Bourbon Master Lifts Spirits at Loews Philadelphia’s Bank & Bourbon Restaurant

From left, Daniel Kulisek makes his point as Bank & Bourbon restaurant’s recently appointed Bourbon master.

“If I cannot drink Bourbon and smoke cigars in Heaven than I shall not go.” – Mark Twain

Story, photos by Sharon Kozden

I’ll be straight up and honest. I’m not a hard liquor fan. My most daring drinky-drink is a margarita and without that sweet and salty cocktail, I prefer white wine. So before Covid19 chaos, and while on assignment to cover Loews Philadelphia Hotel’s Bank & Bourbon Restaurant’s media preview party of the appointment of their very own in-house Bourbon master, I knew I’d be in for an all-inclusive education.

One doesn’t become a master of anything without investing a great deal of time, effort, attention and passion for whatever it is they excel at. Who was this expert, and what reason or logic prompted commissioning a connoisseur? For starters, there’s the rather obvious clue in the establishment’s name that suggests they know the best bourbon. Surely though, the present staff was accomplished and knowledgeable regarding all things bourbon, that mostly corn-based, barrel-aged distilled spirit … an American whiskey hailing originally from Kentucky.

With the arrival on the scene that evening of Bourbon Master Daniel Kulisek, I was about to learn what he, in his newly minted role, was bringing to the table. Mr. Kulisek made his way through the crowd, stylishly suited and eager to impart his authoritative knowledge about bourbon, whiskey and rye. Loews Philadelphia Hotel’s Managing Director Rick Staub and General Manager Dan Rivas were front and center to introduce the man named Dan. Kulisek is a genial and engaging fellow, who captured and held attendees’ attention throughout his talk. His CV boasts over 20 years of experience in the industry, including travels to multiple whiskey-producing distilleries to gain the knowledge necessary to further hone his craft. Prior to arriving at Bank & Bourbon, he worked at Square 1682, overseeing the restaurant’s wine and spirits program.

According to a press release and in his new position, Kulisek will helm the restaurant’s “innovative barrel-aged cocktail program and its extensive collection of bourbon, whiskey and rye.” Additionally, he and the beverage team aim to “craft seasonal cocktails using the finest house-aged spirits” along with managing a “private barrel-aging locker membership program, leading exclusive Bourbon Tastings, a new Distiller Happy Hour Series” and “highly curated dinners and pairings” with the best available brands on the market.

If, like me, your bourbon knowledge is sorely lacking, the master will be on hand to elucidate some of the spirits’ finer sensory pleasures such as varying notes–sweet aromatics, grassy greens, peppery spices, fruit or florals, tobacco, toffee and cinnamon (to name a few). He also will offer guidance and suggestions on food and beverage pairings so that your dining experience is both exceptional and memorable. Whether you’re a newbie or you already consider yourself learned on the topic, a Bourbon Master’s assist can either open a new world or expand on your existing knowledge base. For instance, why not purchase one of the tiers’-staged (one through three) Bourbon Packages, beginning with a $55 tasting, which includes three choice pours along with a spread of cheeses or upgrade to a $75 offering that increases the 1.5 ounce pour option to 2 ounces, adds a charcuterie display to the cheese board and includes a chef’s choice of seasonal toasts. The third and final tier at $155 (all are an hour long and hands-on with the master) includes everything already listed but then pumps up the volume with a three-course dinner and beverage pairings. If the tiered program intrigues you, there’s more where that came from.

Fancy a “Spirited Cocktail Class & Challenge?” For $80 and while under the master’s tutelage, you run the show by crafting (and tasting) four themed- or holiday recipes (cocktails pre-selected by Kulisek). Next on tap, show off your skills during a cocktail challenge, the upshot of which is a chance to score a free bottle of bourbon. You won’t go hungry either as the delectable duo of cheese- and charcuterie platters make a plentiful return. Not interested in classes or lessons? Maybe the “Smoke & Barrel” at $150 is more your style. It features house-smoked meats, salad, a starter and dessert accompanied by three barrel-aged bourbon cocktails. This time around, the restaurant’s chef joins master Kulisek. Want to really knock your senses’ socks (and maybe more!) off? Go for the full Monty … a $200 “Steak & Bourbon” feast comprising three dry and wet-aged steak cuts with three cocktail selections followed by a three-course dinner (with starter and dessert) hosted by both Kulisek and Bank & Bourbon’s chef. It doesn’t get much more grand scale than that unless you consider all of the packages and experiences listed above include both the Bourbon Master’s and room fees and are priced per person. Good deals!

