March’s Kiawah Beverage Series made its way to Osprey Point’s Cherrywood BBQ & Ale House where Chef Jason Cote created a four-course whiskey dinner menu complete with pairings to delight your appetite! What better way to celebrate the first day of spring than with BBQ and whiskey at Cherrywood BBQ & Ale House! Outside of the Osprey Point Clubhouse, the landscapers were busy planting flowers, the trees looked as if they were ready to bloom, the alligators were sunbathing, the smell of fresh cut grass from the golf course was in the air, and of course, the enticing aroma of smoked BBQ was drifting from the kitchen – we were in for a very memorable evening!
Upon arrival, guests were greeted with a Lewis Redmond Bourbon cocktail made with blueberry puree and muddled mint. During the reception, our speaker for the evening, Colleen Clark from Ben Arnold Beverage Company, explained the cocktail…Lewis Redmond is a Carolina Bourbon Whiskey made with mostly corn, red wheat, and barley that is aged for 13 months in 15 gallon barrels. “The rich aromas of molasses and peanut accent the subtle notes of vanilla and toasted spice on the palate” which paired perfectly with our international cheese display and passed hors d’oeuvres of Smoked Pork Rillette on Toasted Brioche and Blackened Shrimp Skewers.
As the last few sips of the Lewis Redmond cocktail were consumed, guests took their seats in anticipation of Chef Jason Cote coming out to introduce himself and his first course of the evening. Chef Cote has been a part of Kiawah’s culinary team since 2008 and is known for how passionate he is about his restaurant and the food and beverage industry. Chef’s first dish was John’s Island Bibb Lettuce with Shaved Heritage Serrano Ham, Caramelized Pear, Gorgonzola, Micro Croutons, drizzled with a Spiced Walnut Vinaigrette.
The whiskey paired with this was WhistlePig 10 Year Rye. “WhistlePig Straight Rye Whiskey is made from 100 percent rye and hand bottled at 100 proof in the state of Vermont”. This dark golden amber beverage paired well with Chef’s Spiced Walnut Vinaigrette and Caramelized Pear. To the nose there were heavy notes of allspice, ginger, nutmeg, and clove mixed with charred oak, caramel, and honey from the aging process. The taste was a warm, sweet floral with hints of caramel and vanilla, rye-spice and mint flavors. The sweet rye taste balanced the saltiness of the Serrano Ham.
As the first course diminished, Chef Cote presented the second course – Cracked Pepper Grilled Salmon with Candied Bacon, Whole Grain Maple Glaze, Vanilla Sweet Potato and Asparagus. This course was paired with High West Rendezvous Rye.
Rendezvous Rye, from Park City, Utah is a blend of two straight rye whiskies. “This blend of a 6-year old and 16-year old rye creates rich aromatic qualities – with this you get a taste of authentic rye whiskey.” Rendezvous Rye complemented Chef’s Grilled Salmon dish perfectly. When smelling the rye, sweet notes of caramel, molasses, vanilla, cocoa, and candied fruit were present which paired well with the Vanilla Sweet Potato and the taste of the Candied Bacon. Hints of cinnamon with a warm spice finish ran across your palate when sipping which paired nicely with the Maple Glaze.
As the second course reduced to crumbs, Chef entered with Spice Rubbed Smoked Pork Tenderloin with Sausage Stuffing, Apple Raisin Compote, Fried BBQ Potato and Grilled Baby Zucchini paired with Hudson Baby Bourbon. Hudson Baby Bourbon is made on the Hudson River Valley and is 100% New York State Heritage corn, double-distilled and aged for two years in small 3-gallon American Oak Barrels. The most interesting fact I learned about Baby Bourbon is that this was the first legal pot-distilled bourbon whiskey made in New York since the Prohibition. By definition, bourbon must be made from at least 51% corn; Hudson is made with 100% corn! The sweet taste of the Baby Bourbon paired well with the Apple Raisin Compote that dressed the Smoked Pork Tenderloin. The hearty entrée balanced the smoothness of the bourbon which was great for sipping.
As the main plate was cleared, Chef Cote joined us once again to introduce dessert, which was Orange Scented Pound Cake with Creamsicle Granita paired with the perfect match of Orangerie Scotch Whiskey. “Orangerie is an infusion made of smooth, sweet scotch whiskey infused with the hand-zested peel of Navalino oranges and subtle accents of Indonesian cassia bark and Sri Lankan cloves.” Chef’s creamsicle flavored granita was a great combination for the aroma and taste of the fresh-peeled oranges, cake spices and hints of vanilla present in the scotch.
The evening ended with a toast and round of applause to Chef Cote for creating a seasonally inspired menu with unexpected flavors and flawless pairings. A huge thank you goes out to him and Colleen for partnering together to make for such a successful Kiawah Beverage Series Dinner!
Be sure to save these dates to your calendar as this is one supper club you won’t want to miss out on!
*Next Kiawah Beverage Series Dinner – Thursday, April 17th featuring Tomasso at Turtle Point!