G&G Party Pics

Bourbon & Bounty

On March 5, 2020, friends of Garden & Gun gathered at the magazine’s Charleston headquarters for an intimate Southern supper prepared by celebrated chefs Isaac Toups, Whitney Otawka, and Craig Deihl. The meal consisted of innovative dishes inspired by the land, sea, and sky and was accompanied by Blade and Bow bourbon cocktails, live music, and wine pairings.

 

Special thanks to:
Blade and Bow Kentucky Straight Bourbon Whiskey
Craig Deihl
Whitney Otawka
Isaac Toups
Moore and Giles
Harvest Catering
Chatham Rabbits
Wich Cream

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Ashley Limehouse, Venita Aspen, and Deirdre Zahl arrive at the Garden & Gun headquarters for an evening of cocktails, music, and Southern cuisine.

photo: Clay Austin

Lizzie Armstrong, Doug Warner, Truman Smith, and Ross Armstrong partake in specialty Blade and Bow bourbon drinks during the pre-dinner cocktail hour.

photo: Clay Austin

The event’s signature cocktails were the Double Barrel, consisting of Blade and Bow bourbon, lemon juice, and cinnamon honey syrup, and the Gardener, featuring Blade and Bow bourbon, Cocchi Americano, vermouth, green Chartreuse, maraschino, and orange bitters.

photo: Clay Austin

Garden & Gun Society members Jim and Olivia Sharpton and Marie and Jeff Welna explore the space before finding their seats for dinner.

photo: Clay Austin

North Carolina-based husband-and-wife duo Chatham Rabbits provide the evening’s acoustic/folk soundtrack.

photo: Clay Austin

Blade and Bow team members Jibu Banerji, Meghan Nick, Camille Clifford, Bill Gustafson, and Allison Kinder.

photo: Clay Austin

Garden & Gun cofounder and president Rebecca Darwin joins Doug Kragel of Blade & Bow to kick off the bourbon tasting.

photo: Clay Austin

The evening’s first course, an “old fashioned” foie gras terrine with Luxardo cherries and orange, a whiskey gastrique, and cowboy candy, is prepared by chef Isaac Toups of Toups Meatery and Toups South in New Orleans, Louisiana. 

photo: Clay Austin

Chef Whitney Otawka of the Greyfield Inn on Cumberland Island prepares the second course, smoked sheepshead with wild-caught Georgia shrimp, rice middlins, scallion, and Cumberland lemon.

photo: Clay Austin

Chef Craig Deihl of Hello, Sailor in Cornelius, North Carolina presents the final course, a roasted rabbit saddle with farro verde, plantain peas, carrots, cabbage, and vin blanc.

photo: Clay Austin

Miguel Buencamino of Holy City Handcraft and photographer Kirk Chambers continue the merriment after dinner.

photo: Clay Austin

As the evening’s featured chefs, Craig Deihl, Whitney Otawka, and Isaac Toups collaborate to create an unforgettable meal celebrating the South’s native bounty.

photo: Clay Austin

Guests linger at their tables for cocktails and conversation following the final course.

photo: Clay Austin