Chef John Varanese will re-create the dinner that he recently prepared at the James Beard House in NYC (March 13) at Varanese on Thursday, April 26, 6:30 p.m. Appetizers will be passed while the Triple Crown winning Mint Julep is served, followed by the five course, five pour wine dinner.
CORRECTION: Cost is $125/person plus tax and tip.
Cost is $65/person plus tax and tip for dinner only, without wine.
Reservations (502) 899-9904
Vegan/Vegetarian option available.
James Beard House Dinner
Cocktail: Triple Crown Mint Julep with Four Roses and Wild Boar Infused Root Beer
Passed Hors d’ oeuvres
Dungeness Crab Stuffed Avocado
Fox Hollow Farm Biodynamic Beef Stuffed Grape Leaves
Woodland Farm Cured Ham, Sweet Potato Biscuits and Kentucky Honey Zesty Fried Brussels Sprouts
Manchester Farm Fried Quail with Toasted Mustard Seed Emulsion
Grgich Hills Fume Blanc 08
Capriole Farm Goat Cheese Cake with Pecan Crust accompanied by a Savory Brioche Crostini, Red Apple Vinaigrette and Grateful Greens Micro Greens
Grgich Hills Chardonnay 08
Seared Nantucket Lightship Sea Scallops and Rocky Ridge Farm Kentucky Paddlefish Caviar served in a Butternut Squash Bisque Garnished with Crispy Plantain
Grgich Hills Merlot 07
Game Bird Sausage over Dried Blueberry Waffle with Lavender Infused Sorghum Topped with Fried Quail Egg
Grgich Hills Cabernet Sauvignon 07
Trio:
Woodland Farm Crispy Pork Belly over Tasso Grits and Corn Butter Sauce
Marcho Farm Espresso Lollipop Lamb Chop with Lamb-Sweet Potato Hash and Caramel Reduction Grilled Kentucky Bison Co. Ribeye with Marrow Pudding and Herb Compound Butter
Grgich Hills Violetta 08
Toasted Marshmallow and Toffee Bread Pudding with Bourbon Sauce Served with Caramel-Sea Salt Homemade Ice Cream
Red Hot Roasters Coffee