Chefs Patrick McCandless and Tyler Powell with members of their team in the Beard House kitchen
Behind the scenes in the Beard House kitchen
Peppadew Pimento Cheese with Broadbent’s Country Ham and Pickled Onions
Southern Crayfish Ragoût with Weisenberger Stone-Ground Grits, Broadbent’s Country Ham Crisp, and Mâche
Chestnut Trio > Creamy Goat Cheese–Chestnut Spaetzle, Chestnut Brittle, and Chestnut Velouté
Pan-Seared Scottish Salmon with Sunchoke Purée, Rainbow Chard, Fried Salsify, and Maple–Bourbon Barrel Soy Glaze
Kentucky Bison with Fingerling Potato Confit, Brussels Sprouts, and Kentuckyaki–Bourbon Jus
Chef Patrick McCandless plating bison in the Beard House kitchen
Buffalo Trace Bourbon–Pecan Bread Pudding with Macerated Fruit Compote and Chantilly Cream
Gift bags for diners at the Beard House
Dinner

Kentucky Spirit

Patrick McCandless, Tyler Powell, and Beverage Manager Colin Shearn
St. Charles Exchange, Louisville, KY

A historic former bourbon distillery is a befitting locale for Louisville’s St. Charles Exchange, known for its elegant Southern-inflected fare and innovative cocktails made from local spirits. Join chefs Patrick McCandless and Tyler Powell for a masterfully prepared menu that celebrates the homespun tastes and traditions of Kentucky.

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Hot Brown–Style Deviled Eggs
    • Peppadew Pimento Cheese with Broadbent’s Country Ham and Pickled Onions
    • Kentucky Burgoo
    • New Day Rising > Bourbon with Cointreau, Blanc Vermouth, and Bitters
    • Rant in Em > Bourbon with Rum, Apple, Thistle, Peach, Swedish Punsch, and Gentian
  • Dinner

    • Southern Crayfish Ragoût with Weisenberger Stone-Ground Grits, Broadbent’s Country Ham Crisp, and Mâche
    • Pine Ridge Chenin Blanc–Viognier 2011
    • Chestnut Trio > Creamy Goat Cheese–Chestnut Spaetzle, Chestnut Brittle, and Chestnut Velouté
    • Clos Pegase Chardonnay 2009
    • Pan-Seared Scottish Salmon with Sunchoke Purée, Rainbow Chard, Fried Salsify, and Maple–Bourbon Barrel Soy Glaze
    • Born Fighter > Bourbon with Amontillado Sherry, Pineau des Charentes, and Artichoke
    • Kentucky Bison with Fingerling Potato Confit, Brussels Sprouts, and Kentuckyaki–Bourbon Jus
    • Orin Swift Saldo Zinfandel 2009
    • Buffalo Trace Bourbon–Pecan Bread Pudding with Macerated Fruit Compote and Chantilly Cream
    • The Blueprint > Byrrh with Demerara and Bitters

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 02.27.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2013

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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
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Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
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Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
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