A Spirited Supper

Guests are welcomed to cocktail hour in the courtyard at 21 Magazine.

From left: Stacey Yates, Louisville Tourism chief marketing officer; Christian Bryant, G&G senior vice president and publisher; and Irene Yates.

Smoked trout rillette with Burn Box onion jam and saltine.

Michael Fetter, Louisville Tourism director of marketing, speaks with guests.

Angel’s Envy cocktails are served from the Shed Bar at 21 Magazine.

Jessica Capossela and Eric Capossela, G&G creative director.

The Bergamot Royale, composed of Angel’s Envy Triple Oak Bourbon, bergamot liqueur, lemon juice, Earl Grey syrup, and sparkling wine.

Jacob Cleveland and Maggie Ward.

The table is set with an amuse bouche: Embered beet and beef fat financier with smoked salt.

Johnny Caldwell and Neka Reaves.

The first course: Freedom Run Farm lamb tartare with green garlic, fresh mint, olive oil, and mashbill cracker, made with mash from the Angel’s Envy distillery.

Billy Dreyer and Sarah Louise Rhodes sample Angel’s Envy Cask Strength Bottled-in-Bond.

The second course: Grape leaf–baked scallop with crispy shallot and turmeric crisp, preserved lemon, and toasted almonds.

The third course: Dry-aged Kentucky roasted beef loin and slow-smoked Denver cut with Tater Tot harra, carob-glazed onions, and mustard greens.

Chef Bilitzer and Angel Teta, Angel’s Envy global brand ambassador.

A sweet ending of Labneh soft serve with strawberries and bone marrow magic shell paired with Soft Gold: Angel’s Envy Finished in Oloroso Barrels, Sauternes, and apricot liqueur.