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Phoenix City Grille Announces Frank August Pairing Dinner OCT. 2
Taking place Thursday, Oct. 2 at 6 p.m., the event begins with a Smoked Maple Gold Rush welcome cocktail featuring Frank August Small Batch Bourbon brightened with fresh lemon and a smoked maple-honey syrup with a hint of rosemary smoke. The four-course menu follows, featuring:
First Course: Pork Belly Burnt Ends—Slow-braised pork belly caramelized to a crisp lacquer, glazed with a bourbon-apple gastrique and finished with pickled mustard seeds and micro herbs.
Paired with Frank August Small Batch Rye
Second Course: Braised Short Rib and Brie Ravioli—Two delicate house-made ravioli filled with bourbon-braised short rib and creamy brie, glazed in a silky bourbon-thyme demi and topped with crispy shallots and fresh herbs.
Paired with Frank August Small Batch Bourbon
Third Course: Pork Tenderloin Medallions—Seared medallions of pork tenderloin served with peach-bourbon chutney, charred baby carrots and a touch of smoked sea salt.
Paired with Frank August Single Barrel Bourbon
Fourth Course: Peach and Bourbon Bread Pudding—A petite portion of warm bread pudding studded peaches, soaked in bourbon custard and topped with vanilla crème anglaise and candied pecans.
Paired with Frank August Case Study Wheated Bourbon
The cost for this experience is $85 per person, plus tax and gratuity. Seating is limited, and reservations can be made by calling Brittnee at 602-510-7174 or sending an email to [email protected].
For more information, visit https://phoenixcitygrille.com/.
Event Links
Website: https://go.evvnt.com/3238128-0
