I have had the privilege and honor to have my Bourbon Barrel Foods’ products featured at the James Beard House but was never able to attend the events. I was thrilled to be able to attend The Young Guns of Louisville where fellow Louisville, Kentucky chefs were being featured at the James Beard House. What an experience!
I landed in NYC and immediately realized I forgot to pack my suit, so much for planning. That meat I will need to shop. Thanks to a suggestion from a friend I was able to find this cool menswear store. Freemans Sporting Club offers roughly hewn yet refined reinterpretation of the bygone era. Nearly all of their garments are manufactured within ten miles of the store by designers, sewers, and makers. They have an active mission to provide customers with clothing that is functional and long-lasting. The fitting rooms are lined with Playboy and Penthouse magazine pages circa 1970-1980, entertaining.
Even though I was in for a six course plated dinner, I still had to grab lunch. I stopped at a charming restaurant called Lovely Day; it was delicious. I checked in at The Ludlow Hotel in the Nolita neighborhood, great location.
The reception for the Young Guns of Louisville event was really fun. It’s always nice to meet new people and reconnect with friends in the industry. It keeps me inspired. When the dinner began, I was in good company seated at a table with six women, mainly the girlfriends of the chef’s, and the editor of Rachel Ray Magazine. There was great conversation and we were all proud of our Derby City rising stars.
The courses began to roll in. I was excited to see what the chefs created with the Bourbon Barrel Foods’ products. The hors d’oeuvres and dinner was perfection.
Here is the menu from the event.
Black Hawk Farms Beef Tartare with Bourbon Barrel Bluegrass Soy Sauce–Cured Egg Yolk, Housemade Pickles, Lemon–Sunchoke Purée, Micro-Celery, Sunchoke Chips, and Herbed Extra Virgin Olive Oil
Chicken Liver Tartine > Michter’s Bourbon–Chicken Liver Mousse with Blue Dog Bakery Cereal Bread, Bourbon Barrel–Aged Chowchow, and Cava–Blueberry Gastrique
Skuna Bay Salmon Sashimi with Yuzu Crème Fraîche, Crispy Garlic, and Wasabi
Baby Octopus Aguachile with Cucumber, Avocado, Chiles, and Cilantro
Kentucky Free-Range Chicken Thigh Confit with Heirloom Tomato Salad
Honey Butter Biscuits with Country Ham, Spicy Pimento Cheese, and Arugula
Louisville Lip Cocktails
Michter’s Rye Old Fashioneds
Diver Scallops with English Peas, Heirloom Carrots, Capriole Farms Goat Cheese, Prosciutto, Lemon Oil, and Pea Shoots
Ramp Gnocchi with Braised Rabbit, Sysbee Farms Mushrooms, Rabbit–Ramp Velouté, and Charred Alliums
Skuna Bay Salmon with Bourbon-Smoked Togarashi, Legumes, Compressed Melon, Michter’s Rye Dashi, and Meyer Lemon Foam
Duck with Dumplings, Tomato, Corn, Lime, and Epazote
Lamb Loin with Potato Hash, Herb–Citrus Crema, Pancetta Lardons, and Pistachios
Brown Butter Cake with Smoked Sugar–Bourbon Peaches, Buttermilk Ice Cream, Blueberry–Sorghum Gastrique, and Almond Granola
Michter’s Rye Dessert Cocktail
A selection of fine wines was also served with this dinner.
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