Mi­lazzo’s whiskey din­ner full of spirit

The Covington News - - LOCAL - BRYAN FAZIO bfazio@cov­news.com

Any­time some­one heads out for a night at a restau­rant, the diner looks for an ex­pe­ri­ence they can’t find in their home kitchen.

Mi­lazzo’s Restorante in the Clark’s Grove sub­di­vi­sion of Cov­ing­ton of­fers an Ital­ian night out on al­most a nightly ba­sis, but ev­ery so of­ten of­fers an even more im­mer­sive ex­pe­ri­ence.

Mon­day, Mi­lazzo’s hosted an evening of con­ver­sa­tion, in­for­ma­tion and li­ba­tions dur­ing a whiskey tast­ing din­ner fea­tur­ing Buf­falo Trace dis­tilled bev­er­ages.

The restau­rant has fea­tured dif­fer­ent spir­its and wines, paired with chef Christina Mi­lazzo’s food, in sim­i­lar past din­ners, but Mon­day’s was the first from one dis­trib­u­tor.

That dis­trib­u­tor, Buf­falo Trace, hap­pens to be Amer­ica’s old­est con­tin­u­ally run­ning dis­tillery open­ing in the early 1770’s.

A lo­cal rep­re­sen­ta­tive of Buf­falo Trace was on hand to help ex­plain the ori­gins of the dis­tiller and how it pro­duces some of the most awarded bour­bon in Amer­ica.

The din­ner was pre­ceded by a gath­er­ing Black Eye Su­san cock­tail of Bench­mark Old No. 8 bour­bon, or­ange juice and sprite, ac­com­pa­nied by a se­lec­tion of meats and cheeses and a de­scrip­tion of the Frank­fort, Ken­tucky dis­tillery.

Each in­di­vid­ual course also had a les­son be­fore it, high­light­ing the whiskey that ac­com­pa­nied it.

The first course fea­tured a grilled cheese sand­wich of gruyere, ba­con and fig jam, paired with Saz­erac 6-year old Rye whiskey. The sec­ond fea­tured Buf­falo Trace bour­bon, along with spicy whiskey BBQ slid­ers. The third was se­same seared tuna with gin­ger car­rot dip­ping sauce, paired with an Elmer T. Lee Com­mem­o­ra­tive Bour­bon which was al­lowed to reach 93 proof in honor of the late Elmer T. Lee’s age.

Fol­low­ing the com­mem­o­ra­tive bour­bon was the strong­est of the six whiskeys, in the 128 proof Stagg Jr. bour­bon, which was paired with spicy hoi­son steak with cu­cum­ber salad. The evening was rounded out by a whiskey ap­ple pie and Buf­falo Trace Bour­bon Cream.

Sub­mit­ted photo /The Cov­ing­ton News

The six Buf­falo Trace Dis­tillery whiskeys that were served at Mi­lazzo Restorante: Bench­mark Old No. 8, Saz­erac 6-year Rye, Buf­falo Trace, Elmer T. Lee com­mem­o­ra­tive bour­bon, Stag Jr. bour­bon, Buf­falo Trace bour­bon cream. Var­i­ous din­ners are $70 per per­son; $125 per cou­ple.

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