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Kentucky chef’s Ouita Michel, Sara Bradley to bring taste of Kentucky to NYC’s James Beard House

Kentucky bursts into the culinary world as two Kentucky chefs, Ouita Michel and Sara Bradley, will bring Kentucky-rich cuisine to the distinguished James Beard House in New York City on Tuesday, February 27. For years, Kentucky has been a hidden gem of Southern fare – but now its evolving cuisine takes the national stage and proves why the culinary scene is Better in the Bluegrass.

Ouita Michel

“Kentucky continues to emerge as a top culinary destination, and being featured at The Beard House demonstrates that others are catching on to what we have to offer,” said Kristen Branscum, Commissioner for the Kentucky Department of Tourism. “Even more exciting is the opportunity to showcase our state’s hospitality and unique culinary culture through an exquisite menu created by two of Kentucky’s top chefs.”

Guests will be served locally-sourced Kentucky ingredients with canapés and cocktails to start, followed by five courses of Kentucky’s most beloved one-of-a-kind items, such as Lake Barkley bighead carp with paddlefish caviar and Franklin County chicken fried rabbit with rolled parsley dumplings. Naturally, it wouldn’t be a Kentucky meal without bourbon – that’s why one of the delectable desserts features an apple stack cake cobbler with Crank & Boom Bourbon honey ice cream.

Sara Bradley

Kentucky farmers and producers showcased include: Kenny’s Farmhouse Cheese, Heritance Farm, Weisenberger Mill, Freedom Run Farm, Hindman Settlement School, Crank & Boom Ice Cream, JD Country Milk, Broadbent Hams, Newsom’s Country Ham, Fin Gourmet Foods, Koru Gardens, Shuckman’s Fish Co., Reed Valley Orchard, Jim Nance Hickory Nuts, Country Rock Sorghum, Kennameade Farms, Two Shakes Ranch and many more.

To view the complete menu, visit www.jamesbeard.org.

The dinner is open to James Beard Foundation members for $135 and non-members for $175 (inclusive of tax and gratuity). Proceeds from the event will benefit the James Beard Foundation.

For reservations and to learn more about the James Beard Foundation, visit www.jamesbeard.org or call 212-627-2308. For more information about the chef team, please visit Ouita Michel at www.ouitamichel.com and Sara Bradley at www.freighthousefood.com.

Additionally, this dinner promotes Kentucky making its mark as a culinary destination for the world to experience – because it is Better in the Bluegrass. The Kentucky Department of Tourism (KDT) is highlighting all of the unique culinary aspects of the commonwealth, including its chefs, locally grown and produced ingredients, farm-to-table dishes and one-of-a-kind culinary experiences to grow appreciation for Kentucky’s culinary history.

For more information about Kentucky’s culinary destinations or to join the conversation about how it’s #BetterintheBluegrass, visit www.kentuckytourism.com.

From Kentucky Department of Tourism

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