Local Chefs Featured at Prestigious Beard House Dinner
Some of Louisville’s top culinary talent are headed to New York to show Kentucky has more to offer than just fried chicken and bourbon. Chef Ming Pu (The 502 Bar & Bistro) has assembled an all-star squad to cook at the Beard House on Jan. 23.
The dinner, called “Modern Kentucky,” will showcase proteins, produce and products from across the state like Shuckman’s Fish Company spoonfish caviar and Bourbon Barrel Foods.
“We’re taking traditional dishes and showing what Kentucky is really about,” Pu said. Guests often find Pu mixing traditional Taiwanese flavors from his childhood with the bounty of the Bluegrass state at The 502 Bar & Bistro – and he hopes to showcase that diversity at the Beard House.
Pu’s dishes include a riff on the aforementioned fried chicken in the form of Kentucky Fried Quail with Bourbon Barrel Foods smoked paprika and a nod to his heritage with Hokkaido scallops, brussels sprouts confit, Bourbon Barrel Foods smoked salt, Broadbent Country Ham and parmesan foam and black truffle vinaigrette.
In addition to Pu, other chefs participating in the dinner include Andrew McCabe (Bar Vetti), Mark Ford (Anoosh Bistro), James Moran (8UP Elevated Kitchen & Drinkery), Brad Menear (Fat Lamb) and Nokee Bucayu (Ashbourne Farms).
Located in New York City, the Beard House is part of the James Beard Foundation. Tickets are $180 and available at jamesbeard.org. This is Pu’s third time to cook at the Beard House, where he most recently spearheaded a Young Guns of Louisville dinner in 2017.
Cuvee Wine Table Kicks Off Wine Club
On Nov. 24 from 3:30 to 5 p.m., Cuvee Wine Table will expand beyond its doors by hosting its first Wine Pick-Up Party to kick off their restaurant’s new feature, “Wine Club,” selling a wide variety of quality wine at retail. The Wine Club features five different types of clubs, starting with the Sommelier’s choice option with two bottles of wine valued at $35. The Scott’s Sommelier’s Ultimate Club option includes two quality bottles of wine valued at $95.
At the Wine Club Pick-Up Party, customers will receive their wine with tasting notes from Master Sommelier Scott Harper and recipes from Chef Brandon Noe as well as other perks toward visiting the restaurant or purchasing wine. In addition, wine samples and light snacks will be provided. Holiday gift baskets will also be available for purchase throughout the holidays. Wine enthusiasts can become members of the Wine Club by calling 502.242.5200. Join by Nov. 19, to attend the first Wine Pick-Up Party.