DIETARY OPTIONS: VE = VEGETARIAN, VG = VEGAN, GF = GLUTEN FREE
Tom Colicchio is the chef and owner of Crafted Hospitality, which currently includes New Yorkǯs Craft, Riverpark and Temple Court; Los Angelesǯ Craft Los Angeles; and Las Vegasǯ Heritage Steak and Craftsteak. Born in Elizabeth, New Jersey, Tom made his New York cooking debut at prominent New York restaurants including The Quilted Giraffe, Gotham Bar & Grill and Gramercy Tavern before opening Craft in 2001. Outside of his fine dining restaurants, Colicchio opened Ǯwichcraft – a sandwich and salad fast casual concept rooted in the same food and hospitality philosophies as Craft – in New York City in 2003.
In an effort to broaden his long-standing activism around food issues, Tom served as an executive producer to the 2013 documentary DzA Place at the Tabledz about the underlying causes of hunger in the United States. This eye-opening experience led Tom on a journey to Washington DC where he has been a mainstay in our nationǯs capital in the years since. From holding members of Congress accountable on their voting records around food to working with former FLOTUS Michelle Obama on the Healthy Hunger-Free Kids Act, Tom has established himself as the leading DzCitizen Chefdz advocating for a food system that values access, affordability and nutrition over corporate interests.
Tom and his restaurants give back to the community by serving on the boards of Children of Bellevue, City Harvest, and Wholesome Wave. He lives in Brooklyn with his wife Lori Silverbush and their three sons. When heǯs not in the kitchen, Tom can be found tending to his garden on the North Fork of Long Island, enjoying a day of fishing or playing guitar.
Chef Edward Lee is the chef/owner of 610 Magnolia, MilkWood and Whiskey Dry in Louisville, KY and the culinary director for Succotash in National Harbor, Maryland and Penn Quarter, DC.
He has received multiple finalist nominations for the James Beard Foundation Awards Best Chef: Southeast. He has been nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS.
Most recently, he has hosted and co-produced a feature documentary called Fermented. Lee’s self-authored cookbook, Smoke & Pickles, (Artisan Books, May 2013) chronicles his unconventional journey from the kitchens of Brooklyn to becoming a lauded Southern chef. His signature blend with Jefferson’s Reserve called Chef’s Collaboration Blend is a luxury small batch bourbon he developed with Trey Zoeller.
Aarón Sánchez is an award-winning chef, TV personality, cookbook author and philanthropist. He is the chef/owner of Mexican restaurant Johnny Sánchez, located in New Orleans, and a judge on FOX’s hit culinary competition series MasterChef and MasterChef Junior. He is a partner/creative director of Cocina, the first online content platform dedicated to celebrating Latin lifestyle through its vibrant culinary culture. One of the world’s most distinguished Latin chefs, Aarón is passionate about preserving his family’s legacy through food and encouraging diversity in the kitchen.
A third-generation cookbook author, Aarón has written two books – his first, “La Comida del Barrio” was published in May 2003 and his second, “Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours” was released in October 2011.
Celebrated by both critics and contemporaries, Aarón has won a James Beard Award for Television Studio Program (2014) and has been recognized by the Hispanic Federation and NBC Latino as a leader for the Hispanic community. In 2016, Aarón founded the Aarón Sánchez Scholarship Fund (ASSF), an initiative empowering aspiring chefs from the Latin community. ASSF provides recipients with full culinary scholarships to the International Culinary Center (ICC) in New York City as well as mentorship opportunities.
Stephanie Izard, James Beard “Best Chef: Great Lakes” recipient 2013, and 2011 Food & Wine “Best New Chef,” is the Executive Chef/Partner of three of Chicago’s most-celebrated restaurants: Girl & the Goat, Little Goat Dinner, and Duck Duck Goat. Most recently, Stephanie took home the title of Iron Chef after competing on Food Network’s competition show “Iron Chef Gauntlet.”
Born in Chicago and raised in Stamford, Connecticut, Stephanie attended the University of Michigan followed by Scottsdale Culinary Institute in Arizona, before returning to Chicago in 2000 to pursue her culinary career. After cooking at various Chicago restaurants for some of the city’s best chefs (Jean-Georges Vongerichten at Vong; Sean McClain at Spring; Dale Levitski at La Tache) she opened her first restaurant, Scylla, in Bucktown in 2004. A few years later, she had the opportunity to compete on Bravo’s “Top Chef.” Izard was the first female winner, and is the only winner in the show’s history to take home the title “Fan Favorite.” It was shortly after Top Chef that the idea for Izard’s Goat brand was born and she met her business partners Rob Katz and Kevin Boehm of Boka Restaurant Group.
