Pride of Kentucky

Menu

Hors d’Oeuvre

Royal Red Shrimp with Lemongrass–Coconut Broth, Chiles, and Scallions

Sweet Potato–Rice Grit Cakes with Pickled Blackberries and Spicy Mayonnaise

Pork Rind Crisps with Beer–Cheese Espuma

Levain with Benedictine Spread and Pickled Fresno Chiles

Miniature Foie Gras B.L.T. Sandwiches

Apple–Cinnamon Old Fashioned > Maker’s Mark Bourbon with Apple, Cinnamon, and Black Walnut

Celebrate the Learning > Maker’s Mark Bourbon with Lemon, Plum, Honey, and Bubbles

Dinner

Arugula with Apple, Turmeric Fennel, Beets, Za’atar-Smoked Almonds, and Lemon–Tahini Vinaigrette

Beets by Lemon > Maker’s Mark Bourbon with Apple, Lemon, Beets, and Bubbles

Braised Rabbit–Mushroom Agnolotti with Heirloom Carrot Purée and Brown Sugar Butter

Herbal Strength > Maker’s Cask Strength Bourbon with Bonal Gentiane-Quina, Honey, and Cardamon

Pan-Seared Carp with Burdock Purée, Shucky Beans, Black Vinegar, and Pawpaw Emulsion

Up The Creek > Maker’s 46 Bourbon with Lapsang Souchong Syrup, Cocchi Vermouth di Torino, Lavender, and Lemon Oil

Pork-and-Beans > Roasted Pork Shoulder with Butter Beans, Sorghum, and Tomato Gastrique

Refresh Yourself > LEE Initiative Private Select Bourbon with Cocchi Americano, Brown Sugar, Passion Fruit, and Papaya Black Tea

Buttermilk Shortcake with Bourbon Whipped Cream, Kentucky Peaches, Basil, and Pistachios

Maker’s Mark LEE Initiative Private Select Bourbon

After-Dinner Sweets > Potato Candy, Bourbon Balls, and Mom Blakeman’s Original Candy

Special thanks to Thomas Bolton for his signature cocktails and to Maker’s Mark for supporting this dinner.