BBQ & Bourbon
Tennessee whiskey with an informative twist at Finch & Fork
By Danaë Petsimeris
On an unseasonably warm weekend, the Kimpton Canary Hotel in Santa Barbara provided the perfect backdrop for Finch & Fork restaurant’s latest Happening: a Southern-style BBQ held on Saturday, February 22nd. Paper Plane cocktails and whiskey flights by Uncle Nearest ensured that this was a culinary experience with a highly informative twist.
Guests were invited to be seated around communal tables in the heart of the dining room. Adorned with abstract paintings, pendant lights, and an indoor tree, the restaurant manages to pull off a chic yet natural ambiance, further complemented by the detail of the earth-toned ceramic plates.
As the evening unfolded, guests were introduced to the legacy of Uncle Nearest, one of the most awarded bourbon and American whiskey brands. In honor of Black History Month, the evening began with a tribute to Nathan ‘Nearest’ Green’s artistry, the eponymous figure behind Uncle Nearest, and the world’s first known African American master distiller. Diners learnt how Nearest perfected the technique of filtering whiskey through charcoal made from sugar maple trees—a method passed down to him from West Africa. Though Nearest Green’s legacy dates back nearly two centuries, Uncle Nearest Premium Whiskey as a brand was founded in 2017. Today it remains true to its roots as an independent, family-focused business—now proudly led by Fawn Weaver, a Black female entrepreneur. As guests enjoyed an excellent Paper Plane cocktail—crafted with Uncle Nearest 1856 Whiskey, Aperol, lemon juice and Amaro Nonino—many expressed the desire to recreate the drink at home.
The menu showcased a Southern feast, featuring classics like creamy yet light macaroni and cheese, succulent smoked chicken and tender baby back ribs, seasoned with a sweet and smoky BBQ sauce. Traditional sides of collard greens, cornbread, and baked beans completed the spread, bringing comforting flavors to every plate. Before the feast began, guests were introduced to the whiskey flights, with each selection carefully described. The first pairing was an explosion of flavors, featuring Uncle Nearest 1856, renowned for its unique smoothness and notes of crème brûlée, alongside Uncle Nearest 1884, which offered delicious hints of vanilla and honey. To round off the meal on a sweet note, guests indulged in a chocolate cobbler for dessert. The final flight featured a bold Rye, a rich Single Barrel, and an exceptional special-edition Nearest Green Tennessee Whiskey, each perfectly balanced with the sweetness of the dessert. The special edition Nearest Green Tennessee Whiskey stood out with its distinct character-offering a bite without the burn. Each whiskey has been meticulously aged in new American oak barrels, ensuring a depth of flavor that lingered long after the last sip.
Beyond food and drinks, the beauty of Finch & Fork Happenings lies in their sense of community. These gatherings bring together individuals who might not cross paths in everyday life, offering opportunities to connect with people from different generations and corners of the world. What begins as a simple exchange over whiskey transforms into an evening filled with laughter, stories and the forging of new connections.
Finch & Fork’s next communal table, Crab and Chardonnay, will take place on April 2nd from 6-8 p.m. The event will feature wines from Greg Brewer, winemaker for Brewer Clifton and Diatom, and Jill Russell, winemaker for Cambria Winery. The evening will highlight a seafood feast, complemented by local Chardonnays. Tickets are $85 per person.
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