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2020 Wellington Bacon & Bourbon Fest

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close$0.00
Price per FREE Bacon & Bourbon Fest General Admission Ticket: $0.00
Quantity available: 20,000
Available till: Mar 22, 2020 6:00 pm
FREE One day General Admission ticket to the 2020 Wellington Bacon & Bourbon Fest. All sales are final. Rain or Shine Event. No refunds on ticket purchases.
close$69.55
Price per Buffalo Trace Legend's Lunch - Pairing Seminar with CWS Bar & Kitchen: $69.55
Additional fees of $4.41
Quantity available: 41
Available till: Mar 20, 2020 12:00 am
Saturday, March 21st, 2020 - 12:00PM - 1:00PM Buffalo Trace Legend's Lunch - Pairing Seminar with CWS Bar & Kitchen Four distinguished varietals from the worlds most award winning distillery, Buffalo Trace. Food pairings made from scratch by CWS Bar & Kitchen's Executive Chef Hector Cordero. Buffalo Trace Varietals: - Elmer T. Lee - Blanton's - W.L. Weller 107 - George T. Stagg Antique Collection Chef Hector was born and raised in Guayama Puerto Rico, where he watched his grandmother perform her magic in the kitchen and soon became obsessed with food and how to create different dishes. As a teenager, Chefs family relocated to South Florida yet he still had the desire to play in the kitchen trying to recreate the dishes his grandmother had perfected. While attending High School in Palm Beach County, Chef Hector was introduced to a culinary program offered at the South Tech Academy and from there his passion for cooking and creating food went into overdrive. After completing the program and receiving his degree, Chef Hector continued to cultivate his skillset and techniques by attending the Florida Culinary Institute, where he learned a multitude of cuisine styles and has taken a little bit from each background and created his own style and flair. Hector has worked in many kitchens throughout South Florida in every capacity from line cook to Sous Chef to Executive. Chef Hector took the helm of CWS Bar + Kitchen’s culinary operations in December 2018 and has been an integral part of revamping and creating a new dinner menu while also updating their successful Brunch Menu. One of Chef’s creations is a Carnitas Egg Roll which combines Latin American cuisine into an Asian handheld that the kitchen has a hard time keeping up with the demands….not a bad thing, I guess! Hector maintains a solid working relationship with his team and continues to push them on a daily basis to explore their creativity and bring new dishes to life. Stay tuned for what’s next with CWS Bar + Kitchen as well as Damn Good Hospitality Group. Must be 21 years of age to purchase. All sales are final. Rain or Shine Event. No refunds on ticket purchases.
close$64.20
Price per Buffalo Trace Interactive Happy Hour - Pairing Seminar with The Butcher and The Bar: $64.20
Additional fees of $4.10
Quantity available: 49
Available till: Mar 20, 2020 12:00 am
Saturday, March 21, 2020 - 4:00PM - 5:00PM Buffalo Trace Interactive Happy Hour - Pairing Seminar with The Butcher and The Bar Cocktail Creation interactive Mixology Demo with hospitality industry influencer and craft cocktails & spirits specialist, David Ortiz. Featuring Eagle Rare Bourbon and Sazerac Rye from the worlds most award winning distillery, Buffalo Trace. Food pairings made from scratch by The Butcher and the Bar's Executive Chef, Daniel Ramos. David Ortiz, a Miami native and “well-shaken” Bartender/Mixologist, Spirit Specialist and Educator. David’s mission statement in the spirits industry is "Education, Empowerment, and Ownership." Having come on board as Republic National Distributing Company’s Mixologist over 5 years ago David brings with him many years of bar management/education experience. Some of David’s accolades include being the founding president of the United States Bartenders’ Guild (USBG), Miami Chapter in 2009. He is also the founder of the Craft Bar Fight #CBF, Miami Edition. He was the Key Note Speaker at Tales of the Cocktail in 2014 and most recently has been the Host Mixologist on the Beach Channel’s, Eat This. Drink That. Go., a food and wine show on the channel. His goal is to relay his knowledge and know-how to young bartenders and front line staff members to help them provide a better over-all guest experience one cocktail at a time. Chef Daniel Ramos is the Executive Chef/Managing Partner for The Butcher & The Bar, located in downtown Boynton Beach. Offering traditional cuts of meats, sausages, sides, bone broths and more, The Butcher & The Bar is a full-service retail butcher shop that focuses on sourcing clean product from local and regional sources. The “premium, not pretentious” bar emphasizes local producers and quality ingredients and offers sit-down lunch service during the day and a menu of small plates in the evenings. Chef Daniel began his restaurant career at a young age by working his way through the rankings from dish washer to line cook throughout high school. Upon the advice of a Chef, he attended The Florida Culinary Institute in 1998. After graduating, Chef Daniel worked his way through the ranks at various hotels and restaurants until he eventually earned the title of Executive Chef at Delray Beach’s acclaimed, The Sundy House, where he worked for 7 years. He later earned an opportunity to serve as Executive Chef and open the farm-to-table driven restaurant, Market 17 in Ft. Lauderdale. While at Market 17, Chef Dan created lasting relationships with some local farmers that still exist today. Switching gears, Chef Daniel went on to join the team as Chef de Cuisine at Quail Ridge Country Club in Boynton Beach. Daniel got to express his passion for growing food by building and tending to the club’s vegetable garden. He also started a farmer’s market for the club members. In 2015, Chef Dan launched Red Splendor Sausage with longtime friend Chef Jason Brown, to sell their handmade sausages and bone broths at local green markets. Red Splendor quickly gained a loyal local following. Red Splendor became the basis upon which The Butcher & The Bar was created with Chef Jason and new partners Eric Anderson and Marit Hedeen. Must be 21 years of age to purchase. All sales are final. Rain or Shine Event. No refunds on ticket purchases.
close$53.50
Price per 1792 Brunch - Pairing Seminar with Okeechobee Steakhouse: $53.50
Additional fees of $3.47
Quantity available: 56
Available till: Mar 20, 2020 12:00 am
Sunday, March 22, 2020 - 12:00PM - 1:00PM 1792 Brunch - Pairing Seminar with special guest to be announced. Four rare and special whiskey varietals from celebrated, award winning Barton 1972 Distillery and Buffalo Trace. Special food pairings from Okeechobee Steakhouse. 1792 Varietals: - 1792 Small Batch - 1792 Single Barrel - 1792 Sweet Wheat - 1792 Full Proof (Jim Murray's 'Bourbon Bible' Bourbon of the Year 2020) Must be 21 years of age to purchase. All sales are final. Rain or Shine Event. No refunds on ticket purchases.
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2020 Wellington Bacon & Bourbon Fest

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2020 Wellington Bacon & Bourbon Fest

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Buffalo Trace Legend's Lunch - Pairing Seminar with CWS Bar & Kitchen questions:
Buffalo Trace Interactive Happy Hour - Pairing Seminar with The Butcher and The Bar questions:
Pappy Van Winkle Experience - Pairing Seminar with Farmer's Table questions:
1792 Brunch - Pairing Seminar with Okeechobee Steakhouse questions:
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