Swine's Bulleit Bourbon Dinner: A Night of Foie Gras
Indeed, last evening's special bourbon dinner at Swine Southern Table & Bar was more duck-centric than the usual porcine-based menu at the Coral Gables restaurant. The dinner was co-hosted by ChatChow TV and Bulleit Bourbon to celebrate national Bourbon month and Short Order was invited to join the party.
That's not to say that there was no pork or beef on the menu. But, along with the bourbon cocktails, the emphasis was on duck -- particularly foie gras. Before the dinner started, chef Phillip Bryant said his inspiration for the dinner was the fact that given the opportunity, wouldn't you drink bourbon and eat foie gras morning, noon, and night?
And so we did, starting with a foie-foamed cafecito, breakfast, lunch, and dinner was fast-tracked into a two-hour window, with each course paired with a Bulleit cocktail by Swine's Robert Ferrara.
If you're going to eat foie and drink bourbon, you're going to need a little "gas in the tank" for a long evening ahead. A double espresso with foie gras espuma was accompamied by a celery root macaron and cayenne swizzle stick.