Bacon and Bourbon to Celebrate Two of America’s Favorite Flavors
CHARLESTON, SC –Bacon and Bourbon, a celebration of two of America’s most sought after flavors, is scheduled forSaturday, February 8 from 6:30 to 11:30 p.m. at Memminger Auditorium, 56 Beaufain Street in downtown Charleston.
“We are thrilled to have chefs from 13 local restaurants joining representatives from 18 local and national distilleries to bring original bacon and bourbon pairings to this fun and decedent event,” states Rebecca Gosnell, the creator and producer of Bacon and Bourbon.
“These are chefs who are devoted to bacon debauchery, and are giving it their all to surprise and delight the taste buds of event goers throughout the evening.”
Bacon-flavored cotton candy, pork belly lollypops, and spiced chocolate-bourbon truffle with bacon sugar powder are among the more intriguing of the offerings, but Gosnell notes that some of the offerings will be complex and substantial compared to what we think our guests might expect. “Looking at the menus submitted to date, the chefs have already exceeded my very high expectations,” she says.
The chefs for the event include: Chad Billings of Southerly Restaurant & Patio at Southern Seasons; Laird Boles of Salt at Station 22; Cole Poolaw of Barsa Spanish Tapas Restaurant, Brian Parkhurst of Ted’s Butcherblock; Dan Doyle of Poogan’s Porch; Jonathan I. M. Kaldas of the Meeting Room Restaurant and Tapas Bar; Michael Karkut of Graze; Derek Lathan of Graze; Justin Morris of the Bistro @ 125 Calhoun; John Ondo of Lana Restaurant; John Robertson of Kitchen 208; Stephen Thompson of Prohibition; Brannon Florie of The Granary and John Zucker of Cru Café & Catering.
Participating distilleries include: Bulleit Bourbon of Lawrenceburg, Ky.; Clyde May’s Alabama Style Whiskey of Dallas, Texas; Crown Royal of Norwalk, Conn.; Dark Corner Distillery of Greenville, S.C.; Firefly Distillery of Wadmalaw Island, S.C.; George Dickel Tennessee Whisky of Tullahome, Tenn.; High Wire Distilling Co. of Charleston, S.C.; High West Distillery of Park City, Utah;Masterson’s 10-Year-Old Straight Rye Whiskey of Sonoma, Calif.; Nelson’s Greenbrier Distillery of Greenbrier, Tenn.; Old Forester Bourbon of Louisville, Ky.;1792 Ridgemont Reserve from Buffalo Trace, Franklin Co., KY; Six & Twenty Distillery of Piedmont, S.C.; Striped Pig Distillery of North Charleston, S.C.; Virgil Kaine of North Charleston, S.C.; and Voodoo Tiki Bar & Lounge of Charleston, S.C.
Charleston’s own Palmetto Brewing Company is getting in on the festivities by providing bourbon-inspired craft beer including a special Espresso Porter, one of Palmetto’s signature beers, aged in a Firefly Distillery barrel. Palmetto is the exclusive provider of beer for the event.
Bacon and Bourbon organizers have pulled out all the stops to provide a variety of entertainment and activities throughout the evening. Singer/songwriter Rachel Kate will bring her own eclectic blend of feisty folk, grungy blues and classic country to the Bacon and Bourbon stage. Also, YouTube sensation, Postmodern Jukebox, will bring its “Alternate History of Pop Music” during its South Carolina stage debut at the event.
Other activities include a Mechanical Bull Riding Championship, Laser Skeet Shooting, Cigar Cabanas and Confetti Prize Cannons.
All-inclusive tickets for Bacon and Bourbon are $60, and can be purchased by visiting baconandbourbonsc.com
or in person at Bottles in Mt. Pleasant. Tickets must be purchased in advance. A portion of the proceeds from the event will benefit Darkness to Light.
For an additional $35, attendees can purchase VIP tickets, which includes rare bourbons from Hudson Whiskey of New York; Old Rip Van Winkle Distillery of Frankfort, Ky.; and Woodford Reserve of Versailles, Ky. paired with charcuterie from chefs Brannon Florie of the Granary and Cole Poolaw of Barsa Tapas & Lounge. VIP tickets are very limited.
All Photos courtesy of www.baconandbourbonsc.com