Recall how I initially wondered what purpose a Bourbon Master would serve for a facility with an already established beverage team? After hearing Kulisek speak and discovering the intended master plans (described in detail above), my wondering ceased while my wonderment grew. Kudos to Bank & Bourbon for conceptualizing the Bourbon Master program as crafted. It’s an excellent pairing (if you will) for an already established and popular Philadelphia restaurant and hotel.

Well-deserved accolades to the Bourbon Master notwithstanding, compliments to Chef Joe Thomas, Jr. must as well be heaped, for he certainly was instrumental in the evening’s success. Loews Philadelphia Executive chef Tom Harkins, who always gastro-dazzles was reppin’ the scene, too. Attendees were treated to a smorgasbord of this modern-American restaurant’s exceptional fare. From the tempting and uniquely stocked cheese and charcuterie platters to heaping bowls of “chonky” succulent beef chunks to salmon fillets the size of footballs with golden-encrusted exteriors housing the most delicate flakes of fish, Chef Thomas and team delivered yet another perfect pairing … this time with culinary perfection to compliment the evening’s main event. There were fried Brussels sprouts and a dessert display to salivate over. As if the restaurant’s supplied food fest wasn’t enough, an amazing array of light bites were passed as guests sipped their libations. To say that none left hungry is an understatement. And speaking of leaving, the party ended on a perfect note–swag bags for the media folk who came out to meet and greet the man of the hour.

I’m going to be straight up yet again. Because I subscribe to the never-say-never credo and because Kulisek’s presentation piqued my curiosity, I just may, after all, give this bourbon business a sip-see, which is a lot like a look-see, only tastier.

For more information, visit bank&bourbon.com.

From left, Bank & Bourbon’s General Manager Dan Rivas listens as Loews Philadelphia Hotel’s Managing Director Rick Staub calls the shots, so-to-speak.

Bourbon Master Kulisek addresses a rapt audience at a media preview event.

Merch by Stoll & Wolfe Distillery in an attractive display.

Catch ’em in the rye … Rosen Rye, that is, and read all about it.

A combination of 90-proof and 95 spirits-rating points would most certainly put hair on my chest.

Ale drinkers can hail all ales from Conshohocken Brewing Company.

Conshohocken Brewing Company gets an ale-plus for its creative product marketing.

A trio of richly amber-hued liquors. “Bourbon is a type of whiskey, but not all whiskeys are Bourbons.”

Much like this sturdy cask, Knob Creek bourbon is known for being big, bold and complex.

Since alcohol is its many forms is commonly referred to as a “truth serum,” let’s get to pouring and pontificating.

Attendees mingle and converse while enjoying free-flowing libations.

When the Bourbon Master speaks, the crowd’s focus reverts to listening and learning.

From left, Bourbon Master Daniel Kulisek and Sharon Kozden belly up to the cask.

From left, Bank & Bourbon Chef Joe Thomas Jr. and General Manager Dan Rivas pose behind the meat-cutting station.

This cheese (and more) platter is chocked full of delicacies and tasty pairings. Peppers in a terra cotta pot add a nice display touch.

Hey, Mister! You there across the street … check out what you’re missing by walking away from the warmth and goodies at this table!

In addition to stations heaped with foodstuffs, light bites such as this crusty delight were frequently passed by smiling servers.

Mouth-melting succulent chunks of beef. All you can eat MEAT!

Give it up for the chef who created this salmon masterpiece, topping encrusted to golden perfection.

Texture matters in this eye-catching rustic and descriptive placard.

I’m addicted to these miniature cabbages. Nice touch with the natural version bursting forth from a display pot.

A plate of fried Brussels Sprouts dazzles. My favorite (along with grilled asparagus) found me back for a second helping.

Guests enjoy an evening of plenty bathed in an atmosphere of golden warmth and woodsy rusticity.

From left, Loews Philadelphia Managing Director Rick Staub, PhillyBite Magazine’s Editor-in-Chief Bill Zimmerman and Loews Philadelphia Hotel Executive Chef Tom Harkins pose for a snap.