Recap: Moonshine dinner shined at John's Place (Photos)

Ever wonder what's in a moonshine dinner? Well wonder no more. John's Place Restaurant in Weddington and Copper Barrel Distillery teamed up for a delicious pairing of shine and fancy cuisine last week. Johnson and Wales University Chef Karl Stybe and Chef Craig Gillenwalters created the menu. Many of the dishes were made some of the ingredients in the shine tail (drink) recipes.

Shout outs to mixologist Rich Orrey of Mario's and George Smith owner of North Wilkesboro-based Copper Barrel for putting this together. I can't wait to see what these two come up with next. I'm not a fan of the legalized moonshine, but Copper Barrel's shine tastes like the real thing. The master distiller is Buck Nance, who lives east of Wilkesboro. He's been making moonshine for more than 60 years and you can taste the difference.

1st Course

Shrimp over risotto with red bell pepper reduction

Shinetail: Summertime Sunshine Copper Barrel White Lightening with fresh juiced honey dew and lemons

Entremet

Duck Confit with blueberry compote

Shinetail: Indigo Moon Copper Barrel Blueberry Moonshine with lemon rum, fresh juiced lemons and oranges and a dash of lemon bitters

Entree

Southern style beef short rib with red-eye gravy

Shinetail: Total Eclipse Copper Barrel Blueberry Moonshine with fresh lemon juice and basil, blackberry and black peppercorn shrub and a champagne float

Dessert

Nanner Pudding: Fried banana and brown sugar lumpia (spring roll) with vanilla custard and Copper Barrel Strawberry Moonshine syrup.

Shinetail: Lightening over Maui Copper Barrel White Lightening with house-infused pineapple vodka, fresh pineapple, lime and passion fruit juices, orgeat syrup and lemon lime soda float

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