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Aged in Fire: A Journey Through Bourbon and Fire




On December 14th, I’m thrilled to bring you an experience unlike any other: "Aged in Fire," an immersive dinner that explores the artistry and process behind bourbon-making, translated into an unforgettable evening of food, fire, and storytelling. This is more than a meal—it’s a celebration of craft, a connection to tradition, and a showcase of how fire transforms ingredients into something extraordinary.



We’ll be hosting this special evening at The Belvedere in downtown Lenox, MA. The Belvedere is a stunning venue brought to life by my good friend, Scott Shortt, who many of you may know from his time at the Kemble Inn. Scott has a unique ability to blend elegance with approachability, and The Belvedere captures that perfectly. It’s a space that feels intimate yet refined—ideal for this dinner, which will take you on a journey of flavors inspired by bourbon’s creation.

I’m also honored to collaborate with Domaney’s Wine & Liquors of Great Barrington. If you’ve spent any time in the Berkshires, you know Domaney’s isn’t just a liquor store—it’s a family-run institution, built on passion and dedication to the craft. Their curated bourbon selection is second to none, and their custom barrel selection will be featured during the evening. Working with the Domaney family is a privilege; they’re truly the kind of people who make you appreciate the community we have here.


The menu for "Aged in Fire" is inspired by the journey of bourbon-making—from the grains of the mash bill to the angel’s share lost to evaporation. We’ll kick off the evening with a welcome reception featuring wood-fired whiskey-smoked oysters, local cheeses, charcuterie, hearth-baked breads, and other seasonal bites. From there, each course dives deeper into the bourbon-making process.



The first course, The Mash Bill, draws inspiration from the grains used in bourbon. We’ll serve a bourbon-infused barley risotto with preserved summer corn, sorghum, and brown butter, paired with a Honey Bourbon Sour. Guests will have the chance to smell and taste toasted barley, connecting directly to the foundation of bourbon.


Next, Fermentation celebrates yeast and flavor development, with thick-cut sourdough grilled over open flames, brushed with a bourbon-molasses glaze, and topped with whipped goat cheese, fermented honey, and pickled pears. Bubbling fermentation bottles will set the mood, while a crisp Bourbon Highball rounds out the experience.


The third course, Aging in the Barrel, honors the time bourbon spends in charred oak barrels. This course features oak-smoked saddle of beef with a tobacco, bourbon, and cherry reduction, alongside slow oak-roasted duck with bourbon and black apple. We’ll explore the concept of wood sugar and its role in flavor, paired with a rich Duck Fat Washed Old Fashioned.



Finally, we’ll conclude with The Angel’s Share, inspired by the evaporation that occurs as bourbon ages. A salted corn caramel custard topped with bourbon candy floss will bring a sweet and whimsical close to the evening, paired with a tasting of Domaney’s custom barrel selection—a fitting tribute to the night’s inspiration.



For me, these kinds of dinners are where my passion truly comes alive. They allow me to merge food with storytelling, weaving a narrative into every course that connects diners to the history and craft behind what’s on their plate. Storytelling has always been a source of inspiration for me—each ingredient, technique, and concept has a story to tell. Dinners like this let me bring those stories to life, creating not just a meal, but an experience that lingers long after the last bite.


Seats for "Aged in Fire" are limited, and I would love for you to join us for this special evening. Whether you’re a bourbon enthusiast, a food lover, or simply looking for a night to remember, this dinner promises to be one-of-a-kind. Let’s gather around the fire, raise a glass, and celebrate the magic of food, drink, and community.



Looking forward to sharing this experience with you.

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