[photo source: Okko Pyykkö]

Chakra Chef Thomas Ciszak and GM/Beverage Director Evelyn Ciszak team with Tuthilltown Spirits distiller Gable Erenzo for the next Fork & Cork supper club dinner featuring four different Hudson Whiskey spirits on Wednesday June 26th at 6:30pm. Dinner starts with passed hors d’oeuvres and the debut of Chakra’s first barrel-aged cocktail: Summer Bloom.

GM/Beverage Director Evelyn Ciszak will unveil her first barrel-aged cocktail, aged for 2 months in three liter Hudson Whiskey bourbon barrels – the first batch was placed in barrel on April 26 and will be ready on June 26. To make Summer Bloom, Evelyn used Hudson Corn Whiskey, Rhubarb Tea (organic liqueur), Dutch’s Colonial Bitters, white vermouth with dried mandarin peel and dried chrysanthemum flowers, topping off the barrels as the cocktail aged. The cocktail will be available to the public from the 26th of June ($15).

After the cocktails and hors d’oeuvres, guests will enjoy a four-course dinner with whiskey pairings where Chef Thomas Ciszak cleverly weaves elements of grains and malt into the dishes. His salmon is cured in four grain bourbon and served with barley-cucumber salad, while duck comes with a malt beer glaze. Pairing the Hudson Whiskey Single Malt, Chef Ciszak plays on a BBQ theme with bacon and molasses.

Guests will receive a bottle of Hudson Baby Bourbon autographed by the distiller Gable Erenzo ($45 value). The dinner takes place at Chakra (W 144 Route 4, Paramus, NJ) and is $98. For reservations email fork.cork@icloud.com or call 201-556-1530.

Fork & Cork Dinner on Wednesday, June 26th from 6:30pm at Chakra, 144 Route 4 West, Paramus, NJ Website