Knob Creek Bourbon Dinner at Meritage

Last night I had the pleasure of attending an invite-only Bourbon Dinner at Meritage (500 South 20th Street, Philadelphia).  As part of Knob Creek’s new “The Standard” Dinner Series, the world’s best small batch bourbon partners with a local city’s best restaurant to raise some glasses (and the standard for good dining).  We got to learn the rich history of this quintessentially American spirit.  We got to savor the bold, signature flavor of Knob Creek through the signature cocktail and custom bourbon-infused dinner pairing created by Chef Anne Coll.

I have a long list of restaurants in Philadelphia that I want to try, and Meritage has been one of them. So I was very excited to hear that this dinner was going to be held there; I’ve heard wonderful things about Chef Anne Coll.

The Distillery Specialist that dined with us was Theo Rutherford and he did a great job at teaching us about Bourbon. I loved hearing some of his stories! He was very personable and you could just tell that he loves his job!

Bourbon is a type of American Whiskey that is a barrel-aged distilled spirit made primarily from corn. Most brands are produced in Kentucky, but it may be produced anywhere in the United States.

Once it goes through the production process the clear spirit is placed in charred-oak barrels (which can only been used once!) for aging, during which it gains color and flavor from the caramelized sugars in the charred wood. Bourbons gain more color and flavor the longer they mature.

Let’s get to the Food and Bourbon Pairings! The food was absolutely amazing and the flavors were right on  point.

First – let me apologize for the photo quality – the lighting wasn’t that great in the restaurant and I only have my iPhone – so the picture quality isn’t that great. My apologies!

Amuse Bouche

Lamb Meatball, feta, mint puree

First Course

Pastrami Bourbon Cured Skuna bay Salmon, bacon and bourbon infused steel head trout roe, house made pickles, baguette, dill horseradish crème fraiche

Knob Creek Kentucky Straight Bourbon Whiskey

 Second Course

Roasted stuffed Quail, pomegranate and persimmon
chutney, Apple Cider and bourbon Gastrique

Knob Creek Rye Whiskey

 Third Course

Grilled Cervena Venison, parsnip puree, brussel sprouts,
roasted pumpkin, Knob Creek ginger snap sauce

Knob Creek Single Barrel Reserve

 Fourth Course

Sweet Potato Bourbon Bread pudding, walnut
maple glaze, salted caramel, vanilla ice cream

Basil Hayden 8 Year Small Batch

So what did I like the best? Well it was all very good. There were many things that I wouldn’t have tried on my own if I was picking off the menu. That’s why I love this kind of dinner. It gets me thinking outside the box and has me trying things outside of my comfort zone.

As the dessert person that I am, that was my favorite course. Are you surprised? I wanted a gallon of that salted caramel, and that chocolate was outstanding! I’m usually not a big bread pudding person, but this was awesome. I’d definitely eat this again. The second runner up was the Roasted Stuffed Quail – that stuffing was out of this world!

Here’s some more information on the different types of Bourbon that the dishes were paired with {the information for the first three was provided by Knob Creek}

Kentucky Straight Bourbon

Aged: 9 years
Proof: 100
Color: Copper to medium amber
Aroma: Toasted nuts, grain and oak
Taste: Rich, sweet, woody, full-bodied and almost fruity
Finish: Long, rich and glowing

Single Barrel Reserve

Aged: 9 years
Proof: 120
Color: Deep amber or roan to henna
Aroma: Robust vanilla and caramel; slightly smoky and mature rich cooperage
Taste: Deep, full vanilla and surprisingly sweet and nutty
Finish: Long and full. Easy sipping.

Rye Whiskey

Proof: 100
Color: Golden to light amber
Aroma: Spice and herbal with distinct rye character and nuances of strong aged wood
Taste: Distinct rye spiciness with vanilla wood undertones of strong aged wood
Finish: Warm, lingering spice

Basil Hayden

Color: light amber
Aroma: Slight sour
Taste: Dry for bourbon, good bite
Finish: strong, brings out sweetness when paired with dessert