Boiler House has partnered with award-winning whiskey, Ranger Creek, to debut a four-course dinner. Food and whiskey enthusiasts can delve into a vibrant menu with expert pairings from Ranger Creek. The dinner will feature delicate starters of Seafood Fondue to a hearty Grilled Pork Tenderloin complimented by Ranger Creek 302 Smoked Single Malt.
Executive Chef, Frank Hernandez of Boiler House has prepared a flavorful four-course dinner of Seafood Fondue, which includes shrimp, crawfish, spinach, mushrooms, sweet yellow onions, white wine cheese sauce, and garlic toast paired with 44 Rye; Pan Seared Duck Breast made with oyster mushrooms and a flavorful ginger honey soy glaze paired with 36 Cask; Grilled Pork Tenderloin, which features purple potato puree, garlic roasted heirloom carrots, and currant chutney paired with 302 Smoked Single Malt; and end on a sweet note with Grilled Apple and Apricot Cobbler that includes an almond streusel topping with 44 rye vanilla bean ice cream.
Boiler House has partnered with award-winning whiskey, Ranger Creek, to debut a four-course dinner. Food and whiskey enthusiasts can delve into a vibrant menu with expert pairings from Ranger Creek. The dinner will feature delicate starters of Seafood Fondue to a hearty Grilled Pork Tenderloin complimented by Ranger Creek 302 Smoked Single Malt.
Executive Chef, Frank Hernandez of Boiler House has prepared a flavorful four-course dinner of Seafood Fondue, which includes shrimp, crawfish, spinach, mushrooms, sweet yellow onions, white wine cheese sauce, and garlic toast paired with 44 Rye; Pan Seared Duck Breast made with oyster mushrooms and a flavorful ginger honey soy glaze paired with 36 Cask; Grilled Pork Tenderloin, which features purple potato puree, garlic roasted heirloom carrots, and currant chutney paired with 302 Smoked Single Malt; and end on a sweet note with Grilled Apple and Apricot Cobbler that includes an almond streusel topping with 44 rye vanilla bean ice cream.
Boiler House has partnered with award-winning whiskey, Ranger Creek, to debut a four-course dinner. Food and whiskey enthusiasts can delve into a vibrant menu with expert pairings from Ranger Creek. The dinner will feature delicate starters of Seafood Fondue to a hearty Grilled Pork Tenderloin complimented by Ranger Creek 302 Smoked Single Malt.
Executive Chef, Frank Hernandez of Boiler House has prepared a flavorful four-course dinner of Seafood Fondue, which includes shrimp, crawfish, spinach, mushrooms, sweet yellow onions, white wine cheese sauce, and garlic toast paired with 44 Rye; Pan Seared Duck Breast made with oyster mushrooms and a flavorful ginger honey soy glaze paired with 36 Cask; Grilled Pork Tenderloin, which features purple potato puree, garlic roasted heirloom carrots, and currant chutney paired with 302 Smoked Single Malt; and end on a sweet note with Grilled Apple and Apricot Cobbler that includes an almond streusel topping with 44 rye vanilla bean ice cream.
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