Fall is in the air! Bourbon and Whiskey Dinners

Two Fall spirit influenced dinners are on the calendar in September.  Both Meat Market and Oak Tavern present four course menus with spirited pairings!  Details are below:

In celebration of National Bourbon Heritage Month, Miami Beach’s Meat Market will present a Four-Course Prix-Fixe Bourbon Dinner on Tuesday, September 16, 2014 beginning at 7:30 pmExecutive chef Sean Brasel has created a stellar lineup of contemporary American fare, paired with specialty bourbon cocktails from Brown-Forman.

Priced at $65 per person, excluding tax and gratuity, the dinner will feature Brasel’s culinary creations, served alongside whiskey cocktails created by Meat Market’s renowned mixologist Ezra Pattek.

Keeping true to the evening’s theme, both Brasel and Pattek will incorporate whiskey in their dishes and drinks, respectively. The "spirited evening" begins at 7:30 p.m, with a round of drinks and passed hors d’oeuvres at Meat Market’s bar, followed by the sit-down dinner starting promptly at 8 p.m. Sampling of menu items include:

First Course

Bourbon BBQ Baby Back Ribs

Old Forrester Signature Bourbon, pear nectar, Campari, citrus and sparkling wine

Second Course

Wood grilled squab breast with squab leg confit in filo with foie gras panna cotta and spicy apricot, sweet potato pure

Jack Daniels Rested Tennessee Rye, passion fruit, apricot puree, citrus, habanero and mint

Third Course

Maple and chipotle cured buffalo rib eye maple demi, caramelized onion

Woodford Reserve Straight Bourbon, Ancho Reyes Chili Liqueur, Cynar and bitters

Fourth Course

Jack Daniels pecan tart with whiskey brown sugar foam and bourbon Sassafras ice cream

Woodford Reserve Double Oaked Bourbon, mezcal, cold-pressed coffee topped with vanilla-praline cream, dusted with shaved chocolate and mint sprig

Reservations at (305) 532-0088 or booking online at www.meatmarketmiami.com

Meat Market

915 Lincoln Road. Miami Beach FL

305 532 0088



Oak Tavern in the Design District pairs up with High West!  Utah’s first legal distillery since 1870, High West was founded in Park City in 2007 and has received multiple awards and accolades since that time including Whiskey Pioneer of the Year from Whiskey Advocate in 2011. 

A favorite among those who enjoy small batch, quality ingredients and a personal touch, the spirit blends perfectly with acclaimed Oak Tavern chef David Bracha’s modern American cuisine.  Guests will sample five different whiskeys paired with four courses.  Priced at $65.00 per person, exclusive of tax and tip, the evening begins Thursday September 25 at 7:00 pm at the restaurant’s communal table.  Seating is limited; reservations can be made by calling 786-391-1818.  Menu with pairings follows:

Welcome Reception

Reuben Crostini, Cave Aged Gruyere

Spiny Lobster Fritters, Passion Fruit

Smoked Potato Hush Puppies, House Made Ketchup

High West Omg Rye “French 75”

First Course

Island Creek Oyster Ceviche

Horseradish, Serrano Chile, Lemon, Chives, Paddlefish Caviar

High West Silver Whiskey “Western Oat”

Second Course

Hot Sauce Brined Smoked St. Louis Pork Ribs

Cheesy Jalapeno Cornbread

The Barreled Boulevardier

Third Course

Lightly Smoked And Grilled Swordfish

Green Papaya Chutney, Callaloo, Fried Yuca

High West Whiskey Campfire Walnut Old Fashioned

Sweet Ending

Warm Chocolate-Cherry Bread Pudding

“High West Double Rye” Hard Sauce

High West Double Rye

Oak Tavern

35 NE 40th Street in Miami’s Design District.

786 391 1818


Valet and street parking available.

( Information provided by Brustman Carrino PR )