Woodford Reserve Distillery has launched an ambitious winter dinner series that starts this weekend with Japanese cuisine then explores the world of tea.
On Saturday, from 6:30 to 9:30 p.m., the distillery, 7855 McCracken Pike in Versailles, Chef de Cuisine Nat Henton and Sous Chef Charles Taylor are collaborating with Chef Rudy Syafrudin for a Bourbon Yushoku (the Japanese term for dinner) that incorporates Japanese flavors, ingredients, and techniques with Woodford Reserve and features Blue Reef Sushi & Grill. Dinner, including a distillery tour, is $50 per person plus tax and gratuity. Reservations are required; (859)879-1953 or email@example.com. Must be 21 or older.
On Jan. 24, the distillery will have the Ultimate Tea Party with Bruce Richardson and Elmwood Inn, also $50. Details are on Woodfordreserve.com, under distillery events.
Also, the distillery is planning Valentine's Day dinners, Feb. 12-14; a Mardi Gras feast on March 4; and a St. Patrick's Day buffet on March 13-14.
■ This will warm you up: Cobar at Coba Cocina, will have a Caribbean Rum Dinner Jan. 28. The dinner, which starts at 6:30 p.m., is $65 per person plus tax and gratuity. Menu with rum pairings includes appetizers of Cuban ham croquetas with molasses mustard sauce, conch chowder with conch fritter bites, Caribbean jerk chicken wings, octopus ceviche with crispy plantain ribbons and a Sailor Jerry Spiced Rum cocktail.
First course, featuring tastes of the Dominican Republic, is coffee braised pork cheeks with avocado sauce and yucca fritters paired with Kirk and Sweeney Dominican 12 Year Aged Rum.
Second course, featuring tastes of Puerto Rico, is Caribbean lobster mofongo paired with Bacardi Reserva Limitada 12-Year Aged Rum.
Third course, featuring tastes of Guatemala, is empanadas with caramel filling, coffee glaze and coconut ice cream paired with Ron Zacapa Guatemalan 23 Year Solera Aged Rum.
■ Thai & Mighty, 1030 South Broadway, has launched a new menu for 2015, including some old favorites: Pad kee mow and Thai Orchid fire. An expanded gluten free and vegetarian menu includes rice noodles. Egg noodles are now from Lexington Pasta, and the restaurant is using all local and sustainably raised meats and eggs. The Pad kee mow (drunken noodles) is a Nourish Your Neighborhood menu item; for each one ordered, Thai & Mighty will donate 50 cents to NYN's efforts to feed the hungry in Lexington. Order online at Thaiandmighty.com or call (859) 288-2170.
■ Doodles, 262 N. Limestone, has a new "resolutions" menu, a series of health inspired options to help add some flavor to that New Year's resolution.
Includes seared chicken salad of fresh pan-seared chicken breast strips over kale greens tossed with mandarin oranges, toasted almonds, and asiago cheese, and dressed with fat-free citrus honey vinaigrette; codfish sauté of pan-seared cod served over a mixed vegetable sauté and slow-cooked greens, finished with a touch of lemon butter; veggie wrap of fresh bell peppers, squash, haricots verts (green beans), kale, tomatoes, and asiago cheese, sautéed with fresh basil and farm fresh egg whites, all folded into a whole wheat flour tortilla and grilled to crispy perfection; and a black peppered chicken platter of seared chicken breast seasoned with fresh ground black pepper, served with saffron rice and slow cooked kale greens and finished with a touch of lemon juice.
■ On Jan. 28, Azur Restaurant & Patio, 3070 Lakecrest Circle, will have a Craft of Lexington dinner highlighting local craft beer. Chef Jeremy Ashby will serve a four-course menu of gastropub fare to pair with locally made beer from Country Boy, Alltech and West Sixth breweries. Cost is $40 per person, plus tax and gratuity. For more information or to make reservations, call (859) 296-1007.
The menu includes Ahi tostadas with avocado relish, Korean pickles, Kentuckyaki and yellow chile vinaigrette served with West Sixth Lemongrass American Wheat; corned beef Reuben hush puppies with key lime honey mustard and sauerkraut slaw served with Country Boy Cougar Bait Blonde; pimento cheese-smothered house made tater tots topped with double-smoked beef brisket and root beer barbecue sauce served with West Sixth Pay It Forward Cocoa Porter; and Andy's million-dollar bacon cut thick and glazed with brown sugar, allspice and chile with green tomato chow chow served with Alltech Kentucky Bourbon Barrel Barley Wine 2014 for dessert.