Jefferson's Bourbon Dinner
Founded in 1997, Jefferson's is the brainchild of Trey Zoeller and his father Chet, a famed bourbon historian. They were continuing a family tradition that goes back to Trey's 8th generation grandmother who was arrested in 1799 for the "production and sales of spirituous liquors." To personify the brand, they chose Thomas Jefferson, known for his curiosity and experimental spirit. This is a mindset to which Trey has dedicated himself, pushing the boundaries of the definition of bourbon. Upholding tradition, yet always discovering new possibilities.
They make their bourbon in small batches, ridiculously small batches. This enables them to showcase the different flavors that result from the wood in each barrel, as in the case of single barrel bourbons. They maintain the consistency that is found in small batch bottling. It's like making dinner for 8 friends rather than a group of 80 people.
Join us, Sunday October 26th, as we host a Jefferson's Bourbon dinner event in our Bushwood private dining room featuring 5 courses with pairings:
Mercier Orchards Apples- spinach, brie, ginger, spruce vinaigrette
Jefferson's 18 Year
North Georgia Mountain Trout- pecan crusted, spaghetti squash, brown butter-vanilla jus
Jefferson's 21 Year
Braised Mississippi Rabbit Leg- cinnamon gnocchi, almond, chard, maple broth
Jefferson's 21 Year Rye
Pepper Crusted Cervena Venison- smoked potato, honey roasted carrot, golden raisin
Jefferson's 25 Year
Financier- salted caramel, sour cherry, thyme
Seating is extremely limited so grab your spot fast!
Tickets are $170, plus tax and gratuity CLICK HERE for tickets + info
Come get a 3 course meal for $24.93 per person. We ask that the full table participate.
For the Table:
warm honey, apple butter
A Salad from our boy Cary
selection of vegetables from long cane farms
Entrée Choice of:
Crispy Fried Chicken Thighs
buttermilk mashed potato, lemon pepper beans, house hot sauce
Tybee Island Shrimp
logan turnpike grits, heirloom tomato, espellette
Roasted Vegetable Etouffe
squash, zucchini, sweet onion, “dirty” rice
Peanut Butter Pie
dark chocolate, peanut brittle, local cream
Big Green Egg Beginner's Cooking Class
SATURDAY, October 18th, 11:00 AM
Grab your spot fast for this incredibly educational class that Chef Ben Barth will be host on the patio at Local Three. This class will feature a variety of topics such as:
A little history.....What the heck is a Kamado anyway?
Setting up for success.....Things you need to ROCK the grill
Come on baby light my fire.....
You are in control of the heat.......wield it like a Boss!
The Food....Some Dishes & Ideas
Chef Ben will give full instruction, demonstration, and answer questions along the way. Guests will be offered 3 glasses of wine, beer, or single mixer cocktails throughout the class. After preparing a multitude of delicious items, the group will enjoy a family style meal of the day's dishes.
MENU - To Be Determined...
First: Grilled Georgia Peaches -frisee, fennel, goat cheese, mustard vinaigrette
Second: Charred Spanish Octopus - smoked onion, thai chili, soy, crispy rice
Third: House Made Cheddarwurst - squash & zucchini "pasta", heirloom tomato, basil
Entrée: “Surf & Turf” - pork belly, scallops, shishito, pole beans, smoked hollandaise
Dessert: Grilled Brown Turkey Figs - pound cake, port, orange
$150 per person, all inclusive of tax & gratuity (plus a small service fee from Brown Paper Tickets)
*$114.78 + 8% tax + 21% gratuity + BPT fee* Purchase Tickets Here
Roast a Fatty 3: Whiskey is my Spirit Animal
Like last year... We roasted fatties of monumental proportions, to the bewilderment of all those who gazed upon their epic greatness and feasted upon their glory with hungry eyes and yearning stomachs.
Local Three would like to invite you to our Roast a Fatty 3: Whiskey is my Spirit Animal pig roast on our Garden Terrace Patio, Sunday, November 2nd from 2:00-6:00pm. We will be sippin' on some --- Bourbon, while shakin' the bacon to the sounds of The Higher Choir, and soppin' up some Firebud Brands SLAP SAUCE and SALVATION SAUCE with mounds of roasted pork covered in liquid gold. Salivating yet?
For $49 plus tax & gratuity, you will receive a Roast a Fatty complimentary t-shirt (because we like pig butts and we cannot lie) and 2 drink tickets that will get you your first two beers or glasses of wine.
"We have one activity planned: Not getting killed." -Ron Swanson
Whole Roasted Berkshire Hog Caja China Style
Blue Cheese Slaw
Truffled Mac & Cheese
SLAP SAUCE & SALVATION SAUCE
CLICK HERE for tickets + info
THE CHEF’S TABLE – NO BOUNDARIES & UNCENSORED!
Chef’s Table seats in the kitchen for each evening’s dinner service for 2-4 people. The varied menu is inspired by the chef’s fancy and whatever is freshest that day. It's approximately 8 courses (depending on portion size)- with pairings – until you cry “Mercy!” $150 per person, all inclusive of tax and gratuity. We will need the start time between 5:30 - 8:00 and need any dietary restrictions in your party. Please contact us to make reservations: 404-968-2700