Horses

Four menus

Top row, from left: Jonathan Lundy, Jonathan at Gratz Park, Lexington; Celina Tio, Julian, Kansas City, Mo.; Christopher Lee, Aureole, New York; Bernard Guillas, The Marine Room, La Jolla, Calif.; Vitaly Paley, Paley's Place Bistro & Bar, Portland, Ore.
Middle row, from left: Mike Lata, Fig, Charleston, S.C.; Anthony Lamas, Seviche, Louisville; Dean Corbett, Corbett's, Equus and Jack's Lounge, Louisville; Justin Thompson, Jean Farris Winery & Bistro, Lexington; Anne Quatrano, Bacchanalia, Atlanta.
Bottom row, from left: Andrew Myers, Bellini's, Lexington; Tim Byres, Smoke Restaurant, Dallas; Michael Schwartz (top), Michael's Genuine Food & Drink, Miami; Michael Cimarusti (bottom), Providence, Los Angeles; John Besh, Restaurant August, New Orleans.
Top row, from left: Jonathan Lundy, Jonathan at Gratz Park, Lexington; Celina Tio, Julian, Kansas City, Mo.; Christopher Lee, Aureole, New York; Bernard Guillas, The Marine Room, La Jolla, Calif.; Vitaly Paley, Paley's Place Bistro & Bar, Portland, Ore. Middle row, from left: Mike Lata, Fig, Charleston, S.C.; Anthony Lamas, Seviche, Louisville; Dean Corbett, Corbett's, Equus and Jack's Lounge, Louisville; Justin Thompson, Jean Farris Winery & Bistro, Lexington; Anne Quatrano, Bacchanalia, Atlanta. Bottom row, from left: Andrew Myers, Bellini's, Lexington; Tim Byres, Smoke Restaurant, Dallas; Michael Schwartz (top), Michael's Genuine Food & Drink, Miami; Michael Cimarusti (bottom), Providence, Los Angeles; John Besh, Restaurant August, New Orleans.

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

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