Pride of Kentucky 2019

Menu

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

Dinner

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