Varanese Restaurant, located at 2106 Frankfort Avenue, will host the annual "Fall Harvest Feast" on Thursday, November 16, with a reception at 6:30pm and dinner at 7:00pm. This special dinner will feature guest speaker Sommelier John Johnson of The Wine Rack and six creative courses including Varanese's turducken, which is a partially de-boned turkey stuffed with a de-boned duck that has been stuffed with a de-boned chicken. The cost is $65 per person, plus tax and gratuity. Reservations are required with a credit card and can be made by calling (502) 899-9904 or emailing letsdine@varanese.com.

The menu was created by the Varanese team led by Chef Erik Abraham and will consist of:

First Course
Domaine Carneros Brut- Napa, California
Steamed Mussels and Middleneck Clams
With Grilled Baguettes and Lobster Compound Butter

Second Course
Foley Chardonnay - Sta. Rita Hills, Rancho Santa Rosa
Radicchio topped with Kenny's Bleu Cheese, Honey Granola,
Golden Raisins and Drizzled with an Apple Cider Vinaigrette

Third Course
St. Francis Old Vine Zinfandel, Sonoma County, California
Cherry Glazed Roasted Duck
Served with Acorn Squash and Caramelized Onion Risotto
Finished with a Duck Pan Sauce

Fourth Course
Boomtown Syrah, Columbia Valley, Washington State
"Turducken"
Turkey, Duck and Chicken with Sausage and Cornbread-Sage Stuffing
Served with a Turducken Gravy, Cranberry Chutney and Sautéed Haricot Verts

Fifth Course
Sequoia Grove Cabernet Sauvignon, Rutherford, California
Black Pepper Bacon Wrapped Pork Tenderloin
Served with Grilled Shitake Mushrooms and Fried Leeks
Topped with a Pomegranate and Sorghum Chutney

Sixth Course
Old 502 After Choc, Louisville, Kentucky
Chocolate Covered Sweet Potato Pie
With Toasted Marshmallow and Roasted Walnuts