Park Place on Main Hosts Benton’s, Bourbon and Beer Dinner

By Michelle on November 1, 2007 | Permalink | Comments (0) | Booze , Downtown , Food

Remember when I told you I eat vegetarian most of the time? That's still true but damn if a dinner that includes Artisanal bacon and ham doesn't sound awfully good to me.

Park Place on Main’s chef Jay Denham is bringing together three Southern flavors with the Benton’s, Bourbon and Beer Dinner on Wednesday, November 14 at 7 p.m. Artisanal bacon and ham purveyor Allan Benton will discuss world-class bacon and ham featured in Denham’s dishes for this special event. Julian and Preston Van Winkle will be on hand to talk about the bourbon pairings and Van Winkle family bourbon. Browning’s brewmaster Brian Reymiller will be available to discuss beer pairings. The cost for the event is $50 per person and includes four-courses, bourbon and beer. Tax and gratuity are additional. Reservations are required for this event. To save a seat call (502) 515-0172.

The Benton’s, Bourbon and Beer Dinner menu:

Appetizer

Bleu cheese stuffed, bacon wrapped dates

Pappy Van Winkle 15 year

Salad

Country ham carpaccio

Truffle salad, deviled egg

Pappy Van Winkle 13 year Rye

Entrée

Country ham wrapped lobster tail

Shrimp and Grits, succotash, red-eye gravy

Pappy Van Winkle 20 year

Dessert

Rosemary citron cake and bacon ice cream

Bacon brittle, fig compote

Pappy Van Winkle 23 year and Browning’s Bourbon Barrel Stout

“I met a young chef Jay Denham 10 years ago,” said Benton. “I knew back then that he would do great things. I’m so happy to collaborate with him on this event.”

Benton’s Smoky Mountain Country Hams are slow cured using salt, brown sugar, and sodium nitrite and typically aged 9-10 months, though hams are available 1 year and older. Benton and his employees in Madisonville, Tenn. have honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking, where they have been praised for their characteristic flavor. Most recently, Benton’s prosciutto, a domestic version of the renowned prosciutto specialty hams of Parma, Italy, has grown rapidly in popularity and has been featured in a broad spectrum of high-end restaurants, as well as in a number of magazines and other food publications.