The recently opened Stir restaurant inside the Chattanooga Choo Choo will host a George Dickel Tennessee Whisky Dinner on Wednesday, Feb. 17.
To be held in the private Kabooze room, the event will feature a Southern-inspired, four-course gourmet dinner paired with five signature cocktails made with Dickel whisky. Special guest will be Allissa Henley, a UTC graduate and George Dickel Tennessee Whisky distiller, who will talk about the process in making the whisky and what dishes it pairs well with.
In addition to the cocktails, the two-hour event will include an amuse bouche, appetizer, salad, entree and dessert. On the menu will be coffee-crusted beef with braised baby carrots, turnips and Brussels sprouts, a warm mushroom and mixed greens salad served with molasses, bourbon and walnut vinaigrette, goat cheese and sourdough crouton dust, and a "Call the Cab" drunken apple and Luxardo cherry bread pudding.
Many of the menu ingredients will be sourced locally.
Cocktails will include a few of Stir's own creations, including the Whisky Bramble and Slackjawed Jezebel, and one from the Dickel team called the Dancing in the Pale Moonlight, which is made with honey liquor, fresh lemon juice, Americano aperitif and splash of sparkling wine.
The dinner will take place from 6:30 to 8:30. Tickets are $65 per person and $110 for a couple. Tickets are limited and must be purchased in advance at the restaurant, 1400 Market St.