$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. 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 and domestic distilled whiskey/bourbons and classic cocktails.
During this evening you will cook:
Bison Sloppy Joes’ Sliders with House-Made Pickles and Crunchy Onions
Grilled Bison Striploin with Grilled Tomato and Smoked Mozzarella Skewers and Avocado Salsa Verde
Pound Cake with Seasonal Fruit-Bourbon Compote
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. Prepare to dig into your settler roots as we explore the great combination of Bison and Bourbon!