Cooking in the Bluegrass, the Celebrity Chef Dinner Series sponsored by the James Beard Foundation, will be held Sept. 25 to Oct. 10 at The Farmhouse at the Kentucky Horse Park.
Nationally and internationally recognized chefs will team up with Kentucky chefs to present 16 gourmet dinners to coincide with the 2010 Alltech FEI World Equestrian Games.
Here are the menus for the first four dinners. For a complete listing of celebrity chefs and their menus, go to Alltechfeigames.com.
Sept. 25
Chef Michael Schwartz, Michael's Genuine Food & Drink, Miami
Chef Traci Des Jardin, Jardière, San Francisco, Calif.
Chef Jonathan Lundy, Jonathan at Gratz Park, Lexington.
Passed hors d'oeuvres
Newsom's country ham pot stickers with Maker's Mark soy and peach sweet-n-sour dipping sauces
Shrimp corndogs and fried Kentucky fresh water shrimp with hot mustard
Fresh oysters on the half shell accompanied by White Dog peppercorn mignonette
Alltech Angus beef rib-eye cap skewers, Kentuckyaki sauce and pineapple-hot pepper jelly
Duncan Duck Hatchery deviled eggs stuffed with foie gras
Ale-8 braised pork belly red chile iceberg slaw
Wines from Acres of Land Winery and Wight Meyer Vineyard and Winery; Maker's Mark specialty cocktails, and Kentucky Bourbon Barrel ale
First course
BLT, Bourbon Barrel smoked bacon, marinated heirloom tomatoes, limestone Bibb lettuce and Capriole Old Kentucky tomme cheese
Veuve Clicquot, brut rosé NV, Reims, France
Second course
Kentucky rainbow trout escabeche
Pickled vegetables and avocado
Wild Horse viognier, Central Coast
Third course
Red wine braised short ribs
Celery root puree, Rushing Wind Farms chestnuts and parsley
Wild Horse Unbridled pinot noir, Santa Barbara County
Dessert course
Jonathan's tasting of Maker's Mark ice creams: chocolate-bourbon brownie, bourbon banana pudding, mint julep chocolate truffle, bourbon pecan brittle and fresh cherry old fashioned
Inniskillin sparkling vidal ice wine, Niagara Peninsula, Ontario
Royal Cup coffee
Sept. 26
Chef Anne Quatrano, Bacchanalia, Atlanta
Chef Sanford D'Amato, Sanford, Milwaukee, Wis.
Chef Jeffrey Newman, Boone Tavern Hotel Berea.
Passed hors d'oeuvres
Rabbit meatball with sarsaparilla and caraway stewed onions
Braised lamb shoulder strudel with lemon confit and apples
Pumpkin custard with bacon jam and thyme
Roasted fennel and chestnut purée on white cheddar crackers
Smoked catfish croquette with herb aioli and paddlefish caviar
Wines: Purple Toad Winery and Equus Run Vineyard
First course
Rabbit liver mousse with mushrooms, pickled grapes, spicy corn bread
Veuve Cliquot, vintage rosé 2002, Reims, France
Second course
Kentucky freshwater prawns, fresh soybeans, fennel, D'Avignon radish and Kentucky country ham consommé
Genesis by Hogue, riesling, Columbia Valley
Third course
Char-grilled squab with roasted fig, glazed turnip couscous and fig essence.
Nobilo Icon, pinot noir, Marlborough
Fourth course
A tasting of Kentucky cheese: Wabash cannonball, Capriole Farm, Greenville, Ind.; crispy fruit and nut bread Awe-Brie, Kenny's Farmhouse, Austin; toasted hazelnuts and Savannah honey comb, Old Kentucky tomme, Capriole Farm; Muscadine jam Kentucky cheddar, aged one year, Kenny's Farmhouse; pickled black walnuts, Kenny's Kentucky bleu, and Summerland Farm roasted fig
Ravenswood Big River zinfandel, Alexander Valley
Fifth course
Dusty Road plum soup with caramelized Italian plum tart and malt ice cream
Inniskillin, Cabernet Franc ice wine, Niagara Peninsula, Ontario
Sept. 27
Chef Joseph Lenn, The Barn at Blackberry Farm, Walland, Tenn.
Chef Nancy Oakes, Boulevard, San Francisco.
Chef Brandon Ginter, The Julep Cup, Lexington.
Passed hors d'oeuvres
Truffled pyramid ravioli with hazelnut pesto
Quail Gallentine with quince and spicy pear syrup
Country ham-wrapped sesame grissini
Maker's Mark braised figs and sautéed lamb fries on crostini
Chicken rillette on biscuit with blackberry jam and pickles
Kentucky wine tasting: Wildside Winery and Millanova Winery
Maker's Mark specialty cocktails and Kentucky Bourbon Barrel Ale
First course
Locally grown tomato and horseradish consommé with Kentucky freshwater prawn and hominy dumpling
Second course
Ahi tuna tartare with lime-shanso (a mildly hot Japanese seasoning) aioli, wasabi tobiko (flying fish roe) and furikake (Japanese seasoning) chip
Sashimi dressed with soy and sake, shiitake, shiso and crispy rice
Third course
De Bruin Farms rabbit, pancetta wrapped loin and braised leg
Butternut squash purée, mixed grains, wild rice black barley, red onions and jus
Fourth course
Sumac-dusted Kentucky bison with beets, chanterelles, grits and garlic custard
Fifth course
Blackberry Farm bleu cheesecake with lemon thyme sorbet and poached apples
Royal Cup coffee
Sept. 28
Chef Roberto Donna, Galileo III, Washington, D.C.
Chef Andrea Reusing, Lantern, Chapel Hill, N.C.
Chef Paul Weckman, Otto's, Covington.
Chef Francis Schmitz, Bristol Bar & Grille, Louisville.
Passed hors d'oeuvres
Icy heirloom tomato soup with shiso
Caramelized pork belly with Kentucky sorghum and pickled greens
Little pizzette with mozzarella and anchovies
Warm crostini topped with sausage and Ribiola cheese
Roasted red pepper pirouette with Kenny's goat cheese, cream cheese and chutney
Tomato pie with locally grown tomatoes, basil and Kenny's cheese spread
Alltech Angus beef tenderloin and Kenny's bleu crostino with Sheltowee Farm shiitakes
Wines: Cedar Creek Vineyards and Wight Meyer Vineyard
Maker's Mark specialty cocktails and Kentucky Ale Bourbon Barrel
First course
Deviled North Carolina blue crab cakes with Broadbent's country ham
Veuve Clicquot, vintage rosé 2002, Reims, France
Second course
Aquarello risotto with porcini mushrooms and veal sausage
Borgo Conventi pinot grigio, Friuli-Venezia Giulia
Third course
Chicken rochambeau and sliced brioche with Kentucky country ham, béarnaise and Maker's Mark bourbon bordelaise
Ruffino chianti classico Riserva Ducale, Tuscany
Fourth course
Apricot and white chocolate bread pudding with whipped cream and caramel.
Inniskillin sparkling vidal ice wine, Niagara Peninsula
