Jack Daniel’s Thanksgiving party, held on Tuesday 22 November 2016, treated 160 Sydney-siders to some Southern hospitality at Three Blue Ducks in Rosebery.
Tennessee native Zach Parker (owner of Scott’s-Parker’s Barbeque) flew to Australia to bringing his unique Southern style of cooking to the event. Parker cooked a whole-hog using hickory smoke over a 24 hours period for this event.
Three Blue Ducks created the sides, showcasing its take on Southern staples at this Jack Daniel’s Thanksgiving party.
The dinner at the Jack Daniel’s Thanksgiving party included: for canapes bacon and cheese poppers wuth a twist and smoking potato chips; for entree cuss worthy fried chicken with Jack Daniel’s house hot sauce and crab boil with home made corn bread; for main Jack Parker’s signature hickory smoked hog with Jack BBQ sauce, chicken fat potatoes, special slaw and broccoli with bread sauce; and for dessert there was smores with whiskey ice-cream and mama’s pumpkin pie.
Pumpkin pie is only eaten on Thanksgiving in the United States. Smores is a traditional nighttime campfire treat popular in the United States, consisting of a fire-roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker. National Smores Day is celebrated annually on August 10. The smores pictured is Three Blue Ducks’ fancy version of the dessert.
The Jack Daniels cocktails that accompanied the meal were: apricot and rosemary whiskey sour, peach whiskey ice tea, and old fashioned. There was also a fridge full of Jack Daniel’s and Coke, Jack Daniel’s and Dry and Jack Daniel’s and lemonade for guests to help themselves.
Entertainment was provided by Aria nominated band, Gang of Youths, as well as rockabilly, blues and rock n roll artist, Pat Capocci.
Sydney-siders had the opportunity to attend this event by securing tickets through eventfinda.
For more information about Jack Daniel’s, go to: http://www.jackdaniels.com/en-us/