An Irish Whiskey Dinner with Bushmills at Q’s

As a big fan of whiskey, I had some pretty negative thoughts of Irish Whiskey. I’m not completely sure why, but I was under the impression that Irish Whiskey, unlike American Bourbons or Scotch Whiskies, were like the wild wild west of whiskies and you weren’t going to be certain what they were made of (barley, rye, corn, wheat, potato…). After an evening at Q’s with Robert Sickler, Master of Whiskey, I’ve completely changed my mind.

On Saturday, March 16th, I had the privilege of attending an Irish Whiskey dinner with an expert in whiskey who guided us through a whiskey sample and a play on a classic cocktail for every whiskey-inspired dish. Beverage Director of both Q’s and The Corner Bar Adrian Sutevski used the Bushmills family of whiskies in a number of updated classic cocktails, and Chef Shawn Murrell married each whiskey’s unique flavors with five courses of finely prepared food. At $65 per person, this was clearly one of the best deals (and meals) in town.

We started the evening with a Sazerac made with Bushmills 21 year.

It just so happens that I’m a Sazerac fan. Not just a fan- a super-fan. So, I was very curious to take my first sip, and, I declare: I really enjoyed this Sazerac with Bushmills 21 yr. After the first sip or so, esteemed Mr. Sickler explained to us that the 21 yr is made of a blend of whiskey that aged for 19 years in bourbon casks, 19 years in sherry casks, and then two years in Madeira casks. That essentially means the Bushmills 21 year whiskey is an incredibly flavorful whiskey and happens to work well in a Sazerac, which is traditionally made with Rye or Cognac.

Our first course was Black Bush Cured Salmon and Orange Fennel Slaw on a Soda Bread Crostini.

I had never had soda bread as a crisp crostini, and now I want to see this presentation on menus. The Salmon and slaw were light, delicious, and went well with our next take on a classic cocktail: A Mint Julep with Black Bush.

The Salmon was followed by Whiskey Seared Shrimp on Organic Seared Greens with Potato Frites and and Irish Sausage Vinaigrette.

Everyone at the community table commented that the shrimp was cooked perfectly, which it was. We also wanted to have a bowl full of those potato frites to nibble on with our next cocktail- an updated Negroni.

There was definitely no shortage of great food and drinks, as we moved on to Whiskey Molasses Glazed Pork Belly on a Parsnip Apple Hash with Arugula and Dried Cherries paired with a Manhattan made with Bushmills Single Malt 16 year.

Robert Sickler explained to us that the Bushmills Single Malt 16 year is made of barley, water, and yeast that is distilled and aged for sixteen years in Bourbon casks, sixteen years in Sherry casks, and then married in Port barrels. It definitely made a nice Manhattan…

Our final savory dish was Smoked Angus Beef on a Gold Potato Cake with Caraway Braised Cabbage, Crispy Leeks, and a Guinness Reduction.

This was served with a Sidecar made with Bushmills Single Malt 10 year.

I could hardly eat anymore by the time our final course, dessert, arrived. But, as we all know, there’s always room for dessert.

We finished with Honey Bread Pudding with Creme Fraiche Ice Cream, Candied Orange Zest, Whiskey Caramel Sauce, and a Bushmills Irish Honey Coffee.

This was the first dinner like this I had attended at Q’s and I’m looking forward to enjoying another. Sampling each whiskey on its own and then in a cocktail while being guided through each whiskey’s unique flavor by a whiskey master brought a great understanding and appreciation to Irish Whiskey. The entire meal was well orchestrated and I’d suggest signing up to the Q’s newsletter so you have a chance to attend their next event.

Cheers!