Whiskylicious Cooking Experience with Executive Chef Jeff Anderson
Thursday, Feb 8, 2 pm
Location: Gustav Chophouse & Bar
Join us for a hand-on interactive cooking class with Executive Chef Jeff Anderson and Chef Matt Herbert as this outgoing and dynamic team guide you through a culinary learning experience. Learn how and why they’ve chosen to pair specific foods with Collingwood Whisky, how using Collingwood Whisky enhances the flavours, and then sit down, relax and indulge in your 3-Course Collingwood Whisky creation served with a dram of Collingwood Whisky.
Menu: Seared Scallops with a burnt orange Collingwood Whisky buerre blanc sauce, Whisky Barrel Smoked Braised Beef Rib with Collingwood Whisky glaze, roasted fingerling potato, roasted brussel sprouts with cranberry and smoked bacon, Collingwood Whisky Maple Crème Brulee.
Cost: $90pp plus taxes. Limited class size to 16 people. PURCHASE TICKETS
Thursday, Feb 8, 2 pmLocation: Gustav Chophouse & Bar
Join us for a hand-on interactive cooking class with Executive Chef Jeff Anderson and Chef Matt Herbert as this outgoing and dynamic team guide you through a culinary learning experience. Learn how and why they’ve chosen to pair specific foods with Collingwood Whisky, how using Collingwood Whisky enhances the flavours, and then sit down, relax and indulge in your 3-Course Collingwood Whisky creation served with a dram of Collingwood Whisky.
Menu: Seared Scallops with a burnt orange Collingwood Whisky buerre blanc sauce, Whisky Barrel Smoked Braised Beef Rib with Collingwood Whisky glaze, roasted fingerling potato, roasted brussel sprouts with cranberry and smoked bacon, Collingwood Whisky Maple Crème Brulee.
Cost: $90pp plus taxes. Limited class size to 16 people. PURCHASE TICKETS
Cost: $90pp plus taxes. Limited class size to 16 people. PURCHASE TICKETS
A Carnivorous Delight with Smoked Whisky and Accompaniments
Thursday, Feb 8, 6 – 9 PM
Location: TheSmoke, 498 First Street, Collingwood
A 3 Course Prix Fix Menu for $42
Whisky Beef Burnt Ends – 10 or Smoked Whisky Balls in Whisky BBQ Sauce – 9
Smoked Whisky Injected Braised Beef Short Ribs – 32
Smoked Cheddar/Garlic Smashed Potatoes with Brisket Gravy and Whisky BBQ Sauce
Choice of Salad (Garden, Caesar or Coleslaw)
Collingwood Whisky Maple Syrup over Madagascar Vanilla Ice Cream – 7 or Espresso Gelato with a Ginger Snap – 7
Limited Seating for First 25 People. Seating times are between 6:00pm and 6:30pm, and will be based on first come first seated, for a price of $42 per person. Gratuities will be charged at 18%. Taxes Extra
Tickets: Call 705-293- 5522 to purchase your tickets, or drop in.
Location: TheSmoke, 498 First Street, Collingwood
A 3 Course Prix Fix Menu for $42
Whisky Beef Burnt Ends – 10 or Smoked Whisky Balls in Whisky BBQ Sauce – 9
Smoked Whisky Injected Braised Beef Short Ribs – 32
Smoked Cheddar/Garlic Smashed Potatoes with Brisket Gravy and Whisky BBQ Sauce
Choice of Salad (Garden, Caesar or Coleslaw)
Collingwood Whisky Maple Syrup over Madagascar Vanilla Ice Cream – 7 or Espresso Gelato with a Ginger Snap – 7
Limited Seating for First 25 People. Seating times are between 6:00pm and 6:30pm, and will be based on first come first seated, for a price of $42 per person. Gratuities will be charged at 18%. Taxes Extra
Tickets: Call 705-293- 5522 to purchase your tickets, or drop in.
Whisky Dinner Party
Thursday, Feb 8, 6:30 PMLocation: Crow Bar & Variety, 18 Huron Street, Collingwood
Price: $75.00 plus tax and gratuity
Crow Bar & Variety is having a party and you’re invited! Come celebrate Collingwood’s Whiskylicious with us on February 8th at 6pm. Chef Shaun Edmonstone and his team will be serving a 4 course dinner each paired with Collingwood Whisky cocktails created especially for the meal Taylor Corrigan from Collingwood Whisky will be on hand.
Soup: Roasted squash caramelized onion & thyme puree, Collingwood Whisky & maple toasted pecans, apple shallot relish. Sustainable Fish: Collingwood Whisky & honey cured Wild Sockeye Salmon tartare smoked paprika hickory stick & watercress. Local Meat: Rosemary Cured duck leg, bacon, root vegetable & white bean cassoulet, chard onion & red wine Jus. Sweet: Collingwood Whisky toasted almond tart with brown butter pastry, house made vanilla cream & salted caramel
Call the restaurant to reserve your spot for this one of a kind event. 705-445-0509
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