In addition to her restaurants, Izard launched a product line called This Little Goat, consisting of cooking sauces and spice mixes available for purchase for the home cook. Izard’s first book, “Girl in the Kitchen,” was released in the fall of 2011 (Chronicle). Her second book, “Gather & Graze: 120 Recipes for Tasty Good Times,” is scheduled to release in April 2018 (Clarkson Potter).
Impressing judges with her fresh take on Southern cuisine, and winning over the audience with her impeccable charm, Southern spitfire Damaris Phillips outlasted 11 rival competitors to win season 9 of Food Network Star. Damaris then went on to celebrate the relationship between food and love on her show Southern at Heart, which aired five seasons on Food Network. She can now be seen as the co-host of the James Beard nominated The Bobby and Damaris Show with Bobby Flay and Southern & Hungry with Rutledge Wood. She also appears regularly as a judge and special competitor on Guy’s Grocery Games, Cooks vs. Cons, Bakers vs. Fakers, Celebrity Food Fight, and others. Her first cookbook, Southern Girl Meets Vegetarian Boy was recently published by Abrams.
As a native Angeleno, Ray Garcia draws his culinary inspiration from the city’s rich culture, Southern Californias produce, and his classic training. As chef/owner of Broken Spanish and BS Taqueria (both opened in 2015), he incorporates all of these things cooking bright, bold, and ingredient-driven food that expresses a Mexican-American narrative. For this, he, his team and both restaurants have received national recognition and overwhelming hometown support – in a city that has finally drawn critical focus and praise on an international level. Most notably, he was recognized by Esquire magazine as Chef of the Year.
Ray hopes to usher in a new understanding and appreciation for Mexican food with quality sourcing and precise cooking
Raised in Louisville, KY, Chef Akhtar’s culinary roots were established at a young age, enjoying his mother’s traditional Indian cooking.
In 1998, Akhtar moved to New York City to work under chef Tom Colicchio at the renowned Grammercy Tavern. Four years later, Akhtar was tapped by Chef Colicchio to join him in opening Craft,which went on to earn three stars from the New York Times in 2001, and winning the James Beard Award for “Best New Restaurant” in 2002. The following year, Akhtar assumed the chef de cuisine position at Craftbar, where he was ultimately promoted to executive chef.
Following a four-year culinary director role at La Esquina, Akhargrew a new love for Mexican cuisine, and led to his most recent venture, Alta Calidad; a modern Mexican hotspot serving small, shareable dishes with a creative touch. Earning almost instant acclaim, Alta Calidadwas awarded Michelin’s esteemed “Bib Gourmand” award in 2018, given to restaurants serving exceptionally good food at moderate prices.
Chef and Host Alex Thomopoulos’ passion for food and laughter is infectious. Her spontaneous, quirky and honest personality is something that makes her a unique talent both
in her writing and on camera.
She is an accomplished chef and culinarian, a stand-up comedian and experienced on camera host. In 2017 she took the role of Head Chef at the new Venice beach café/restaurant Great White designing a balanced menu filled with indulgent cravings and healthy fare. Served up with no ego attached, and bright straight forwards flavors, her cooking style stands out amongst the heavy competition.
Chef Jose Salazar was born in Colombia South America and was raised in Queens NY. Chef Salazar got his start in restaurants as a bartender and waiter at some of New York’s hottest establishments- among them, Donatella Arpia’s Bellini restaurant. Although the front of the house is where he started, it was the kitchen that really caught his eye. This prompted him to enroll in to the culinary program at the New York Restaurant School. Upon graduating in 2001 he landed an internship with famed Chef Jean George Vongerichten at his name sake restaurant; Jean George. After completing the internship, he went on to work with some of New York’s most celebrated chefs and restaurateurs, including Geoffrey Zacharian of Town, Josh De’ Chellis of Sumile, and Eric and Bruce Bromberg of Blue Ribbon. However it was Jose’s four years working with Chef Thomas Keller that made the most palpable impression on his cooking philosophies. In 2003 Jose was hired as chef de partie to be a part of the opening staff of the highly acclaimed Per-Se restaurant. Then in 2006 he was instrumental in the opening of another of Chef Keller’s projects; Bouchon Bakery, where he became the Executive Sous-Chef.
