Lilly’s owner-chef, Kathy Cary, is no stranger to off-premise catering, but we wonder how many times she’s done dinners in a food processor factory such as Bourbon Barrel Foods.
If you go to the Oct. 23 and Oct. 24 dinners there at BBF’s Butchertown warehouse (1201 Story Ave.), you can ask her. Trust us, she’s as friendly as they come.
But that’s another matter. To the meal she’ll make:
According to a news release, each evening’s dinner will begin at 6 p.m. with a 30-minute guided tour of the space by BBF owner Matt Jamie (darn nice guy, too). The six-course dinner will follow and feature the culinary talents of Lilly’s executive Cary and chef de cuisine David Scales. (Yeah, you guessed it, he’s a swell guy also.)
Each course will showcase Bourbon Barrel Foods products like Mint Julep Sugar and Bourbon Sorghum Vinaigrette. (See the full menu below.)
Price is $125 per person (plus tax) and seating is communal style. (See? We told you it was going to be full-on friendly love in. No telling what the aromas of fermenting soybeans will add to the mood!) Seating is limited, so make your reservations in advance by calling 502-451-0447.
First Course: Baby kale salad with Bourbon Barrel-spiced goat cheese truffles and soy sorghum vinaigrette
Second Course: Bourbon Barrel-fried oyster with bourbon barbecue sauce and smoked grits
Third Course: Scallops Two Ways, seared vanilla dry scallop with spiced cherry and bitters and scallop ceviche
Fourth Course: Smoked sugar-glazed pork belly with fig-Kentuckyaki compote
Fifth Course: Bourbon Barrel-smoked rub strip steak with Bourbon Barrel steak Diane pan sauce
Sixth Course: Bourbon Barrel Mint Julep sugar brûlée with summer berries
