The Whiskey's Master Series Chef's Table

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Whiskey series room

The team down at the Whiskey, the Restaurant Row tavern and restaurant, hosted a Master Series Chef’s Table recently and proved why it’s known for so much more than burgers.

Whiskey series salad line

Executive chef Chastity Harvey started the multi-course dinner with a Ratatouille Napoleon, stylishly served in a rolled cucumber with fresh greens plumage. Bacon jam and elderflower dressing were also part of the cool package.

Whiskey series salad cu

Elderflower and cucumbers featured in the Irish Maid, the first of the cocktail pairings. It had Slane Irish Whiskey, elderflower liqueur, lemon juice and cucumbers.

Whiskey series foie

The salad was followed by Seared Foie Gras on pumpkin French toast with a bourbon maple drizzle. It was accompanied by the Brown Derby cocktail, with the Whiskey’s own handcrafted Woodford Reserve, a taste of honey and a bit of grapefruit juice. It was delicious.

Whiskey series plating

Chicken Confit Galette followed, moist and shredded meat with smoked mushroom duxelles and a quail egg. This pairing was simple: 10 year Ben Riach served over ice. No mixers needed.

Whiskey series chicken

A classic Rob Roy made with Glendronach 12 year was the perfect pairing for the Coffee Braised Pork Cheek served on an au gratin potato stack with truffle scented shaved Brussels sprouts.

Whiskey series dessert

One dessert wouldn’t do, so we had a trio: Chocolate Orange Truffle, Strawberry Cheesecake Crunch, and Old Fashioned Bread Pudding with a filthy cherry sauce. And if the bread pudding is old fashioned the cocktail should be, too. It was fashioned, if you will, out of the Whiskey’s Jack Daniel’s Single Barrel, with rhubarb and orange bitters, raw cane sugar and some of that filthy cherry juice.

The Whiskey crew kept everything moving apace and it was clear that everyone in attendance was having a good time. I know I did.

The Whiskey is at 7563 Sand Lake Road, Orlando. It’s open for lunch and dinner daily. The phone number is 407-930-6517.