"One of the hottest food cities in the country right now is Louisville, which boasts a vibrant, creative, and collaborative culinary community. Watch that sense of camaraderie in action when this group of exceptionally talented chefs and friends gathers at the Beard House to prepare a dynamic, Kentucky-inspired meal."
DINNER
Essence of Louisville
Monday, Oct. 28, James Beard House, NYC
http://www.jamesbeard.org/events/essence-louisville
Dean Corbett
Corbett’s and Equus & Jack’s Lounge, Louisville, KY
Geoffrey Heyde
The Village Anchor, Louisville, KY
Peng Looi
Asiatique and August Moon Chinese Bistro, Louisville, KY
Dallas McGarity
The Marketplace Restaurant at Theater Square, Louisville, KY
Daniel Stage
Louisville Country Club, Louisville, KY
Shawn Ward
Jack Fry's, Louisville, KY
MENU
Hors d'Oeuvre
Crispy Pork Belly with Bourbon Hoisin, Pickled Carrots, and Red Cabbage
Tarragon Quail with Onion Jam, Butternut Squash Purée, and Pickled Quail Eggs
Foie Gras and Kentucky Country Ham on Johnnycakes
Bourbon and Ginger-Cured Tiger Shrimp with Wasabi Crème Fraîche, Strawberries, and Cucumber
Bourbon Barrel–Smoked Beef Bacon with Pickled Onions and Kentucky Sorghum
Geoduck Clams with Citrus and Sesame Mignonette
DA LUCA PINOT GRIGIO 2012
DA LUCA SANGIOVESE 2012
Dinner
Lobster, Cape Scallop, Oyster, and Mussel Mélange with Chilled Shellfish Nage, Fennel Salad, and Banyuls Reduction
GEYSER PEAK WINERY SAUVIGNON BLANC 2012
Garam Masala–Scented Duck with Curried Chickpeas and Nyonya Sauce
XYZIN OLD VINE ZINFANDEL 2011
Bob Hancock Red Wattle Hog Tasting > Black Pudding, Bacon Marmalade, Truffled Pork Rind, and Savory Sourdough Bread Pudding
FLAGSTONE DRAGON TREE 2009
Grilled Herb and Garlic–Marinated Lamb Chops with Wild Mushrooms, Sautéed Asparagus Tips, and Kenny's Cheddar Weisenberger Grits
GEYSER PEAK WINERY PINOT NOIR 2011
Tobacco-Cured and Bacon-Wrapped Strip Loin with Roasted Fennel, Chowchow, and Shallot, Bourbon, and Veal Reduction
ATLAS PEAK CABERNET SAUVIGNON 2009
Valrhona Chocolate–Mascarpone Mousse with Toasted Pecan Soil, Bourbon-Macerated Cherries, Orange Cotton Candy, and Micro-Mint
DA LUCA PROSECCO NV
Monday, Oct. 28, 2013
7 p.m.
The Beard House, NYC
Members $130 / General Public $170
Call (212) 627=2308 to reserve
Reservations policy: http://www.jamesbeard.org/jbf-reservations-policy
