Have you been to Dooby’s in Mt. Vernon lately? Well, “Pork Lord” Chef Tim Dyson (formerly of Bluegrass Tavern) is creating a lot of deliciousness on Charles Street these days. Next week, they’re hosting Rye & Roast, a whiskey dinner with Copper Fox Distillery out of Sperryville, Virginia. The dinner is Monday, December 8 from 7:00-10:00pm.
Chef Dyson will be showcasing a southern-inspired family-style dinner featuring dry-aged pork neck roast, chicken-fried shrimp, collards, sweet potato bake, deviled eggs and more (yes, they’ll have vegetarian options). Also, their new bar manager Chelsea Gregoire will serve paired drinks including a Crispin 75 ft. Copper Fox’s gin, White Manhattan with rye, Vanilla Malt Porter with single-malt, and a rye flight. Of course, pastry chef Katie Boyts and head barista Becka DuCote will round out the meal with pie and our coffee drinks. (Pie and coffee! Pie and coffee!)
Tickets may be purchased for $45 each by emailing hello@doobys.com. Seating is limited.
