Events
April 24 – Junior League of Louisville Bluegrass Gatherings Cookbook Dinner
On Wednesday, April 24, Lilly’s will be celebrating the release of the Junior League of Louisville’s newest cookbook Bluegrass Gatherings – Entertaining through Kentucky’s Seasons. Executive chef and cookbook contributor Kathy Cary will host a book purchase and signing opportunity beginning at 5 p.m. followed by a three-course prix fixe menu showcasing recipes from the cookbook. Bluegrass Gatherings will be available for purchase for $29.95, plus tax. The cost of dinner is $40 per person, plus tax and gratuity. Reservations are required for dinner and can be made by calling 502-451-0447.
To view the Bluegrass Gatherings menu, click here.
April 17 – Schug Wine Dinner
We invite you to experience the wines of Schug Carneros Estate Winery with a special five-course dinner prepared by executive chef/owner Kathy Cary and chef de cuisine David Scales. The event will begin at 6:30 p.m. and each course will be paired with select wines. In attendance will be special guest and Schug Carneros Estate Winery winemaker Michael Cox. He will be available throughout the evening to answer guests’ questions about the featured wines. The cost to attend is $85 per person, plus tax and gratuity. For more information or to make a reservation, call 502-451-0447.
The Schug Wine Dinner menu is as follows:
Amuse
Surf n’ Turf Beggar’s Purse with mango puree
Schug Sauvignon Blanc, Sonoma Coast 2011
First Course
Jumbo Lump Crab with black truffle
Schug Chardonnay, Sonoma Coast 2010
Second Course
Sautéed Striped Bass with plucked fiddlehead ferns, ramps and sparkling Pinot Noir sabayon sauce
Schug Sparkling Pinot Noir, Carneros 2009
Third Course
Grilled Lamb Loin with parsley mint grit cake, wild mushroom jus and Bordeaux leaf spinach
Schug Pinot Noir “Heritage Reserve,” Carneros 2008
Fourth Course
Bourbon Vanilla Humboldt Fog Cheesecake with pretzel crust
Schug Cabernet Sauvignon “Heritage Reserve,” Sonoma Valley 2007
June 20 to June 23 – Kentucky: Exploring the Unexpected Culinary Tour with Kathy Cary
Join executive chef/owner Kathy Cary and award-winning garden designer Jon Carloftis for a three-day culinary adventure of Rockcastle and Laurel counties! The trip begins in Rockcastle where Kentucky: Exploring the Unexpected tour will treat guests to wine, cocktails and dinner at the Carloftis family home; an airboat ride on the scenic Rockcastle River; a visit to the Great Saltpetre Cave coupled with a musical performance by the Johnson Sisters and more. Following the Rockcastle tour, guests will enjoy delicious food, cooking demonstrations, live music and shopping in Laurel county. In attendance will be special guest humorist Dr. Carl Hurley. A few tour highlights include a visit to Wood Creek Lake; a personal tour of Red Dog & Company; a lunchtime tour of Laurel County’s Sustainable Harvest Farm; and gallery and workshop tours of famous folk artists like Lonnie and Twyla Money. To view the full itinerary, click here.
The cost is $1,495 per person based on double occupancy. Single occupancy is available for an additional $200. Price includes all travel, meals, beverages, lodging at the Hampton Inn, tickets, gratuities and tax. To reserve a spot, contact Mike McKinney at 502-649-0764 or email plzd2knou@aol.com.
February 21 to February 26 — French Week at Lilly’s
Learn and experience the art of French cuisine with cooking classes and exquisite dinners by guest chef/owner Jean-Marc Larrue of Le Jardin de la Tour in Avignon, France at Lilly’s. From Thursday, Feb. 21 to Tuesday, Feb. 26, enjoy four days and three nights of French dining events, including prix fixe dinners and cooking classes featuring Provençal-style cuisine. For more information or to make a reservation, call 502-451-0447.
Cooking classes with chef Jean-Marc Larrue at Lilly’s
Join guest chef Jean-Marc Larrue for small group cooking classes at Lilly’s beginning Friday, Feb. 22. Classes start at either 10 a.m. or 11 a.m. and last approximately two hours. Held in Lilly’s demonstration kitchen, participants will enjoy an engaging cooking class as they learn to make dishes like marinated and stuffed artichokes; crab soufflé; duck ballotine stuffed with pistachios and maki-style rice; and chocolate macaroons. Each class is $125 per person and includes a three-course lunch, with tax and gratuity included.
To view the French Week cooking class schedule, please click here.
French Week dining at Lilly’s
Beginning Thursday, Feb. 21, enjoy special prix fixe menus by guest chef Jean-Marc Larrue. The prix fixe menus change nightly and range in price from $40 to $75 per person, plus alcohol, tax and gratuity. Wine expert David DuBou of Vintner Select has created a list of suggested French wine pairings which will be available by the glass for $9 to $15.
To view the French Week dining event schedule, please click here.
