Bourbon & Bounty

G&G headquarters is transformed for the culinary evening.

The Paper Plane cocktail composed of Blade and Bow Kentucky Straight Bourbon Whiskey, an Italian aperitif, amaro, and lemon juice.

Blade and Bow brand ambassadors Courtland Parrott, Peter Sununu, Jack Souder, and Jeff Parrott with the brand’s iconic trunk bar.

The featured chefs of the evening: Ashleigh Shanti, Daniel Heinze, and David Bancroft.

The Bluestone Ramblers welcome guests with lively bluegrass tunes.

Doug Warner and Truman Smith.

Polenta nests with eggplant caponata.

Caroline Sanders Clements, G&G associate editor, and Sam Clements.

Smoked brisket roulade with whole grain mustard mash.

Mattison Heatherly and Ciara Laney.

Michelle Peranteau, partner at Katie Brockman & Co., Sarah Bolig, and Ginger Sutton, G&G associate publisher.

Cress Darwin and Rebecca Darwin, G&G president and CEO.

G&G editor in chief David DiBenedetto welcomes guests at the start of the meal.

Chef Daniel Heinze puts the final touches on the sky course: charcoal-grilled quail topped with winter black truffles.

Chef David Bancroft’s sea course: redfish on the halfshell with crawfish and “deckhand butter.”

Blade and Bow Manhattans, served with the third course.

Chef Ashleigh Shanti’s land course: braised oxtail with sorghum porridge, redeye gravy, and pickled piquillos.

Buttermilk pie, with stone fruit compote and pecan brittle.

A neat pour of Blade and Bow’s 22-year-old bourbon to top off the meal.

Guests raise glasses of Blade and Bow 22-year-old bourbon.