On Tues Jan 26th the next bourbon distiller's dinner at Equus Restaurant will highlight the Jim Beam Distillery and master distiller Fred Noe.
Four courses will be paired with bourbon cocktails from The Kentucky Bourbon Cocktail Book by Equus' own Joy Perrine.
The Menu:
Penne with Housemade Pork Sausage in a Roasted Tomato Sauce
Rock Shrimp and Calamari Ceviche with Belgian Endive
Roasted Pork Tenderloin with a Bourbon Peach Glaze
served with Weisenbuger Grits with Kenny's Smoked Gouda, Applewood Smoked Bacon and Spinach.
Grapefruit, Pomegranate and Bourbon Compote
The cost for the dinner is $65 per person. Tax and 20 percent gratuity are additional. Reservations are required and can be made by calling (502) 897-9721.