G&G Party Pics

Bourbon & Bounty

On February 13, Garden & Gun and Blade and Bow Kentucky Straight Bourbon Whiskey invited guests to the G&G headquarters in Charleston, South Carolina, for a memorable dinner experience prepared by three celebrated chefs: Misti Norris of Petra and the Beast in Dallas, Texas; Meherwan Irani of Chai Pani in Asheville, North Carolina; and James London of Chubby Fish in Charleston, South Carolina. The evening kicked off with a cocktail hour featuring Blade and Bow bourbon cocktails and live music, followed by a four-course meal inspired by the land, sea, and sky. To conclude, guests savored an exclusive pour of Blade and Bow’s limited-release 22-Year-Old bourbon.

Special thanks to:
Blade and Bow Kentucky Straight Bourbon Whiskey

February 20, 2024

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The tables are set at the G&G headquarters.

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The tables are set at the G&G headquarters.

Photo: Cameron Wilder

A Blade and Bow Boulevardier.

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A Blade and Bow Boulevardier.

Photo: Cameron Wilder

The evening’s menu, adorned with a pheasant feather.

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The evening’s menu, adorned with a pheasant feather.

Photo: Cameron Wilder

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Jeff Parrott, Blade and Bow brand cultivator.

Photo: Cameron Wilder

The Hot Club kicks off cocktail hour with live music.

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The Hot Club kicks off cocktail hour with live music.

Photo: Cameron Wilder

Lump crab sallet with rice paper flowers, salmon roe, and masala dust.

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Lump crab sallet with rice paper flowers, salmon roe, and masala dust.

Photo: Cameron Wilder

Paige and Matt McCarroll.

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Paige and Matt McCarroll.

Photo: Cameron Wilder

Miguel and Bree Buencamino.

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Miguel and Bree Buencamino.

Photo: Cameron Wilder

The featured chefs: Misti Norris, James London, and Meherwan Irani.

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The featured chefs: Misti Norris, James London, and Meherwan Irani.

Photo: Cameron Wilder

The Sea course by James London: poached tilefish, charred roots, horseradish, and mustard greens.

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The Sea course by James London: poached tilefish, charred roots, horseradish, and mustard greens.

Photo: Cameron Wilder

Meherwan Irani preps his dish for the Sky course: grilled quail with pomegranate, chilies, and spiced honey.

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Meherwan Irani preps his dish for the Sky course: grilled quail with pomegranate, chilies, and spiced honey.

Photo: Cameron Wilder

Michael and Tracy Handler.

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Michael and Tracy Handler.

Photo: Cameron Wilder

The Land course by Misti Norris: smoked oxtail bawan with shoyu fermented king trumpets, Blade and Bow oxtail jus, and beef heart.

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The Land course by Misti Norris: smoked oxtail bawan with shoyu fermented king trumpets, Blade and Bow oxtail jus, and beef heart.

Photo: Cameron Wilder

Spiced chocolate panna cotta with Blade and Bow caramel, and pistachio dust.

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Spiced chocolate panna cotta with Blade and Bow caramel, and pistachio dust.

Photo: Cameron Wilder

Blade and Bow espresso martinis.

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Blade and Bow espresso martinis.

A special taste of the Blade and Bow limited-release 22-year-old bourbon.

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A special taste of the Blade and Bow limited-release 22-year-old bourbon.

Photo: Cameron Wilder

Cheers to a beautiful evening!

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Cheers to a beautiful evening!

Photo: Cameron Wilder

The cover of G&G's February/March issue

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