Some of Louisville’s top culinary talent are headed to the James Beard House in New York to show Kentucky has more to offer than just fried chicken and bourbon. Chef Ming Pu (The 502 Bar & Bistro) has assembled an all-star squad to cook with Kentucky ingredients at the Beard House on Jan. 23. This “Modern Kentucky” dinner will showcase proteins, produce and products from across the state like Shuckman’s Fish Company spoonfish caviar and Bourbon Barrel Foods.
“We’re taking traditional dishes and showing what Kentucky is really about,” Pu said. Guests often find Pu mixing traditional Taiwanese flavors from his childhood with the bounty of the Bluegrass state at The 502 Bar & Bistro — and he hopes to showcase that diversity at the Beard House.
Pu’s dishes include a riff on the aforementioned fried chicken in the form of Kentucky Fried Quail with Bourbon Barrel Foods Smoked Paprika, and a nod to his heritage with Hokkaido scallops, Brussels sprouts confit, Bourbon Barrel Foods Smoked Salt, Broadbent Country Ham and Parmesan foam, and black truffle vinaigrette.
In addition to Pu, other chefs participating in the dinner include Andrew McCabe (Bar Vetti), Mark Ford (Anoosh Bistro), James Moran (8UP Elevated Kitchen & Drinkery), Brad Menear (Fat Lamb) and Nokee Bucayu (Ashbourne Farms).
Cooking at the Beard House is an amazing honor for chefs,” said Ford. “So many renowned chefs have graced the kitchen and you can sort of feel the history as you’re preparing a meal there.“
Located in New York City, the Beard House is part of the James Beard Foundation. Tickets are $180 and available at jamesbeard.org. This is Pu’s third time to cook at the Beard House, where he most recently spearheaded a Young Guns of Louisville dinner in 2017.
The menu is below:
Canapes: Cauliflower, Tonnato, White Grape
Kentucky Fried Quail, Bourbon Barrel Smoked Paprika, Shuckman’s Spoonfish Caviar
Miniature Arepa – Freedom Farm Lamb Sugo, Pickled Onion, Cotija, Cilantro
Fried Cream Corn, Cilantro-Lime Aioli, Queso Fresco, Morita Powder
Reception Cocktails: Michter’s Rye, Oolong Tea Infused Rum, Cocchi Americano, Creole Bitters
Michter’s American, Lagavulin 16 Year, Suze, Passionfruit Syrup, Lime, Carpano Antica Float
Amuse Bouche(Plated Together Family Style)
Passed Appetizers: Pork Belly, Hopping John, Chow Chow, Kentucky Sorghum, Crispy Black-Eyed Peas
Veal Sweetbreads, Pan Perdu, Sun Dried Cherry Gastrique, Pickled Pearl Onion, Micro Mustard
Andrew McCabe (Bar Vetti) – 1 st Course
Fish – Skuna Bay Salmon Crudo, Bourbon Barrel Soy Lee,s Apple, Potlikker “Acqua Pazza”
Wine Pairing – 2016 Marchesi di Barolo Gavi DOCG (Piedmont, Italy)
Ming Pu (The 502 Bar & Bistro) – 2 nd Course
Shellfish – Hokkaido Scallops, Brussels Sprout Confit, Broadbent Country Ham & Parmesan
Foam, Black Truffle & Smoked Bourbon Barrel Soy Vinaigrette
Wine Pairings – 2016 Olivier Leflaive Bourgogne Blanc “Les Setilles” (Burgundy, France)
Mark Ford (Anoosh Bistro) – 3rd Course
Pasta (Rabbit) – Rabbit Tortellini, Saffron, Olive, Sun Dried Tomato, Preserved Lemon, Basil
Wine Pairings – 2014 Nino Negri “Quadrio” Valtellina DOCG (Lombardy, Italy)
James Moran (The Pine Room) – 4 th Course
Veal – Braised Veal Cheek, Country Ham Demi-Glace, Charred Leek, EVOO, Young Heirloom
Wine Pairings – 2016 Domaine Faiveley “Clos Myglands” Mercurey (Burgundy, France)
Brad Menear (The Fat Lamb) – 5th Course
Lamb – Freedom Run Farm Lamb Porterhouse, Tzatziki, Barley, Frondosa Farms Mushroom,
Pickled Beet & Balsamic Puree, Sumac
Wine Pairings – 2015 Luigi Bosca Malbec (Mendoza, Argentina)
Nokee Bucayu (Ashbourne Farms) – 6th Course
Dessert – Bourbon Pecan Sans Rival – Pecan Dacquoise,