Richmond
Woodford Reserve Pair & Share

RICHMOND

Woodford Reserve will share $1 for every Woodford Reserve cocktail sold at participating restaurants in September to benefit COREgives.org, a 501(c)(3) regional organization whose mission is to support children of food and beverage service employees navigating life-altering circumstances. ($2,500 max. donation)

RESTAURANT: Aloi
CHEF: Ben Watters
DISH: Spicy Lamb Loin
DISH INGREDIENTS: toasted couscous, tomato chutney, mint yogurt, salted cucumber, pistachio dukkah
BARTENDER: Nasim Saifullah
COCKTAIL NAME: The Choban’s Tipple
COCKTAIL INGREDIENTS: Woodford Reserve Straight Bourbon, Meletti,Oloroso Sherry, Date Cordial, Barboursville Paxxito, Cardamom & Clove
RESTAURANT ADDRESS: 3103 W. Leigh St., Richmond, VA

WEBSITE

RESTAURANT: Bingo Beer Co.
CHEF: Jay McManus
DISH: Grilled Tataki
DISH INGREDIENTS: Thinly sliced grilled beef with capers, basil, balsamic red onions, green tahini sauce, served with pickled vegetables and crostin.
BARTENDER: Adam Stull
COCKTAIL NAME: Best Life
COCKTAIL INGREDIENTS: Woodford Reserve Straight Bourbon, Black Lager Syrup, Mole Bitters served as a draft cocktail
RESTAURANT ADDRESS: 2900 West Broad Street., Richmond, VA

WEBSITE

RESTAURANT: Brunch
CHEF: Stephen DeRaffele
DISH: Loaded Fried Chicken
DISH INGREDIENTS: Steve’s famous fried chicken breast and thigh, Yukon gold potatoes, aged cheddar, bacon lardons, green onions, grilled asparagus, and tear drop pepper BBQ sauce.
BARTENDER: Jaclyn Beasly
COCKTAIL NAME: Grilled Fig Iced Tea
COCKTAIL INGREDIENTS: Woodford Reserve Kentucky Straight Bourbon infused with wood-grilled figs, Zucca, fresh lemon, demerara simple.
RESTAURANT ADDRESS: 2600 W. Main St., Richmond, VA

WEBSITE

RESTAURANT: Buckhead’s
CHEF: Ryan Dunn
DISH: Glazed Pork Belly
DISH INGREDIENTS: Glazed pork belly, fried green tomato, pimento cheese, pickled fresno, hot honey sauce
BARTENDER: Eliz Nguyen
COCKTAIL NAME: The Rosewood Stag
COCKTAIL INGREDIENTS: Woodford Reserve Straight Rye, Rosemary & Lemon infused Aperol, Carpano Antica, Saline, Bittermen’s Boston Bittahs, Smoked Rosemary + Lemon Peel Garnish
RESTAURANT ADDRESS: 8510 Patterson Ave., Richmond, VA

WEBSITE

RESTAURANT: Heritage
CHEF: Jake Keller
DISH: Jerked Tofu
DISH INGREDIENTS: Jerk Marinated Twin Oaks Tofu, carrot cabbage slaw
BARTENDER: Matt Frushour
COCKTAIL NAME: Fear of the Dark
COCKTAIL INGREDIENTS: Woodford Reserve Straight Bourbon, Stout Syrup, Clement Creole Shrub, Black Walnut, House Bitters Blend
RESTAURANT ADDRESS: 1627 W. Main St., Richmond, VA

WEBSITE

RESTAURANT: L’Opossum
CHEF: David Shannon
DISH: Filet Mignon of Beef “Swellington”
DISH INGREDIENTS: Totin’ a First Class Hobo Stick Packed Tight with Truffled Duxells & Duck Butter, In a Pink Peppercorn & Port Reduction.
BARTENDER: Erin Jameson
COCKTAIL NAME: Ménage Au Poivre
COCKTAIL INGREDIENTS: Woodford Reserve Straight Bourbon, Cordial of Port Peppered “3-Ways”, Bonal Gentian Root Apèritif, Sweet and Bitter Citrus
RESTAURANT ADDRESS: 626 China St., Richmond, VA

