Chefs S. Dean Corbett, Sarah Leopold, Tavis Rockwell, and their team in the Beard House kitchen
Rabbit Confit Spring Rolls with Collard Greens and Whipped Potatoes
Tobacco-Smoked Trout with Kentucky Spoonfish Caviar, Crème Fraîche, and Fingerling Potatoes
Braised Pork Belly with Roasted Tomatoes and Chipotle Aïoli in Bibb Lettuce Cups
Beef Tartare Deviled Quail Eggs with Parmesan Crisps
Capriole Farmstead Goat Cheese–Stuffed Okra with Bourbon Sorghum
Weisenberger Mill–Kenny’s Farmhouse Cheddar Grits Cake with Country Ham, Kentucky Maple Syrup, Duck Egg, and Red-Veined Sorrel
Kentucky Bibb Lettuce with Heirloom Tomatoes, Mozzarella, Warm Basil Vinaigrette, and Pine Nuts
Kentucky Pork Tenderloin with Peach Chowchow, Cornbread, and Bourbon Pork Jus
Buffalo Skirt Steak with Bourbon County Yellow Wax Beans, Roasted Red Pepper Coulis, and Pawpaw Sorbet
Sweet Corn Brûlée with Thyme Ice Cream
Dinner

Taste of Kentucky, Sweet and Savory

S. Dean Corbett
Corbett’s: An American Place and Equus & Jack’s Lounge, Louisville, KY

Sarah Leopold
Corbett’s: An American Place, Louisville, KY

Tavis Rockwell
Equus & Jack’s Lounge, Louisville, KY

Esteemed Louisville chef S. Dean Corbett—along with his talented chefs de cuisine Sarah Leopold and Travis Rockwell (who are engaged to be married)—is coming to the Beard House to give us a taste of his hometown. The trio will be serving an exceptional modern American menu highlighting native Kentucky ingredients.

 

Event photos taken by Mira Zaki.

MENU

  • Hors d’Oeuvre

    • Rabbit Confit Spring Rolls with Collard Greens and Whipped Potatoes
    • Tobacco-Smoked Trout with Kentucky Spoonfish Caviar, Crème Fraîche, and Fingerling Potatoes
    • Braised Pork Belly with Roasted Tomatoes and Chipotle Aïoli in Bibb Lettuce Cups
    • Beef Tartare Deviled Quail Eggs with Parmesan Crisps
    • Capriole Farmstead Goat Cheese–Stuffed Okra with Bourbon Sorghum
    • Classic Old-Fashioned Cocktails With Old Forester Signature Bourbon
  • Dinner

    • Weisenberger Mill–Kenny’s Farmhouse Cheddar Grits Cake with Country Ham, Kentucky Maple Syrup, Duck Egg, and Red-Veined Sorrel
    • Upper East Side Manhattan Cocktails With Woodford Reserve Bourbon
    • Kentucky Bibb Lettuce with Heirloom Tomatoes, Mozzarella, Warm Basil Vinaigrette, and Pine Nuts
    • Corbett’s Hayride Cocktail with Old Forester Bourbon and Tuaca Liqueur
    • Kentucky Pork Tenderloin with Peach Chowchow, Cornbread, and Bourbon Pork Jus
    • Sonoma-Cutrer Russian River Ranches Chardonnay 2010
    • Buffalo Skirt Steak with Bourbon County Yellow Wax Beans, Roasted Red Pepper Coulis, and Pawpaw Sorbet
    • Sonoma-Cutrer Pinot Noir 2008
    • Sweet Corn Brûlée with Thyme Ice Cream
    • Korbel Sparkling Wine Cocktail
    • Bourbon Ball–Filled Bittersweet Chocolates

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 08.07.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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