Bailey’s Backyard Teams up w/ Berkshire Mountain Distillers + 109 Cheese for Decadent Dinner

The back room at Bailey’s Backyard also opens up to the outside for warmer weather…

Kristien with Chef Forrest Pasternack at Bailey's Backyard

From top left to right: Rude Barbara, Samuel Clemens, Don’t Call me Shirley, and Six Toed Cat

Have you ever felt that tingle in your stomach, that feeling when you realize you’ve just fallen in love and your world will never be the same? Well, we’ve got to say that we felt the same kinda way when we first tasted the food of Chef Forrest Pasternack at Morello Bistro in Greenwich. And, having been to his new restaurant, Bailey’s Backyard in Ridgefield many times, we can safely say that it’s in our Top 5 restaurants here in Connecticut. But, it’s not just Chef that makes it amazing: it’s also the inventive and precise bartending skills of Bryan Walsh. That guy can mix up amazing drinks that are, like the food at Bailey’s, seasonal, local, and crave-worthy.

Well, both Chef Pasternack, Bryan Walsh, and owner Sal Bagliavio have teamed up with Michael Sharry, Distiller at Berkshire Mountain Distillers and the great people at 109 Cheese & Wine for a meal that will go down in legend. It all takes place this Thursday, 11/13, starting at 6:30 for $75 per person (tip extra). You’ll get four delicious courses paired with cocktails from Bryan using Berkshire Mountain spirits. Speaking of cocktails, Bryan shared with us, “I’m really excited about the cocktails for this event. I’ve turned up the volume on everything; fresher, bolder, and louder . . . but still with that distinct Bailey’s je ne sais quoi.”

Enjoy the delicious deets then call them up at (203) 431-0796 to reserve your spot:

First Course

Smoked Diver Scallops with Hay and Lemongrass: Sparkling Cider Gelee, Vanilla Infused Corn Soufflé and bacon butter

Paired with Ethereal Bubbles: BMD Ethereal Gin, Prosecco, Cranberry Syrup and Finger Lime

Second Course

Pan Roasted Foie Gras: Hen of the Woods Mushrooms, Dijon BBQ pears, Grilled Brioche French Toast and Apricot Jam

Paired with Barrel Aged Mark Twain Manhattan: BMD Bourbon, Cinnamon, Vanilla and Maple

Third Course

Berkshire Pork Belly & Tempura Lobster Tail: Tarragon-Tomatillo Marmalade, Citrus Foam, Griddle Cake, Maple-Balsamic Unrefined Olive Oil and Butternut Squash.

Paired with Hog Heaven: BMD Bourbon, Ginger, Apple and Simple Syrup

Fourth Course

Apple Brown Betty Tiramisu: Bourbon Caramel and Toasted Marshmallow

Paired with Pumpkin Spiced Martini: BMD Ragged Mountain Rum, Pumpkin, Cinnamon and Nutmeg

Bailey’s Backyard

Noms: 4.5

Cost: $$$

Address: 23 Bailey Avenue

Ridgefield, CT 06877

Phone: (203) 431-0796