by Joey Stewart
CraveDFW was invited to Savor Gastropub on a late afternoon this week as Chef Matt Hank and team were testing out the menu for their upcoming whiskey dinner to be held on Tuesday February 28th. Savor typically favors wine dinners, so when a former employee and now brand ambassador for Angel’s Envy suggested the event, the Chef wasn’t sold.
“At first I was skeptical. However once I tasted the product it was obvious that we could come up with something special”, Matt said. “Their premium hand-crafted bourbon is aged in ruby port barrels, and their rye is aged in Caribbean rum barrels. We’ll start off the event with an Angel’s Envy Bourbon, neat, with a prosciutto wrapped melon. Each of the five courses will then be paired with a specialty cocktail featuring either the bourbon or the rye”.
Check out the images for these dishes and pairings, and scroll down for information about how to secure your spot for this delicious event.
“Parkside Angelito”, Angel’s Envy Bourbon, Lemon, Maple, Ginger, Rosemary
Savor Wedge Salad, Truffle Maple Glazed Bacon, Chicken Fried Pickled Red Onion with A Creamy Buttermilk Dressing
“Social Currency”: Angel’s Envy Bourbon, China China liqueur, Curacao, Cherry Shrub, Pickled Cherry
Rabbit And Pork Dumplings, Sesame Soy Broth, Cilantro
“A Different Kind of Sazerac”, Angel’s Envy Rye, Barrel Aged Peychauds, Absinthe
Crispy Pork Belly, Fennel, Green Apple, Miso Caramel
Fourth Course (not pictured)
“The Path of Envy”: Angel’s Envy Bourbon, Ruby Port, Amaro Nonino, Pink Peppercorn, Thyme
Beef Tenderloin, Cast Iron Seared Beef Tenderloin, Ragout Of Wild Mushrooms, Creamy Grits, Port Wine Jus
Nutella Torte, Red Beet and Mascarpone Cremeux, Orange, Candied Hazelnut Nougat (Pictured below is a slightly different dessert than what will be served, however it had just gone live at the time we dined and is available now at Savor)
Nutella Fried Pie, Peanut Butter Cremaux, Toasted House-made marshmallows, trail mix, Gianduja ice cream, hazelnut crumble
Angel’s Envy Rye, neat
Tickets are limited for this event and cost $80 per guest, excluding tax and gratuity. Call 214.740.7228 to make your reservation. Reception begins at 6:30pm, with dinner starting at 7pm. Free valet.
Chef Matt Hank