The Book and the Cook

Harvest welcomes "hacking Whiskey" and author
Aaron Goldfarb

Join us for our first "The Book and the Cook" cookbook dinner of 2019! On Thursday, January 31st, Chef Tyler and Chef Josh will welcome Aaron Goldfarb, author of Hacking Whiskey. He's gathered tips, recipes, and insider secrets about the weird yet delightful ways in which whiskey is being used today. And, for this special night, we'll be making recipes from his collection of ingenious ideas and shortcuts to help you temper your whiskey to greatness!

Tickets include a short reception, 4 course dinner, a fun and vibrant Q&A with the author and chefs, and a signed copy of Hacking Whiskey. Purchase Here!

About the Author:
Aaron Goldfarb is a writer and journalist. He is the author of the novels How to Fail: The Self-Hurt GuideThe Guide for a Single Man, and The Guide for a Single Woman. He writes about drinking culture for Esquire, PUNCH, VinePair, Whisky Advocate, and more. His latest book is Hacking Whiskey: Smoking, Blending, Fat Washing, and Other Whiskey Experiment (Dovetail Press). He lives in Park Slope, Brooklyn, with his wife, Betsy; daughter, Ellie; Maine Coon cat, Hops; and around 1000 bottles of whiskey, give or take.


Orange Juniper Paté du Fruit
Salmon Roe, Fingerling Potato, Red Onion, Lemon & Parsley 
Gruyere Cheese Gougeres 
Botanical Blend Gin & Tonic 

Beet, Bourbon & Green Apple Cured Salmon with Créme Fraiche, Pumpernickel, Dill & Mint
Smoked Mint Julep, Bourbon, Smoked Mint Syrup, Mint Sprigs

Whiskey Glazed Bacon, Wheatberries, Pork Rinds & Vanilla Parsnip Purée
Benton's Bacon Fat Infused Four Roses Bourbon

Beef Brisket with Orange Vanilla Poached Dried Apricot, Swiss Chard & Confit Potato
Death & Taxes, Cigar-Infused Bourbon, Lemon Juice, Peach Syrup, Fernet Branca Rinse

Smoked Pecan Ice Cream with Butterscotch & Black Tea Wafer Cone
Uncrustable, Peanut Butter Bourbon, Baileys Irish Cream, Frangelico, Raspberry Grand Casis Glaze

PB & J Macarons 
Tea-Smoked Hot Toddy, Scotch, Lemon Juice, Honey, Hot Water