Harriet Brewing anniversary, St. Paul Grill bourbon dinner this week in food

bourbon.jpg
Wrap your throat around St. Paul Grill's exclusive bourbon
If your New Year's Resolution involved dialing back your booze intake, you might want to sit this Week in Food out, because we've got a bourbon dinner, a California wine dinner, and a celebration of Harriet Brewing's first anniversary all in the span of this January week.

1/25
Get your hands on the St. Paul Grill's custom blend of six- and eight-year-old premium bourbon, crafted exclusively for the Grill by Kentucky's Woodford Distillery, at tonight's Bourbon Dinner. The five-course meal, created by St. Paul Grill executive chef Adam Bartos, is epic, so we'll just throw a few dishes at you to get the salivary glands chugging: pan seared scallops with preserved Meyer lemon, crème fraiche and caviar; grilled prawns with white cheddar chive hominy grits and crispy Nuskies bacon; and a chocolate bourbon truffle trio. It goes without saying that bourbon drinks and cocktails will be everywhere, and to recover from your night the hotel hooks you up with a complimentary cigar upon your departure. The dinner is $100 per person and begins at 6 p.m. with a cocktail hour. For reservations call 651.224.7455.

1/26
Boost your wine knowledge by heading to Colette Bar & Bistro at the Sofitel for the January edition of their monthly series exploring wine regions of the world. Executive chef Mark Crane will create a specialty menu of French cuisine to complement a selection of wines from various regions of California like Monterey and Santa Barbara. Dishes will include pan-seared Chilean sea bass and duck breast "à l'orange" among others. The dinner begins at 6:30 p.m. and costs $65. To reserve your seat call 952.656.5913.

Of course, dining for a cause is good too, and you can Go Red for Women at Sanctuary tonight to help prevent heart disease among women. Make a reservation between 5 and 9:30 p.m. and you can nab the chef's six-course tasting menu. As you can probably guess, all the dishes are red themed, from the red beet lobster salsa on the ahi tuna to the raspberry truffle ice cream on the brownie. The cost of the meal is $45, and adding the wine pairings tacks on an additional $15. To reserve a seat call 612.339.5058.

1/27
Happy Birthday Harriet Brewing! To celebrate its first anniversary, Harriet Brewing will take over all 12 taps at the Blue Nile Friday from 4 p.m. until close. You can try flights of Harriet beers while enjoying loads of live music, like the Jazz Band Super Combo, I Like You and Flared Bass Collective. Advance tickets are $8, and if it doesn't sell out you can net one for $10 at the door.

WHbeer_web.jpeg
Summit and Surly make for a hearty Sunday
1/29
Does winter give you a case of the sads? Shrug 'em off on Sunday when The Minnesota Landscape Arboretum hosts its first-ever Winter Hearty party today from 2 to 5 p.m. in the Oswald Visitor Center. The meal features heaps of comfort food from your favorite local restaurants: Famous Dave's, Barrio, Country Cake Cupboard and Cafe, to name a few. Plus you can get Surly and Summit beer and pours from Crofut, Garvin Heights, Crow River, Forestedge and Indian Island wineries. If that doesn't reel you in, try this on for size: live polka music. Reservations are $40 and can be made online or by calling 612.625.9875. All proceeds benefit the Arboretum.


Advertisement

My Voice Nation Help
2 comments
Westvanson
Westvanson

I wouldn't drink bourbon from the St. Paul Grill if they poured it down my throat from a funnel. They really went all out by aging it six or eight years! I've had bowel movements that lasted that long. Give me a break, please.

Curioso
Curioso

6 - 8 years is considered well-aged by many distillers of bourbon. Bourbon's optimal aging time differs from Scotch due to differences in climate and casks. Simply put, Scotch usually requires longer aging to be palatable, whereas bourbon matures more quickly.

Bourbons aged for longer than ten years have even been known to taste over-aged: excessively oaky, tannic and bitter. Older bourbon is necessarily more expensive, regardless of flavor, and therefore people who don't know much about whiskey but can do simple math equate longer age statements and a higher price with superior product. (As with everything, there are numerous exceptions to the above, of course.)

So chill out, Westvanson - and let me suggest some Ex-Lax for your affliction.

Now Trending

From the Vault

 

Loading...