The 4th Annual Bourbon Bash was held at Bank & Bourbon inside the Loews Hotel Philadelphia on Tuesday. Executive chefs Joe Thomas and Thomas Harkins prepared delicious dishes including corn cakes with tomato marmalade, beef tartare on crispy fingerling potatoes and crab fritters with spicy remoulade.
Guests also enjoyed multiple carving stations which were each paired with bourbon samples, as well as a singe-barrel tasting bar with bourbon-aged lager brewed by Flavor Philadelphia partner Saint Benjamin exclusively for Bank & Bourbon.
Executive Pastry Chef Amanda Kaewvichien’s dessert table was mouth wateringly spectacular. Proceeds from the event went toDonorsChoose.org–a charity where teachers request classroom materials and donors match them.