Happenings   \   Pappy Van Winkle Dinner
Pappy Van Winkle Dinner

Pappy Van Winkle Dinner

Stone and Webster Oct 15, 2026 5:30 PM SOLD OUT
RESERVE NOW

Join us to celebrate one of the world’s most coveted bourbons. Limited to just 30 guests, this exclusive paired dinner at Stone & Webster features a curated menu designed to complement the rare and remarkable expressions of Pappy Van Winkle. Each course is thoughtfully paired to highlight the depth, complexity, and craftsmanship of the legendary Pappy Van Winkle collection, creating an unforgettable culinary experience. Guests will be joined by National Account Manager Eric Heine.

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Preset Hors D Oeuvres

Wild Mushroom Tart, Kohlrabi and Crab, Chicken Liver Pate
Paired with: Buffalo Trace Cocktail
Lobster and Barley Risotto
Black Truffle, Carrot, Fennel, Orange, Miso
Paired with: Old Rip 10 Year
Bacon Wrapped Monk Fish
Curry Roasted Cauliflower, Coconut Leek Cream
Paired with: Van Winkle 12 Year
Duo of Lamb
Confit Shoulder & Roasted Chop, Black Trumpet Mushroom, Cannellini White Bean

Paired with: Pappy Van Winkle 15 Year

Smoked Beef Short Rib

Sweet Potato, Maple, Maderia, Apple

Paired with: Pappy Van Winkle 20 Year

Flourless Chocolate Cake

Butterscotch, Butter Pecan Gelato, Candied Pecan

Paired with: Eagle Rare 17 Year

Meet Eric Heine

Eric Heine has spent more than a decade in hospitality. He is a National Account Manager at Sazerac Company, where he leads on-premise strategy across 36 national accounts and a portfolio of more than 580 brands. Today he partners with The Kessler Collection to bring Sazerac’s American whiskeys to its guests.

Before joining the supplier side, Eric spent years leading wine and cocktail programs at acclaimed restaurants in New York and Atlanta. He is a Certified Sommelier through the Court of Master Sommeliers. He served as Wine Director at Bay Kitchen Bar, which earned an “excellent” rating from The New York Times, and as Assistant General Manager at Westlight, where he helped launch it as New York City’s top-ranked rooftop bar. He later led the beverage program as Beverage Director at Staplehouse and Paper Crane Lounge in Atlanta. He joined Sazerac in 2020 as Portfolio Manager for Georgia’s luxury on-premise channel.

At this dinner, Eric will walk you through each pour and pairing, and share the stories behind the bottles and what makes a great bourbon. Grab a seat while they last.

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