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.