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.