Haywire restaurant in Plano and The Ranch at Las Colinas are throwing two big Texas whiskey dinner parties this month

Haywire restaurant in Plano and sister restaurant The Ranch at Las Colinas are throwing two big, socially distanced Texas whiskey dinners this month that also support local Texas farmers and ranchers.

The cool part (other than the whiskeys and the farmers): You can attend in person (socially distanced in the restaurants’ dining rooms or on their patios), or pick-up the goods early then set out your spread at home, catching the interaction with all the distillers via Zoom. If you attend in person, be sure to show up early for a social hour with reps (and samples) from each of the distilleries.

The Ranch chef Sarah Lewis and Haywire chef Skyler Gauthier will do the cooking for the five-course dinners, which will draw upon local ingredients.

Gauthier goes first, on Thursday, Sept. 24, then Lewis follows on Friday, Sept. 25. Each course will be paired with a Texas-born whiskey. Both events begin at 6 pm.

$80 per guest, including all food and featured whiskeys. You’ll need a reservation, so ping sales@haywirerestaurant.com or ranch.events@fbrest.com before seats run out.

SCHEDULED LINEUP:

APPETIZER
Barbacoa Grilled Cheese
Herman Marshall Bourbon – Garland, Texas

FIRST COURSE
Heirloom Tomato Tart
Heirloom Tomato, Fresh Herbs, Cornbread Crust, Blistered Corn Puree
Oak & Eden Charred Oak Rye & Spire – Bridgeport, Texas

SECOND COURSE
Country Fried Quail
Country Fried Quail, Redeye Charred Carrot Emulsion, Black Pepper Pecan Brittle Crumble, Collard Greens
Garrison Brothers Balmorhea – Hye, Texas

THIRD COURSE
Mesquite Smoked Beef Short Rib
Mesquite Smoked Slow Roasted Beef Short Rib, Sticky Glaze, Bourbon Borracho Beans, Crispy Cassava
Balcones Haywire Barrel Select Single Malt – Waco, Texas

DESSERTS
Cast Iron Bourbon Baklava
Bourbon Honey, Bone Marrow, Spiced Pecans
Firestone & Robertson TX Whiskey – Fort Worth, Texas