Bourbon-inspired Dinner

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Bourbon-inspired Dinner

Intimate Bourbon-Inspired Dinner Sponsored by Fifth State Distillery and Greens Farms Spirits

By Wakeman Town Farm

When and where

Date and time

Friday, July 14 · 7 - 9pm EDT


Wakeman Town Farm 134 Cross Highway Westport, CT 06880

Refund Policy

Contact the organizer to request a refund.
Eventbrite's fee is nonrefundable.

About this event

  • 2 hours
  • Mobile eTicket

Intimate Bourbon-Inspired Dinner Sponsored by Fifth State Distillery and Greens Farms Spirits

$125 pp

Join us on the Farm for an intimate chef's dinner with drink pairings. Chef Lamour Workman has created a menu inspired by the flavors of bourbon. Each course will be paired with a specialty bourbon pairing, created by the award-winning distillers at Bridgeport's own Fifth State Distillery creating hand-crafted, small-batch spirits and introduced by Rob Schulten, distiller and co-founder. Special thanks to James Boyrer of Greens Farms Spirits for supporting local distilleries and Wakeman Town Farm!


Assorted Mezze and Pita with spreads

Wild Mushroom and Stilton Galette with Baby Greens

Drink Pairing - Paper Plane - featuring Fifth State’s CT Maple Whiskey


Bourbon-brined Grilled Pork Chop with a Spicy BBQ Sauce, German Potato Salad and Seasonal Farm Vegetables

Drink Pairing - The Massey - featuring Fifth State’s Barrel Proof Whiskey and Fifth State Gin


Apricot Tart with a Bourbon-Pecan Frangipane and a Chantilly cream

Drink Pairing - Fifth State’s soon-to-be released Chocolate Whiskey. Also serving tastes of their Barrel Strength and CT Maple Whiskeys. Served neat. 

Spots are limited. No refunds or exchanges, although if you can't make it, you are welcome to give away or sell tickets. Kindly let us know who is coming in your stead!

Chef Bio: Lamour Workman has long had a passion for food, which she attributes to her parents, both avid cooks. Upon graduating from college and working in advertising on Madison Avenue, she went on to Culinary School and further honed her skills working in France. When she returned to New York, she worked at some of the city’s finest restaurants/hotels, including the Waldorf Astoria’s Peacock Alley and Four Season’s Hotel’s Fifty-Seven Fifty-Seven. She is an American Culinary Federation Certified Executive Chef, one of the Federation’s highest designations. Her love of flavors and eclectic cuisine results from years of study in various cooking styles, including Southern, Southwestern, French, Spanish, Italian, Indian, Asian, North African, Latin American, and Caribbean. She is a Master’s candidate at the Boston University School of Gastronomy.

About the organizer

Organized by
Wakeman Town Farm