Events / Dinner

Pride of Kentucky 2019

Thu, September 05, 2019

7:00 PM
The Beard House
Member Price: $170 Public Price: $220 Click here for tickets.
Cancellation and Food Allergy Policy


Edward Lee

610 Magnolia, MilkWood, and Whiskey Dry, Louisville, KY; and Succotash, National Harbor, MD

Lindsey Ofcacek

The LEE Initiative and 610 Magnolia, Louisville, KY

Breanna Baker

610 Magnolia, Louisville, KY

Emie Dunagan

The 502 Bar and Bistro, Louisville, KY

Miriam Martinez-Prisciliano

West Main Crafting Co., Lexington, KY

Tonya Mays

Great Bagel, Lexington, KY

Katie Smith

Pizza Lupo, Louisville, KY

Erin Delaney

Red Hog, Louisville, KY

Chef and restaurateur Edward Lee returns to the Beard House (with a brand new Beard Book Award for Writing in tow!) with a new crew of mentees from the Let’s Empower Employment (LEE) Initiative that he co-founded with director Lindsey Ofcacek. If you want to see the future face of Kentucky cuisine, look no farther than these hardworking and talented young chefs!

Click here for tickets.


Hors d’Oeuvre

Sopecitos with Refried Black Beans, Cochinita Pibil, and Cotija 

Toasted Brioche with Walnut Butter, Pernod–Apple Chutney, and Roasted Figs

Shiso with Laurel-Aged Charleston Gold Rice, Rye Berries, Benne, Smoked Tomatoes, and Tarragon

Endive with Apple, Salt-Cured Beet, Pesto, and Pine Nuts

Carrot Chips with Capriole Goat Cheese, Pickled Golden Raisins, and Prosciutto 

610 Foie Gras B.L.T.

Togarashi Old Fashioned > Maker’s Mark Bourbon with Honey, Smoked Togarashi, and Orange Bitters


Charred Corn–Black-Eyed Pea Esquites with Bibb Lettuce, Roasted Delicata Squash, Corn Tamale, Avocado Salsa, Queso Fresco, Radish, and Cilantro

Southern Teatime > Maker’s Mark Bourbon with Corn Tea, Lemon, Cocchi Americano, and Champagne

Kentucky Stone-Milled Tagliatelle with Braised Collard Greens and Pancetta; Roasted Butternut Squash and Turnips; and Parmigiano-Reggiano Crumb

Found and Foraged > Maker’s Mark 46 Bourbon with Cocchi Rosso, Sherry, Cardamom, and Mushroom Oil

Rocky Mountain Golden Trout with Bourbon Barrel Soy Lees, North Carolina Butter Beans, Heirloom Tomato, Corn, Fennel, and Sorghum

Lemongrass Soda > Maker’s Mark Bourbon with Lemongrass, Basil, Sage, and Lime

Braised Beef Short Ribs with Kentucky Black Barbecue Sauce, Butternut Squash, Tomato, Fermented Hanbanero, Cipolline, and Pepitas

Fall into New York > Maker’s Mark Cask Strength Bourbon with Butternut Squash, Lemon, Walnut, and Cabernet Sauvignon

Carrot Spice Cake with Candied Pecans, Haystack, Fried Corn, and Jeni’s Sweet Corn and Bourbon Praline Ice Cream

Maker’s Mark Bourbon LEE Initiative Private Select

Callebaut Dark Chocolate with Maker’s Mark Bourbon–Soaked Luxardo Cherries