The document describes a Bourbon Heritage Month dinner held at Hideout 125 featuring Old Forester and Woodford Reserve bourbons. The multi-course dinner included appetizers, entrees, and desserts paired with the featured bourbons. The chef and brand representative educated attendees about the bourbon brands through each course of the dinner. As a result of the successful event, the restaurant gained new distributions for some of the bourbons and added a cocktail to their menu using Old Forester Signature. The ownership requested more spirit dinner ideas going forward.

1. Hideout 125
Bourbon Heritage Month Dinner

2. Featured Bourbons
• Old Forester 86 proof
• Old Forester Signature
• Old Forester Birthday Bourbon 2014
• Woodford Reserve
• Woodford Reserve Double Oaked

3. The Amuses
• Chorizo Deviled Eggs, Manchego Cheese, and
Charred Scallion Romesco
• Chicken Karage, Shishito Peppers, Mint, and
Yuzu Ponzu
• Beef Tartare, “Special Sauce, Lettuce, Tomato,
Pickle, on a House Sesame Seed Bun
• Frutos del Mar, Tostones
Old Forester Boulevardier
• Old Forester 86 with Campari and
Carpano Antico

4. First Course
• Whiskey Glazed Gunthrop Farms Pork
Tenderloin, Seasoned Pork Belly, Bacon Fat
Cornbread, Red Beans and Hocks with Braised
Kale.
• Woodford Double Oaked

5. Second Course
• Seared Columbia River King Salmon,
Pumpkin Pancake, House BBQ, Pepitas with
a Cilantro Salad and Pumpkin Seed Oil.
• Old Forester Signature Bourbon, House
Sarsaparilla Syrup, Bad Dog
Sarsaparilla Bitters, and Fernet Branca.

6. Third Course
• Braised Beef Cheek Wellington,
Wild Mushrooms, Veal Reduction,
and Grilled Asparagus.
• 2014 Old Forester Birthday Bourbon
• Brought in exclusively for this event, from
Kentucky. Thanks to Delana Goodson.

7. Dessert
Hot Buttered Bourbon
• Woodford Reserve, House
Caramel Popcorn Sauce and
Butter with a Caramel and Sea Salt
Rim.
• Hideout Twinkie, Woodford Bourbon Cream,
Kettlecorn Puree, and Sorghum Crackerjack
Actual slab of Butter

8. The Food Looks Good, But What
Happened?
• Chef Brian Shreffler and myself
took turns talking about each
portion of the dinner.
• I was able to communicate
principle brand knowledge for
Woodford and Old Forester to
a crowd of around 25.
• They were educated on the
Mash Bills, aging processes,
history, and what separates
these Bourbons from others in
the market.

9. How We Grew
• Through this event, we gained new
distributions on Old Forester 86,
Woodford Double Oaked, and Old
Forester Signature.
• Chef Brian permanently added Chef
Rx, made with Old Forester Signature
to his cocktail menu.
• The ownership of the restaurant has
asked our liquor division to come up
with more ideas for dinners.
• I personally believe there is a great
opportunity to do an alliance dinner,
this will allow us to broaden our
audience to people who enjoy cocktails
and not one specific spirit.