Nectar and Dad's Hat Host Rye-Centric Tasting Dinner
The multi-course meal also features dessert by Éclat Chocolate.
On Nov. 15 Dad’s Hat co-founder and blender John S. Cooper joins executive chef Patrick Feury of Nectar for a multi-course dinner pairing of cuisine and Dad’s Hat Rye. Christopher Curtin from Éclat Chocolate will also dish up an array of chocolates for dessert.
The evening will begin with a reception of hors d’oeuvres and rye tasting. A four-course dinner paired with rye cocktails will follow. Check out the menu below:
Photo courtesy of Dad's Hat
Matsutake mushroom and avocado maki
Yellow Springs Farm Blue Velvet quiche
Tasting of Straight Ryes from Dad’s Hat
Lobster and sunchoke veloute, black truffle scallop en croute
Paired with Dad’s Hat White Rye, Shiso, Yuzu
Tea-smoked squab, roasted foie gras, pumpkin dumpling, walnut pesto
Paired with Maple Old Fashioned, Dad’s Hat Port Finished Rye
Roasted rack of lamb, curry lamb sausage, crispy noodles, crispy brussel sprouts
Paired with Ginger Sazarac, Dad’s Hat Vermouth Finished Rye
Paired with Dad’s Hat Straight Rye with Drunken Cherries
The cost is $75 per person (plus tax and gratuity). Reservations are strongly recommended as seating is limited. For more information or to make your reservation, please call (610) 725-9000.
1091 Lancaster Ave., Berwyn, (610) 725-9000, www.tastenectar.com