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James Beard Best Chef of the Southeast Semifinalist Presents a Special Dining Event at Louisville's Brown Hotel
Executive Chef Laurent Géroli Welcomes Chef and Cookbook Author Jonathan Lundy of Jonathan at Gratz Park on June 18

LOUISVILLE, Ky. (May 7, 2010) - - - Kentucky author and chef Jonathan Lundy will join executive chef Laurent Géroli at The Brown Hotel on Friday, June 18 for a "Summer in the Bluegrass" dinner. The dinner will feature a reception followed by a four-course meal complete with Mediterranean wine pairings from Vintner Select. Wine expert David DuBou will be introducing each wine. The cost of the dinner is $55 per person, and tax and gratuity are additional. Overnight accommodations are also available for $135 plus tax for those attending the dinner.

The "Summer in the Bluegrass" dinner will begin with an outdoor welcome reception at 6:30 p.m. on the patio, followed by dinner in the English Grill. Lundy will sign copies of his new cookbook "Jonathan's Bluegrass Table: Redefining Kentucky Cuisine," which features time-honored Bluegrass culinary traditions reinvented with local and international inspirations. The book will be available for purchase for $35.

The menu will feature:

Passed Hors d'oeuvres
Country Ham Pot Stickers with bourbon-soy and peach sweet and sour sauces
Walnut Hall Bluegrass Fed Beef Carpaccio Rolls with arugula and parmesan
Pimento Cheese Grit Fries with fire roasted banana pepper mayonnaise and green tomato piccalilli
Les Jamelles 2009 Cinsault Rosé, Languedoc, France

Fried Green Tomato Salad
Layers of crispy cornmeal fried green tomatoes with Limestone Bibb lettuce,
buttermilk dressing and Maker's Mark barrel-smoked bacon
Espelt 2009 "Vailet" Blanco, Emporda, Spain

Appetizer
Sea Scallop Hot Browns
San Pietro 2008 Schiava, Alto Adige, Italy

Entrée
Bourbon Barrel Ale Braised Kentucky Bison Brisket
with mashed potatoes and fresh horseradish creamed spinach
Casa Castillo 2008 Monastrell, Jumilla, Spain

Dessert
Chocolate Pot Pies with
Jonathan's vanilla bean ice cream
Honey Bourbon cocktail

As a Kentucky native who grew up in Midway on Lundy Farm, chef Jonathan Lundy is a culinary ambassador for the Bluegrass. His lineage is steeped in Kentucky history and culture, as his great, great, great grandfather William Monroe Wright was the founding owner of Calumet Baking Powder Company and also established Calumet Farm, a thoroughbred dynasty that produced two Triple Crown winners and eight Kentucky Derby winners. As chef/owner of Jonathan at Gratz Park, Lundy provides an authentic Kentucky dining experience in the heart of horse country. The restaurant is located within the historic Gratz Park Inn in the heart of the oldest Historic District in Lexington and has been featured in such publications as Southern Living, Bon Appétit, the Chicago Tribune and the Lexington Herald-Leader. In 2010, the James Beard Foundation selected Jonathan Lundy as a semifinalist for the Best Chef: Southeast award, and he has also been selected to represent Kentucky at the World Equestrian Games this fall in Lexington.

The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for 85 years. It is home to the AAA Four-Diamond English Grill and the casual venue J. Graham's Café, where guests can try the legendary sandwich called "The Hot Brown." The Brown Hotel is also a member of the Preferred Hotels and Resorts and Historic Hotels of America.

Reservations are required for this event and can be made by calling English Grill manager Neal Ward at 502-736-2998. For more information on this luxury hotel, visit The Brown's website at www.brownhotel.com or call 502-583-1234.