Lee Single Barrel – From Buffalo Trace Distillery, a single barrel, hand-picked by the master distiller. Very complex, this whiskey hits a lot of notes. Yamazaki 12 – Japanese whiskey that is both pot and column distilled and then blended together, aged in Japanese oak barrels that gives the whiskey a unique cherry flavor. Time for another round, on me…for me! Whiskey Flight: Knappogue 12 – Irish, pot-distilled whiskey made with barley.

Damn big, and very good tasting burger here. These seasoned meat patties were superb in flavor alone. and I were wondering if we cut it in half that maybe we could just do it in 4 minutes. This burger is offered as a challenge with having to consume the entire meal (fries included) within 8 minutes. Each patty is a half-pound special blend of hand ground Midwest beef from Minneapolis butcher W.W. The Big 24 – 24oz triple decker, 6-slices of applewood smoked bacon, 3-slices of American, 3-slices of Swiss, lettuce, tomato, red onion, house pickles and house sauce, all stacked in between a brioche bun.

hogged the bacon outta this one, but he did let me get a small sip, and I want another one. Buffalo trace bourbon and Aperol, a bitter orange liqueur for balance. Maple Bacon Glaze – bourbon soaked bacon boiled down with pure maple syrup. Egg white is the new froth take that Starbucks. This was good and much stronger than I had anticipated. I was a bit skeptical of the raw egg whites, but I’ll try anything. Bourbon Amaretto Sour – 100% real almond Gozio amaretto, buffalo trace bourbon (a relatively dry, nutty bourbon), house sour mix, fresh egg white (for foam and texture) and Peychaud’s (creole) bitters. It’s a great tasting drink, but it’s also a foo-foo drink, so that’s going to Producer Doug back there. Raspberry Lemondrop – A twist on a classic made with Prairie organic vodka, French Chambord, an all-natural black raspberry liqueur, Cointreau, lemon juice and simple syrup served in a martini glass with a lemon peel. This dipping sauce is downright awesome! Not to put down the cheese curds at all, but this was truly the star of this dish. These just happen to be Beer Battered Cheese Curds – with Wisconsin white cheddar and served with smoked blueberry ketchup. Now if there are cheese curds on the menu, you best try them. The beer mustard is wonderful and pairs with everything shown and each sausage has its own unique taste that I enjoyed. I’m diggin’ every single element on this board. Starting off with some small plates, and what I have presented in front of me is a Sausage Board – Jalapeno elk, Spanish chorizo, Andouille, local cheese, nuts, pickled red onion, beer mustard, sauerkraut and ciabatta.

This will be airing TONIGHT at 11PM on ‘On The Fly’ only on MY29. I’m ready for some strong whiskeys and scrumptious dishes for my holly jolly belly. Tamarack as you may know is an American Larch, which is a tree in the pine family, hence a Christmas tree, er…well, close enough right? Snuggled in the 10-year-old Tamarack Village here in Woodbury and what use to be a Champps Americana for 20 years is now home of the finest craft beers, eats, and libations.

We are dressed for the occasion and keeping the theme going by coming here to Tamarack Tap Room. Don’t you worry I’ll still be eating that good good, just not for TV. Phatphood Eating Twin Cities: Tamarack Tap Room – We decided to do a special Christmas segment of #FOODPORN since we will be taking vacation next week.

Tamarack tap room