Five-Course Whiskey Del Bac Dinner At Feast

When you bring Stephen Paul of Hamilton Distillers and Chef Doug Levy of Feast together for one night, what do you get?

A decadent five-course Whiskey Del Bac dinner that merges two Tucson favorites.

The lineup is exactly what we’ve come to expect from the Feast kitchen: a fresh, upscale take on traditional comfort food. Wednesday night’s menu highlights include rabbit pie with apricot schnapps and beef tenderloin with a black garlic veal reduction.

The Hamilton Distillers Whiskey Dinner takes place at 6:30pm on Wednesday, December 9. Seats are $60 per person.

Feast’s Whiskey Del Bac Dinner Menu

First Course

• Rabbit pie with carrot-onion custard and apricot schnapps.
  • Served with Hamilton Distillers Whiskey Del Bac Classic

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Second Course

• Salmon tartare, whipped goat cheese and mascarpone and cucumber ribbons with fresh flowers.
  • Served with “Flower Girl” – Hamilton Distillers Whiskey Del Bac Classic, Carpano Bianco Vermouth and Fleur de Sommer Amer

Third Course

• Braised house-smoked pork belly with collard greens, hominy and black tea cream.
  • Served with Hamilton Distillers Whiskey Del Bac Clear

Fourth Course

• Sunnyside-up beef tenderloin with almond butter mashed potatoes and sautéed kale.  Served with a black garlic veal reduction.
  • Served with “Morricone” – Hamilton Distillers Whiskey Del Bac Clear, Limoncello and balsamic vinegar-poached black garlic

Dessert is under wraps, but it’s safe to assume that it will be just as mouth-watering as the first four courses.

For more information, visit eatatfeast.com.