January 24 — Argentina Wine Dinner
Join us for a special evening of fine wine and cuisine at the Argentina Wine Dinner on Thursday, Jan. 24! Prepared by executive chef/owner Kathy Cary and chef de cuisine David Scales, the five-course dinner will begin at 6:30 p.m. with each course paired with a select Argentine wine. Wine expert David DuBou of Vintner Select will be in attendance to speak about the featured wines. The cost to attend is $85 per person, plus tax and gratuity. For more information or to make a reservation, call 502-451-0447.
The Argentina Wine Dinner Menu is as follows:
First Course
Empanadas
Stone Cross Farm pork empanadas with avocado, tomato and lemon salsa
2011 Altivo Torrontés “Vineyard Selection,” Salta
Second Course
Ruby Red Truchas
Parsnip encrusted ruby red trout with lemon risotto and basil foam
2009 Altivo Chardonnay-Viognier “Barrel Selection,” Valle de Uco
Third Course
Homemade Porcini Pappardelle
Wild mushrooms, red sauce, red wine poached duck egg and black pepper goat cheese
2011 Colonia las Liebres Bonarda, Mendoza
Fourth Course
Asado
Bone-in rib-eye with peppercorn rubbed New York strip steak, chimichurri sauce and chorizo gnocchi
2007 Vale la Pena Malbec “Laurel Glen Vineyard,” Mendoza
Fifth Course
Cheese Tasting
Selection of cheeses with grilled bread
2010 Altos las Hormigas Malbec “Vista Flores Single Vineyard,” Valle de Uco
November 13 — Argentina Tapas Teaser Tuesday
Join us for a Teaser of three great wines from Argentina paired with Argentina Tapas. This event is a teaser to what will come in January when we have a full four course meal with four amazing wines. Date of full dinner is to be announced sometime in late November or early January.
September 14 — Friends of James Beard Benefit Dinner
Join Lilly’s Kathy Cary and 16 other all-star chefs for a special 7-course dining event Friday, September 14, at 6:30 PM at the historic Brown Hotel.
The menu is spectacular:
Hors d’oeuvres
• Agostino Gabriele of Vincenzo’s and Mike Cunha of Sullivan University
Baby New Potatoes with Herb Crème Fraîche & Shuckman’s Kentucky Paddlefish Caviar; Crispy Sour Mash Bellinis with Kentucky Bison Co. Sirloin and Eastern Kentucky Style Chow Chow; Bourbon and Brown Sugar Cured Salmon Gravlax with Capriole Farms Goat Cheesecake
First Course: Cold Seafood
• John Varanese of Varanese and J.J. Kingery of Wild Eggs
Honolulu Fish Hawaiian Ahi Tuna Tartare with Pickled Watermelon, Blackberry–Jalapeño Emulsion, Heirloom Tomatoes, Micro-Cilantro, Fried Quail Egg, Avocado, and Soda Cracker
Second Course: Hot Seafood
Kathy Cary of Lilly’s and Dean Corbett or Corbett’s and Equus & Jack’s Lounge
Seared OceansFleet Fisheries Diver Scallops on Weisenberger Grits with Autumn Tomato Jam, Bourbon Cream, and Crispy Newsom’s Prosciutto
Third Course: Quail
• Anoosh Shariat of Shariat Catering and Anthony Lamas of Seviche
Bourbon Barrel Foods Kentucky Sorghum–Glazed Manchester Farms Quail with Chayote, Sun-Dried Cherries, Grateful Greens Arugula and Walnut Slaw
Fourth Course: Pork
• Shawn Ward of Jack Fry’s and Peng Looi of Asiatique and August Moon Chinese Bistro
Eden & Mattingly Farms Pork Tenderloin with Smoked Fingerling Potatoes, Cantonese-Style Char Siu, and Edamame–Wasabi Purée
Fifth Course: Red Meat
• Joe Castro of General Electric and John Castro of Winston’s
Prime Beef Filet Mignon and Oxtail with Vegetable Salpicon and Poivrade and Bordelaise Sauces
Sixth Course: Cheese
• Dallas McGarity of Marketplace at Theater Square and Jim Gerhardt of Limestone
Housemade Ricotta with Honey, Truffles, Candied Pecans, White Cheddar Popcorn Powder on Crisp Green Apple, and an Assortment of Kentucky Fresh and Cave Ripened Cheeses Including Kenny’s Unwashed Rind Awe Brie, Barren County Blue Cheese and Sapori d’Italia Toma de Capra with Gethesemani Fruit Cake Crisps and Marcona Almonds
Seventh Course: Dessert
• Laurent Geroli of the Brown Hotel and Ghyslain Maurais of Ghyslain on Market
Yuzu–Lemon Curd with Coconut Dacquoise and Pineapple Compote
The meal is priced at $175 per person, $150 for James Beard Foundation members. To RSVP, call 502-583-1234 or visit jamesbeardlouisville.com.
