Explore the culinary side of whiskey at a special Savor Borgata event, perfect for the adventurous foodie. Whiskey at the Grille will take place at Wolfgang Puck American Grille on Friday, April 20 starting at 8PM.
At the event, guests will be able to indulge in Wolfgang Puck’s legendary culinary creations from around the globe. A succulent five-course dinner led by Executive Chef Aram Mardigian awakens the palate in this culinary journey. Each course is expertly paired with whiskeys from East to West and everywhere in between by General Manager Anthony Santiago.
The meal includes Smoked Japanese Toro “Pastrami” with watercress, grilled apricot, pickled mustard seed, and garlic ponzu, paired with Jefferson’s Ocean Aged at Sea Bourbon Cask Strength. For a second course, enjoy Braised Veal “Nduja” Tortellini served with porcini, sage, prosciutto broth, and Parmesan Reggiano, paired with Whistle Pig 10 Year Straight Rye Whiskey.
The third course is Smoked Hudson Valley Duck Breast with whiskey-glazed cherries, Chinese 10-spice, foie gras dumplings, and duck jus, paired with Hibiki Japanese Harmony Blended Japanese Suntory Whisky. For a fourth course, the chef will prepare 60 Day Whisky Dry-Aged Ribeye, grilled over charcoal, served with celery root-truffle gratin, paired with Auchentoshan Three Wood Lowland Single Malt Scotch.
Finally, for dessert, there’s A “Cheese & Chocolate Duo:” assorted cheeses, fig and walnut toasts, handmade chocolate bonbons, Japanese cheesecake, and Valrhona chocolate soufflé, paired with Lagavulin Distiller’s Edition Islay Single Malt Scotch and Redbreast 15 Year Old Single Pot Still Irish Whiskey.
Tickets are $129 and can be purchased here.