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Jim Beam’s Knob Creek™ Small Batch Bourbons

are aged nine years in charred American White Oak barrels for a maple sugar aroma with a distinctive sweet, rich flavor. The bourbon is named for a creek 20 miles south of the distillery in Clermont, Ky., behind the boyhood home of Abraham Lincoln.

Distiller Frederick Booker Noe III is the great-grandson of Jim Beam. He helped develop his father’s signature bourbon, Booker’s^® Bourbon, and now introduces consumers to the Small Batch Bourbon Collection.

Celebrity Chef Mangelos owns Barnwood Restaurant & Catering in Ripon, Calif. He has catered for VIP clients, several Olympics events, the Millennium Party in New York, national food shows and for our previous Distiller’s Dinners.

Sponsored by Roof Brothers Wine & Spirits

Catered by Little Edibles

Reserve Now: 443.9932, ext. 240 or 241

Distiller Frederick
Booker Noe III is the great-grandson of Jim Beam. Theirs is the only American whisky distilled and sold by the same family for eight generations.

An Evening with
Frederick Booker Noe III
7th Generation Distiller –
Great Grandson of Jim Beam

All proceeds benefit the Carson Center, our not-for-profit performing arts center.

with Celebrity Chef John Mangelos of California and Little Edibles Catering

Enjoy a memorable night as you

mix and mingle over appetizers with Master Distiller Frederick Booker Noe III and Celebrity Chef John Mangelos
sip award-winning, ultra-premium, handcrafted Knob Creek™ Small Batch Bourbon from Jim Beam
(Keep the beautiful glassware. Non-alcoholic options available.)
settle in for a custom, multiple-course gourmet menu, showcasing Chef Mangelos’ talents and featuring tonight’s bourbon
and end the evening with an auction of select autographed items.

Appetizers

A Bourbon Ball of a Different Kind
Fresh butternut squash shredded and married with bourbon bread crumbs, chevre and panko; browned in olive oil

A Spoon Full Of Bourbon
Bourbon-infused chicken nestled in an edible pastry spoon

France & Kentucky Meet
Delicate crepe filled with apple-bourbon roasted chicken and chopped pecan with a touch of vanilla sour cream

First Course

Knob Creek Caesar
Caesar Salad with fresh romaine, crisp golden croutons and shredded parmesan cheese with slices of Knob Creek™-smoked salmon

Second Course

Small Batch Bourbon Portobello
Gourmet Portobello mushrooms kettle-poached in Knob Creek™ nestled in a wild mushroom bourbon pasta

Third Course

Hundred Proof Pork
Tender sliced bourbon-marinated pork loin with a Knob Creek™ maple glaze, sharing the plate with roasted Knob Creek™ pumpkin

Fourth Course

Booker Noe Flat Cake
A chocolate, pecan, bourbon flat cake sitting atop vanilla bean ice cream with a Knob Creek™ bourbon caramel sauce and dollop of bourbon-infused whipped cream

Celebrity Chef John Mangelos describes his appetizer magic to Gene and Louise Katterjohn during last year’s Distiller’s Dinner.

$125 per person, all-inclusive
$175 per person, seated at the Distiller’s Table
A portion is tax-deductible
Tickets available only by calling 270.443.9932, x240 or x241. Reservations required.

Between courses, Chef Mangelos shares his cooking secrets and Master Distiller Noe talks about the fascinating history of his family, business and the art, science and love behind the Small Batch Bourbon. A brief auction of autographed items autographed by Distiller Noe and the Chef Mangelos ends the evening.