Bethany Blues now caters five-course dinner parties
When it comes to catering, Bethany Blues has carved out quite a reputation. From weddings to large gatherings of virtually any size, the team has honed their craft of serving mouthwatering barbecue to the masses. Now Bethany Blues is moving into high-end catering for more intimate parties.
Since rolling out the highly successful Private Stash Bourbon Dinner series, the team, led by executive chefs Mike Rieley and Zach Warner, is ready to bring a new concept to the local community. Rieley explains, “The guiding principle is that exquisitely crafted American bourbons deserved to be paired with exquisitely crafted cuisine; our modern twists on barbecue classics in the fine-dining arena are that perfect pairing.”
This is a separate facet from the large catering the community is used to seeing from Blues. It’s for parties of 30 people or fewer, and is a formal, coursed meal paired with three-quarter-ounce pours of whiskey. Some of the whiskeys patrons can sample include Thomas Handy Rye, Eagle Rare 17-year, Bookers 25th Anniversary Edition and Sazerac, all from the private collection of owner Kevin Roberts.
Clients can expect all the formality of a fine-dining restaurant in the comfort of their own homes. But it comes with something more: unprecedented access to watch the chefs work, with the added bonus of being able to ask them anything about the cuisine and the ways they prepare it. Warner defines it perfectly, “It’s like bringing the chef’s table to your house.”
At an event hosted Nov. 21 by Schell Brothers for prospective clients, Rieley and Warner showed everyone exactly what they meant. The four-course meal, conceptualized by Chef de Cuisine Jordan Bohall, included salad, soup, fish and main (meat) courses. The sophistication of the courses was met with delighted surprise by the guests; some were expecting much different fare given the Bethany Blues name.
From the bourbon pear salad served with a poached quail egg to the pumpkin-sweet potato bisque which Anthony Giambrone said was unbelievable, to a trio of scallops done three different ways and the succulent New York strip with wild mushroom bourbon demi-glace, the meal was so well received that guests were clamoring to know more about hosting their own events.
Perfect for the holidays, as well as rehearsal dinners, intimate parties and other special in-home occasions, these dinners are luxurious and brimming with elegance. Rieley, Warner and their team are buzzing with excitement about the possibilities. They have six different coursed menus for clients to choose from. Each will include five courses and corresponding pours of whiskey. Prices will vary by menu.
For more information, or to book a coursed dinner event, call Jessica Nathan at Bethany Blues at 302-644-2500.
