Facebooktwitterredditpinterestmail

This Saturday, our 2017 Bourbon Shindig will kick off at Taylor Made Farms. Guests will sip Michters, Woodford Reserve, Buffalo Trace, and many more as they look out over the rolling hills of Horse Country and listen to live Bluegrass music. While attendees of prior years will come expecting the large variety of Bourbons being poured, what may steal the show for foodies is the gourmet southern cuisine being served up. Our culinary “main stage” this year will be a full spread from Willie’s Locally Known BBQ, but we are also proud to be hosting three guest chefs, each of whom will be offering a small plate course.

The first of our three guest chefs is Todd Stein, Partner and Executive Chef at The Bristol in Chicago. Chef Stein has traveled all over the world honing his craft, and has even appeared on Iron Chef America v. Bobby Flay. His menu will include whipped mortadella, balsamic mustard, and pistachios.

Local Chef Jonathan Searle will be joining us with an offering of boudin sausage, pickled watermelon rind, hot mustard, and fried saltines. Chef Searle comes to us from Lockbox at the 21c Museum Hotel in downtown Lexington, Kentucky. His fried chicken and biscuit bar brought the house down at our KY225 party this June, and we’re anxiously awaiting another delicious dish this time around.

Our final guest Chef, Mark Therrien, comes to us from the prestigious Keeneland Racetrace here in Lexington. He’ll be bringing the spice with Duroc Farms smoked boar chili, topped with local cheddar and Serrano creme. After Chef Therrien’s top quality Burgoo at the KY225 events, we’re more than ready for another locally sourced bowl with freshly made toppings.

Excited to pair your favorite Bourbons with all these amazing dishes? Click here for tickets!

The post The 2017 Bourbon Shindig – A Southern Culinary Experience appeared first on The Bourbon Review.