The Dish: Have Some Whiskey With Your Bourbon

by Columnist

Bourbon Steak hosts a four-course tasting dinner showcasing High West Distillery’s whiskeys.
By Nevin Martell

Executive Chef Adam Sobel pulls out all the stops for a night with High West Distillery at Bourbon Steak on Sunday March, 13, 2011 at 6:00 pm. Image by Bourbon Steak.

Warm your belly and open your mind to the joys of American whiskey. To shine a light on one of the country’s most eminent producers, Bourbon Steak has teamed up with Utah’s High West Distillery. Guests will have the opportunity to imbibe five different liquors – Silver Whiskey, Double Rye, Rendezvous Rye, Bourye and 21-year-old Rocky Mountain Rye.

The spirits will accompany a four-course tasting menu that Bourbon Steak’s executive chef Adam Sobel is designing especially for the event. Head bartender Duane Sylvestre will also be on hand to serve a specialty cocktail showcasing High West’s Silver Whiskey.

Founded in the 1870’s, High West is Utah’s oldest first producer and the only ski-in distillery in the world. That means you can slalom down, stop for a sip (or two) and then hit the slopes again before spending an evening recovering in front of the fire.

Tickets for the event held on Sunday, March 13th are $75 per person, not including tax and tip. Call the restaurant at (202) 944-2026 to make a reservation.

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