Chefs Kathy Cary and David Scales of Lilly’s will present a six-course dinner at the Bourbon Barrel Foods warehouse, 1201 Story Ave., Oct. 23 and 24. Following a guided tour of the space by Matt Jamie, Bourbon Barrel Foods owner, the communal-seating dinner will feature products like Mint Julep Sugar and Bourbon Sorghum Vinaigrette.
“I use all his products,” says Scales. “The dinner will show all the uses. You can go from fried oysters to scallops to steak to dessert using his products.” Scales was first wooed by the bourbon smoked paprika when he joined Lilly’s. Jamie’s product line also includes bourbon smoked peppercorns, which are “awesome,” Scales says. He’s also a fan of the small batch soy sauce.
The menu lineup features baby kale salad with Bourbon Barrel-spiced goat cheese truffles and soy sorghum vinaigrette; Bourbon Barrel-fried oyster with bourbon barbecue sauce and smoked grits; seared vanilla dry scallop with spiced cherry and bitters, and scallop ceviche; smoked sugar-glazed pork belly with fig-Kentuckyaki compote; Bourbon Barrel-smoked rub strip steak with Bourbon Barrel steak Diane pan sauce; and Bourbon Barrel Mint Julep Sugar brulee with summer berries.
The dinner costs $125 plus tax, and seating is very limited. Call (502) 451-0447 for reservations.
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