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Dinner is set.

Photo: Cameron Wilder

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The Big Bang, composed of Blade and Bow Kentucky Straight Bourbon Whiskey, Gunpowder demerara, Cocchi Vermouth di Torino, and fresh lemon juice.

Photo: Cameron Wilder

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Jeff Parrott, Blade and Bow brand cultivator, and Jaimie Dewberry, the Dewberry Foundation director.

Photo: Cameron Wilder

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The evening’s featured chefs: Jason Stanhope, Cheetie Kumar, and Matt Bolus.

Photo: Cameron Wilder

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G&G Society members Jim Sharpton and Olivia Pritchard.

Photo: Cameron Wilder

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Pete Sununu, Proof Media Mix production manager, educated guests at the iconic Blade and Bow trunk bar.

Photo: Cameron Wilder

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From left: Brumbaugh’s lead designer Darra Dees, G&G president & CEO Rebecca Darwin, and Brumbaugh’s owner and designer Sally Brumbaugh. 

Photo: Cameron Wilder

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Editor-in-chief David DiBenedetto welcomes guests with a special toast.

Photo: Cameron Wilder

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The ”Land” course by Cheetie Kumar: cabbage roulade of Kashmiri lamb with pepper sauce, sweet and sour cream, dill, and pistachio.

Photo: Cameron Wilder

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The G&G office transformed.

Photo: Cameron Wilder

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The “Sea” course by Jason Stanhope: Sicilian swordfish ragout with pumpkin polenta and spin rossa.

Photo: Cameron Wilder

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Cheetie Kumar assists Jason Stanhope with final touches on his dish. 

Photo: Cameron Wilder

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The “Sky” by Matt Bolus: dry-aged moulard breast with petite root vegetables, sweet potatoes, pecans, and plum-spiced Blade and Bow Kentucky Straight Whiskey sauce

Photo: Cameron Wilder

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An exclusive pour of Blade and Bow’s limited-release 22-year-old bourbon.

Photo: Cameron Wilder

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Guests Jai Jones and Ashley Limehouse.

Photo: Cameron Wilder

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Life Raft Treats’s custom Blade and Bow Kentucky Straight Bourbon Whiskey “impoysters” composed of bourbon and vanilla ice cream with a white chocolate shell.

Photo: Cameron Wilder