Events / Dinner

Pride of Kentucky

Presented by the LEE Initiative

Wed, September 12, 2018

7:00 PM
The Beard House
Member Price: $170 Public Price: $220 Phone: 212.627.2308
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

Stephanie Callihan

Lockbox at 21C Museum Hotel, Lexington, KY

AuCo Lai

The Wrigley Taproom and Eatery, Corbin, KY

Nikkia Rhodes

Turnip the Beet, Louisville, KY

Jen Rock

Gralehaus, Louisville, KY

Stephania Sharkey

County Club, Lexington, KY

Multiple James Beard Award nominee Edward Lee may be best known for his celebrated restaurants, but the Top Chef alum is also focused on increasing diversity in the industry as a founder of the Let’s Empower Employment (LEE) Initiative. For this extraordinary Beard House dinner, Lee will collaborate with a cadre of five vibrant chef-mentees to showcase the future of Kentucky cuisine.


Click here to see photos from this event.



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


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.

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