Thanks to Robin for permission to post this event.
An all-star culinary team featuring talented women from the region will present a dining event celebrating Women’s History Month on Friday, March 26 in the Crystal Ballroom at The Brown Hotel. “A Salute to Women, Wine and Whiskey” begins with a 6:30 reception and features Kathy Cary of Lilly's, Judy Schad of Capriole, mixologist Joy Perrine, California winemaker Susie Selby and Chicago-based chefs Gale Gand of Tru and Susan Goss of West Town Tavern.
The five-course feast includes wine pairings and costs $125 per person including tax and gratuity. A portion of the proceeds will benefit a scholarship fund for a female student to attend Sullivan University’s National Center for Hospitality Studies. Sullivan University has also agreed to match all funds raised for the scholarship. The Brown Hotel is offering a special room rate of $109 with the purchase of a ticket to the event. To make reservations, call (502) 583-1234 ext. 7108.
“Women face unique challenges in the culinary industry, which can often be a male-dominated field,” said Brown Hotel executive chef Laurent Géroli. “We wanted to take the opportunity of Women’s History Month to showcase women who have made a name for themselves and inspire future female culinarians. Sullivan University has been very generous in matching the funds for the scholarship that will put one lucky lady on her way to becoming a leader in the industry.”
A Salute to Women, Wine and Whisky menu:
Reception
6:30pm
Chef Katie Payne – Sullivan University
Kentucky bison burger with blue cheese, bourbon caramelized onions
Pickled beet-Capriole goat cheese salad in cucumber cup
Shuckman’s smoked trout cake, spicy Aïoli
Susie Selby – Selby Winery
Monkey Business Chardonnay and Merlot 2006
Joy Perrine – Mixologist
Bourbon cocktails
Dinner
7pm
Appetizer
Chef Laurent Géroli – The Brown Hotel
Braised apple cider pork belly and seared scallop
Roasted corn huitlacoche ragoût, pomegranate reduction
Accompanied by Selby Rosé, Sonoma 2008
Seafood
Chef Kathy Cary – Lilly’s Restaurant
Newsom’s prosciutto-wrapped Alaskan halibut
Dill spoon bread and carrot miso lobster sauce.
Accompanied by Selby Chardonnay, Russian River Valley 2007
Entrée
Chef Susan Goss – West Town Tavern
Boneless Wagyu beef short ribs
Braised fennel and black pepper cheddar grits
Herb salad with truffle oil
Accompanied by Selby Syrah, Sonoma 2005
Cheese
Judy Schad – Capriole Farms
O’Banon, Sofia, Mont St. Francis
Owensboro honey, huckleberry compote, grilled naan bread
Accompanied by Selby Sauvignon Blanc, Sonoma 2008
Dessert
Chef Gale Gand – Tru Restaurant
Chocolate pot de crème, chocolate espresso cookie
Salted caramel sauce and black pepper whipped cream
Accompanied by Consumers Choice Coffee Rain Forest Alliance Selection