Many gathered on the American Factory’s rooftop for the first of Journeyman Distillery’s Chef’s Dinner Series on Friday, July 26. Each planned dinner features a carefully catered evening of dining following a theme, with dishes created by Executive Chef Amanda Salas and complemented by accompanying cocktails by Lead Bartender Daniel Lagestee.
“Part of what we do here at Journeyman is create experiences. We’re really focusing on culinary and craft cocktail experiences where we use our great spirits,” David Regan, retail and public programs manager, said. “We wanted to create different themed Chef’s Dinners to appeal to lots of different palates.”
Tonight’s dinner featured a four-course meal under the theme of "Char No. 3.” This included appetizers ranging from smoked trout cigars to char-grilled steak crostinis. This introduction to the smoky flavorings of the night was followed by a cold smoked duck carpaccio, a combination of Italian and French cuisine.
The next course of the night consisted of Oysters Rockefeller with smoked cream spinach, which was paired with one of Lagastee’s barrel-aged gin cocktails to help wash the first two courses down. By the end of this second course, it was clear that the crowd was getting their money’s worth.
“I feel really good,” Regan said. “These events are designed to be very curated, small experiences. We typically don’t want to go over 50 people for these types of events, depending on which event it is. For the Polynesian one, there’s a different strategy where we’re expecting up to 200 people. A majority of our events are designed to create a very intimate experience and intimate conversations, to meet new friends, and to enjoy spirits and food.”
The main meal of the night was a smoked beef rib with cherry demi-glace, grilled asparagus, and a smoked potato au gratin topped with Gouda cheese. The pairing drink, a Blackened Manhattan with Journeyman’s Last Feather Rye, helped to bring all of the charred tastes of the night to a head before a dessert of s’mores crème brulée.
“We wanted to focus on our award-winning whiskies, and how to apply the char and the smoke to culinary and to cocktails,” Regan said.
Between and during the courses, guests enjoyed the true benefit of tonight’s dinner – a relaxing opportunity to mingle and enjoy their community.
“My passion is to create conversations and experiences through cocktails,” Lagestee said. “To bring a small group of people together like this is a thrill for me.”
If you missed the opportunity to enjoy tonight’s meal, don’t fret! Journeyman’s Chef’s Dinner Series has fine dining, and catered meals planned through the rest of the year. Future themes include everything from a special brewer’s dinner to celebrate the launch of the microbrewery Sea of Monsters to a murder mystery dinner night at the Featherbone Factory.
The next Chef’s Dinner Series dinner will be held at the Featherbone Factory and feature a Polynesian buffet theme with dishes including roasted pork loin, shrimp poke, Polynesian meatballs, and mango lime tarts. Tickets for this event are limited, so act today to secure your spot at the Polynesian Dinner!
For more information about Journeyman Distillery, visit journeyman.com. To stay up to date at all the fun events, including live music and dance parties, happening at both Journeyman locations, check out the distillery’s event page.
