Ed. note: This sounds like an extremely interesting event!
On Thursday, Dec. 10 at 6 p.m., Chef Michael Paley will host James Beard-winning chef Paul Kahan and Old Rip Van Winkle master distiller Julian Van Winkle for The Hog and The Barrel Dinner, a six-course meal celebrating pork and bourbon at Proof on Main. Chef Paley has secured three 300-pound locally raised English black pigs for the special event, and Julian Van Winkle will be on hand to showcase fine Van Winkle bourbons. The cost of the event is $81 including reception, dinner and select bourbon refreshments. Reservations are required. Tax and gratuity are additional. Due to the limited seating for the dinner, a credit card is required at the time of the reservation. Call (502) 217-6360 or visit proofonmain.com/hog for more information.
Before sitting down for the main dining event, guests will be treated to an intimate reception with Julian Van Winkle featuring pork hors d’oeuvres and bourbon and cocktail tastings. Presented in conjunction with Slow Food Bluegrass, the six-course feast is a collaboration between chef Michael Paley and chef Paul Kahan that will feature preparations of unusual cuts from all parts of the pig. This is an exclusive opportunity for Louisville diners to experience a taste of the creativity that has earned Kahan multiple James Beard recognitions.
Chef Paul Kahan, of Chicago’s avec, Big Star, Blackbird and The Publican, is a Best Chef of the Midwest James Beard award winner for 2004. He was also a James Beard nominee for Outstanding Chef in 2007 and 2009, and appeared on Food and Wine’s Best New Chefs list shortly after opening Blackbird in 1999.
The 21c Museum Hotel is also offering an exclusive rate of just $159 for guests attending the dinner. For room reservations, call 502.217.6300 and be sure to mention “HOGWILD”. Subject to availability, other restrictions may apply.