// 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.
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 email@example.com.
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
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
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
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