Dinner and a Whiskey

// by Reggie Durant

On Monday, March 27, the culinary and cocktail teams at Ovinte host an Angel’s Envy Bourbon Dinner. Angel’s Envy is a hand crafted, small batch whiskey produced by Louisville Distilling Company. Chefs Ian Lynch and Michael Bump, as well as Ovinte executive chef Josh Bushby created a five-course experience for customers to enjoy.

Angel's Envy 1

Dinner starts at 6:30 PM, tickets are $95 per person. A portion of sales from the event will go toward Forking Amazing Restaurants’ Collaborate and Give campaign.

Today is the last day to reserve seats by calling 904-900-7730 or emailing events@ovinte.com.

Appetizer reception:

Braised fennel crostini with vanilla, dill, and candied lemon

Prosciutto and mascarpone terrine with smoked eggplant and red pepper jam

Louisville Slugger with Angel’s Envy Bourbon, lemon, orange, and Ruby Port

First course:

Blood orange and chili smoked quail with apple, walnut, beet yogurt, peach vinaigrette, and micro lemon basil

Angel’s Envy Bourbon, amaretto, peach brandy, and lemon

Second course:

Cherrywood smoked lamb chops with sundried tomato and Benton’s bacon jam, rosemary whipped potatoes, wilted kale and luxardo cherry glaze

Manhattan Perfected with Angel’s Envy Bourbon, sweet vermouth, dry vermouth, orange bitters and luxardo cherry

Third course:

Pepper crusted scallops with saffron risotto-filled zucchini flowers, lemongrass, rose petals, smoked sea salt and house-made rose water

Smokey Ices the Bandit with Angel’s Envy Cask Strength Bourbon, Cherry Heering, orange juice, sweet vermouth and Applewood smoke


Chocolate crémeux with hazelnut pecan streusel, citrus fluid gel, vanilla Chantilly and rum caramel

Angel’s Envy Rye finished in Caribbean rum casks, served neat