Templeton Rye Dinner at RoCA

— By Design Furniture & Interior Design presents dsmDining —

Above: A popular topic of Iowa lore and an elixir for the woes of winter, Templeton Rye plays a prominent role in a Jan. 31 dinner at RoCA.

By Wini Moranville

For many lovers of spirits, wintertime is whiskey time. If you’re in that camp, you’ll want to check out theRoCA/Templeton Rye Whiskey Dinner, to be held Thursday, Jan. 31, starting at 6 p.m. Each course in chef Aaron Holt’s menu will be paired with a whiskey cocktail made from Templeton Rye, the storied spirit from Templeton, Iowa.

The menu sounds winter-hearty, which is to say, perfect for pairing with a good, warming rye. Dinner kicks off with a prime rib crostini paired with a signature Templeton Winter Teaser cocktail. This will be followed by a salad that showcases pork belly, sautéed winter vegetables and a quail egg—a dish to be paired with a Shirley Templeton (a decidedly virile spin on the classic kiddie drink). The main course is an eclectic riff on surf-and-turf: a seared scallop with venison au poivre, to be served with a Templeton Rye Manhattan.

But wait: There’s more whiskey to come! Dessert will be a triple hit of rye, with a whiskey chocolate cheesecake with whiskey butterscotch caramel, paired with an Iowa whiskey coffee cocktail.

Whiskey geeks will enjoy talking with Templeton co-owner and founder Keith Kerkhoff as well as Templeton’s new Iowa brand ambassador Tim Grimes. Foodies will appreciate a chance to chat with Aaron Holt, who promises to pop out of the kitchen at the end of the meal.

RoCA is at 208 Court Ave. Tickets are $65 per person plus tax and gratuity and can be reserved by emailinginfo@rocadsm.com or messaging Roca on their Facebook page.

Wini Moranville writes about food, wine and dining for dsm magazine and dsmWeekly. Follow her on Facebook at All Things Food–DSM.

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