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Jackson 20's Boaring Evening

Anyone who loves wild boar and has been deprived of that dark ages delicacy since the demise of Old Town's "Bullfeathers" is in for a treat Sept. 17. That's the night Jackson 20 in the Monaco Hotel will host a legendary Kentucky "Bourbon Festival" featuring seven offerings of wild boar.

The restaurant at 480 King St., will host a bourbon and boar dinner featuring bourbon cocktails paired with a variety of boar dishes created by Chef Jeff Armstrong. Held during Kentucky's annual Bourbon Festival the creative cocktails and southern inspired menu promises to bring those bluegrass specialties to Old Town.

Some of Chef Armstrong's special offerings will include:

* Roast Leg with collard greens and mustard caper sauce, paired with a bourbon and port julip

* Barbecue Shoulder on carrot and cayenne slaw and crispy potato cake paired with the Boartini

* Cider Braised Belly with roasted peaches, blackberry and sherry syrup paired with Andy's Cigar

* Grilled Loin with sweet potato mash, juniper and onion relish paired with The Sweet Tooth

* Beer Braised Shoulder with black beans and ancho chilies paired with an Old Fashioned

* Sauteed Loin with mustard spoonbread and bourbon-poached Granny Smith apples paired with The Sazerac

Beginning at 6:30 p.m., this specialty dinner features a six course tasting menu paired with select bourbon cocktails, along with a special surprise for $75 per person, not including tax and gratuity. Space is limited and credit card pre-registration is required for booking by calling 703-842-2790.

EVERY September, for the past 27 years, the town of Bardstown, Kentucky has attracted bourbon aficionados from around the globe to enjoy the Kentucky Bourbon Festival. For those who don't want to pay more for gasoline than their bourbon, Jackson 20, is offering that experience without the travel.

Taking its name from the $20 bill which features the countenance of

President Andrew Jackson, Jackson 20 is a 125 seat modern American tavern. The menu features regional American cuisine with a southern accent complemented by a comprehensive American wine list. And, a full bar for those who prefer other than bourbon.

Chef Jeff Armstrong's cooking has been greatly influenced by spending many hours as a child in the kitchen of his great grandmother in Goldsboro, North Carolina. It was her influence that led him to a culinary career.

Armstrong's offerings at Jackson 20 can best be described as "American with a Southern twist." His earliest cooking experiences are still the ones that serve as his guiding light in creating a memorable menu -- "innovation tempered with a heartfelt respect for tradition." Each dish is prepared as it would be for a family celebration.

For those who have not yet experienced Jackson 20, the Bourbon Festival could prove to be an auspicious introduction. Wild boar is anything but boring. Properly prepared and served it is to wild game what abalone is to seafood.