In 2008, Chef Salazar took his knowledge and experience to Cincinnati Ohio, where he was tapped to be the Executive Chef of The historical Cincinnatian Hotel and Palace restaurant. It’s there that Jose was able to hone his style of cooking, incorporating the ingredients and techniques of the Americas, Europe and Japan. Since his arrival to the Queen city, Jose has received many favorable reviews, including 5 stars (the highest rating) from Polly Campbell of The Cincinnati Enquirer. He’s also garnered national attention- In 2011 Food and Wine magazine awarded him the title of people’s choice “Best New Chef”.
In December of 2013 Chef Salazar and his wife Ann opened Salazar, their much anticipated restaurant in the Over the Rhine neighborhood of Cincinnati. Immediately after opening it was clear that Salazar was going to be an instant hit. Their modern bistro is packed nightly with diners eating foods such as duck rillettes, fried oyster sliders, rib-eye steaks, and veal tongue al’a plancha. This little forty five seater, while just around three years old is recognized as one of the best in the city by the dining public and critics alike.
In August of 2015, Jose and Ann opened Mita’s, a 135 seat restaurant located in the heart of downtown Cincinnati. This restaurant features the food and drinks of Spain and Latin America with a formal but laid back design. In just a year and a half Mita’s has already set it’s self apart with wonderful food, service and ambiance. It has received praise from countless publications, both locally and nationally. Chef Salazar and Mita’s have received nominations for “best Chef”, Great Lakes from the prestigious James Beard foundation in 2016 and 2017.
Erik Bruner Yang
An agent of alternatives, Erik Bruner-Yang creates space. Through his concept development company Foreign National, he offers an alternative: food and space as commons. There exists a constant dialogue of community, culture and progress. His restaurants are instinctual, contemporary yet habitual. Erik Bruner-Yang hopes that guests at Brothers and Sisters and Spoken English, two concepts located in LINE DC, will show guests that experiences are the new luxury. Make sure to visit his other projects throughout Washington DC like Maketto or Paper Horse.
Anthony Lamas’ roots in the Latin culinary tradition run deep, as he found his passion for food while working in his family’s Spanish restaurant as a child. Likewise, his mother’s heirloom recipes sparked his interest in the cuisine of his Mexican and Puerto Rican heritage. By helping to prepare meals on the family farm and participating in Future Farmers of America, Lamas was practicing the “farm to table” philosophy before it was a national movement.
In 1992, Lamas discovered Louisville, Kentucky as an emerging culinary destination, and he moved there with the dream of cooking with leading local talent while working toward opening his own restaurant. His style of cooking was unique to the area, and in 2005 he opened Seviche to rave reviews.
Lamas has garnered significant national attention for Seviche. He has cooked at the James Beard House five times, and he was honored as a semifinalist for the James Beard Foundation’s “Best Chef: Southeast award in 2010, 2011 and 2012.” John Mariani of Esquirehas said, “Seviche has emerged as one of America’s best and most innovative Nuevo Latino restaurants with plenty of the chef’s personality in every dish.
Growing up in Asheville, N.C., chef Annie Pettry’s childhood was steeped in influential food experiences including growing vegetables, foraging for mushrooms, trout fishing, and countless hours in the kitchen learning from her parents’ global cooking style. After working in a myriad of restaurant roles, the Top Chef Season 14 contestant earned a grand diploma in culinary arts from the International Culinary Center in New York City.
Upon completing her formal education, she worked alongside numerous renowned chefs, including Craig Koketsu (Quality Meats, New York City), Elliott Moss (The Admiral, Asheville, N.C.), and Loretta Keller (Moss Room, San Francisco, Calif.), before moving to Louisville from the West Coast to open Decca in 2012. At Decca, Pettry applies her classic French technique to Southern and Midwestern ingredients, with a penchant for wood-fired cooking, and accenting dishes with exotic spice blends.
