IYA Pop-Up @ UK
5:00 PM17:00

IYA Pop-Up @ UK

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Join Us for a Night of IYA!

IYA Sushi & Noodle Kitchen is popping up @ Union Kitchen for one night only on Wednesday, November 13th!

Chef Zachary Shuman & the UK team are thrilled to welcome Chef Narin Long for this extra-special occasion!

Chef Long has been a member of the Bean Restaurant Group family for several years. After turning out award winning sushi, ramen, & poke bowls at the original IYA in South Hadley, Chef Long was brought over to open the newest member of the BRG family: IYA in Amherst, MA, which opened to rave reviews in August 2019.

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Heaven's Door Whiskey Dinner
6:00 PM18:00

Heaven's Door Whiskey Dinner

Union Kitchen presents an evening of award-winning hand-crafted whiskeys from Heaven’s Door, developed in partnership with Bob Dylan. Please join us for an intimate 4 course dinner prepared by Chef Zach Shuman and his Culinary Team featuring Heaven’s Door rye, whiskey and bourbon pairings by Michael Ladden, Director of Beverage for Bean Restaurant Group. Your ticket includes a unique hand-crafted gift forged by our onsite special guest metalwork sculptor!

1st Course

Passed hors d’oeuvres

paired with

Reception Cocktail made with Heaven’s Door Straight Rye Whiskey

2nd Course

Duck Leg orange caramel | spiced turnips

paired with

Heaven’s Door Double Barrel Whiskey

3rd Course

Pork Ribs peach bbq | baby arugula | candied walnut | vinaigrette

paired with

Heaven’s Door Tennessee Bourbon

4th Course

Cast Iron Cornbread Tulmeadow vanilla ice cream | brown sugar bourbon caramel

paired with

Heaven’s Door Straight Rye Whiskey

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WhistlePig Whiskey Dinner
6:30 PM18:30

WhistlePig Whiskey Dinner

A very special evening with WhistlePig.

1st course 10 year old straight rye

Duck breast, peach, toasted coconut meringue, fennel agre doux 

2nd course farmstock rye 

Scallops, bitter orange purée, parsnip, pear, romanesco

3rd course 15 year straight rye

Sugar cured ribeye, red wine Demi, cauliflower, caramelized carrots

4th course 12 year old world cask finish

Salted Carmel cheesecake, dark chocolate crumb, rhubarb and red wine carmel 

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11:30 AM11:30



Mussels – Spring onion pesto, garlic, shallot, white wine, grilled bread

Poutine- Short rib, beef gravy, Cheddar

Chartcutrie plate – meats, cheeses, jams. Pickled items

Pork Belly- Pickled cucumber salad-

Arugula - Radish, Grapes, Walnuts, Goat cheese, Sherry Vin

Watercress & Red Quinoa- Chioggia Beets, Orange Vin

Main Plates

Duck- Roasted Beets, purple rice, Maple, Watercress

Whole Trout- Dill, Blistered Tomato, Tri color fingerlings

Short Rib- Heirloom polenta, Garlic Scape, Tomato Vin

Bavette- King Oyster mushrooms, Sauce Au Poivre, Sweet potato & turnip hash

Seared scallops- Peas, Cavatelli, Pea cream

French Toast -Seasonal Fruit, cinnamon & sugar, Challah Bread

Buttermilk Pancake -Lime anglaise, graham cracker crumb

Baked Frittata -Chorizo, goat cheese


White Chocolate Bread Pudding -chocolate ice cream | raspberry sauce

Chocolate Mousse-milk chocolate | chocolate shavings | caramel |whipped cream

U.K. Sundae-chef’s pick ice cream | fudge | vanilla gaufrette | chocolate shavings

Olive Oil Cake-plum | pistachio ice cream

Seasonal Crisp-chef’s pick | vanilla ice cream

Chef-Partner: Zachary B Shuman

Sous chef- Matthew Kneeland

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