Whiskey and cigars: it’s a great passion for some and many aficionados and the curious turned out to make The Cedarville BBC Oak & Smoke a sold-out event Wednesday night. (July 18) Patrons were treated to a five-course tasting menu, whiskey samplings and cigars were for sale.

Why do whiskey and cigars make such a great pairing?

“Both are meant to be consumed slowly over time,” explains BBC Culinary Director John DeFranc, who designed the special menu. “Cigars will warm your mouth while the spirits warm your stomach. All can have hints of oak and smoke so we wanted to prepare foods with those tasting notes.”

Check out the amazing tasting menu below.

First course was a cold, smoked Duxbury “Patriot” oyster with a sous vide mango puree, chipotle mignonette and charred lemon. Whiskey pairing was Oban scotch (14 year).
Second course was Whiskey and Sugar-crusted Beef Carpaccio. A whole beef tenderloin was rubbed in a mixture of whiskey, sugar and fresh herbs, smoked for 10 minutes, then sliced thin. The cold sauce was a smoked habanero chichurri: smoked habanero peppers, parsley, cilantro, shallot, oil and vinegar. The crowning touch was roasted garlic herb oil, fried capers, shaved Pecorino Romano cheese and an edible flower. Whiskey: Cragenmore Scotch (12 year).
Third course was this Diver Scallop Salad. The scallop was dusted in Togarashi spice (Japanese seven spice) and pan-seared in butter, then placed atop a pickled watermelon radish, frisée greens, all dressed in a smoked lemon gastrique. Paired with Nikka Coffey Grain Whiskey.
Course four was Barbecued Pulled Pork Parfait, which was smoked pulled pork smoked for a hour then slowly braised for 12 hours served with double Gloucester macaroni and cheese, baked beans with brown sugar, molasses, jalapeño bacon and crowned with toasted butter crumbs. Served with William Hill Chardonnay.
And everyone had room for dessert! Who couldn’t resist this Deconstructed S’More Sundae made with Samuel Smith chocolate stout ice cream, made by the kitchen staff! This indoor version of a campfire favorite featured a toasted marshmallow, chocolate sauce, raspberry coulis, Chantilly cream and homemade dark chocolate pistachio bark with sea salt. YUM. The whiskey pairing was a Smoked Orange Old Fashioned.