It is hard to go wrong with a warm spring night in Kentucky and the picturesque setting at Ashbourne Farms in LaGrange, Kentucky. We were proud to once again host the opening dinner of the Kentucky Bourbon Affair, kicking off a week of fantasy-camp events across the Bourbon Trail. This year, we featured a distinct pairing of Chef and Bourbon, highlighting the incredible culinary power of the bourbon industry. Keep reading for more about the night and photos! 

  Upon arriving, guests were greeted with an Old Forester, ‘The Perfect Old Fashioned’ prepared by the Ashbourne Farms team, while they perused local artisans & snacked on custom culinary pairings. Peggy Noe Stevens, Bourbon Women Founder, and Susan Reigler, Former President of Bourbon Women collaborated on appetizers that paired with different bourbons from the Kentucky Bourbon Trail members.



Then, guests were seated for a culinary explosion across three courses!


Chef Ouita Michal collaborated with the team at Woodford Reserve to create an incredible first course salad. With her famous bourbon steeped cherries, Chef Ouita reminded guests that the notes of the bourbon had to play with the food, not overpower it. Then, Chef Bruce Ucan of Louisville’s Mayan Cafe treated us to his infamous mole sauce that he created with Rabbit Hole bourbon. And to close, Ashbourne Farms’ Chef Patrick Roney collaborated with Peerless for an incredible dish fusing Peerless’s Rye Whiskey with ice cream and a roasted marshmallow with Cara Cara oranges.





You can see all the photos of the night at our Facebook page by clicking here. Cheers!

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