Jack Daniel’s Single Barrel Sip, Simmer, & Savor Chicago Dinner

Jack Daniel’s Single Barrel Collection launched their 3 city Sip, Simmer, & Savor, Culinary Event Series Monday night (10/10), at Boka restaurant in Chicago’s Lincoln Park with chefs Paul Liebrandt and Lee Wolen, incorporating the single barrel collection with premium ingredients, taking our palates on a spectacular culinary joy ride.  The first of it’s kind for the Jack Daniel’s single barrel collection, Sip, Simmer, and Savor series will offer guests the opportunity to participate in a series of dinners, hands-on classes, and seminars led by some of the world’s most esteemed chefs including Einat Admony, Kevin Gillespie, Paul Liebrandt, Daniel Rose, and Lee Wolen among others.

CHICAGO, IL - OCTOBER 10: Dinner is served at the Sip, Summer, & Saber: A Culinary Event Series By The Jack Daniel's Single Barrel Collection on October 10, 2016 in Chicago, Illinois. (Photo by Tasos Katopodis/Getty Images for Jack Daniel's)

The evening at Boka began with a cocktail reception featuring the single barrel whiskey mixed with white grape & lemon juice topped off with a sparkling chenin blanc and paired with canapés to set the tone for what was to come. Add us on👻 snapchat to see these events in real time 

HICAGO, IL - OCTOBER 10: Signature drinks at the Sip, Summer, & Saber: A Culinary Event Series By The Jack Daniel's Single Barrel Collection on October 10, 2016 in Chicago, Illinois. (Photo by Tasos Katopodis/Getty Images for Jack Daniel's)

 

As guests were ushered into the dining room, Armando Zapata, Jack Daniel’s Brand Champion welcomed with a brief speech about the single barrel collection which ranges from from 90 to 125 to 140 proof, before Chef Liebrandt gave an overview of what was to come from the kitchen. Each course, utilizing premium ingredients and incorporating heritage flavors into the cuisines, were perfectly paired with a drink using the whiskey brand’s singel barrel collection.

CHICAGO, IL - OCTOBER 10: Chef Paul Liebrandt and Chef Lee Wolen at the Sip, Summer, & Saber: A Culinary Event Series By The Jack Daniel's Single Barrel Collection on October 10, 2016 in Chicago, Illinois. (Photo by Tasos Katopodis/Getty Images for Jack Daniel's)

CHICAGO, IL - OCTOBER 10: Signature drinks at the Sip, Summer, & Saber: A Culinary Event Series By The Jack Daniel's Single Barrel Collection on October 10, 2016 in Chicago, Illinois. (Photo by Tasos Katopodis/Getty Images for Jack Daniel's)

The 5 course dinner began with Diver scallop dish, that was followed by a dry aged beef tartar mixed with sorrel, puffed buckwheat and topped with Osetra Caviar(literal party in your mouth). This was a favorite of the room.

CHICAGO, IL - OCTOBER 10: Diver Scallop with a pomme puree of smoked haddock, quince, green mango chutney with Jack Daniel's Single Barrel Select, passionfruit, pernod and black pepper at the Sip, Summer, & Saber: A Culinary Event Series By The Jack Daniel's Single Barrel Collection on October 10, 2016 in Chicago, Illinois. (Photo by Tasos Katopodis/Getty Images for Jack Daniel's)

CHICAGO, IL - OCTOBER 10: Dry Aged Beef Tarter with black garlic, sorrel, oscetra caviar with Jack Daniel's Single Barrel Select, nebbiolo, pu-erh, bitters at the Sip, Summer, & Saber: A Culinary Event Series By The Jack Daniel's Single Barrel Collection on October 10, 2016 in Chicago, Illinois. (Photo by Tasos Katopodis/Getty Images for Jack Daniel's)

Kindai Kinpachi, a white fish, was presented with charcoal grilled beets and a sheep’s milk yogurt paired with  the single barrel rye drink of yuzu, raspberry and orange blossom.

CHICAGO, IL - OCTOBER 10: Kindai Kanpachi with charcoal grilled beetroot, sheeps milk yougurt and licorice with Jack Daniel's Single Barrel Rye yuzu, raseberry, orange blossom at the Sip, Summer, & Saber: A Culinary Event Series By The Jack Daniel's Single Barrel Collection on October 10, 2016 in Chicago, Illinois. (Photo by Tasos Katopodis/Getty Images for Jack Daniel's)

CHICAGO, IL - OCTOBER 10: Whole Roasted Duck with foie gras, Jack Daniel's Single Barrel gelee/sweet potato with Jack Daniel's Single Barrel "Duck Fat" Rye, thyme and appple at the Sip, Summer, & Saber: A Culinary Event Series By The Jack Daniel's Single Barrel Collection on October 10, 2016 in Chicago, Illinois. (Photo by Tasos Katopodis/Getty Images for Jack Daniel's)The main entree was a roasted duck served with pureed sweet potato and a gold topped gelée with foie gras.

The Jack Daniels single barrel dinner was the perfect food-spirits pairing with the right food portion leaving each diner’s plate clean and the accompanying drink empty thanks to Boka’s mixologists Sean Stevens, Jay Goldberg and Gil Izaguirre. The series will now travel to two other cities.

CHICAGO, IL - OCTOBER 10: Dinner is prepared at the Sip, Summer, & Saber: A Culinary Event Series By The Jack Daniel's Single Barrel Collection on October 10, 2016 in Chicago, Illinois. (Photo by Tasos Katopodis/Getty Images for Jack Daniel's)

CHICAGO, IL - OCTOBER 10: Mixologists at the Sip, Summer, & Saber: A Culinary Event Series By The Jack Daniel's Single Barrel Collection on October 10, 2016 in Chicago, Illinois. (Photo by Tasos Katopodis/Getty Images for Jack Daniel's)
Jay Goldberg, Sean Stevens, Gil Izaguirre

photo credits: Photo by Tasos Katopodis/Getty Images for Jack Daniels

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