Every month Stache, a cocktail bar in Fort Lauderdale, will host a Supper Club Dinner, pairing dishes from some of the great chefs in South Florida with a variety of fine and rare spirits.
The first Supper Party is scheduled for Wednesday, March 11 at 6:30 p.m. It will feature a four-course menu from chef Marc Gruveman of Fort Lauderdale’s Capital Grille, accented by a collection of fine bourbons and whiskeys from the rare Rip Van Winkle line. Appetizers include roasted bone marrow with pickled onions, fennel and fig marmalade. Then roasted butternut squash bisque with sage, maple-glazed pecans and duck confit. The entrées will feature a duck-fat drunken filet. roasted brussels sprouts, maple butter, lardon, red currant spoon bread with a foie gras bourbon demi reduction. Dessert is bourbon, banana, brioche and croissant bread pudding with roasted caramelized apple sauce and Tahitian vanilla bean ice cream.
Accompanying the feast: Pappy Van Winkle 23 Year, 20 Year and 15 year; Van Winkle Family Reserve Rye; Van Winkle Special Reserve 12 Year; and Old Rip Van Winkle 10 Year. In addition, cocktails will feature the Stache Single Barrel Buffalo Trace and Blantons.
Guests must RSVP; tickets are $500 a person. Email firstname.lastname@example.org or call 954-449-1044.