That glorious month of December is here, bringing with it myriad celebrations featuring abundant drinking and eating.  My failure to procure any Goose Island Bourbon County Stout bombers has me a bit frosted, but an upcoming event might perhaps unthaw my icy disposition.

On Wednesday, December 3, 2014, from 7-9 p.m., Publican Quality Meats is hosting a special barbecue and whiskey dinner, showcasing a very special guest.  Renowned barbecue expert and French-trained chef, Adam Perry Lang, will be the master of ceremonies as he serves his mouth-watering barbecue, including portions marinated in a special, event-exclusive sauce infused with George Dickel No. 12 whiskey.  Dickel Whiskey is the co-star, as the Tennessee brand’s Master of Whiskey, Doug Kragel, will direct a whiskey tasting sure to delight and perhaps even educate barbecue-loving guests.

Clearly, this is not an event to bring a vegan girlfriend or pals who disdain drinks measured by their proof.  This is a night for the converted to revel in barbecue and whiskey, a night certain to warm chilly hearts and hands as December’s month-long celebration begins.  After the event I’ll update you with some photos and with my review of the barbecue and Dickel offerings.

– M. Sheppard

Publican Quality Meats

825 W. Fulton Market

Chicago, IL