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According to Bushmills.com, the official website, Bushmills has survived fire, famine and prohibition and has become known for it's fine whiskey with over 400 years of history.
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A third generation 'whisky man', Ewan Morgan will be hosting the event and was quickly chosen to become a whisky ambassador due to his in-depth working knowledge of the industry. Ewan was born in Scotland into the whiskey industry with both his Father and Grandfather working their entire careers in the business before retiring as a distillery manager and Brewer. Ewan now travels the World giving presentations and tasting to an audience of many thousands from Japan to the Arctic Circle.
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The Whiskey Dinner will feature five of Bushmills Whiskeys. In an effort to perfectly pair these various whiskeys with the appropriate dish, Rams Head Chef John Jennings has designed a menu that combines both local favorites and traditional classics. The evening will also include a solo guitar player, Ray Weaver. Ray will be performing Irish tunes between presentations and courses. Ray is originally from Annapolis, Maryland but is living in Copenhagen Denmark where he is a singer songwriter.
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“Spend an evening tantalizing your taste buds with one of Rams Head's Whiskey dinners. It's a great way to kick off a St. Patrick's Day cele ation” says Rams Head Tavern Annapolis, General Manager Corky Fertitta.
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Rams Head Tavern Annapolis | 33 West Street Annapolis Maryland 21401 | P: 410.268.4545
Time & Date: Wednesday, March 16th, 2011 7pm
Details: 21 or Older in age
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Cost: $65 includes tax & gratuity; you can purchase tickets at www.ramsheadonstage.com or by calling the Rams Head Box Office at 410.268.4545
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Menu:
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Artisan Cheeses Chefs selection of Artisan cheeses served with fresh from the oven own ead Strongbow cider mustard and fresh sliced mango.
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Pate de Rhone Chicken and pork liver with veal and pistachios served with peach & pecan chutney and crisp apple chips and curry dressing.
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Bread Pudding al Fungi Mixed hearty eads baked in savory custard with golden foot chanterelles and fresh sage. Finished with merlot veal reduction.
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Roasted Pork Belly Whole pork belly roasted with Herbs de Provence and sliced over Yorkshire pudding with white truffle shallot ragout'
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Dark Chocolate Terrine Irish cream mousse set inside Guinness chocolate ganache enrobed in Dark Belgian chocolate then sliced and drizzled with Lindemans Framboise Lambic sauce
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