Pettry was named one of Restaurant Hospitality’s “15 To Watch in 2015,” a 2014 & 2015 Food & Wine “The People’s Best New Chef” nominee, a 2014 Star Chefs Rising Star, and was the winner of the 2013 Louisville Cochon 555 Heritage BBQ competition. She is also an alumni of the James Beard Foundation’s Chefs Boot Camp for Policy and Change, as well as a leader in the foundation’s national Smart Catch program, which aims to promote responsibly and sustainably sourced seafood. Pettry often steps out of the kitchen to work with charities related to her passions for food and cooking, including No Kid Hungry and The Food Literacy Project.
Ryan Rogers is the Founder of Hi Cotton Hospitality, a chef, restaurateur, Southern nomad, and Americana enthusiast. Ryan’s earliest food memories are of cold fried chicken and potluck sides at church picnics, boiled peanuts at roadside stands, and spending time sneaking peaks and smells from the pots in his Cajun grandparents kitchen. Drawn to the possibilities of life in the big city, Ryan landed in New York where he graduated from New York University and then the French Culinary Institute. He began his professional culinary career in NYC before the South dragged him back to the bourbon-soaked streets of Louisville, Kentucky.
Today, Hi Cotton Hospitality’s portfolio includes four restaurants, with additional locations and concepts on the horizon. Ryan and his team seek to create communal restaurant spaces, designed with diners in mind, and anchored by solid culinary technique and small-town hospitality.
Chef Kevin Ashworth has always been passionate about working with his hands, something he
learned growing up in Cincinnati and watching his grandfather work on a farm. Ashworth
began working in restaurants at the age of 15, eventually deciding to attend culinary school at
The Midwest Culinary Institute. Shortly after graduation, Ashworth cooked at an event at the
school, where Chef Edward Lee was in attendance. Lee invited Ashworth down to Louisville
for The Kentucky Derby and promptly hired him as a line cook at 610 Magnolia.
Over the next few years, Ashworth became an integral part of Lee’s team, helping lead the
kitchen at 610 Magnolia as sous chef. In 2013, Ashworth became the opening chef at MilkWood,
Lee’s second Louisville restaurant. That same year, Ashworth was a semifinalist for Eater’s
Young Guns Award. Additionally, MilkWood received recognition from the James Beard
Foundation as a semifinalist for Best New Restaurant 2014. In 2016, Ashworth returned to 610
Magnolia as executive chef, where he has continued creating thoughtful and innovative new
menus each week. He has also launched a greenhouse for the restaurant, growing herbs,
radishes, beets, leafy greens, fennel, edible flowers, beets, figs, watermelons, cucumbers,
kohlrabi, squash, beans, and thirty different heirloom tomato varieties.
Ashworth lives in Old Louisville with his wife Amy and their daughters Nora Pearl and Sadie
June. When he’s not working, he enjoys spending time with his family and gardening.
on The Cooking Channel.
Matt Jamie is the founder and owner of Bourbon Barrel Foods in Louisville, Kentucky. Established in 2006 as the U.S.’s only soy sauce microbrewery, Bourbon Barrel Foods has become a cornerstone of both the bourbon and gourmet foods industries. Bourbon Barrel Foods is located in the historic Butchertown Market at 1201 Story Ave., Ste. 175 in Louisville, Kentucky 40206. The idea of Bluegrass Soy Sauce came about while Matt was eating oysters and drinking beer. Matt brewed his first batch of soy sauce in his home bar. This initial batch grew into what is now Bluegrass Soy Sauce. Bluegrass Soy Sauce is America’s ONLY microbrewed soy sauce; it is made with Kentucky grown non-GMO soybeans, soft red winter wheat, and limestone filtered Kentucky water. It is aged for a year in repurposed bourbon barrels. The resulting soy sauce is smoky, brothy, and meaty with a subtle sweetness reminiscent of fine Kentucky bourbon. Since the creation of Bluegrass Soy Sauce, Bourbon Barrel Foods expanded its products to include smoked spices, artisan sugars, gourmet sauces and marinades, grill wood, sorghum, vanilla extract, and branded lines with Woodford Reserve® and Old Forester®. All of Bourbon Barrel Foods products incorporate innovative uses of bourbon barrels and are crafted with care in small batches. Though Bourbon Barrel Foods continues to grow and change, the company’s motto, Slow. Small. Simple. remains an integral part of the company’s culture. The artisan nature of Bourbon Barrel Foods allows it to further define the unique flavors of Kentucky.
