Bridgeport’s Fifth State Distillery, in collaboration with Greens Farms Spirit Shop, hosted a farm-to-table bourbon-pairing dinner at Wakeman Town Farm in Westport on July 14. Guests enjoyed three courses of cuisine inspired by the flavors of bourbon created by Chef Lamour Workman, with cocktails featuring Fifth State Distillery’s handcrafted, small-batch spirits. Featured spirits included Fifth State CT Maple Whiskey, Barrel Strength Corn Whiskey, Gin and its newly released ready-to-drink Chocolate Old Fashioned. Founded by Rob and Bridget Schulten, the award-winning spirits use Connecticut-grown, non-GMO corn to make gin, whiskeys and vodkas. Rob Schulten, Distiller, Fifth State Distillery, was on-site to give guests a brief education on the spirits. Workman, an American Culinary Federation Certified Executive Chef, has worked at fine restaurants throughout France and New York City, including the Waldorf Astoria’s Peacock Alley and the Four Season Hotel’s Fifty-Seven Fifty-Seven. She is currently a master’s candidate in gastronomy at Boston University School.
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- Guests enjoyed a farm-to-table dinner at Westport’s Wakeman Town Farm on July 14.
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- Spirits from Bridgeport’s Fifth State Distillery were featured at a farm-to-table bourbon-pairing dinner.
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- Chef Lamour Workman created three courses of cuisine to pair with Fifth State Distillery spirits.
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- Fifth State Distillery’s Bee’s Knees Cocktail, Espresso Martini Cocktail and Wonderful Water Nutmeg Liqueur.
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- Fifth State Distillery Chocolate Old Fashioned Cocktail.
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- Joe Ziskin, Fifth State Distillery Advisory Board Member and cocktail enthusiast discussing selections with guests.
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- The Whiskey Rickey cocktail, featuring Fifth State Distillery Barrel Strength Corn Whiskey.
Photos courtesy of Fifth State Distillery.
