Swizzle, Horse Soldier Bourbon Dinner is a Decisive Hit
Honey smoked black pepper cured salmon, with Horse Soldier Bourbon. Photos by Kevin Gibson
I’ve been to a handful of the Bourbon Dinner events which are held regularly at Swizzle Dinner & Drinks at the Galt House Hotel. I’m here to say they’ve been a consistent and enjoyable experience each time.
The latest, hosted this time by Horse Soldier Bourbon co-founder Will Summers, a retired U.S. Army Officer who served in the 82nd Air Borne Division and Special Forces. He was among team that was the first to land in Afghanistan following the terrorist attacks on the World Trade Center on Sept. 11, 2001. The unit was portrayed in the film “12 Strong” and became known as “The Horse Soldiers” because they proceeded into battle on horseback after landing in Afghanistan.
To say that Summers has a lot of stories to tell is to sell that notion far too short. He regaled the diners with stories of the Afghan operation. He began by telling us that as soon as the second plane hit the World Trade Center that it was an act of terrorism and that he and his team would be deployed quickly.
“We said, ‘Woah, life is about to change,’” he recalled. And it did. He recounted the plane delivering the platoon didn’t even fully land — each soldier’s equipment was tossed off the plane, and they were told, “If you want it, follow it.” So, they did.
Horse Soldier co-founder Will Summers.
They were even told, “We have very little hope for the survival of your team.” But they were the best trained unit for the type of operative that was to be undertaken, so they went. “We received the honor to die for our country. It was a huge honor for us.”
Along the way, he talked about Horse Soldier Bourbon and guests sipped on three different expressions: the 87-proof Straight Bourbon Whiskey, the 95-proof Small Batch, and the full-bodied Barrel Strength, which clocks in around 110 proof. Paired with the high-end bourbons — this brand has won numerous awards for its whiskies — was a three-course dinner starting with an absolutely delicious honey-smoked black pepper cured salmon served atop a light and flaky puff pastry with whipped goat cheese and marinated cucumber. I’m no fan of cucumber, so I bypassed that part of the dish (my fiancee Cynthia was all too happy to take care of those for me), but the salmon was incredibly flavorful, like lox.
The second course consisted of duck panzanella made with sourdough and cherries with charred orange, grilled onion, spinach and shallot vinaigrette. The cherries popped with a delicious tartness that countered the lightly gamey, but oh-so-tender and tasty, duck. And I have to say, a Horse Soldier Bourbon pairing with duck panzanella is a recommended experience.
The meal finished off first with a main course of tender sliced Wagyu ribeye atop three cheese ravioli, with dollops of Kenny’s Farmhouse smoked blue cheese and fried onion. I cannot lie, it’s bee a long while since I’ve had steak that delicious. Dessert consisted a slice of honey pecan cheesecake. I was too full to eat more than a small bite by that point, but I did greatly enjoy the chocolate toffee bark that came alongside the cake.
Keep an eye on the Swizzle events page for news on the next Bourbon Dinner.
