Bourbon and Bounty

Friends of G&G gathered at 21 Magazine for the fifth annual Bourbon and Bounty—an intimate Southern supper inspired by the land, sea, and sky. Guests enjoyed a lively cocktail hour followed by a multicourse meal prepared by chef Thomas Bille of Belly of the Beast in Spring, Texas; chef Eric Cook of Gris-Gris and Saint John in New Orleans; and chef Orlando Pagán of Wild Common in Charleston, South Carolina. The evening featured Blade and Bow Bourbon cocktails, live music, and concluded with a tasting of Blade and Bow’s limited-release 22-year-old bourbon.

Thank you to our partners:
Blade and Bow Kentucky Straight Bourbon Whiskey

February 20, 2026

In Partnership With

Blade and Bow Kentucky Straight Bourbon Whiskey

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Dinner guests enter G&G at 21 Magazine for an intimate three-course meal.

Photo: Ryan Belk Photography

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The official SEWE × Blade and Bow Bourbon cocktail, The Game Bird, featuring Blade and Bow Kentucky Straight Bourbon Whiskey, ginger-honey syrup, lemon juice, and ginger beer, garnished with a lemon wheel and Maraschino cherry.

Photo: Ryan Belk Photography

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The Bluestone Ramblers set the tone during cocktail hour with live bluegrass music.

Photo: Ryan Belk Photography

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The place setting is topped with a delicate quail egg, every detail is set for an evening of thoughtfully crafted dishes.

Photo: Ryan Belk Photography

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From left: Alexis Espinosa, Emerging Whiskies brand manager; Allison Fleischer, Diageo’s PR and influencer entertainment marketing; Jack Souder, Diageo brand ambassador; Andrew Boren, Proof Media.

Photo: Ryan Belk Photography

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Summers Pendarvis and Mary Catherine Pflug.

Photo: Ryan Belk Photography

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Christian Bryant, G&G senior vice president and publisher, Rebecca Darwin, G&G president and CEO, and Jeff Parrott, Blade and Bow Bourbon brand cultivator.

Photo: Ryan Belk Photography

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Jack Souder pours Blade and Bow Bourbon tastings for guests during cocktail hour.

Photo: Ryan Belk Photography

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Elizabeth and Alexander Bowersox.

Photo: Ryan Belk Photography

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Chef Pagan, chef Bille, and chef Cook.

Photo: Ryan Belk Photography

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Chef Cook’s sky course: whole roasted local quail with andouille and cornbread dressing, Southern greens, and a sugarcane Blade and Bow Bourbon glaze.

Photo: Ryan Belk Photography