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After achieving six NBA championships and two Olympic medals, longtime Chicago Bulls basketball player Scottie Pippen made his official foray into the beverage market.
His new bourbon whiskey – aptly named Digits (after the player’s large hands) – was made in partnership with legendary Napa Valley winemaker Dave Phinney at Savage & Cooke Distillery in California. Originally released exclusively to the Chicago market, the bourbon is now available in additional markets, including Wisconsin.
You can get a taste of the whiskey, enjoy an expertly paired three-course dinner and meet Pippen in the flesh on Monday, March 18 at 6:30 p.m. during a very special Digits Dinner at Merriment Social, 240 E Pittsburgh Ave.
The evening will begin with a reception at 6:30 p.m. followed by dinner at 7 p.m.
On the menu
Reception
Uphoff smoked ham sliders (bourbon maraschino glaze, Grand Cru Gruyère and black truffle butter on Hawaiian rolls) and pimento cheese deviled eggs
Pairing: Gold Medal Greenpoint: Savage & Cooke Rye, Yellow Chartreuse, Carpano Antica, Angostura & Orange Bitters
First Course
Ora King Salmon crudo (salsa macha, crispy rice, marinated cucumber, shaved red onion, sesame)
Pairing: Digits Bourbon Yuzu Black Tea French 95
Second Course
Braised beef shortrib with sweet potato gratin, roasted kale, bourbon-pepita gastrique, haystack onions
Pairing: Digits Bourbon Black Walnut Apple Butter Old Fashioned
Third Course
Sticky toffee gooey butter cake with pecans and bourbon whipped cream
Pairing: Digits Bourbon (neat pour)
Tickets
Tickets are available for purchase online with two levels from which to choose. Pricing is $115 per person (plus tax and gratuity) for the dinner and beverage pairings; Guests can add a signed bottle of Digits for $175 per person (plus tax and gratuity). Additional signed bottles of Digits are also available for $75 each.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
