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Event Thu Dec 11 2014

George Dickel Trains the Palate at Publican Quality Meats

rsz_dickel_portfolio.jpgNeat whiskey is a stiff drink for the untrained palate. But practice makes perfect, and I recently attended an intimate whiskey dinner hosted by George Dickel Tennessee Whisky and award-winning BBQ chef Adam Perry Lang. The 25-person event took place at Publican Quality Meats (PQM), where guests began dinner with an extravagant charcuterie spread and Dickel cocktails. The dinner menu consisted of:

• Persimmon Salad with George Dickel Corn Whisky, avocado, quinoa, creamy lemon & marinated onion
• Clams & Chorizo with George Dickel Number 12 Sour Mash Whisky, tomatoes, pork belly, potatoes & garlic, marinated kale, parmesan, lemon & chili
• Slow-Roasted Porchetta with George Dickel Recipe Number 8 Sour Mash Whisky, charred winter white cabbage, apple-rabe pistou & pork jus, roasted root vegetables, apple cider reduction, American spoon mustard & fried sage
• Chocolate Chestnut Cake with George Dickel Barrel Select, brandied cherries, shaved chestnut & crème fraiche

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Not that Kahan and Team ever disappoints, but the clams and chorizo easily won everyone over. The spicy chorizo and crispy pork bits bathing in a luscious tomato broth left diners silently yearning for seconds and thirds. The accompanying bread loaf was also crisp and warm, a perfect conduit for soaking up the leftover juices. The porchetta was a close second-- savory, moist, herbaceous pork topped with a tangy pistou and smoky cabbage. As for the whiskey pairings, I could only take minimal sips before being overwhelmed by the sheer proof. Fortunately, I really enjoyed my Grandmaster cocktail; here's the recipe:

Grandmaster
1.3 oz. George Dickel No. 12
.5 oz. Cherry syrup
.25 oz. Simple syrup
.75 oz. Lemon juice
1 dash orange bitters
1 dash angostura bitters
Directions: Stir ingredients and build in a glass.

The Grandmaster is one hella smooth drink and would serve as the perfect Christmas cocktail. Speaking of the holidays, Publican Quality Meats will also be offering gift baskets featuring local artisanal products such as Burton's Maple Syrup and Koeze Cream-Nut Peanut Butter Clusters. Call for special orders and pick up their "Return of the Gyro" sandwich while you're at.

 
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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
Drive-Thru staff inbox: drivethru@gapersblock.com

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