Angel's Envy Bourbon Dinner

On Monday, March 27, the culinary and cocktail teams at Ovinté will present a heavenly epicurean experience: the Angel’s Envy Bourbon Dinner. Tickets are $95 per person, plus tax and gratuity. Reservations can be made by calling 904-900-7730 or emailing events@ovinte.com. March 22 will be the final day to make reservations. The dinner starts at 6:30 p.m.

Collaborate and Give: March and April
Food sales from the Angel's Envy dinner will count toward Forking Amazing Restaurant's second Collaborate and Give campaign. The restaurant group's first campaign, held February 27 through March 1, raised more than $1,000 for the Tom Coughlin Jay Fund. The Collaborate and Give beneficiary for March is the Jacksonville Humane Society. Forking Amazing Restaurants will donate 5 percent of all food sales at Ovinté, Bistro Aix and Il Desco from March 27 through March 29 to support the JHS "Let's Build This Puppy" campaign.

Next month's Collaborate and Give partner will be Wolfson Children's Hospital, and their campaign period will be April 24-26.

Angel's Envy Dinner Menu:

Appetizer reception:
Braised fennel crostini with vanilla, dill and candied lemon
Prosciutto and mascarpone terrine with smoked eggplant and red pepper jam
Louisville Slugger with Angel’s Envy Bourbon, lemon, orange and Ruby Port

First course:
Blood orange and chili smoked quail with apple, walnut, beet yogurt, peach vinaigrette and micro lemon basil
I Digress… with Angel’s Envy Bourbon, amaretto, peach brandy and lemon

Second course:
Cherrywood smoked lamb chops with sundried tomato and Benton’s bacon jam, rosemary whipped potatoes, wilted kale and luxardo cherry glaze
Manhattan Perfected with Angel’s Envy Bourbon, sweet vermouth, dry vermouth, orange bitters and luxardo cherry

Third course:
Pepper crusted scallops with saffron risotto-filled zucchini flowers, lemongrass, rose petals, smoked sea salt and house-made rose water
Smokey Ices the Bandit with Angel’s Envy Cask Strength Bourbon, Cherry Heering, orange juice, sweet vermouth and applewood smoke

Dessert:
Chocolate crémeux with hazelnut pecan streusel, citrus fluid gel, vanilla Chantilly and rum caramel
Angel’s Envy Rye finished in Caribbean rum casks, served neat