Whiskey cocktail

Boiler House of San Antonio and Ranger Creek Whiskey are teaming up for a dinner pairing this month | Flavor | San Antonio

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Courtesy of the boiler room

Boiler Room Chief Frank Hernandez

San Antonio whiskey lovers can feast on locally produced delicacies on Thursday, April 28 at a paired dinner from new Boiler House Chef Frank Hernandez and Ranger Creek Distillery.

The four-course meal will include dishes such as seared duck breast with oyster mushrooms accompanied by .36 Texas Cask Strength Bourbon from Ranger Creek. For bourbon beginners, the .36 Cask is uncut, unfiltered whiskey straight from the cask – a rare version from the San Antonio distillery.

Dinner will also incorporate the distillery’s produce into select courses, including a final roasted apple and apricot cobbler course with an almond streusel topping and vanilla bean ice cream made with barrel-aged rye whiskey. .44 from Ranger Creek.

Hernandez, a San Antonio native and former Jardín de Jason Dady at the Botanical Garden, took over the reins of Boiler House in February of this year.

Tickets for the April 28 dinner are $125 per person and include four courses with whiskey pairings. Dinner begins at 7 p.m. at Boiler House, located at 312 Pearl Parkway, Building 3. Seats can be reserved by calling the restaurant.

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