Ticket price includes Tax & Gratuity.

Pairing menu from chef Mike Ledesma with neat pours and Reservoir cocktails by Beth Dixon. Whiskey makers Dave Cuttino & Jay Carpenter will be our guides for the evening!

About Reservoir: A Richmond based spirits company in Scott's Addition. Jay and Dave have been crafting and aging their own whiskey professionally since 2008. Reservoir is well known for their single grain mashbills, winning multiple awards around the globe. They've been recently dabbling in blends, such as their Hunter & Scott Bourbon. We will be sampling their brand new Hunter & Scott Rye at the dinner.

About Perch & Chef Mike: Perch blends Pacific-inspired flavors and Virginia comfort cuisine with an emphasis on southern hospitality. Mike Ledesma’s culinary travels and Filipino heritage continue to inspire his cooking. Once a financial advisor, he made a career change in 2002 when he enrolled in culinary school in Hawaii. Since moving from desk to kitchen, he’s worked under “Iron Chef” Roy Yamaguchi and has brought his passion for food back to the East Coast. Most recently he led operations, training, and menu development for six restaurants as corporate chef for Richmond Restaurant Group. He opened his first restaurant, Perch, in September 2018.

Teaser of menu...

Pulled pork rilette
COCONUT WASHED RESERVOIR BOURBON

Smoked & Pickled Mackerel
BARREL AGED COCKTAIL WITH RESERVOIR ARDENT RYE, Barboursville Vineyards PIXXITO, GINGER BITTERS, MANGO

Chicken Wings wings with calamasi/fish/caramel sauce
HUNTER & SCOTT CALAMASI SOUR

Game hen with orange marmalade
RESERVOIR WHEAT

Twin Oaks Wagyu Ramen with sesame
SMOKED HIBISCUS AND GINGER RESERVOIR RYE

Hummingbird cake with dehydrated hibiscus, coconut tuile
RESERVOIR WHITE WHISKEY PINEAPPLE LIQUEUR