WhistlePig Dinner

When

  • November 13, 2024
  • November 13, 2024
  • 06:00 PM
  • 09:00 PM

Where

  • Haven, 2208 W. Morrison Avenue, FL, 33606
  • United States

Cost

  • $450 per person (seats will be sold in groups of 2)

WhistlePig Dinner

$450 per person (seats will be sold in groups of two)
Attire: Dressy Casual
*Complimentary valet parking at Haven

The Boss is back at Haven! Boss Hog that is. Join us and Mitch ‘The Mustache’ Mahar, as he shares his palate and tasting notes on the newest Boss Hog, ‘The Juggernaut’, that’s finished in Thandai barrels. 

Mitch, WhistlePig’s Distiller, will also revisit one ounce pours of Boss Hog VII ‘Magellan’s Atlantic, Boss Hog VIII ‘LapuLapu’s Pacific’, Boss Hog IX ‘Siren’s Song’ and Boss Hog X ‘The Commandments’ along with tantalizing food pairings prepared by Executive Chef Chad Johnson, Chef de Cuisine Gerry Sizemore and the talented Haven Culinary Team.

~All sales are final and this outdoor event will take place rain or shine~

Menu

Reception
Piggyback Haven Single Barrel Select
Hog Head Croquette – Piggyback hot sauce
Pimento Cheese Gougere

First Course
The Boss Hog VII, ‘Magellan's’ Atlantic’
Octopus Carpaccio – chimichurri, potato, plantain, chorizo

Second Course
The Boss Hog VIII, ‘LapuLapu’s Pacific’
Adobo Quail – koshihikari rice, oyster vinaigrette

Third Course
The Boss Hog IX, ‘Siren's Song' finished in Philippine Rum Cask Barrels
Lamb Loin Aged In Feta & Ouzo – braised neck, fig, honey vinegar

Fourth Course
The Boss Hog X, ‘The Commandments'
Tasting of Beef – garnishes from the wise men

Fifth Course
The Boss Hog XI, ‘The Juggernaut'
Coconut Semifreddo - lime cream, caramelized pineapple, passion fruit granita 

*Due to the format of this dinner; allergies and dietary substitutions cannot be accommodated.
Pours and menus are subject to change and cannot be guaranteed.

On Sale 10/5 at 10AM EST

Mitch Mahar

Through working at his local liquor store while finishing his degree in Earth and Environmental Sciences, Mitch discovered his love for the various forms of beer, wine, and spirits and what made them all unique. Driven by this thirst for knowledge, (and naturally the occasional libation), Mitch ended up leaving his planned career behind and started working in a local wine cellar doing laboratory and quality assurance work.

Although he thoroughly enjoyed all the wines he was exposed to, when an old friend of his asked if he would be willing to move to Vermont to work at a brewery, Mitch jumped at the chance to gain more knowledge about another beverage he truly enjoyed. After working in the brewery for a number of years as a brewer and cellarman, and thinking it couldn’t get any better, Mitch heard there was an opening for a distiller at WhistlePig- and the rest is history! Mitch splits his time between running the stills and helping the distillery team curate the ever expansive Single Barrel, Single Finish, and R&D projects.

Mitch Mahar