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
  • Call 212.627.2308 to reserve
 
 
 

March 2013

S M T W T F S
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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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