The 49th floor of the Devon tower holds a breathtaking view of Oklahoma City, and on November 8, it also held the annual Bacon and Bourbon dinner at VAST.
Chef Paul Langer prepared five decadent courses to accompany five perfectly paired bourbons from Republic Distributing. As always, the pairings at this year’s Bacon and Bourbon left patrons eagerly anticipating the flavors the next course had to offer.
This year, the sold out event was headlined by cassoulet with house garlic sausage, onion marmalade and bacon gremolata. The course was paired with LOW GAP 2-year-old Rye. The whiskey features a scent of vanilla and dried apricot and the lightness of the whiskey was a perfect opener for the evening.
The second course featured a delicious bacon and goat cheese panna cotta with arugula, molasses orange vinaigrette, smoked pecan, and pickled onion. The course was paired with LOW GAP Clear Rye, a smooth and rich flavor with a full body.
The third course was a stunning main course with a reverse smoked pork tenderloin with kale, sweet potato gratin and vanilla bacon jus. The hearty course was paired with LOW GAP Bourbon, which has an aroma of oak and honeydew with notes of vanilla, wood spice and earthy grain.
The fourth course featured a unique date and bacon tart with Lovera’s smoked caciocavera. This tart was paired with LOW GAP’s 4-year-old Bavarian Wheat. The whiskey showcases a rich palate with vanilla, cedar and baking spice.
The final course rounded out a fantastic evening with a delicious dessert of bacon honeycomb toffee. The sweet and savory toffee was paired wonderfully with AMADOR double barrel bourbon. The bourbon presents a sharp, bold finish, with notes of vanilla, cinnamon and saffron.
This year’s Bacon and Bourbon featured excellent and unique pork dishes paired perfectly with excellent whiskeys and bourbon. There wasn’t a single course where exclamations of good flavor couldn’t be heard.
At okPORK, we know this will continue to be a hit year after year and hope that next year is bigger and better!