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.
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 […]
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.
This is a cocktail making workshop that explores the history and versatility of American whiskey. Let host Katherine Whitcroft be your guide through its journey from birth to global spirit. Learn about its influence on cocktails, one recipe at a time. Four cocktails and canapes will be served. Max 16 pax.
Wine Exchange Asia will be hosting a wine dinner at American smokehouse Meatsmith on Wednesday 8 June 2016 at 7.30pm featuring the wines from Barossa Valley's Hewitson. The wine dinner will see family-style platters of Meatsmith's famous smoked meats such as beef rib, brisket and smoked chicken, paired with wines including: Majella Sparkling Shiraz 2009 Hewitson […]
Premium craft bourbon meets authentic American grilled goodness at this one night-only Southern feast at Maker's Mark x Meatsmith.
