Sevy’s Grill welcomes Craig Vaught, the “Scotch Ambassador,” to share his vast knowledge of scotch and stories about the distilleries. The scotch dinner will be set up like Sevy's wine dinners, with a reception scotch and amuse bouche, followed by four tasting courses with paired scotch to follow.
 
Reception:

• Crispy Braised Short Rib Potato Ball with Chimichurri Vinaigrette and Cumin Cream paired with Founders Cocktail

 
First Course:

• Bacon Wrapped Sea Scallop
• Parsley Root Gnocchi
• Wild Mushrooms
• Baby Artichokes
• Leek Nage, with Calabrian Chile Oil
• paired with Glenlivet French Oak 15

Second Course:

• Candied Berkshire Pork Jowl
• Sweet Potato Grits
• Vermont Cheddar Crisp
• Pork Fat and Cinnamon Syrup with Chive Pesto
• paired with Glenlivet Nadurra First Fill

Third Course:

• Rosewood Ranch Flat Iron with Sundried Cherry Demi
• Bleu Cheese Butter
• Truffle Parmesan Fries
• Grilled Asparagus
• paired with Aberlour 18

Fourth Course:

• Candied Scotch Infused Bacon
• Butter Pecan Ice Cream
• Frangelico
• Espelette and Sugar Rim
• paired with Aberlour A’bunadh