Andrew McCabe is executive chef and partner at the newly opened bar Vetti restaurant in Louisville, Kentucky, an all-day neighborhood Italian spot featuring housemade pasta, brick oven pizza and an ever-changing menu of shared plates.
McCabe’s cooking embraces the Italian ethos of simple and seasonal while demonstrating the technical expertise honed throughout his diverse culinary career. McCabe launched his career in Louisville and then moved to Chicago where he worked at two Michelin-starred restaurants, Blackbird, and the now-shuttered L2O.
When an opportunity came up to return to Louisville to help open the hyper-local Harvest restaurant, McCabe jumped at the opportunity. During his time there he became immersed in local sustainable agriculture and formed relationships with farmers and producers. McCabe also worked at Proof on Main at 21c Museum Hotel, where he was named an Eater Young Gun semifinalist. He partnered with chef and founder of HiCotton Hospitality, Ryan Rogers, on the opening of bar Vetti.
The list of the 100 classic cocktails are what draw people into Louisville’s Red Herring Cocktail Lounge & Kitchen, but chef Coronado’s food are what has them coming back.
His kitchen inside this historic theater from the 1920s is big enough to fit only two people on the line, Coronado and his team are making their own mozzarella, serving it with vegetables only available at area farms and topped with an olive oil bon bon made from isomalt for extra theatrics.
A native of Houston, Texas, Coronado got his first job at Hotel ZaZa as a breakfast line cook, quickly moving up to sous chef. Since then, Coronado has honed his skill set working at the Overlook in Las Vegas’s Cosmopolitan hotel, Wicked Spoon, and opening a rooftop bar at the Wilt Hotel in Chicago, to name a few. He moved to Louisville in 2014 to work at 8Up where he eventually became executive chef using modern techniques to create specialty dishes.
B&B LEGENDS DINNER
FEATURING TOM COLICCHIO AND EDWARD LEE
CHEFS TOM COLICCHIO, & EDWARD LEE WILL HOST THE INAUGURAL BOURBON & BEYOND FRIDAY NIGHT DINNER SERIES ON FRIDAY, SEPTEMBER 21ST, 2017 AT THE MUHAMMAD ALI CENTER.
THESE LEGENDARY CHEFS WILL PREPARE AN EXCLUSIVE 4-COURSE DINNER FOR AN INTIMATE GROUP OF PEOPLE OVERLOOKING DOWNTOWN LOUISVILLE. PROCEEDS FROM THE EVENT WILL BENEFIT THE MUHAMMAD ALI CENTER, A PLACE AT THE TABLE & THE CHEF LEE INITIATIVE.
THE EVENING WILL KICK OFF WITH A COCKTAIL PARTY IN THE NEWLY RENOVATED MUHAMMAD ALI CENTER LOBBY. GUESTS WILL THEN EXPERIENCE AN INTIMATE GUIDED TOUR OF THE ALI MUSEUM. THE NIGHT WILL CONTINUE ON THE 6TH FLOOR, WHERE DINNER WILL BE SERVED WITH FLOOR TO CEILING WINDOWS PROVIDING SWEEPING VIEWS OF THE LOUISVILLE LIGHTS. DINNER WILL INCLUDE COCKTAIL AND WINE PAIRINGS WITH BOURBON & BEYOND EXCLUSIVE COCKTAILS AVAILABLE THROUGHOUT THE EVENING.
TENTATIVE EVENT SCHEDULE
6:00 – 6:30PM: COCKTAIL PARTY (INCLUDES APPETIZERS)
6:30 -7:30 PM: ALI MUSEUM EXPERIENCE
7:30PM – 8:00PM: 6TH FLOOR APERTIFS & HOUR’DEURVES
8:00PM – 9:00PM: DINNER & DRINKS
THE MISSION OF THE MUHAMMAD ALI CENTER IS TO PRESERVE AND SHARE THE LEGACY AND IDEALS OF MUHAMMAD ALI, TO PROMOTE RESPECT, HOPE, AND UNDERSTANDING, AND TO INSPIRE ADULTS AND CHILDREN EVERYWHERE TO BE AS GREAT AS THEY CAN BE. DETAILS HERE.
A PLACE AT THE TABLE
50 MILLION AMERICANS DON’T KNOW WHERE THEIR NEXT MEAL IS COMING FROM. AND ONE IN FOUR ARE CHILDREN. HUNGER IS A COMPLEX PROBLEM — AND ONE WHICH COULD BE SOLVED ONCE AND FOR ALL — IF THE AMERICAN PUBLIC FINALLY DECIDED TO MAKE IT A PRIORITY. DETAILS HERE.
