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Robin Garr

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Louisville chefs at Beard House Jan. 23

by Robin Garr » Mon Jan 07, 2019 12:26 pm

A whole squadron of Louisville chefs will represent the city's culinary scene at James Beard House in NYC on January 23. Looks like quite an event!

MODERN KENTUCKY
Wednesday, Jan. 23, 2019, 7 p.m.
The Beard House, New York City
Member Price: $140
Public Price: $180
Phone: (212) 627-2308

Ming Pu
The 502 Bar & Bistro, Prospect, KY

Mark Ford
Anoosh Bistro, Louisville, KY

Andrew McCabe
Bar Vetti, Louisville, KY

Brad Menear
Fat Lamb, Louisville, KY

James Moran
The Pine Room, Harrods Creek, KY

Nokee Bucayu
Ashbourne Farms, La Grange, KY

Michael Taylor
Southern Glazer's Wine & Spirits, Louisville, KY

Dante Wheat, Jr.
Michter's Distillery, Louisville, KY

Kentucky’s food culture is adored worldwide for its exquisite country ham and fine bourbon, but a new generation of chefs is proving that the state has even more culinary delights to offer. Chef Ming Pu has assembled an all-star squad of some of the Bluegrass State’s top talents to present Beard House guests with a showcase of their rich traditions and inspiring innovations.

Menu
Hors d’Oeuvre
Kentucky Fried Quail with Bourbon-Smoked Paprika and Shuckman's Fish Co. & Smokery Spoonfish Caviar

Cauliflower with Tonnato and White Grapes

Miniature Arepas with Freedom Run Farm Lamb Sugo, Pickled Onions, Cotija, and Cilantro

Fried Creamed Corn with Cilantro–Lime Aïoli, Queso Fresco, and Morita Powder

Black Manhattan > Michter's US*1 Rye with Foro and Peach Bitters

Patriot Punch > Michter's American Whiskey with Marti Plata Rum, Passion Fruit Syrup, and Tuffo Amarone

Dinner
Amuse Bouche > Family-Style Pork Belly with Hoppin’ John, Chowchow, Kentucky Sorghum, Crispy Black-Eyed Peas; and Veal Sweetbreads, Pain Perdu, Sun-Dried Cherry Gastrique, Pickled Pearl Onion, and Micro-Mustard

Acqua Pazza Skuna Bay Salmon Crudo with Bourbon Barrel–Aged Soy Lees, Apple, and Potlikker

Marchesi di Barolo Gavi DOCG 2016

Hokkaido Scallops with Brussels Sprout Confit, Broadbent's Country Ham, Parmesan Foam, and Black Truffle–Smoked Bourbon Barrel Soy Vinaigrette

Olivier Leflaive Les Setilles Bourgogne Blanc 2016

Rabbit Tortellini with Saffron, Olives, Sun-Dried Tomato, Preserved Lemon, and Basil

Nino Negri Quadrio Valtellina DOCG 2014

Braised Veal Cheek with Country Ham Demi-Glace, Charred Leek, Extra Virgin Olive Oil, Young Heirloom Vegetables, and Sunchoke

Domaine Faiveley Clos des Myglands Mercurey 2016

Freedom Run Farm Lamb Porterhouse with Tzatziki, Barley, Frondosa Farms Mushroom, Pickled Beet–Balsamic Purée, and Sumac

Luigi Bosca Malbec 2015

Bourbon Pecan Sans Rival with Pecan Dacquoise, Vanilla–Bourbon French Buttercream, White Balsamic, and Spiced-and-Poached Pear

Encore > Michter's US*1 Bourbon with Carpano Antica and Faretti Biscotti Liqueur

https://www.jamesbeard.org/events/moder ... -155564173

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