
Grilled New York Striploin
Bacon-Onion Jam, White Asparagus, Roasted Fingerlings
Paired with Dad’s Hat Rye Whiskey, Sweet & Dry Vermouth, Cardamom, Miletti
Fourth Course
Chocolate Whiskey Cake Grenache
Pistachio Cream, Black Cherry Ice Cream
Paired with Dad’s Hat Port Wine Finish, Cherry, Tawny Port
Reservations can be made online or by calling the restaurant. 214 Sugartown Rd., Wayne, (610) 964-3552, www.ellasamericanbistro.com