Date: November 15, 2018 to November 15, 2018
Where: Spa at Monterey Bay, 2 Portola Plaza, Monterey, California, United States
Ticket Price: N/A
Join us in The Club Room for a five-course pre-fixe dinner paired with Jim Beam Bourbon. While enjoying a fall-inspired seasonal menu prepared by Executive Chef Danny Abbruzzese and his team, learn about each Bourbon pairing from Glen Montevago, Northern California Market Manager for Beam Suntory. The evening will begin with a Social Jim Beam on the rocks followed by: FIRST COURSEShrimp & Grits with gulf coast white shrimp, andouille sausage, trinity, brick rouxJim Beam Mule SECOND COURSEDiver Scallops with baby leeks, wild mushroomsBasil Hayden THIRD COURSESmoked Baby Back Ribs with bourbon BBQ glazed, jack-n-cheese souffléMakers Mark/Makers 41 Comparison FOURTH COURSEButternut Squash Ravioli with crispy sage, rye butter, pomegranate seedsKnob Creek Rye FIFTH COURSEMama's Sticky Toffee Pudding with caramel sauce, sweet cream, served warmBookers $95 per person │ Reservations required, please call (831) 649-7874 Complimentary self or valet parking available at the Portola Hotel. Pricing includes tax and gratuity.