Barrel to Plate: A Bourbon and Bites Experience

Bourbon & Bites: A Tasting Experience📅 Mon, October 6, 2025🕕 6:00 PM – 8:00 PM📍 The Mixology Lab – Mitchell Hall, Room 326

Join us for an unforgettable evening exploring the art of pairing fine bourbons with gourmet small plates. This unique culinary experience is designed for food and drink enthusiasts who appreciate the nuanced flavors of bourbon and the creativity of chef-crafted dishes.

Throughout this two-hour workshop, chef instructor and food historian Arnold Grubb will guide you through expertly curated pairings and provide fascinating insights that enhance your appreciation for both bourbon and the culinary arts. Whether you’re a seasoned bourbon aficionado or simply enjoy great food and good company, this class promises to be an enriching and flavorful experience.

BOURBON 1: Classic Straight with Bourbon Soy Glazed SalmonSalmon glazed with Kentucky bourbon, brown sugar, tamari, and cracked black peppercorns atop parmesan polenta crisps. Paired with the classic Maker’s Mark.

BOURBON 2: Spicy Rye with BBQ Pulled Pork SlidersSlow-cooked Boston butt pork roast with rye-infused barbecue sauce on potato bread buns with coleslaw. Paired with Kentucky’s own Sazerac Rye.

BOURBON 3: Craft Bourbon with Glazed Grilled Shrimp SkewersJumbo shrimp glazed in bourbon, honey, scallions, garlic, olive oil, and Bird’s Eye chili. Paired with American Bondhouse Bourbon from Indian Creek Distillery (Miami County, Ohio).

BOURBON 4: Aged Single Barrel with Fire Roasted Peach MelbaSouthern peaches fire-roasted and served with tart raspberry coulis, crisp toast, and a citrus-infused syllabub. Paired with Hotel Versailles Bourbon from Hayner Distilling (Troy, Ohio).

• Long pants and flat, closed-toe shoes are required in the kitchen.
• No sandals, flip-flops, or high heels allowed for safety reasons.
• Long hair must be tied back.
• Aprons are provided, but feel free to bring your own.

Nuts and other common allergens are frequently used in our kitchens. If you have a food allergy or dietary restriction, please notify us as soon as possible. We will make every effort to accommodate your needs in advance, but adjustments cannot be made during class.

• Cancellations are accepted up to 48 hours before class for a refund or class credit.
• If The Mix cancels the class, we’ll offer a full refund or rescheduling option.
• To make changes, email or call 614-287-5126.

The Mix reserves the right to substitute instructors or modify class content as necessary.

Host or Publisher TheMix@columbus state