The Greenbrier Proudly Presents Sazerac Whiskey Dinner – SOLD OUT EVENT
Featuring the Sazerac portfolio of whiskeys
UPDATE: Thanks to an overwhelming response, The Whiskey Dinner SOLD OUT in less than 24 hours. You can call the restaurant at 865-412-1576 to be added to a very short waiting list. All tickets will be finalized by September 10.
The Greenbrier invites you to join us for our exclusive Sazerac Whiskey Dinner on Tuesday, September 22nd! This premier event at The Greenbrier is closed to the public with tickets available for advance purchase. Reserve your table today for this elegant five-course dinner, featuring top-shelf bourbon pairings from the Sazerac portfolio of whiskeys.
A Gourmet Five Course Dinner
This exclusive evening starts in our well-appointed wine room with charcuterie and two custom craft cocktails prepared by our Corporate Mixologist, Brooklyn Steinway, featuring Blanton’s Bourbon and E.H. Taylor Small Batch.
After enjoying delicious apéritifs, you will then move into our main dining room to enjoy an elegant five-course dinner by Corporate Executive Chef Aaron Ward and Sous Chef Logan Rodgers. Each course will be paired with a bourbon from the Sazerac Family’s Buffalo Trace Antique Collection, including:
- Thomas H. Handy Sazerac Straight Rye Whiskey
- Elmer T. Lee Single Barrel Kentucky Straight Bourbon Whiskey
- Old Rip Van Winkle 10 Year Kentucky Straight Bourbon Whiskey
- Pappy Van Winkle 15 Year Kentucky Straight Bourbon Whiskey
- George T. Stagg Kentucky Straight Bourbon Whiskey
After dinner, a sweet confection created by our in-house pastry chef and two accompanying bourbons from the Sazerac whiskey portfolio will be served in the bar to wind down the evening.
Sazerac Whiskey Dinner Menu
- Seafood Tower
Brown sugar cured wild salmon, smoked diver scallop and pickled shrimp. - Pork Shoyu Ramen
75 day dry-aged Heritage pork and house-cured belly simmered in shoyu style broth. Spooned over house ramen and soft-boiled duck egg. - Fine Spice Steak
Infused 100-day aged Prime strip steak, finished with a flavorsome sauce of herbs, chiles and rice vinegar. - Fried Chicken
All-natural chicken thigh brined in vanilla bean buttermilk and fried in chile-infused duck fat. Rutabaga mash and thick cream. - Beef Tenderloin
50 day dry-aged Iowa Premium beef tenderloin, hot toddy pan jus, roasted red peppers and soused heirloom tomatoes.
Tasting Notes
- Thomas H. Handy Sazerac Rye
The taste is powerful, lush and boldly spicy
Flavors or toffee, fig cake and candied fruit, followed by mint, cinnamon and clove
The finish ultimately reveals subtle notes or allspice, coconut and nutmeg - Elmer T. Lee Single Barrel
The nose brings notes of clover, vanilla and old leather
The flavor balances fruit, honey and vanilla with a light spiciness
A long and warm finish - George T. Stagg
Lush “toffee sweetness and dark chocolate with hints of vanilla, fudge, nougat and molasses
Underlying notes of dates, tobacco, dark berries, spearmint and a hint of coffee round out the palate - Old Rip Van Winkle 10yr
A sweet vanilla nose with caramel, pecan and oak wood
Smooth, mellow flavor consisting of robust wheat, cherries and oak
Features a long, smoky wheat finish with hints of fruit, spice and oak tannins - Pappy Wan Winkles’s Family Reserve 15yr
An elegant and sweet aroma of caramel corn and vanilJ.a
Features big flavor of leather, oak and complex fruitiness
Finishes smooth with notes of spice and oak tannins
This event is SOLD OUT. To make dinner reservations or to inquire about future events, call 865-412-1576.
