Phoenix City Grille Hosts Five-Course Clyde May Whiskey Pairing Dinner APRIL 12

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Event Category: Food ShowcaseEvent Tags: food, drink, and specials

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    On Wednesday, April 12, Phoenix City Grille is pleased to present a five-course whiskey pairing dinner hosted by Clyde May Whiskey’s own Lewis Clyde (L.C.) May II. The event features a welcome cocktail, five pours of Clyde May’s bourbon and rye and the following menu designed specifically to enhance each pour:


    Welcome Cocktail — Alabama Smash featuring Clyde May’s Alabama Style Whiskey, Big Marble local organic ginger beer, lime and blackberries


    First Course — McClendon Farms Baby Gem Salad with pickled apples, cornbread croutons, toasted almonds, sun-dried cranberries, Arizona citrus, elderflower, ginger and cinnamon vinaigrette and micro mint paired with Clyde May’s Original Alabama Style Whiskey


    Second Course — Corey’s 7-Day-Cured Pork Belly with parsnip puree, fennel, honey and arugula salad, Queen Creek Olive Mill Meyer Lemon and Dijon vinaigrette and bulls blood micros paired with Clyde May’s Straight Bourbon Whiskey


    Third Course — House-Smoked Pork Cheeks featuring Chef Uriel’s mole, Ramona Farms Pima grits, pepita pesto, pomegranate and micro cilantro served with Clyde May’s Straight Bourbon 5-Year PCG Barrel Select


    Fourth Course — Copperstate Ranch Filet “Au Poivre” with lemon-thyme crispy fingerlings, asparagus and Rhiba Farms Lion’s Mane mushroom relish and heirloom tomato confit featuring Clyde May’s Straight Rye Whiskey


    Fifth Course — Port-Poached Fuji Apple with tart cherry and Arizona pecan crumble, sea salt caramel gelato and canela-bourbon barrel-aged maple gastrique paired with Clyde May’s Alabama Style Special Reserve


    L.C., who is Clyde May’s grandson and U.S. Ambassador for Conecuh Brands, will also be signing exclusive PCG single-barrel bottles, which will be available for purchase during the event.


    Event cost is $150 per person, plus tax and gratuity. Seating is limited; to make a reservation, please email or call 602-510-7174.


    For more information, visit

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