West Sixth Brewing and Smithtown Seafood, 501 West Sixth Street, are having a Breeders' Cup five-course beer dinner on Thursday. West Sixth will be pouring multiple beers, including the Breeders' Cup Brown Ale, the Jessamine County bottle-conditioned County Series release and one of its most exclusive barrel-aged beers, Snake Cake. Jon Sanning of Smithtown Seafood will offer a range of "land and sea" plates, from little-neck clams to short-rib bourguignon. Tickets $35 plus tax and tip, are available at bit.ly/1GkAMF7. Reservations are required. Doors open at 6:30 p.m., dinner is at 7 p.m.
■ Doodles, 262 North Limestone, will feature a bourbon caramel sauce to accompany Doodles beignets and a traditional New Orleans beverage called a Milk Punch this week. Thursday through Sunday, Doodles will have Bluegrass Pie French Toast (think May Day pie) and a Mint Julep Waffle along with Mint Juleps.
■ Lexington restaurants and bars including Azur, Belle's, Coba Cocina, Coles, Dudley's on Short, Enoteca, Henry Clay's Public House, JDI, Merrick Inn, National Provisions, Nick Ryan's, Sabio, Sage Rabbit, Table 310, Tony's and Village Idiot are offering Breeders' Cup-themed drinks for the week. See them at Lexingtonbourbonsociety.com.
■ At the Toasted Barrel, 517 West Main Street, you can get a drink courtesy of the same jockey you might win a bet on in a championship race. Jocktails at the Breeders' Cup is a fundraiser for the Permanently Disabled Jockeys Fund, which has provided financial assistance for about 60 former jockeys. Some of the world's best-known jockeys will work the bar, and their tips go to the fund. The event is invitation only from 7:30 to 10:30 p.m., but after 10:30 p.m., it's open to the public.
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■ The menu for the Breeders' Cup Festival Celebrity Guest Chefs Night at UK's Spindletop Hall, 7 p.m. Oct. 30, has been set: first course, from chef Matt Lambert, will be ora salmon with satsuma, seeds and herbs; the main course, from chef Aaron Sanchez, will be chorizo and cornbread stuffed quail with sautéed Swiss chard and cascabel chile jus, black-eyed pea and butternut squash picadillo; dessert, from chef Janine Booth, will be sticky date pudding, butterscotch, macadamias and Vegemite caramel ice cream. Tickets are $125; book online at Spindletophall.org.
■ The winners of the sold-out Feeders' Cup on Saturday will be at Cheapside Pavilion downtown for the Breeders' Cup Festival this week. Winners were: Hill of Beans Bar-B-Que, best Southern; Empanadas Aqui, best world fusion and KentuckyOne Health healthy bite; Sav's Chill, best sweet; The Epic Cure, best farm-to-table; and The Gastro Gnomes, best overall.
■ A food truck will be at Chase Bank, 201 East Main Street, from 11 a.m. to 1:30 p.m. each day this week. The lineup is Cooper Bros Meat Wagon (Tuesday), Smokee DT's (Wednesday), J. Render's BBQ (Thursday) and Red State BBQ (Friday).
■ Brown-Forman's Jack Daniel Distillery has released Jack Daniel's Sinatra Century, the latest collaboration with the Sinatra family to celebrate The Chairman of the Board's centennial. Only 100 barrels of Jack Daniel's Sinatra Century are being released in individually numbered bottles for a recommended retail price of $499.99.
On Thursday, Frank Sinatra Jr. will perform at the Century of Sinatra fundraiser for Kentucky CancerLink and Kentucky Cancer Foundation at Hill 'n' Dale Farms, 640 Yarnallton Pike. Cocktails begin at 7 p.m.; tickets are $500, available at (859) 309-1700 or email VickiB@kycancerlink.org.
■ In November, Woodford Reserve is releasing Woodford Reserve Master's Collection 1838 Style White Corn. This new bourbon release from master distiller Chris Morris pays tribute to Oscar Pepper and James Crow and their original use of white corn. The result is a spirit that is lighter in body with a softer, sweeter, fruit-forward profile. The 1838 Style White Corn will be available in select markets for a suggested retail price of $99.99 for 750ml.
■ The Upstart Crow New American Tavern, at 101 West Short Street, has opened. It will have cocktail hour from 4 to 7 p.m. daily. Open for lunch and dinner. Call (859) 523-7146 for more information.