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Photo courtesy of Catrina

Antlers Lodge Chef de Cuisine,Armando Diaz has prepared a four-course dinner menu matched with a variety of Herman Marshall whiskeys. Enjoy a meet and greet with Chef Armando and a representative from Herman Marshall at 6:30 pm, with dinner served promptly at 7 pm. Special presentations about the pairing will be given during the dinner.

The dinner menu will include:

  • Small bites: Gulf Coast Crab and Corn Fritter, and Country Ham and Free Range Deviled Eggs      
  • First course: Wild Boar Ravioli - South Texas Braised Broken Arrow Wild Boar, Roasted Pepper Brodo, River Whey Creamery Caldera Espana, served with Herman Marshall Temptress
  • Second course: Cold Smoked Cobia - Exotic Peppercorns, Local Melons, Cucumbers, Dill Crème Fraiche, Malted Vanilla Roasted Almonds, served with Herman Marshall Single Malt
  • Third course: Wood Roasted Prime Rib Eye Bibimbap - Korean BBQ Sauce, Rye Berries, House Made Pickles, Poached Egg, served with Herman Marshall Rye
  • Fourth course: Dark Chocolage Whiskey Trifle - Sous Vide Dark Chocolate Whiskey Cake, Malted Banana Crèmeux, Caramel Pecans Tuile, served with Herman Marshall Bourbon

Antlers Lodge Chef de Cuisine,Armando Diaz has prepared a four-course dinner menu matched with a variety of Herman Marshall whiskeys. Enjoy a meet and greet with Chef Armando and a representative from Herman Marshall at 6:30 pm, with dinner served promptly at 7 pm. Special presentations about the pairing will be given during the dinner.

The dinner menu will include:

  • Small bites: Gulf Coast Crab and Corn Fritter, and Country Ham and Free Range Deviled Eggs
  • First course: Wild Boar Ravioli - South Texas Braised Broken Arrow Wild Boar, Roasted Pepper Brodo, River Whey Creamery Caldera Espana, served with Herman Marshall Temptress
  • Second course: Cold Smoked Cobia - Exotic Peppercorns, Local Melons, Cucumbers, Dill Crème Fraiche, Malted Vanilla Roasted Almonds, served with Herman Marshall Single Malt
  • Third course: Wood Roasted Prime Rib Eye Bibimbap - Korean BBQ Sauce, Rye Berries, House Made Pickles, Poached Egg, served with Herman Marshall Rye
  • Fourth course: Dark Chocolage Whiskey Trifle - Sous Vide Dark Chocolate Whiskey Cake, Malted Banana Crèmeux, Caramel Pecans Tuile, served with Herman Marshall Bourbon

Antlers Lodge Chef de Cuisine,Armando Diaz has prepared a four-course dinner menu matched with a variety of Herman Marshall whiskeys. Enjoy a meet and greet with Chef Armando and a representative from Herman Marshall at 6:30 pm, with dinner served promptly at 7 pm. Special presentations about the pairing will be given during the dinner.

The dinner menu will include:

  • Small bites: Gulf Coast Crab and Corn Fritter, and Country Ham and Free Range Deviled Eggs
  • First course: Wild Boar Ravioli - South Texas Braised Broken Arrow Wild Boar, Roasted Pepper Brodo, River Whey Creamery Caldera Espana, served with Herman Marshall Temptress
  • Second course: Cold Smoked Cobia - Exotic Peppercorns, Local Melons, Cucumbers, Dill Crème Fraiche, Malted Vanilla Roasted Almonds, served with Herman Marshall Single Malt
  • Third course: Wood Roasted Prime Rib Eye Bibimbap - Korean BBQ Sauce, Rye Berries, House Made Pickles, Poached Egg, served with Herman Marshall Rye
  • Fourth course: Dark Chocolage Whiskey Trifle - Sous Vide Dark Chocolate Whiskey Cake, Malted Banana Crèmeux, Caramel Pecans Tuile, served with Herman Marshall Bourbon

WHEN

WHERE

Hyatt Regency Hill Country Resort and Spa
9800 Hyatt Resort Dr.
San Antonio, TX 78251
https://hillcountry.regency.hyatt.com/en/hotel/news-and-events/events/Herman_Marshall_Whiskey_Dinner.html

TICKET INFO

$75
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