Shake Things Up! An Evening with Saz's & Central Standard

Join us for an exclusive 5-course meal prepared by Saz's Executive Culinary Team, perfectly paired with 5 incredible cocktails featuring spirits from Central Standard. Central Standard’s Jim Kanter will share the secrets behind each spirit, from the locally sourced ingredients to the distilling processes that define the Midwest standard. This is an opportunity to discover exquisite flavor profiles that redefine the boundaries of food and craft spirit pairing, all while celebrating Saz’s 50th Anniversary!

In celebration of Saz’s celebration of its 50th milestone, we are offering a 50th celebratory Bourbon for purchase! This award-winning bourbon is double-aged in charred oak casks to achieve a robust 115–120 proof, delivering deep notes of toasted caramel, butterscotch, and warm vanilla. A 2025 ASCOT Awards finalist and named one of the "Top 100 American Whiskeys”. If that wasn’t enough, the barrel that was tapped for this bourbon was barrel #76, fitting for such an anniversary! Bottles can be purchased with an event ticket.

Your ticket covers the complete evening experience:

• Five-course meal prepared and presented by Executive Chef Dustin

• Each course paired with a cocktail infused with a Central Standard spirit

• Complimentary cocktail upon arrival

Central Standard was founded on a "napkin dream" by friends Evan Hughes and Pat McQuillan, whose mission to celebrate the Midwest through craft spirits is now championed by Chief Commercial Officer Jim Kanter. Throughout the evening, these industry experts will guide you through each pairing, sharing the stories behind the spirits, from the locally sourced ingredients to the meticulous distillation process, and revealing the intentional flavor profiles that make each cocktail a perfect match for the menu.

Chef Dustin trained at the Culinary Institute of America in Hyde Park, New York, and has opened five restaurants across five different states, including a boutique hotel restaurant in Nashville. Before joining Saz's Hospitality Group in 2022, he worked as a corporate chef for another Milwaukee restaurant group and consulted with over 800 restaurants throughout Wisconsin and Michigan. He now serves as Corporate Executive Chef, overseeing all culinary operations for Saz's Hospitality Group.

Each course of the evening is meticulously paired with a custom-crafted cocktail designed to highlight the versatility of Central Standard’s spirit portfolio. From refreshing citrus notes to rich, smoked finishes, our mixology team has curated a journey through the "Midwest Standard."

Founded in 2014 by friends Evan Hughes and Pat McQuillan, this Milwaukee staple has grown into one of the fastest-growing distilleries in the region. By utilizing locally sourced ingredients and high-level craftsmanship, Central Standard produces an award-winning lineup of spirits, including their renowned North Wisconsin Brandy, Red Cabin Bourbon, and Door County Cherry Vodka. From their historic "Cream City" brick Crafthouse & Kitchen in downtown Milwaukee to their innovative spirit collaborations, Central Standard is dedicated to creating "toast-worthy" moments and bringing people together over a shared love for exceptional, locally-made craft spirits.

South Second is a modern industrial event venue located minutes from downtown Milwaukee. The newly renovated space features a patio with an outdoor bar and balcony overlooking the main dining area. Inside, Edison-style lighting fixtures, exposed brick, and industrial trusses pay homage to the neighborhood's historic character.

• Doors open: 6:00 PM

• Dinner begins: 6:30 PM

We ask that guests arrive on time to enjoy their complimentary drink, as the dinner experience will begin promptly at 6:30 PM.

• Course 1: Foie Gras Corndog paired with an Asian Pear French 75 featuring Central Standard Gin and champagne

• Course 2: Pastrami Bacon Salad paired with a Blood Orange Sazerac featuring Rye Whiskey

• Course 3: Ode Cod Aguachile paired with a Green Mary featuring Central Standard Vodka

• Course 4: Dry-aged Wagyu Manhattan paired with a Door Co Cherry Smoked Manhattan featuring Saz’s Barrel Pick Cabin Strength Bourbon)

• Course 5: Sticky Peacan Pudding paired with a Hot Buttered Brandy featuring North Wisconsin Brandy

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Host or Publisher Saz's Hospitality Group