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
 
 
 

September 2014

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Greenhouse Gallery Mon, 09.01.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Enlightened Eaters Wed, 09.03.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
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Greenhouse Gallery Mon, 09.01.2014
 
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Chef Collaboration Mon, 09.08.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Virginia Rising Stars Tue, 09.09.2014
 
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Beard on Books Wed, 09.10.2014
 
Asheville, NC Wed, 09.10.2014
 
Modern Classic Southern Wed, 09.10.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
End of Summer Harvest Thu, 09.11.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Taste America: Atlanta Fri, 09.12.2014
 
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Greenhouse Gallery Mon, 09.01.2014
 
Seasons of Louisiana Sat, 09.13.2014
 
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Greenhouse Gallery Mon, 09.01.2014
 
 
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Denver Women Chefs Rule Tue, 09.16.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Beard on Books Wed, 09.17.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Regional Italian Road Trip Thu, 09.18.2014
 
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Healdsburg, CA Sat, 09.20.2014
 
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NYC Sat, 09.20.2014
 
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Greenhouse Gallery Mon, 09.01.2014
 
Sixth Annual Brooklyn Cooks Sun, 09.21.2014
 
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Chicago Mon, 09.22.2014
 
Modern Venetian Mon, 09.22.2014
 
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Taste America: Seattle Fri, 09.26.2014
 
American Brasserie Fri, 09.26.2014
 
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Greenhouse Gallery Mon, 09.01.2014
 
The Art of Spice Sat, 09.27.2014
 
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Greenhouse Gallery Mon, 09.01.2014
 
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Kansas City, MO Sun, 09.28.2014
 
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Four Seasons Finesse Tue, 09.30.2014
 
 
 
 
 
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