• A Taste of Tuthtilltown Hudson Whiskey at Scotch Club NYC

    A Taste of Tuthtilltown Hudson Whiskey at Scotch Club NYC

  • Chef Ryan Tate slicing foie gras for edible Manhattans

    Chef Ryan Tate slicing foie gras for edible Manhattans

  • Baby radishes dipped in butter and planted in malt crumble flower pots

    Baby radishes dipped in butter and planted in malt crumble flower pots

  • Chefs Lee Anne Wong and Ryan Tate

    Chefs Lee Anne Wong and Ryan Tate

  • Plating corn muffins with smoked trout roe and creme fraiche

    Plating corn muffins with smoked trout roe and creme fraiche

  • Harris preparing crispy bacon with Baby Bourbon maple syrup

    Harris preparing crispy bacon with Baby Bourbon maple syrup

  • Smoked lamb shoulder sliders

    Smoked lamb shoulder sliders

  • Marisha Barlatier and Lee Anne Wong

    Marisha Barlatier and Lee Anne Wong

  • Whiskey cocktails made from Tuthilltown Hudson Whiskeys

    Whiskey cocktails made from Tuthilltown Hudson Whiskeys

  • Razor clams with smoked paprika aioli

    Razor clams with smoked paprika aioli

  • Tuthilltown Hudson Whiskeys

    Tuthilltown Hudson Whiskeys

Edible Manhattans, and Other Whiskey Delights

Just how do you make an edible Manhattan? Chef Ryan Tate starts with a slice of whiskey-cured foie gras, topping it with burnt orange and brown sugar. Culinary genius.

This was just one of the canapés that Chef Tate couldn’t prepare enough of at last night’s Taste of Tuthilltown Hudson Whiskey evening, hosted by Underground Eats at Scotch Club NYC. Baskets of crispy bacon with Baby Bourbon maple syrup were passed around along with razor clams with smoked paprika aioli, corn muffins with smoked trout roe and creme fraiche, succulent smoked lamb shoulder sliders with Hudson Valley bourbon BBQ sauce, and baby radishes dipped in Hudson Valley butter and planted in adorable flower pots of malt crumble.

The Bowery Hotel‘s master mixologist Walter Easterbrook created perfect Old Fashioneds and Manhattans (of the drinking kind) made from some of our favorite Tuthilltown Whiskeys including the Single Malt, Four Grain Bourbon, Baby Bourbon, Manhattan Rye and New York Corn Whiskey.

This was more than just matching great local whiskey with small bites of food. The night took whiskey and food pairings to new heights. And that’s something to celebrate.

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