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
 
 
 

July 2013

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Greenhouse Gallery Mon, 07.01.2013
 
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Greenhouse Gallery Mon, 07.01.2013
 
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Softshell Crab Extravaganza Mon, 07.08.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Chicago’s Breakout Star Tue, 07.09.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Beard on Books Wed, 07.10.2013
 
Art Deco Revival Wed, 07.10.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Latin Heat Thu, 07.11.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
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Greenhouse Gallery Mon, 07.01.2013
 
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Bastille Day Fête Mon, 07.15.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
 
Greenhouse Gallery Mon, 07.01.2013
 
Sunshine State Bounty Wed, 07.17.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Summertime Beef Bash Thu, 07.18.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
 
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Greenhouse Gallery Mon, 07.01.2013
 
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The Whimsical Kitchen Tue, 07.23.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Italian, American, Fabulous Wed, 07.24.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Foxy Foxwoods Thu, 07.25.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
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Greenhouse Gallery Mon, 07.01.2013
 
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Vegetable Dégustation Mon, 07.29.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
 
Greenhouse Gallery Mon, 07.01.2013
 
 
 
 
JBF Kitchen Cam