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FRANKFORT, Ky. — The Big Apple will get a taste of the Bluegrass State’s best on April 3 when five renowned Louisville chefs prepare a dinner with Kentucky Proud products at the James Beard House in New York City.
“Congratulations to these outstanding chefs on this great honor,” Agriculture Commissioner Richie Farmer said. “I am very excited about this opportunity to treat diners at the prestigious James Beard House with some of the best food Kentucky has to offer.”
The Kentucky Department of Agriculture and the Kentucky Cattlemen’s Association each are giving $500 toward the purchase of Kentucky Proud food products for the event.
The chefs are Dean Corbett of Equus and Jack’s Lounge, Peng S. Looi of Asiatique and August Moon Chinese Bistro, Anoosh Shariat of Park Place on Main and Browning’s, Daniel Stage of Le Relais, and Shawn Ward of Jack Fry’s. They will prepare dinner using bison from Kentucky Bison Co. of Prospect, cheese from Kenny’s Farmhouse Cheese of Glasgow, striped bass from Aquaculture of Kentucky of Coldwater, beef tenderloin from Green River Cattle Co. of Greensburg, spoonfish caviar from Shuckman’s Smokery in Louisville, greens from Grateful Greens of Louisville, and other Kentucky Proud products. Brown-Forman Corp. will provide the wine, and Consumer’s Choice Coffee of Louisville will sponsor the tea and coffee program following the meal.
Chefs Looi and Shariat organized the event. They sought Louisville chefs who never had prepared and served a meal at the James Beard House and who have worked at their respective restaurants for a long time, Chef Looi said.
“It’s a good cross-section of Louisville,” Chef Looi said of the lineup of chefs.
This will be Chef Looi’s third appearance at the James Beard House, which holds more than 20 dinners, lunches and workshops each month to showcase culinary artists from around the world.
The James Beard Foundation is a nonprofit organization dedicated to furthering the practice and appreciation of the culinary arts in America.
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