Barrel 21 Chef's Dinner: Fall 2024

Treat your taste buds to the outstanding dining experience they deserve with a multicourse dinner prepared by Executive Chef Justin Berkebile!

Indulge your taste buds in an exquisite dining experience with a seven-course, finely tailored full-service meal. The event includes appetizers, intermezzo, entrees, and desserts, each meticulously crafted by Chef Berkebile. As you savor each course, you’ll be treated to perfectly paired B21 spirit, mocktail, or cocktail.

Tickets for this all-inclusive event are priced at $160* per person. To secure your spot, make a reservation promptly, as availability is limited.

For more details or to reserve your spot, feel free to email us at events@barrel21distillery.com or give us a call at (814)-(308)-9522. Bon appétit!

*Includes tax and gratuity

THE EVENING'S MENU

FIRST COURSE 

Roasted Butternut Squash & Apple Bisque 

A velvety blend of roasted butternut squash and apples, topped with tender duck confit, crispy parsnips, and a dollop of nutmeg-spiced Chantilly. Finished with cinnamon-infused rye caviar for a touch of warmth.

SECOND COURSE 

Pork Cheek Canapé 

Slow-braised, melt-in-your-mouth pork cheeks served atop a crunchy crostini, balanced with a pear fennel compote. Complemented by a dried fig cocoa demi-glace and a tart cherry gastrique.

THIRD COURSE 

Escolar Crudo 

Delicate slices of fresh escolar infused with lemongrass and ginger, accented with vibrant citrus and sesame. Paired with a wakame seaweed salad and drizzled with ginger-sriracha aioli, served atop a crispy rice paper.

FOURTH COURSE 

Intermezzo 

A refreshing palate cleanser of bright orange Campari sorbet, offering a perfect balance of sweetness and bitterness.

FIFTH COURSE

Turkey Roulade 

Succulent confit turkey legs and drums rolled with a savory bacon and sweet potato stuffing, studded with dried cherries. Served alongside roasted turkey breast, a grapefruit cranberry chutney, and a rich turkey supreme sauce.

SIXTH COURSE 

Lobster Arancini 

Golden-fried Arborio rice with pancetta, asparagus, and sweet lobster. Topped with a rich brown butter hollandaise and a zesty arrabbiata sauce for a perfect balance of richness and heat.

SEVENTH COURSE

Pumpkin Mascarpone Gnocchi 

Pillowy pumpkin mascarpone gnocchi drizzled with vanilla bean crème anglaise and served with smoked apples. Finished with toasted pecan cinnamon breadcrumbs and a decadent amaretto espresso syrup.

Please note: Due to the nature of this event, we are unable to accommodate modifications to menu items. Thank you for your understanding.