To all those that attended our 5 Course Bourbon Dinner
WBC Park hosted a 5 Course Bourbon Dinner on March 25th, created by the park’s newest Chefs, Roberto Alverez and Tommie Hulman from Butter Than The Rest Catering.
Crispy Duck Skin, Cornbread Puree, Fig & Chive
Greens Mix, Pickled Shallots, Mustard Vin, Egg Yolk & Cheddar
Pork Belly, Lentils, Pepper Relish, Fennel Salad
Confit Duck Leg, Cornbread Puree, Mushrooms, Chimichurri, Charred Onion & Fig Reduction
Sarsaparilla Cake, Vanilla Bourbon Ice Cream, Cherries, Streusel