THE CHEF LEE INITIATIVE
THE CHEF LEE INITIATIVE IS AN ACRONYM FOR LET’S EMPOWER EMPLOYMENT. OUR MISSION IS SIMPLE. WHEREVER WE IDENTIFY A NEED FOR MORE DIVERSITY AND MORE EQUALITY IN THE RESTAURANT INDUSTRY, WE WILL TRY TO FIND CREATIVE AND FORWARD THINKING SOLUTIONS. WE WILL HELP OUR COMMUNITY AND WE HOPE TO INSPIRE OTHERS TO GET INVOLVED, GET ACTIVE AND GIVE BACK. DETAILS HERE.
B&B Supper Club at SEVICHE
THIS SPECIAL MENU WILL SHOWCASE WHAT MAKES CHEF ANTHONY LAMAS’ FOOD SO SPECIAL. THE FULL MENU IS BELOW:
APERTIVOS CHOICE OF:
CHIPOTLE POTATO BISQUE (CHEDDAR, CREMA, SCALLION), GREEN CHILE CAESAR (PEPITA, MANCHEGO, TORTILLA CRISPS), TUNA OLD FASHIONED (BLUEGRASS SOY, KY BOURBON, PINEAPPLE)
ENTRADAS CHOICE OF:
CHURRASCOS DE ARGENTINA (GRILLED SKIRT STEAK, NEW RED POTATO MASH, CHIMICHURRI), POLLO ASADO (SUMAC, CAROLINA GOLD RICE, LEMON HABANERO BUTTER), WILD STRIPED BASS WITH SPICY CRAB “CIGAR” (RED CHILE GINGER BUTTER, TOASTED MACADAMIA NUT RICE), PACIFIC SWORDFISH (CHORIZO-POBLANO DIRTY RICE, SMOKED TOMATO, CRISPY LEEKS), ROASTED VEGETABLE CHIMICHANGA (KENNY’S LOCAL GOUDA, LEMON-HABANERO BUTTER, PEPITA RICE)
POSTRES CHOICE OF:
TRES LECHES (TRADITIONAL MEXICAN THREE MILK CAKE, BERRIES), FLOURLESS CHOCOLATE TORTE (GERMAN CHOCOLATE, DULCE DE LECHE, COCONUT CREMA), “BLACK” CHERRY ICE CREAM (VANILLA BEAN, BOURBON CHERRIES, CREMA)
EACH DINNER RESERVATION ALSO INCLUDES A BOURBON FLIGHT (FOR DINERS OVER 21 YEARS OF AGE) AND A COMMEMORATIVE BOURBON & BEYOND GLENCAIRN TASTING GLASS.
Featuring some of the best brisket and pulled pork in town. Try the fan favorite – the “Que Ritto” – a giant tortilla stuffed with brisket, Mac n cheese and BBQ sauce then topped with brisket chili and cheese.
ANGRY BIRD GRILL
Stop by Angry Bird Grill and check out the medieval hand-forged iron grill. Grab a jumbo sized turkey leg hand or try some Cajun grilled chicken on a skewer. Pick the gourmet sauce of your choice: ginger sriracha, bourbon BBQ or a homemade remoulade sauce.
*GF / *VE
Expanding on the freshness of the product with homemade salsas and more fresh toppings, Ben’s offer all our items (Drunken Lime Chicken, Spicy Beef, Chorizo, or Vegan Nopalitos and Roasted Pepper) either as a bowl or as tacos with a bean and rice side. We’ll add chips and salsa/guac option and Vanilla Sugar Churro bites for a sweet option.
The Big Cheesy
Gourmet Grilled Cheese at it’s finest! From a classic bacon and cheddar, or caprese, to a Bourbon Street brie with triple cream brie, pralines, basil and balsamic glaze.
*GF / VE / VG
With Hot coffee, iced coffee, mochas, Cubans and delicious Macchiato’s, Blackbeard’s has something for everyone.
BLACK ROCK GRILLE
BRG serves the only rock grilled burger & hand-cut fries in the 502. Making everything by hand, from the mayonnaise to the guacamole to the hand-cut fries, and NEVER using any frozen ingredients. They also grill the burgers on a black rock basalt stone (hence the name, Black Rock Grille!) that adds intense flavor while getting the perfect sear on each and every burger.
