Nectar and Dad's Hat Host Rye-Centric Tasting Dinner

The multi-course meal also features dessert by Éclat Chocolate.

On Nov. 15 Dad’s Hat co-founder and blender John S. Cooper joins executive chef Patrick Feury of Nectar for a multi-course dinner pairing of cuisine and Dad’s Hat Rye. Christopher Curtin from Éclat Chocolate will also dish up an array of chocolates for dessert.

The evening will begin with a reception of hors d’oeuvres and rye tasting. A four-course dinner paired with rye cocktails will follow. Check out the menu below:

Dad's Hat Whiskey

Photo courtesy of Dad’s Hat

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Matsutake mushroom and avocado maki

Oyster fritter

Yellow Springs Farm Blue Velvet quiche

Tasting of Straight Ryes from Dad’s Hat

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First Course

Lobster and sunchoke veloute, black truffle scallop en croute

Paired with Dad’s Hat White Rye, Shiso, Yuzu

Second Course

Tea-smoked squab, roasted foie gras, pumpkin dumpling, walnut pesto

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Paired with Maple Old Fashioned, Dad’s Hat Port Finished Rye

Third Course

Roasted rack of lamb, curry lamb sausage, crispy noodles, crispy brussel sprouts

Paired with Ginger Sazarac, Dad’s Hat Vermouth Finished Rye


Éclat Chocolate

Paired with Dad’s Hat Straight Rye with Drunken Cherries

The cost is $75 per person (plus tax and gratuity). Reservations are strongly recommended as seating is limited. For more information or to make your reservation, please call (610) 725-9000.

1091 Lancaster Ave., Berwyn, (610) 725-9000,

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