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#SGCW2016 A Journey Through Bourbon, Smoke and Time

Meatsmith 167, 169 Telok Ayer St, Singapore

Slow-cooked meats meet fast-acting bourbon in a feast that celebrates the iconic elements in American cuisine: fire,wood,smoke and time. Bar Manager Katherine Whitcroft and Head Chef Andrew Baldus have teamed up to design a four course experience that pairs tender roasts perfectly with well-aged Bourbon.

$100

#SGCW2016 Whiskey Techniques at Home

Meatsmith 167, 169 Telok Ayer St, Singapore

Brisket Bourbon. Barrel aged Boulevardiers. If that made your taste buds and the right side of your brain tingle, this workshop is for you. Join Katherine Whitcroft and Andrew Cameron, bar managers of Meat Smith and Burnt Ends respectively, to learn various techniques for infusing more creativity into the mischief you have been making with […]

$71