Join us March 20th!

Prisoner vs. The Cowboy Five Course Dinner

$90 / person*

We will be sampling the complete line of Prisoner vs. High West Bourbons paired with Five Courses from Grindstone Public House Executive Chef Francisco Rojas.

Featuring Eric Holmes

Survivalist, storyteller, empath, fighter and jovial modern-day vagabond. 

After many years of shaking margaritas behind the bar with his mother, Eric got his first actual job in the hospitality industry at the age of 14. He continued to work his way through college at the University of Wisconsin, studying Marketing Communications, Art History and Anthropology. Eric believes in respect for history and culture, building relationships, hearing and telling stories, and laughing as much as possible with the time we have.

Originally a Boy Scout from the woods of Minnesota, Wisconsin was not enough of an escape for Eric. Upon graduating, he packed up his car with what it could hold and hit the road for Los Angeles where he took a shot at acting, finding minor success. Continuing to learn and grow, he began cultivating wine and cocktail lists until moving to New Orleans to work under a renowned chef at a top 10 restaurant. From the Crescent City, he relocated to Atlanta to join the team at Miller Union under an award-winning chef and owner. 

Eric continued to move around to a few more markets, representing award winning establishments while learning primitive survival skills of the region. Whether you are hearing him speak passionately about craft spirits, or watching him build a shelter in the woods, you'll always be able to find common ground and have a laugh. 

Purchase Tickets

Welcome Cocktail: Peach Bourbon Sangria

Course 1 Appetizer: Grilled pita bread, whipped goat cheese, mango chutney, white balsamic glaze

Paired with Saldo Chenin Blanc x High West Cask Collection Sauvignon Blanc Barrel

Course 2 Soup: Lobster Bisque - creamy homemade bisque, chopped cold water lobster

Paired with The Prisoner Chardonnay x High West Bourbon

Course 3 Salad: Mixed Greens, Candied Walnuts, Strawberries, Dried Cherries, Goat Cheese, Pear Vinaigrette

Paired with Blindfold Blanc de Noir x High West Double Rye

Course 4 Entree: New York Strip au Poivre served with Potato Pave

Paired with The Prisoner Cabernet Sauvignon x High West Cask Collection Petite Syrah

Course 5 Dessert: Bread Pudding Bites - house-baked bread pudding, crème brule sauce, fresh berries

Paired with Saldo Zinfandel x High West Campfire

For more info or questions contact blake@clancyshospitality.com 

* = tax and gratuity included in check out