Woodford Reserve Bourbon Dinner

Make your reservations now for Chef John’s first bourbon dinner of 2016, featuring the legendary Woodford Reserve!

We’ll be presenting a flight of Woodford Reserve, Woodford Double Oak, Woodford Rye, and Woodford Master Collection – an 1838 Style White Corn Mash. We’ll also be creating three unique

bourbon cocktails, paired with a creative four course dinner by Chef John Varanese!

Our guest speaker for the evening will be Chris Morris, Woodford Reserve’s Master Distiller. Chris began his career in whiskey in 1976 and is the second person to serve as Master Distiller at Woodford Reserve. The mastermind behind Woodford Reserve Double Oaked, Rye, and Master’s Collection, Chris knows the keys to making good whiskey are time and patience, but having a sense of good craftsmanship is also a talent that goes a long way.

“The idea is to create new and different things with an artisan’s touch, Chris said. “Things nobody’s ever done before while maintaining the essence of Woodford Reserve that everyone loves.”

The cost of this dinner will be $60 per person, plus tax and gratuity. Reservations are required with a credit card and can be made by calling (502) 899-9904 or emailing letsdine@varanese.com. A $25 per seat fee will be charged for reservations not cancelled within 24 hours of the event.


Reception Cocktail “Boulevardier Cocktail”

Woodford Reserve – Woodford Double Oak –Woodford Rye – Master’s Collection 1838 Style White Corn

First Course
House-Cured Duck Prosciutto with Goat Cheese, Smoked Mustard and Grilled Frisée topped with a Dried Cherry & Pistachio Vinaigrette

Second Course
Roasted Cauliflower & Bourbon Soup topped with Fried Leeks and Chives

Third Course
Entrée Cocktail “Bourbon-Pomegranate-Allspice Cocktail”
Roasted Pork Belly wrapped Pork Loin finished with a Smoked Tomato Butter Sauce served with Boursin Whipped Potatoes and Broccoli Rabe

Fourth Course
Dessert Cocktail “Bourbon Molasses Eggnog”
Deep Fried Waffle Napoleon filled with Peanut Butter Pastry Cream topped with Toasted Marshmallow, Blueberry Compote and Pecans, finished with a Maple-Bourbon Sauce

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2106 Frankfort Ave, 40206
28 January , Thursday 18:30

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