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“We started the LEE Initiative in Louisville, KY in 2018 after we saw a need for more diversity, more training, and more equality in our own restaurants. We wanted to redefine what it means to give back to our local community based on our research, our experiences and most of all, our instincts. We are in the business of hospitality. We are in the business of solving problems. We put the needs of our customers first. So why should it be any different when we approach the complex social issues that arise in today’s restaurant industry?”
— at The LEE Initiative’s web site

The best way to keep abreast of The LEE Initiative’s various programs is to visit the organization’s Facebook page. The current emphasis is on relief meals in Western Kentucky following the catastrophic storms last weekend.

The LEE Initiative’s Christmas card also has been posted, and there’s a bonus: Holiday Egg Nog, or at least the recipe for it.


Created by Women Culinary and Spirits Program Mentee Brianna Hlava

12 eggs
1 cup powdered sugar
1 cup coconut sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
½ tsp allspice
½ tsp kosher salt
3 cups Maker’s Mark CommUNITY Batch
2 cups whole milk
2 cups coconut milk
1 cup heavy cream

Separate egg yolks into a large mixing bowl and the whites into another bowl and set aside.

Mix the egg yolks using a hand mixer (if you’re like me and don’t have one, a rubber spatula and immersion blender worked just fine). Slowly add sugar mixture, spice and salt, mixing until well blended and a bit foamy.

While still mixing, add in your whole milk, coconut milk and heavy cream.

Whisk your egg whites in their separate bowl until fluffy peaks form, and softly fold into your mixing bowl mixture, combining all ingredients finally into one delicious bowl of Holiday Egg Nog ready to be served chilled in a punch bowl to friends and family. Don’t forget some fresh ground nutmeg sprinkled on top!

PRO TIP! Your Egg Nog is now alcohol stable and can be safely kept in the refrigerator to be aged!

Donate to The Lee Initiative

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