CAMBRIDGE – Executive Chef Tyler Kinnett and the team at Harvest in Harvard Square welcomes noted journalist and author, Aaron Goldfarb, to showcase his new cookbook, Hacking Whiskey, at Harvest’s “The Book and The Cook” dinner series on Thursday, January 31.
Goldfarb has gathered tips, recipes, and insider secrets about the weird yet delightful ways in which whiskey is being used today. And, for this special night, Harvest will be making recipes from Goldfarb’s collection of ingenious ideas and shortcuts to help you temper whiskey to greatness. Each dish incorporates whiskey in the recipe and will be paired with a cocktail. Aaron is also one of the most prolific liquor journalists in the country. The journalist and father has authored three additional books over the past decade, including How to Fail: The Self-Hurt Guide, The Guide for a Single Man, and The Guide for a Single Woman, and writes for publications like Esquire, PUNCH, VinePair, Whisky Advocate.
The menu includes five courses:
First Course
Beet, Bourbon & Green Apple Cured Salmon with Créme Fraiche, Dill & Mint
Smoked Mint Julep, Bourbon, Smoked Mint Syrup, Mint SprigsSecond Course
Whiskey Glazed Bacon, Wheatberries, Pork Rinds & Vanilla Parsnip Purée
Benton’s Bacon Fat Infused Four Roses BourbonThird CourseBeef Brisket with Orange Vanilla Poached Apricot, Swiss Chard & Confit Potato
Death & Taxes, Cigar-Infused Bourbon, Lemon Juice, Peach Syrup, Fernet Branca RinseFourth Course
Smoked Pecan Ice Cream with Butterscotch & Black Tea Wafer Cone
Uncrustable, Peanut Butter Bourbon, Baileys Irish Cream, Frangelico, Raspberry Grand Casis GlazeFifth Course
PB & J Macarons
Tea-Smoked Hot Toddy, Scotch, Lemon Juice, Honey, Hot Water
Located in the heart of Harvard Square, Harvest celebrates much more than just whiskey. Executive Chef Tyler Kinnett presents contemporary New England cuisine focused on the region’s freshest ingredients from a restaurant tucked along a cobblestone pathway in the square.
Tickets include a short reception, a multi-course dinner, a fun Q&A with the author and chefs, and a signed copy of Hacking Whiskey. Price is $75 per person including tax and gratuity. Space is limited and reservations are required. Call 617.868.2255 directly to book seats, or visit batchackingwhiskey.eventbrite.com to purchase tickets.
