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
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.
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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