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Scenes from Knob Creek's Big Flavor Dinner Series

Knob Creek® is a registered trademark of Jim Beam Brands Co. and is used with permission.



Highlight of the week? The whole hog's head served with a barrel aged Knob Creek® Manhattan. David Kearns, Knob Creek's Distillery expert, shared his knowledge on the deep history of bourbon in America, and how Knob Creek® sets the standard in pre-prohibition bourbon—that is, the way bourbon is supposed to taste.


Big flavor rolled into Seattle last week as Knob Creek® Bourbon partnered with highly creative chefs, Brian McCracken and Dana Tough, and dynamic duo, Tyler Palagi and Charlie Garrison, to host two nose-to-tail bourbon tasting feasts. Guests reveled in the perfect combination of dishes that paired Coppa shoulder, corn and bing cherries with the spicy notes of Knob Creek® Rye Whiskey, and smoked pork belly with razor clams accompanied by the deep caramel notes of Knob Creek® Single Barrel Bourbon. Chefs Palagi and Garrison wowed guests with a bollito misto in a smoked pork stock echoed by the oakiness of Knob Creek® Straight Bourbon.

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