Calling all whiskey lovers. Kansas City favorite Gram & Dun has partnered with Templeton Rye to host a four-course prix fixe featuring the much coveted Templeton Rye mash-fed pork.
As part of its “Heritage Pork Project,” the small-batch distillery raised 25 Duroc pigs on a diet of grain that had been used in its rye whiskey production. The spent mash doesn’t include alcohol per se, but the distillery speculated that with its heady aroma of whiskey, it would give the pork a new, distinctive flavor.
Chefs leapt at the chance to work with the meat – according to the Des Moines Register, big-name restaurants as Chicago’s Girl and the Goat and New Orleans’ Cochon queued up.
Gram & Dun, a longtime Templeton collaborator, was lucky enough to get the last available pig.
“We’ve been working with Templeton Rye for years and feature their whiskey in our most popular specialty cocktails,” says Katy Zimmerman, PR & Social Media Coordinator for Gram & Dun’s restaurant group. “I know Chef Bradley Gilmore was so excited when the folks at Templeton approached him about this collaboration.”
The menu for the four-course prix fixe dinner embraces the “tip-to-tail” philosophy and features (among other delicious items) a dry-aged pork porterhouse, bone-in chop, and Boston butt served with picnic pork crépinette, smoked grits, popped sorghum, pickled apple and rye gastrique. For an extra fee, a Templeton Rye-inspired cocktail is offered with each course.
Zimmerman explains, “We have one of the last mash-fed pigs in the country. Chefs have been dying to get their hands on this product.” The whiskey-based diet gives the pork a complexity and depth of flavor, and we can’t wait to try it.
The Templeton Rye for prix fixe menu is available February 17 and will run while supplies last. Four courses are $50 per person, with cocktail pairings either a la carte at $8 a cocktail or $30 for all four courses.
Gram & Dun, 600 Ward Parkway, West Plaza, Kansas City, Missouri. 816.389.2900, gramanddun.com
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