STK recently invited MTF down to the restaurant for a whiskey cocktail pairing dinner, in order to show off some of their culinary and cocktail chops for the Man Talk Food crowd.
Take a look at the three-course meal they put together, with the cocktails shown above the dish they were paired with:
Things got underway with seared foie gras served above what you’d call an adult Uncrustable, buttered brioche stuffed with strawberry compote, alongside house-made pecan butter. The strawberry in particular cut nicely into the richness of the foie. The dish was served with a Maker’s Mark Old Fashioned, incorporating simple syrup and agave as opposed to a sugar cube, making for a well done and not overly fussed with Old Fashioned.
Next up was a beautiful beast of a steak, a roasted 20-ounce, 21-day dry aged bone in rib-eye, because what else would you serve at the Man Talk Food Dinner? The steak was treated and prepared excellently, topped with a chili and wagyu fat butter and served with roasted Cipollini onions and asparagus.
The rib-eye was accompanied by the Not Your Daddy’s Manhattan, an STK classic, which incorporates Maker’s Mark, along with Carpano Antica vermouth and a touch of Zinfandel port, a rather unique twist to the cocktail. Why choose whether to have whiskey or wine with your steak, when you can have both in one glass?
A wintry white chocolate cremeux dessert incorporated a spice cake, gingerbread ice cream, and cranberry compote with mulled whiskey. The pairing came with the Tempest Reserve cocktail, with Woodford Reserve, Dewars, vanilla bean simple syrup, egg white, and freshly squeezed lemon juice. This pairing was the strongest of the three, with the drink serving as a perfect compliment to the dish.
MTF sends our thanks to STK for the shindig. Well done.
Find out more about the restaurant and their events, or book a reservation to get in on the fun yourself at their website.