Smoke & Oak and the Art of Bourbon Pairing
Our Smoke & Oak dinner wasn’t just a sold-out event—it was a night that reminded me why I love what I do.
When my team and I started planning this Woodford bourbon dinner, I wasn’t just thinking about pairings. I was thinking about storytelling. Each pour from Woodford Reserve—whether it was the Straight Bourbon, the rare Double Double Oaked, or our very own Cork & Bull Barrel Pick—brought something to the table. My job was to make sure the food spoke the same language.
We opened with a classic: a tasting flight of Woodford’s Straight, Wheat, and Rye paired with charcuterie boards laid out during the welcome reception. It gave guests a chance to ease into the evening—cheese in one hand, Glencairn in the other.
The Double Double Oaked came next, served with pork belly and scallop mousse. This bourbon’s aging process gives it intense oak, depth, and structure—so I leaned into that with fatty, smoky pork and sweet seafood for contrast. .
Then came our Cork & Bull Barrel Pick—a bottle we hand-selected ourselves. That pour was bold, spicy, and completely unique to us, so I paired it with crispy duck wings and a savory waffle to keep it playful but elevated.
By the time we served the Batch Proof alongside a slow-braised short rib, the room was quiet with satisfaction. That’s how you know it’s hitting right. The high proof demanded a dish with richness and balance, and that short rib delivered. The feedback was incredible
And finally, the moment I was probably most excited about…
I knew we were wrapping the night with Woodford Bourbon Cream, so I wanted something nostalgic—but leveled up. So we introduced our twist on a classic childhood snack cake. Ladies and gentlemen, meet Big Debra.
She’s got the soul of a Little Debbie but all grown up—stuffed, layered, indulgent, and just boozy enough to be dangerous. We served it with a neat pour over ice, and the crowd absolutely lost it. I’m not saying Big Debra stole the show, but… she definitely made an entrance.
Seeing a room full of guests who appreciate thoughtful food, rare bourbon, and a little humor? That’s my kind of night. It was pulled together by Our Sommelier, Andrew, Our delightful and incredibly fun Brown Foreman Reps Gemma and Eric, our hardworking bartender Steve, talented Pastry Chef Rachel, Our Lovely GM Shannon who even came in on her day off to participate and lend a hand, our diligent servers and entire Back of House team.
To everyone who joined us—thank you for making this one to remember. And if you missed it, don’t worry—we’ve got more on the way and you’re not going to want to miss what we’ve got cooking next.
Until next time—
Chef Dallas