We are teaming up with Whiskey Cake, to host a fantastic evening of food and whiskey. Special guests Master Distiller, Donnis Todd, and Bourbon Evangelist, Andy Tincher will be in attendance to speak.

Our talented chefs have been working hard to provide you with tasty farm-to-fork, made from scratch dishes. Tickets for this dinner are $130, which includes tax and gratuity.

To purchase your tickets, please visit: https://garrisonbrothers.ticketspice.com/whiskey-cake-san-antonio

Amuse

Sweet Corn Bisque –  Hot chili oil, popcorn, shaved radish chiffonade basil

Cocktail – Cranberry, Pomegranate, Prossecco 

First Course

Local Beet And Cucumber Salad

Cocktail – Bourbon, Sherry, Lemon, Tarragon syrup, Raspberries, Walnut Bitters 

Second Course

Roasted Pheasant with Pancetta

Cocktail – Balmorhea Bourbon, Amontillado Sherry, Sweet Vermouth, Banane du Bresil, Angostura Bitters, Nux Walnut Liqueur

Third Course

Cowboy Cassoulet

Neat Pour – Cowboy Bourbon

Fourth Course

Seared Bison Strip Loin

Cocktail – Bourbon, Carpano Antica, Suze, Green Chartreuse, Honey Peychaud’s bitters

Fifth Course

Sweet Potato Panna Cotta

Cocktail – Bourbon, Creole Shrub, Maple Chai Syrup, Lime, Angostura Bitters

ABOUT THE CHEF:

Mary Lou Davis’ first time in a kitchen was as a dishwasher at the local horseracing track in the small town she was raised in Indiana. After moving to Texas and graduating from the University of North Texas with a degree in Hospitality, Davis discovered she wanted to turn her love for food into a career and further her culinary education. Davis then went on to attend the Culinary Institute of America and graduated with a Culinary Arts degree. Climbing the ranks, Davis was ultimately asked to serve as Sous Chef at multiple restaurants in San Antonio including Perry’s Steakhouse & Grille, garnering a reputation for her hard work ethic and creative approach to cooking. Davis joined the Whiskey Cake team in 2017 and is currently the Chef de Cuisine at the San Antonio location.