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When I attended the 2012 Taste of Louisville, I had a petite pork dish from the Varanese table that was perfectly prepared, well-balanced, and just lovely.

On Thursday, January 17th, Varanese will offer “The Evolution of Bourbon Dinner” at 6:30 PM. Each course will be paired with bourbons from their partner for the evening, Heaven Hill Distilleries. Bernie Lubbers, a whiskey professor and the author of “Bourbon Whiskey – Our Native Spirit”, will be the special guest speaker.

The Menu

 

Reception: Cocktail – Mellow Corn Sazarac

 

1st

(Flight: Mellow Corn Whiskey – JW Dant – Fighting Cock – Larceny)

Slow-Braised Berkshire Pork Belly and Gulf Shrimp with Roasted Corn Butter Sauce, Hominy, and Snow Pea Tendrils

 

2nd

Warm Heirloom Beet and Frisee Salad with Orange-Hazelnut Vinaigrette, Toasted Crostini, and Goat Cheese Ice Cream

 

3rd

(With Larceny Smoked Cherry Manhattan)

Crispy Duck and Chicken Dodine with Potato Puree, Rapini, and a Cherry-Vanilla Duck Glaze

 

4th

Manhattan Soaked Vanilla Cake with Crème Anglaise, Smoked Bananas, and Bourbon-Marinated Maraschino Cherries

 

 

Varanese is one of the most popular restaurants in town because, to say the least, Executive Chef/Owner John Varanese knows what he’s doing. Having previously worked at Azalea and the Cardinal Club, he has years of experience running restaurants, and it shows at Varanese. Their New American food is spectacular (have you checked out their current specials?! YUM. www.varanese.com), and Chef Varanese is proactive in using local and organic ingredients.

Tickets are $49 per person plus tax and gratuities, and reservations are a must. To stake a claim on your seats, call (502) 899-9904.

This dinner will be spectacular, and it’s a great price. Go reserve your seats now!

Varanese

2106 Frankfort Ave.

(502) 899-9904

Open 7 days a week: Sun-Thurs from 5 to 11, Fri – Sat from 5 to Midnight

www.varanese.com

Facebook.com/dinevaranese

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Madeleine Dee's picture

About Madeleine Dee

I am a writer/reviewer who has the unique perspective of also being a working professional chef. I don't look up big words in my thesaurus to sound impressive because I'd rather concentrate on having a writing style that makes you feel like a friend. I'll be bringing you news about Food & Dining in our lovely city. :)

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