Farm to Table in the City
James Beard Semi-finalist Chef Jonathan Lundy and award-winning mixologist/local sommelier TJ Cox have been invited by Maker’s Mark to showcase an intimate three-course dinner for 125 guests, outdoors and under the Fifth Third Pavilion in the iconic center of downtown Lexington.This Harvest Supper event will be the first “Farm to Table in the City” dining experience. As a charitable dinner benefiting the DLC Foundation, the event boasts a major collaboration between high profile Lexington and Central Kentucky organizations: Maker’s Mark, the Downtown Lexington Corporation and Lundy’s Catering alongside Lundy & Cox. Maker’s Mark Chairman Emeritus Bill Samuels, Jr. will provide the entertainment for the evening.A new craft cocktail, a bottled Maker’s 46 Cinna-Manhattan, by Mr. Cox will kick off the festivities. These special cocktail bottles will commemorate this unique and nouveau event. Chef Jonathan Lundy’s three-course menu will include components of his classic regional cuisine juxtaposed with whimsical fusion and features locally harvested ingredients.
The first course will include an hors d’ouevre trio of Walnut Bung Smoked Brisket with a Sour Mash Skillet Cake & Cask-Q Sauce, Bourbon Brined Fried Chicken with a Buttermilk Drop Biscuit & Kentucky Honey and 46 Stave Roasted Salmon with Winter Squash Slaw & Chariyaki Sauce.The salad course features Shaved Newsoms’s Country Ham, Goat Cheese, Bibb Lettuce & Pawpaw Preserves. The main course includes Locally Foraged Sassafras Root Braised Pork Cheeks, Black Kale & Root Vegetable Pavé. For dessert, a fried apple pie.Seating is limited.
For more information or to purchase tickets call 859-335-8640