Beginning Sept. 1, pairing a Woodford Reserve cocktail with a recommended dish will mean giving back to the Richmond community. To celebrate National Bourbon Heritage Month, 10 pairs of Richmond chefs and bartenders have teamed up for the Pair and Share Project. For every Woodford Reserve cocktail sold this month, $1 will go toward FeedMore, Central Virginia’s core hunger-relief organization (up to $5,000). Stay tuned for interviews throughout September.
Here are the 10 pairings:
- Bartender Michael Truxton and Chef Mike Ledesma: "End of Summer Smash" — Woodford Reserve Distillers Select, peach, mint, ginger and brown sugar — paired with an apple-brined Berkshire pork chop with peaches and Woodford Reserve Distillers Select; $30 for both
- Beverage Director Beth Dixon and Chef Terrell Thomas: "Sweet Summer Lovin" — Woodford Reserve Straight Rye Whiskey , Indian-spiced honey, lemon and soda — paired with a small plate of Woodford Reserve Straight Kentucky Bourbon-glazed beef brisket with smoked apple butter and roasted garlic grits; $20 for both
- General Manager Kristel Poole and Chef Matt Robinett: "Depeache Mode" — Woodford Reserve Double Oaked, peach syrup and Woodford Reserve Bourbon barrel-aged bitters — paired with a dessert of local honey panna cotta, Woodford Reserve Double Oaked roasted peaches and almond crumble; $20 for both (pictured above)
- Bartender Katy Best and Chef Mike Braune: "Peaches and Spice Julep" — Woodford Reserve Kentucky Straight Rye Whiskey, peach, cinnamon and crushed ice — paired with a smoked pork shoulder sandwich with peach BBQ sauce with Woodford Reserve Kentucky Straight Rye Whiskey, pickled green tomato and fries; $19 for both
- Bar Manager Lauren Fulton and Chef Evan Campbell: "Bryedle” — Woodford Reserve Kentucky Straight Rye Whiskey, Grand Marnier, vanilla syrup, lemon juice and orange bitters — paired with a small plate of pan-fried crispy hickory pork belly, Granny Smith potato latkes, arugula and blackberry red-wine reduction; $26 for both
- Bar Manager Vanna Hem and Chef Brian Brown: "Tokyo Drift" — Woodford Reserve Kentucky Straight Rye Whiskey, plum and red wine reduction, anise and mole bitters — paired with a small plate of seared sea scallops, wasabi apple puree, scallion pancake and blackberry hoisin sauce; $16 for both
- Bartender Frank Oley and Chef Mike Crowley: "Apple-Smoked Old-Fashioned" — Woodford Reserve Kentucky Straight Rye Whiskey, apple tincture, spiced cordial, Oley's barrel-aged apple bitters, cinnamon, coriander, orris root and cedar smoke — paired with a Border Springs lamb shank braised in Woodford Reserve Straight Rye Whiskey, grilled plum-anise mostarda, smoked polenta, vadouvan roasted baby carrots, caramelized cipollini onions and Manakintowne baby beets; $39 for both
- Bartender David DeBoe and Chef Michael Macknight: "Autumn Leaf" — Woodford Reserve Double Oaked Bourbon, brown sugar simple syrup, black pepper dram and orange — paired with carrot cake, a cream cheese mousse, pineapple-maple compote and cinnamon ice cream; $18 for both
- Assistant General Manager Jon Cecil and Chef Tim Jones: "Woodford Raspberry Manhattan" — Woodford Reserve Straight Bourbon, Chambord, bitters and maraschino-soaked raspberries — paired with an appetizer of blackened beef tenderloin tips with Woodford Reserve Distillers Select béarnaise sauce; $28 for both
- Bartender Ariel Lawrence and Chef Scott Lewis: "The Bitter Susie" —Woodford Reserve Distillers Select, Woodford Reserve Straight Rye Whiskey, suze, house-made rosemary-orange cordial, cardamom bitters — paired with a small plate of crispy chicken wings tossed in a dry-spiced/honey-orange glaze; $18 for both
