Ah, Bourbon! The Quintessential American Whiskey, per a Congressional Act signed by Lyndon Baines "Bourbon" Johnson, in fact. There are so many levels of eat from cheap rotgut to the small batch ultra premium varieties and many in between. The Jim Beam Family of Whiskey has it's own ultra premium line that is one of my favourites: Knob Creek. Knob Creek has gradually added more than just the typical aged 9 years mainstay--they have a special reserve single barrel that's a bit smoother and more potent, they have a milder straight Rye whiskey that is a bit nutty and spicy, and there's a smoked Maple Flavour that has a touch of maple sweetness with a hint of smoke in the palate. These whiskies are great for sipping, mixing in cocktails and serving to complement many a fine meal. We were invited by Knob Creek along with a slew of Houston diners to a special meal at Chef Randy Evan's Farm/Ranch to table concept known as Haven in the Upper Kirby District. On this cold night we enjoyed hot buttered Bourbon toddies on a gas space heated patio and also got a lecture on Heritage Pork which was used in every dish in the meal served that evening. We also heard from the Knob Creek representative about Bourbon as well and had a most interesting evening!
Heritage Pork and Butchering Demo by Chef Randy Evans and Felix Rodriguez
|Chef Randy Evans of Haven|
Guided Whiskey Tasting
|(l to r Knob Creek, Hot buttered knob, Black & Tan, Basil Smash, Seelbach)|
|Clockwise from Top: Chicharron Chips with ceviche, Pork Shoulder Tostadas|
and Tasso Ham Croquets
I want to thank the folks at Knob Creek, Hal Brock, Felix Rodriguez and Chef Randy Evans for putting together an AWESOME food and beverage selection from start to finish. If you've not been to Haven, you do not know what y'all are missing. I will be back there sooner rather than later, I know that much!!!
|Cove Bar inside Haven. Very chic!!!|
2502 Algerian way
Houston, TX 77002
Eat Happy, Y'all!!!