Alltech’s Lexington Brewing Company, brewers of Kentucky Ale and Kentucky Bourbon Barrel Ale, will host an innovative charity dinner, The Barrel and the Bean, Friday June 24, to benefit Alltech’s humanitarian efforts in Haiti.
The family-style dinner at SkyLoft, a glass-walled event space on top of the ZirMed building in downtown Louisville, will feature skyline views of the city, a reception with passed hors d’oeurves, Alltech’s craft beers and spirits, and family-style dinner and desserts prepared by Chef Jeff Jarfi. Reception starts at 5:30 pm and dinner starts around 6.
Chris Gayton of Alltech will conduct a short presentation on the Alltech Sustainable Haiti Project, which strives to rebuild a Haitian community devastated by the 2010 earthquake. The project’s centrepiece is the rebuilding of a local school and a sustainable coffee plantation in Ouanaminthe, Haiti. The plantation’s resulting crop is a mountain grown, fair-trade Arabica coffee marketed around the world as Alltech Cafe Citadelle and also in another form as Bluegrass Sundown, a bourbon-infused coffee dessert drink, both of which will be featured at the June 24th dinner.
The evening concludes with Alltech’s Pearse Lyons Reserve Single Malt Whiskey and optional cigars by J. Shepherd of Louisville on the outdoor roof deck. A silent auction and donation table will be available for further contribution to the Haiti project.
The cost of the dinner is $60 per person, which includes tax and gratuity. Credit cards must be pre-paid by phone. RSVP to info@kentuckyale.com or by calling 502-384-8050. ZirMed Towers are located at 888 W. Market St, Louisville, KY 40202. SkyLoft is on the 10th floor.
Menu
Kentucky Light, Kentucky Ale, and Kentucky Bourbon Barrel Ale available on draft throughout the evening.
Passed Hor D’Oeuvres:
Shots of Yellow Tomato Gazpacho, Lobster Medallion on Scallion Blini, Chicken & Almond Bastilla Cigars
Salad:
Caesar Salad w/ shaved Parmesan, Seasoned Croutons and plates of Focaccia Breadsticks drizzled with Olive Oil
Dinner:
Platters of Grilled Vegetables (Zucchini, Squash, Asparagus, & Carrots)
Bowls of Orzo Pasta
Tagines of Jeff’s Mom’s Chicken (Cornish Hen Braised w/ Saffron and Parsley)
Alltech Angus Beef Kabobs
Grilled Salmon w/ Charmoula Sauce
Dessert:
Miniature Creme Brulee, Chocolate Dipped Strawberries, & Fruit Kabobs
Bluegrass Sundown
Roof Deck:
Pearse Lyons Reserve Kentucky Single Malt Whiskey
Cigars by J. Shepherd
