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On the Menu: Kentucky Wine Estate



August 09, 2011


Ben and Jeanie O'Daniel; Justin ThompsonJeanie and Ben O'Daniel; Justin Thompson

Jean Farris Winery and Bistro is the product of the marriage of Ben and Jeanie O’Daniel, members of two Kentucky wine-growing families. These second-generation vintners produce boutique varietals that complement chef Justin Thompson’s elegant New American fare. This Bluegrass State team is presenting a refined and subtly Southern meal at Thursday's Beard House dinner; have a look at the lovely menu below, then click here to reserve your seat.
Hors d’Oeuvre Duck Liver Pâté with Blackberry Gelée Cured and Lightly Smoked Salmon with Sorghum Mousse Salt-Roasted Beets with Truffled Goat Cheese and Garden Chives Heirloom Melon Salad with Newsom’s Kentucky Prosciutto Crisps Pairing: Jean Farris Rosé 2010 Dinner Bobwhite Quail with Creamy Weisenberger Grits, Estate Apple Chutney, and Boone Creek Creamery Blue Cheese Pairing: Jean Farris Merlot 2008 Estate Heirloom Tomato Tasting with Housemade Mozzarella and Assorted Salts Pairing: Jean Farris Viognier 2009 Kentucky Freshwater Prawns with Mushroom Ragoût and Paddlefish Caviar Beurre Blanc Pairing: Constellation Estate Blanc de Blanc 2008 Mint-Infused Estate Heirloom Melon Sparkling Water Kentucky Milk-Fed Veal with Root Vegetable Gratin, Collard Greens, Escargot, and Garden Herb Compound Butter Pairing: Jean Farris Pinot Noir 2008 Bourbon Tart with Black Walnuts, Bourbon Whipped Cream, and Fried Chocolate Pairing: Jean Farris Petite Syrah 2008