$95.00 per person, plus tax
When the early settlers crossed the vast plains of the short grass prairie, they followed the trails carved out by the bison (or American buffalo). Some of these bison, naturally, were shot to provide meat for the table. The early settlers couldn't wash down the bison-based dishes with fine Cabernet so instead they settled for Whiskey. All in all it wasn't a bad combination.
Well, we're bringing this combination back! There are plenty of local ranchers who have made the switch from raising cattle to raising bison. Bison is a delicious meat that is lean and richer in omega 3s than beef, and no hormones or antibiotics are ever permitted in any bison meat.
Colorado is not only the epicenter for modern-day micro-brewing but we also have a very active distilling community that has naturally adopted small-batch whiskey as a state project. In this class, you will learn how to cook some delicious bison recipes and we will pair those recipes with some great local distilled whiskey and classic cocktails.
On this evening you will cook:
Mini Ground Bison Tacos with Mango-Avocado Salsa
Grilled Chili-rubbed Bison Striploin with Creamy Posole
Bourbon Chocolate Tart
Each dish you create will be paired with a sample of Colorado small batch whiskey or Kentucky straight Bourbon and a cocktail made with the same Bourbon. Prepare to dig into your settler roots as we explore the great combination of Bison and Bourbon!