Instead of looking to out-of-town chefs, as they sometimes have in the past for their “celebrity chef” fundraising dinner, Winston’s Restaurant has asked Josh Bettis, executive chef of the Brown Hotel to present a five-course dining event on April 17.
Ticket sales for the dinner will be donated to the Sullivan University Foundation, to be used for scholarships for culinary students.
Chef Bettis has had a long career cooking for luxury resorts, most recently at the Montelucia Resort and Spa in Scottsdale, Arizona. He has also worked in the kitchens of Killarney Park Hotel in Ireland, Loews Ventana Canyon Resort in Tucson and the Fontainebleau Miami.
The Winston’s dinner will begin with a welcome cocktail and passed hors d’oeuvres at 6:30 p.m., with dinner at 7. Sullivan culinary students will assist Bettis in the kitchen, and will be serving the dinner.
The meal will begin with duck confit crepe cannelloni with blackberry-duck glace and toasted hazelnut, followed by pressed watermelon tuna niçoise. The third course will be roasted monkfish with chickpea blini, curried banana and coconut-cilantro chermoula.
The entree will be braised veal cheek with white truffle pomme. The meal will finish with a special dessert created by chef Derek Spendlove from Sullivan University.
Each course will be paired with a specially selected wine. The cost will be $100 Credit card reservations are required. The menu can also be viewed at www.winstonsoflouisville.com. For reservations, call 502-456-0980.