$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. 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. Pair that with Whiskey and you have a winning combination!
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 distilled whiskey and classic cocktails.
On this evening you will cook:
Bison Hatch Green Chili with Queso Fresco Quesadillas
Bison Striploin with Sweet Onion Relish and Roasted Seasonal Vegetables
Chocolate Bourbon Pecan Pie with Creme Chantilly
Each dish you create will be paired with a sample of American small batch whiskey or 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.