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Chef Robbie Jester // Photo courtesy of
Alison L. MacKenzie
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They say breakfast is the most important meal of the day, so why not kick yours off with a healthy dose of bourbon and bacon? Chef Robbie Jester of Stone Balloon Ale House in Newark has prepared a mouthwatering menu that fuses both ingredients. The event will be held on Saturday, Nov. 5, from 11 a.m.–1 p.m.
The menu will include:
- Roasted butternut squash, apple and apple wood-smoked bacon;
- Soup with toasted bacon-caramel sunflower seeds;
- Pan-seared scallop with thyme bacon, pear bourbon pan sauce and warm brown rice salad;
- Spinach salad with brown butter, bacon vinaigrette and a sous vide soft-poached egg;
- Hickory bacon and Brie omelet with walnut pesto; and
- Vermont maple bacon beignets with a bourbon crème anglaise
Featured bourbons:
- Basil Hayden
- Maker’s Mark Cask Conditioned
- Knob Creek Single Barrel
- Sagamore Spirit
16 Mile Peter’s Deptford Addiction Russian Imperial Stout and Twin Lakes Oktoberfest will also be available. The event is $65 per person. Reservations are recommended.
More information:
Stone Balloon Ale House
115 E. Main St., Newark
266-8111
www.stoneballoon.com