WEBSITE

RESTAURANT: Perch
CHEF: Mike Ledesma
DISH: 7 Hills Farm Flat Iron Steak
DISH INGREDIENTS: Mushroom confirm, balsamic shallots and tomatoes, onion cream, bone marrow, furikake peanuts
BARTENDER: Shelby Hastings
COCKTAIL NAME: Super Smash Berry
COCKTAIL INGREDIENTS: Woodford Reserve Straight Rye Whiskey, Blackberry, Thai Basil, Orgeat, Lemon
RESTAURANT ADDRESS: 2918 W. Broad St., Richmond, VA

WEBSITE

RESTAURANT: Maple & Pine
CHEF: David Dunlap
DISH: Honey Glazed Duck
DISH INGREDIENTS: Duck Breast with an anise honey glaze
BARTENDER: Yoz
COCKTAIL NAME: Fly South
COCKTAIL INGREDIENTS: Woodford Reserve Straight Rye, Averna, lemon juice, strawberry ginger shrub, coconut orgeat, lemon verbena leaves, Absinthe rinse
RESTAURANT ADDRESS: 201 W. Broad St., Richmond, VA

WEBSITE

RESTAURANT: Scuffletown Garden
CHEF: Adam Campbell
DISH: Buffalo Snails
DISH INGREDIENTS: Rose poached snails tossed with house made buffalo sauce, garnished with pickled celery, celery leaves and finished with in-house blue cheese dressing.
BARTENDER: Alexis Diggs
COCKTAIL NAME: Dash and Go
COCKTAIL INGREDIENTS: Woodford Reserve Kentucky Bourbon, Dry Curacao, Bonal Quinquina, Yellow Chartreuse, 1 dash Angostura Bitters, 1 dash Regans’ Bitters. Stir and strain into a chilled coup. Garnish with orange zest and discard.
RESTAURANT ADDRESS: 421 Strawberry St., Richmond, VA

WEBSITE

RESTAURANT: Shagbark
CHEF: Brandon MacConnell
DISH: Pan Roasted Foie Gras
DISH INGREDIENTS: Pan Roasted Hudson Valley Foie Gras, Brioche Waffle, Edwards Bacon Marmalade, Quail Egg, Highland Co. Maple Gastrique
BARTENDER: Jonathan Kibiloski
COCKTAIL NAME: Rise & Shine
COCKTAIL INGREDIENTS: Woodford Reserve Double Oaked with Lamplighter Honduras Marcala, Strawberry Quik 20 Paces Ricotta Whey, Toasted Corn Flake Highland Co, Maple Syrup, Orange Juice, Cinnamon Bitters
RESTAURANT ADDRESS: 4901 Libbie Mill E Blvd. #175, Richmond, VA

WEBSITE

RESTAURANT: The Jasper
CHEF: Erik Emery
DISH: Steak tartare
DISH INGREDIENTS: Steak Tartare, shallot, cornichon, Dijon mustard and black pepper
BARTENDER: Marcelo Lopez
COCKTAIL NAME: But, Why?
COCKTAIL INGREDIENTS: Woodford Reserve Straight Rye, Tempus Fugit Cacao, Apple Brandy, Orgeat, Lemon, Ginger, Cardamom
RESTAURANT ADDRESS: 3113 W. Cary St., Richmond, VA

WEBSITE

RESTAURANT: Weezie’s Kitchen
CHEF: Austin Jones
DISH: Watermelon Salad
DISH INGREDIENTS: Fresh watermelon, julienned mint, crumbled feta, shaved radish, pickled red onion, extra virgin olive oil
BARTENDER: Bridget Paquette
COCKTAIL NAME: Duality Cubed
COCKTAIL INGREDIENTS: Woodford Reserve straight bourbon, reisling/pear reduction, salers aperitif, 2 dashes lemon bitters, one drop saline. Stirred, poured into a rocks glass over a big cube. Pear cube skewer as garnish.
RESTAURANT ADDRESS: 3123 W. Cary St., Richmond, VA

WEBSITE

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