New Tasting Series at the Iron Horse Tavern

Last Monday night, regulars and fresh faces alike bellied up to the bar at the Iron Horse Tavern. But the glasses on the bar were filled with something more fancy than your regular weeknight beer.

Chef Clint Pritchard designed a menu of treats that paired with some choice brews from Oregon’s Rogue brewery. The Morimoto Soba Ale was served alongside a highbrow take on fish and chips with a tangy dill sauce. Pork tacos topped with a zingy slaw were washed down with the flagship Dead Guy Ale. The Double Chocolate Stout made a nice pair with beef kabobs in a rich red wine reduction.

With the first successful event under their belt, the Tavern is rolling out a series of food and alcohol tasting nights, with an Irishman whiskey event on the books for March 5 and a Johnny Walker scotch tasting planned for April 23. 

The mood is casual and educational, with a representative of the alcohol brand making the rounds with groups of patrons as they nibble on each course, giving tasting notes and the backstory. The chef also talks the group through each treat, explaining the pairing and ingredients.

Inspiration for the next event is already brewing. “I love cooking with alcohol,” said Pritchard, “especially Irish whiskeys.”

With the Irishman Original Irish Clan whiskey he’s dreaming up a seafood starter that uses the Tavern’s house-smoked salmon. For the Triple Distilled Single Malt, Pritchard envisions a black peppercorn whiskey sauce, perhaps on a lamb chop. “Deglazing the peppercorn in the whiskey really draws out the natural sugars and the smokiness of the barrels [that it is aged in],” he says.

For the Irishman Cask Strength, a rare whiskey that will be poured from one of 600 bottles made, Pritchard is envisioning with a dark chocolate dessert. The final course will likely be a hot whiskey drink that incorporates the natural Irish Cream that the company makes.

Call the Iron Horse Tavern at 678-291-9220 to check on future events and sign up.