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
