"Join us for our 7th edition of Supper Club, an evening of off-the-menu dining where course by course you'll enjoy pairings full of whiskey and pork.
Our chefs and bar masters have curated a seven course locally sourced menu, that explores the techniques of complete utilization, head to tail, of Firsthand Foods whole hog paired with a deconstructed approach to grains and spirits.
With culinary offerings like a Grilled Beet Ravioli with Pork Shank Ragu and cocktails that feature North Carolina spirits such as Oak and Grist Distilling Company LLC and Outer Banks Distilling this is an evening that celebrates our state's local gems cut by cut.
The event begins at 7pm at Whiskey Kitchen on Tuesday, March 19th. With limited seating available, tickets will go fast, get yours now at Whiskey.Kitchen!"