FIRE & OAK

A Southern Pairing Dinner

Join us for an incredible evening of smoke, char, oak, bourbon, and Southern craftsmanship as VRTX Supper Club presents Fire & Oak — a four-course dining experience celebrating the flavors of open flame cooking, barrel-aged spirits, and Southern hospitality.

Throughout the evening, we will enjoy four, chef-curated courses optionally paired with a choice of bourbon or craft beer and wine, each selected to complement the flavors of the menu.

Course 1 - The OpenerBourbon Glazed Pork Belly Burnt Ends

Slow-roasted pork belly finished with a bourbon-maple barbecue glaze and served over sweet corn purée with pickled red onion and crispy shallots.

Course 2 - The SaladCharred Endive Caesar

Charred endive topped with smoked cornbread croutons, crispy aged country ham, shaved Parmesan Reggiano, fried capers, chive oil, and roasted garlic Caesar dressing.

Course 3 - The MainCoffee-Rubbed Smoked Short Rib

Coffee and spice-rubbed short rib, slowly braised and finished with a touch of smoke.

Served over white cheddar grits with bourbon onion jam, charred broccolini, and espresso-bourbon reduction.

Course 4 - The SweetBrown Butter Peach Upside-Down Cake

Fresh peaches caramelized in brown butter and brown sugar, baked into a rich upside-down cake and served warm with bourbon-oak crème anglaise, candied pecans, house whipped cream.

Pairing Options

Choose your optional pairing experience for the evening:

Bourbon Pairing
Carolina Beer/Wine Pairing

Each pairing has been selected to complement and elevate the flavors of its course.