Bourbon & Bounty

Dinner is set.

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

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

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

G&G Society members Jim Sharpton and Olivia Pritchard.

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

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

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

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

The G&G office transformed.

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

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

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

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

Guests Jai Jones and Ashley Limehouse.

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.