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