BOSS HOG BBQ
Brisket, Pulled Pork, Chicken, and Ribs slowly marinated in Boss Hog’s signature mouth-watering rub and hickory smoked for hours. Stop by and witness the whole hog roast. Truly a sight to be seen.
*VE / GF
Bouquet Restaurant is a farm-to-table bistro opened in 2007 by Chef Stephen Williams. Bouquet offers award-winning seasonal cuisine and an eclectic wine and cocktail list. The menu is constantly evolving to utilize the best local products from over fifty farmers and purveyors.
*Vegetarian & Gluten Free Options Available
CAPTAIN NEMO’S SEAFOOD
Captain Nemo ascends from the depths of the ocean to serve up some of the best seafood around. The crab cakes and grilled shrimp skewers are crowd favorites.
Cellar Door Chocolates
*GF / VE
Cellar Door Chocolates just opened the first bean to bar studio in Kentucky. We are now roasting our own cacao beans from various regions across the world to bring the best quality chocolate to our customers. These chocolates will be made in small batches, blended just for you! The wrappers are designed by Jeaneen Barnhart and Doreen Barnhart Dehart.
Comfort food at its best, Cheese Louise offers gourmet grilled cheese melts and Mac n Cheese bowls. Build your own with toppings including jalapeños, fried chicken, bacon and more!
*Vegetarian & Gluten Free Options Available
CHICAGO’S DOG HOUSE
Chicago’s Dog House rolls into Bourbon & Beyond with their gourmet Game Sausages. With over the top ingredients and band inspired creations, you will find yourself having a mouth-watering melt down. Our favorite? The Smoked Alligator Sausage marinated in an Asian chili sauce and topped with caramelized onions.
Citizen 7 is a purveyor of authentic South American street food. Made from Scratch + Crafted with Love. With specialty tacos like Duck Carnitas, Beef Barbacoa, and Mojo Pork Belly, Citizen 7 does not disappoint.
Located in the historic Whiskey Row of downtown Louisville, Doc Crow’s offers the freshest flavors of American Southern cuisine. The traditional menu celebrates classic seafood favorites from the coastal areas and diverse barbecue styles found throughout the interior regions. This Southern institution pays homage to its Whiskey Row location with a wide selection of the world’s great whiskeys and a focus on America’s Native Spirit, bourbon.
FUNNEL CAKE FANTASY
Try an authentic Pennsylvania Dutch funnel cake fresh and hot, ready to eat!
An authentic artisanal gelato shop serving gelato, sorbetto, homemade crepes and locally baked cookies. Over twenty flavors of gelato to choose from, made from scratch each day using the best local and Italian ingredients we can find. Italian spoken!
Eric Morris has worked his way through some of Louisville’s top kitchens alongside some of Kentucky’s best chefs. He gained his culinary skills the old school way– with experience as his education. That experience began by spending a year under Volare’s chef Josh Moore, followed by spending 5 years under chef Anthony Lamas of Seviche, but it wasn’t until Morris broke away from the mold to begin working under the chefs/owners of Louisville’s beloved Hammerheads that he found a cuisine that truly spoke to him. Going back to his southern roots, Morris partnered with those same owners to open Loop 22 Rotisserie and Grill. In Loop’s first year open, it was voted Louisville’s Best New Restaurant by Louisville.com.
After Loop 22’s closing, Morris set out to open his own restaurant, Gospel Bird, and found a prime location just across the river in New Albany, Indiana. Gospel Bird opened in February 2016 and is swiftly gaining steam. Driven by bourbon, fried chicken, and southern fare, Gospel Bird is quickly becoming a local staple.
Say ‘aloha’ to your hunger with freshly-made Yaki-Soba noodles from Island Noodles! Made with buckwheat and traditionally served in Hawaii, these noodles are stir-fried with fresh garlic, ginger and a mix of vegetables, and simmered in a secret, light island sauce to offer a unique noodle dish with a high flavor profile.
*Vegetarian Options Available
Lock & Key Pizza Parlor
Presented by Larceny
John E. Fitzgerald himself would be proud to see his smooth tasting Larceny Bourbon paired with fan favorite Spicy Pie Pizza. If you’re bold enough to try the Spicy Pie, intrigue your taste buds with a refreshing Larceny Bourbon cocktail. And, be on the lookout for the password to unlock the Spicy Pie secret menu.
