Events / Dinner

Modern Kentucky

Wed, January 23, 2019

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Phone: 212.627.2308
Cancelation Policy

Tickets

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Ming Pu

The 502 Bar & Bistro, Prospect, KY

Mark Ford

Anoosh Bistro, Louisville, KY

Andrew McCabe

Bar Vetti, Louisville, KY

Brad Menear

Fat Lamb, Louisville, KY

James Moran

8UP Elevated Drinkery & Kitchen, Louisville, KY

Nokee Bucayu

Ashbourne Farms, La Grange, KY

Michael Taylor

Southern Glazer's Wine & Spirits, Louisville, KY

Dante Wheat, Jr.

Michter's Distillery, Louisville, KY

Kentucky’s food culture is adored worldwide for its exquisite country ham and fine bourbon, but a new generation of chefs is proving that the state has even more culinary delights to offer. Chef Ming Pu has assembled an all-star squad of some of the Bluegrass State’s top talents to present Beard House guests with a showcase of their rich traditions and inspiring innovations.

Menu

Hors d’Oeuvre

Kentucky Fried Quail with Bourbon-Smoked Paprika 

Shrimp and Grits with Spanish Chorizo, Weisenberger Grits, Pickled Fresno Chiles, Pot-Licker Redeye Gravy, and Crispy Prosciutto

Cauliflower with Tonnato and White Grapes

Veal Sweetbreads with Pain Perdu, Sun-Dried Cherry Gastrique, Pickled Pearl Onions, and Micro- Mustard

Miniature Arepas with Freedom Run Farm Lamb Sugo, Pickled Onions, Cotija, and Cilantro

Fried Creamed Corn with Cilantro–Lime Aïoli, Queso Fresco, and Morita Powder

Dinner

Acqua Pazza Whitefish Crudo with Bourbon Barrel–Aged Soy Lees

Hokkaido Scallops with Brussels Sprout Confit, Bourbon Barrel–Smoked Salt, Broadbent’s Country Ham, Parmesan Foam, and Black Truffle Vinaigrette

Rabbit Tortellini with Saffron, Olives, Sun-Dried Tomato, Preserved Lemon, and Basil

Braised Veal Cheek with Country Ham Demi-Glace, Charred Leek, Extra Virgin Olive Oil, Young Heirloom Vegetables, and Sunchoke

Freedom Run Farm Lamb Porterhouse with Tzatziki, Barley, Frondosa Farms Mushroom, Pickled Beet–Balsamic Purée, and Sumac

Bourbon Pecan Sans Rival with Pecan Dacquoise, Vanilla–Bourbon French Buttercream, White Balsamic, and Spiced-and-Poached Pear

A selection of fine wines will be served with this dinner.