Mike Ledesma, a Richmond executive chef and restauranteur, is teaming up with Reservoir, a Richmond based spirits company in Scott’s Addition, to create a special pairing menu with neat pours and Reservoir cocktails by Beth Dixon. Reservoir co-founders, Dave Cuttino and Jay Carpenter, will serve as guides for the special collaboration on May 30 at Perch located at 2918 West Broad Street.
Cuttino and Carpenter have been crafting and aging their own whiskey professionally since 2008. Since that time, the duo has performed every step in the distilling process in-house, from creating the mash bill to bottling the final product, using all local Virginia ingredients to create premium whiskeys. For their efforts, Reservoir has garnered a growing collection of awards around the globe for their single grain mash bills. Examples of recent awards include a double gold, silver, and bronze at the San Francisco World Spirits Competition; gold and silver at New York World Wine and Spirits Competition; and Virginia Distillery of the Year. Cuttino and Carpenter are also earning a reputation for their blends, such as the new Hunter & Scott Bourbon that will be available during the upcoming pairing at Perch.
Reservoir’s dedication to locally sourced ingredients is matched by a similar level of appreciation for Virginia’s bounty by Chef Mike Ledesma and Beth Dixon. At Perch, Ledesma blends Pacific-inspired flavors and Virginia comfort cuisine with an emphasis on southern hospitality. The upcoming whiskey dinner will feature Pulled pork rilette paired with coconut washed Reservoir bourbon. Next, guests will enjoy smoked and pickled mackerel with a barrel aged cocktail by Dixon featuring Reservoir Ardent Rye, Barboursville Vineyards Pixxito, ginger bitters, and mango.
Next, Ledesma will serve chicken wings with calamasi/fish/caramel sauce paired with a Hunter & Scott calamasi sour. In addition, the event will feature game hen with orange marmalade and Reservoir Wheat, Twin Oaks Wagyu Ramen with sesame paired with Reservoir Rye with smoked hibiscus and ginger, and Hummingbird cake with dehydrated hibiscus paired with Reservoir White Whiskey Pineapple Liqueur.