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    Country Ham Dinner at Corbett's To Celebrate Local Writer
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    Kentucky is so hot right now.  The evidence?  Bourbon production is experiencing a growth rate faster than that of the post-prohibition era, there are more barrels of bourbon aging in warehouses in Kentucky than there have been in forty years, and Kentucky writers are working hard to tell the world about our heritage.  One such writer is Louisville’s Steve Coomes, who recently published “Country Ham: A Southern Tradition of Hogs, Salt & Smoke”.  Coomes asserts that this once-blue-collar salted and smoked staple has finally taken its rightful place as a top shelf charcuterie in the finest of applications.

    In true Louisville style, when one of our own completes such a masterful work highlighting Kentucky’s contribution to the finer things in life, the whole town comes together to throw a party.  August 28 at Corbett’s: An American Place, six of the finest chefs and charcutiers from around the state will come together to honor Coomes’ work with a seven course country ham inspired dinner.  The cost of the dinner will be $95 per person (tax and gratuity not included) and reservations can be made by calling Corbett’s at (502)327-5058.

    Here’s the dinner menu as well as the chefs who will be preparing each course:

    Mark Stevens: Country ham fritter with corn relish

    Richard Lewis: “Ham and Egg,” on toasted brioche, sliced ham, garnish of salt-cured eggs

    Jay Denham: Bruschetta of grilled peaches, pickled peppers and Woodlands Pork Back Bacon

    Dean Corbett: Choice of Corbett’s Bourbon Lemonade Hayride or Prosecco

    Jay Denham: Platters of three famed Kentucky hams (Woodlands Pork, Broadbent’s Country Ham and Col. Bill Newsom’s Aged Kentucky Country Ham) served with pickled fruits and vegetables, Midway School Bakery beaten

    Appetizer: A Discussion of Kentucky Country Hams

    biscuits, paired with Old Forester Bourbon cocktail

    Pasta

    Mark Stevens: House-made ravioli stuffed with baby spinach, ricotta cheese, butternut squash served with browned butter, sage and country ham twille, paired with rosé

    Salad

    Ouita Michel: Organic Woodford County Kale, wilted with sorghum vinaigrette, tossed with Happy Jack’s charred sweet corn, roasted peppers, smoked baby cherry tomatoes, Good Shepherd cheese and shaved country ham, paired with sauvignon blanc

    Intermezzo

    Dean Corbett: Melon and country ham sorbet

    Shawn Ward: Seared diver scallop with kohlrabi puree, truffled ham broth, bean salad, garnish of country ham

    Entrée

    chips, paired with chardonnay

    Dessert

    Richard Lewis: Beignets tossed with country ham “dust” and powdered sugar, accompanied by red-eye ice cream, paired with Corbett’s coffee and Herradura Tequila Añejo

    Ouita Michel: Mignardise of Midway School Bakery sweet-and-savory corn cookies

    Photos courtesy of Steve Coomes and Corbett's Restaurant

    Cover photo courtesy of Shutterstock.com/Shaiih

    Maggie Kimberl's picture

    About Maggie Kimberl

    I'm a Louisville native with a passion for traveling and homegrown tomatoes. I write the bourbon news, which keeps me plenty busy since Louisville is the center of the bourbon universe. See bourbon news happening? Contact me on Twitter @LouGirl502!

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