Bourbon & Beef: An Open Flame Culinary Experience

Ten American bourbons accompany beef prepared over wood and open flame at a tasting overlooking the Biltmore’s golf course. Bourbon & Beef: An Open Flame Culinary Experience takes place Wednesday, November 18 at Fairways at the Biltmore Hotel in Coral Gables.

Executive Chef Steven Hall’s menu includes prime beef tenderloin, Black Angus striploin, bone-in ribeye and smoked short rib, with accompaniments such as bourbon peppercorn jus, chimichurri and roasted garlic butter. Smaller bites include smoked tenderloin crostini and bourbon-glazed beef belly. Fire-roasted vegetables and sides such as truffle mac and cheese round out the savory offerings.

Desserts continue the bourbon theme with pecan pie, chocolate cake, bread pudding and grilled bananas with bourbon caramel. Designed as a social tasting with guests moving among stations, the event is limited to 100 attendees.