Considering that dinner for six at an upscale restaurant will set you back at least $500, what might $100,000 get you?
Well, according to Cathy Lewis, private chef to actress/über Kentucky fan Ashley Judd, a meal that starts with truffles, peaks with prime rib and ends with tiramisu.
Lewis has released the tentative menu for the dinner with Judd and University of Kentucky basketball coach John Calipari that was auctioned in January as part of the Hoops for Haiti fund-raiser. The high bidder was Paul Orberson of Lexington, owner of Fortune Hi-Tech Marketing.
Here's the menu:
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Hors d'oeuvres: Slow-roasted tomato tartlets with Purple Haze goat cheese and pine nuts, fried baby artichokes, Meyer lemon aioli cucumber shooters and cheddar wafers.
First course: Handmade pappardelle with butter de Reggiano Parmesan, shaved Umbrian white truffles, Parmigiano-Reggiano and chives.
Second course: A composed salad of heirloom tomatoes, roasted yellow beets, arugula, baby jewel tomatoes, Maytag blue cheese, candied spiced walnuts and frizzled leeks with basil vinaigrette.
Third course: Seared halibut fillet with ratatouille.
Fourth course: A prime rib-eye steak grilled over hickory, gratin cheddar potatoes, haricot vert, tomato fondue and smoky shallot rings.
A cheese and fruit course will follow.
Dessert: Tiramisu and coffee.
Orberson and five of his friends will dine at the Calipari home in Lexington late this summer or early fall. The dinner, which was planned for June, has been rescheduled to allow Lewis to recover from hand surgery, said Carrie Boling, vice president of marketing and resource development for United Way of the Bluegrass.