Fresh Lobster Rolls, served hot or cold, drizzled in drawn butter and lemon with a side of slaw and a homemade biscuit. Lobster so fresh, you’ll need to be pinched.
*Gluten Free Options Available
Feeling Cheesy? Come down to Mac Attack and satisfy your craving for some good old comfort food. Try a variety of Mac n Cheese variations including Lobster Mac, Bacon-Jalapeno Mac, Teriyaki Chicken Mac, and Buffalo Chicken Mac.
The Midway Cafe is more than just a bar and restaurant. It is home to anyone who enters its doors, and in a home is family. We invite you to come eat, drink and write your own line into the history book of Midway Cafe.
Mike’s Kentucky Kitchen
These guys crank out the best burgers you’ve ever had. Topped with BBQ Sauce to Onion Rings and Bacon, they’ll keep you coming back for more. Try the PRIME RIB BURGER. Yep – bun, burger, prime rib, toppings. For round 2 go in for their specialty fried chicken sandwiches with choices Asian garlic hoison, buffalo sauce or honey butter.
*GF / VE
Feel yourself transport to Ancient Greece when you taste the divine flavors Mount Olympus is serving up! Choose from a variety of Mediterranean delights, from gyros to falafel, chicken, and beef. Items are served in pita bread, burrito or on a bed of mixed greens and can be topped with a number of options, including salsa, feta cheese, hummus, guacamole, Kalamata olive and sundried tomato.
PHAT DADDY’S CREOLE
You can’t beat PHAT DADDY’S jambalaya. It’s taken to a completely new level when smothered in the crawfish etouffee. Get on the gator bites and the saucy spicy crawfish. Some people say Kentucky isn’t the South. Well it sure tastes like it when you eat at Phat Daddy’s
PIE BABY WOOD FIRED PIZZA
*GF / VE
Gourmet Thin Crust pizza, prepared in front of you and cooked in our 900-degree wood fired oven. Try an array of toppings, combinations, and fresh salads.ads.
*Vegetarian Options Available
RED TOP GOURMET DOGS
Gourmet dogs with savory add-ons. Our go-to is the Black and Blue. Grass-fed Beef, pretzel bun, smoked bacon, blue cheese, grilled onions and local blackberry jam.
Sip & Grill
Presented by Southern Comfort
At Sip & Grill, Southern Comfort will highlight classic flavors of New Orleans in an interactive experience with Weber Grill. Come show these two iconic brands your passion for grilling and enjoy Southern Comfort’s featured cocktails. The team behind Whiskey Dry will be serving up juicy burgers and piling on signature toppings for a truly unique meal. Attendees will have the opportunity to learn and interact with a Weber Grill Master and also be given a chance to take home a Weber Grill.
Southern Soul BBQ
Presented by Maker's Mark
Southern Soul BBQ returns to Bourbon & Beyond to serve up some delicious cocktails and good-to-the-bone barbecue. Boss Hog’s BBQ will be bringing the heat (and smoke) with their delicious grub. And you know we’ve got the perfect complement to any backyard party— bourbon! Enjoy a refreshing cocktail or bourbon pour on the rocks to cool down this hot party.
SPICY PIE PIZZA
In a field far far away……Spicy Pie set up a restaurant and the music began to play. Happy, gnarly, hot and spicy….
Bringing you authentic Tex Mex to Kentucky, Food is prepared fresh and ready to satisfy. From the rich, smoky taste of our steaks, baby back ribs, chicken, seafood, and burgers grilled over a real Mesquite log fire to the zing of our original-recipe Tex-Mex spiced burritos, chimichangas, fajitas, enchiladas and quesadillas, there’s something sure to please every appetite.
Chef Edward Lee and Stacie Stewart bring you their vision of a whiskey and burger bar. Stylish, fun and approachable, Whiskey Dry is devoted to bringing together the love of all things whiskey, from the artwork to the cuisine to the cutting edge selections that range from the best Japanese Whiskeys to traditional Scotch and the vast world of Bourbons. What better way to enjoy a hand-crafted burger than to pair it with an artisan bourbon or original cocktail in a room devoted to the history and lore of all things whiskey right in the heart of Louisville, Kentucky.