America’s favorite whiskey returns to the Queen Mary for its 2nd Barrel Series Dinner on November 13. The sold-out inaugural dinner is back by whiskey lovers’ demand. Created by Executive Chef Todd Henderson, the five-course tasting menu is designed to enhance the whiskey and intrigue the palate. The sights, sounds and tastes of Tennessee will transport guests from the Queen’s Salon to the famed whiskey’s home for the last 148 years. This is no ordinary dinner.
Whiskey pairings will explore several special edition bottles available in limited quantity as well as a new grain recipe, a first for the Jack Daniel’s Distillery since Prohibition. The culinary adventure begins with passed hors d’oeuvres such as BBQ pork and brown sugar barquette, smoked trout canape and spiced peach puff. Jack Daniel’s historical White Rabbit Saloon blends perfectly with a gruyere-crusted five-onion soup and capicola panini. The third course pairs teriyaki ahi with both a spicy Un Aged Rye and the matured limited release Rested Rye.
Jack Daniel’s Frank Sinatra Blend is a bold match for a rich marinated angus tenderloin with Tennessee honey followed by a specially crafted Queen Mary Barrel No. 2, a perfect accompaniment to a pecan and salted caramel tart. Guests finish the adventurous evening on the Queen Mary’s Sun Deck, overlooking the Pacific while enjoying Cohiba Cigars and Jack Daniel’s Queen Mary Barrel No. 3.
Jack Daniel’s expert Jesse James will discuss each whiskey.