Scenes From the Knob Creek Dinner Series at DC's Ripple

Theo Rutherford, a Knob Creek's Distillery Diplomat, wove his seemingly bottomless knowledge of all things bourbon in and around every course. In a city renowned for its inaugurations, Knob Creek's first dinner ushered in a new standard in food and spirits pairing. Stay tuned for details on upcoming dinners in the Knob Creek Dinner Series.

Basil Hayden Bourbon's signature spiciness, which infused a sorghum gelee, played beautifully with the subtly smoked oyster waiting at the bottom of the velvety hubbard squash soup. Following on its heels was a bourbon-braised pork cheek, celeriac puree, preserved orange and caraway sorrel accompanied by the new Knob Creek Rye (a fan favorite), hay-smoked beef strip, millet, pickled turnip and marrow emulsion served with the original Knob Creek Bourbon. Smoky and smooth with subtle vanilla undertones, Knob Creek Single Barrel Reserve was the perfect partner for the sticky toffee pudding and maple bourbon ice cream. If there is a bourbon heaven, it was on full display that night.

. Knob Creek's big, bold flavors were the perfect underpinnings to the evening's seasonal bounty. Pastry Chef Alison Reed and Chef Logan Cox. Verdict? Huge success. The Cleveland Park culinary hot spot, renowned for its deep support of local farms and co-ops, hosted an intimate 50-person dinner with a one-of-a-kind menu from RippleKnob Creek kicked off its Fall 2012 Bourbon Dinner Series this past Thursday at a DC favorite,
[Photos: Elizabeth Parker Photographie]

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