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Dinner at the Beard House

Beard House

Spring brings so many great traditions to the South- traps fill with crawfish, the humble blue crab drops it shell to show us it’s soft side, peach blossoms give way to the the first fruit of the season- but the South’s grandest tradition takes place not in the fields, nor the bay’s or marshes. On the first Saturday in May, the finest thoroughbreds in the world gather under the twin spires that rise above the lush fields of Kentucky’s bluegrass. As of late, Churchill Downs has become THE place to be when the ponies are running (just check US Weekly the week after the race).
Those you who can’t make the trip this year, don’t worry, Louisville is coming to New York City. On Saturday, May 3rd, I’m teaming up with my fellow chefs from the Insitiute of Culinary Education to put on a dinner at the James Beard House. Maker’s Mark is jumping on board with us and crafting a special bourbon cocktail for each course.
Tickets for the dinner aren’t available for sale yet, but the menu’s ready. All my friends back, time to start looking for plane tickets.

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