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UID:10001137-1733594400-1733605200@things-to-lou.com
SUMMARY:Chef's Table by Ashbourne Farms
DESCRIPTION:Join us for an evening of exquisite dining at the Chef’s Table by Ashbourne Farms\, set in one of Kentucky’s premier luxury venues. This exclusive tasting menu celebrates the finest local and seasonal ingredients\, crafted by our renowned chefs into a multi-course journey of unparalleled flavors. \nEach dish showcases innovation and artistry\, blending traditional techniques with contemporary flair. From delicate seafood to tender meats and vibrant farm-fresh vegetables\, every plate tantalizes the senses. Thoughtfully paired wines or handcrafted cocktails enhance this symphony of flavors. The intimate\, elegant setting features ambient lighting and refined table settings\, complemented by a talented duo from the Grammy-winning Louisville Orchestra\, harmonizing with your culinary experience. \nThe Chef’s Table by Ashbourne Farms offers not just a meal\, but a celebration of culinary excellence and hospitality. Join us for an unforgettable evening where gourmet food meets luxurious ambiance. \n  \nWe’ve partnered with Louisville Orchestra\, 10% of each ticket will be donated to Louisville Orchestra. \n  \nMeet the Chefs: \nExecutive Chef Jeff Dailey\nWith over 15 years in Louisville’s top restaurants\, including Corbett’s and Harvest\, Chef Jeff Dailey is known for his innovative farm-to-table approach. A Sullivan University graduate\, he emphasizes local ingredients and flavors\, earning accolades and a loyal following. Beyond the kitchen\, he mentors young chefs and supports sustainable food initiatives. \nCulinary Director Ryan Smith\nChef Ryan Smith focuses on culinary excellence and seasonal ingredients. He started his career at The Oakroom\, advanced to Sous Chef at Proof on Main\, and later became Chef de Cuisine at Harvest\, where he showcased local flavors and a commitment to sustainability. As Culinary Director of Ashbourne Enterprises\, he oversees diverse foodservice projects\, creating authentic and memorable guest experiences. \nWith gratuity included\, you’re free to fully immerse yourself in the evening’s experience.
URL:https://things-to-lou.com/events/chefs-table-by-ashbourne-farms/
LOCATION:Ashbourne Farms\, 3810 Old Westport Road\, La Grange\, KY\, 40031\, United States
CATEGORIES:Culinary Event,Food & Drink
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LAST-MODIFIED:20241212T012009Z
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SUMMARY:Southern Sunday Roast @ North of Bourbon (reservations recommended)
DESCRIPTION:Event Name:\nSouthern Sunday Roast \nEvent Date:\n2024-12-15 \nWebsite / Ticket Link: \nHome \n \nLocation:\nNorth of Bourbon | 935 Goss Ave\, Louisville\, KY 40217 \nEvent Host:\nNorth of Bourbon \nEvent Description / Other Info:\nInspired by Executive Chef/Owner Lawrence Week’s unique interpretation of the classic English Sunday roast\, this special menu experience is available to guests by reservation – no ticket required. The Sunday roast pop-up will feature a variety meat options\, a vegetarian meal\, oysters and shrimp (available at an additional cost)\, and a delicious selection of sides. Please see below for the full details. \nWhat: Southern Sunday Roast\nWhere: North of Bourbon | 935 Goss Ave\, Louisville\, KY 40217\nWhen: Sunday\, December 15 from 12:00-4:00p.m.; reservations highly recommended \nDetails:\n– Menus\n– Each meal includes Jalapeño Cheddar Yorkshire Pudding\, crispy Blackened Potatoes\, Glazed Mushrooms\, and Molasses Roasted Carrots\n– Meat ($35) / Vegetarian ($25) / Family Style Feast (one of each – $180)\n– 30 Day Dry Aged Fischer Farms Rump Roast\n– Stonecross Farms Roast Chicken\n– Marksbury Farms Pork Steak\n– Frondosa Farms Mushroom Medley\n– Dry Aged Duck Crown (+$25; limited)\n– Bone-In Dry Aged Ribeye (+$40; limited)\n– Additional Add-Ons\n– Dozen Oysters with Muscadine Mignonette ($36)\n– Shrimp Cocktail featuring Bourbon Cocktail\, Crawfish Mustard ($18) \n 
URL:https://things-to-lou.com/events/southern-sunday-roast-north-of-bourbon-reservations-recommended/
LOCATION:North of Bourbon\, 935 Goss Ave\, Louisville\, KY\, 40217\, United States
CATEGORIES:Culinary Event,Food & Drink
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