Dinner pairing … whiskey and beer

08 Sep

NEW YORK — Wine-pairing, whiskey-pairing and beer-pairing dinners are nothing unusual. But, it’s not often you hear of a whiskey-and-beer-pairing event.

The Rye House, an ambitious gastropub, plans to present Adam Levy, “The Alcohol Professor,” leading a night of pairing five beers and five whiskies each from a separate country at a four-course dinner on Tuesday, September 28.

The establishment is owned by the partners who own Sala and Sala 19, plus executive chef Greg Johnson who had run the kitchens at both restaurants. At the Rye House, he has an eclectic menu for brunch, lunch, dinner and late night. Appetizers run from boiled peanuts to pickled quail eggs and fried pickles. Entrees range from organic chicken to grilled prawns, and small plates from Buffalo sweetbreads to perogies and drunken mussels.

But, the emphasis remains on the drinks menu, as the name of the place implies. Quality brands such as Bulleit, Rittenhouse, Buffalo Trace, Hirsch, Thomas Handy and Michter’s are evident straight or in signature cocktails from bartenders Lynnette Marrero and Jim Kearns, such as the Appleseed Cobbler (Maker’s Mark Bourbon, Laird’s Bonded Applejack, cinnamon bark syrup and mint) and the Creole Daiquiri (Old New Orleans 3-Year Rum, chorizo-infused Sombra Mezcal, lime, pomegranate molasses and cane syrup).

Reservations for the pairing dinner are $80 each, available by calling  (212) 255-7260. The Rye House is located at 11 West 17th Street, between 5th and 6th avenues.

Check out my New York Drinks Events Calendar, the most comprehensive you’ll find anywhere.

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Posted by on September 8, 2010 in Beer, Cuisine, NYC, Whiskey


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