On Thursday, November 19 at 6:30pm, Proof on Main and executive chef Mike Wajda will host James Beard Foundation Award-winning chefs Colby Garrelts (Best Chef: Midwest, 2013) of Bluestem and Rye in Kansas City and Jonathon Sawyer (Best Chef: Great Lakes, 2015) of Cleveland’s The Greenhouse Tavern, Trentina and Noodlecat, for the 7th Annual The Hog & The Barrel Dinner, a five-course collaborative feast that celebrates the whole hog. Julian and Preston Van Winkle of Old Rip Van Winkle Distillery will be pouring their signature, highly allocated Van Winkle Bourbons to match each course: http://www.proofonmain.com/news/2015/th ... el-dinner/.
This year’s dinner will feature Mulefoot hogs from Woodland Farm in Goshen, KY, which is owned by 21c Museum Hotel founders Laura Lee Brown and Steve Wilson. Chefs Wajda, Garrelts and Sawyer will collaborate on a menu that celebrates the whole hog, from snout to tail, combining cuts from different parts in each course. The evening will begin with passed hors d’oeuvres from the chefs, followed by a menu of five main courses, each paired with a selection of Van Winkle Bourbon and Rye.
Tickets will be sold for $145 per person (exclusive of tax and gratuity); reservations are required and can be made by calling 502.217.6360. Proof on Main is located in the 21c Museum Hotel at 702 West Main Street, Louisville.
For more information or room reservations, please call 502.217.6300 or visit http://www.proofonmain.com/news/2015/th ... el-dinner/.
For more information about the guest chefs and distillers, please visit:
Colby Garrelts: http://www.bluestemkc.com/
Jonathon Sawyer: http://jonathonsawyer.com/#intro
Old Rip Van Winkle Distillery: http://oldripvanwinkle.com/