Hermitage Farm offers new monthly
'Sunday Supper Series'
The series to feature a different chef each month
GOSHEN, Ky. (February 2021) – In an effort to celebrate the best chefs from across the state, Hermitage Farm owners Steve Wilson and Laura Lee Brown have created a new monthly Supper Series at the farm’s Barn8 Farm Restaurant & Bourbon Bar. Each month a different chef will show off his culinary masterpieces for dinner guests.
“The Sunday Supper Series was created as a way to showcase the cooking of local, regional, and national chefs we admire,” said Ryan Mahoney, Program Director for Hermitage Farm. The first dinner in the series took place Jan. 17 featuring Barn8 Chef Alison Settle and Hermitage Farm Executive Bourbon Steward Adam Walpole. The two partnered on a four-course dinner with bourbon pairings from Barn8’s exclusive single-barrel sections.
“The first was one was a success,” Mahoney said. “We sold out tickets really quickly, and the reception from customers was really positive.” The series will continue once a month through November.
To make reservations for the Sunday Supper Series, call (502) 398-9289, email firstname.lastname@example.org or visit www.Hermitagefarm.com/product/bourbon-night
Dinners begin at 6 p.m. with cocktails and passed hors d’oeuvres, followed by a four-course dinner with beverage pairings. Seating is extremely limited, and reservations are required at $150 per person. Guests have the opportunity to purchase additional beverages if desired.
Guests can expect to see bourbon selections that include Weller Private Select, Maker’s Mark Private Select, Old Forester Private Select, Woodford Reserve Private Select and Woodford Reserve Double Oaked Private Select. Most of the Supper Series events will be held in Barn8’s hayloft.
Mahoney said, “The featured chefs are a mix of local, regional, and national.” The next supper will take place on Feb. 21 and feature Jonathan Searle.
Searle has been quoted as saying, “Food is always connected to gatherings for me, from my childhood. My family are all firefighters. My dad was the firehouse cook for a while, and everything’s about food with those guys. I'm blessed that I got to grow up around real food.
After studying at Kentucky Christian University in Grayson, it didn’t take Searle long to decide theology wasn’t the career choice he should make. He moved to Lexington and pursued his true passion – cooking.
Searle began his culinary career in 2008 at Lexington staples Dudley’s on Short, Bourbon n’ Toulouse and Bellini’s. In 2011, Searle joined the team at Proof on Main, the acclaimed restaurant at 21C Museum Hotel Louisville and quickly rose through the ranks to become executive sous chef. Searle helped the restaurant earn numerous accolades including a place on Bon Appétit magazine’s list of “10 Best Hotels for Food Lovers.” Wilson and Brown had created 21C in Louisville’s downtown arts and theater district in 2006 to support urban renewal and regional agriculture.
After a successful tenure at Proof on Main and a strong network of the region’s craft purveyors, Mahoney said Searle returned to Lexington to open Lockbox restaurant at 21c Museum Hotel Lexington. He has rejoined Louisville’s vibrant culinary community as executive chef of Proof on Main. “True southern hospitality is interpreted by Searle’s thoughtful preparations that let the ingredients do the talking.”
Searle has a commitment to sourcing local, high-quality seasonal ingredients and using thoughtful yet simple preparations and cooking techniques in everything he prepares. For the meals at Hermitage Farm, Searle and other chefs will have access to seasonal products from the farm, as well as other farms that are utilized from Barn8. “A big focus of our food and beverage program is emphasizing the importance of sustainability and seasonality,” Mahoney said.
The accompanying beverage selection will be curated by the visiting chef. “This means the beverage pairing could range from beer and wine to spirits and cocktails.”
Upcoming featured chefs include Sara Bradley of Paducah’s Freight House restaurant and Top Chef runner-up (March) and Samantha Fore of Lexington’s Tuk Tuk Sri Lankan Bites (April). Other chefs scheduled for 2021 lineup include Stephen Williams of Covington’s Bouquet Restaurant and Oldham County native and acclaimed chef and restaurateur Dickie Brennan of New Orleans’ Palace Café.
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