PURCHASE TICKETS
As part of the Les Dames d'Escoffier (LDEI) Table Talks Series, Les Dames Kentucky (LDKY) is hosting 'Spicing Things Up on the Farm: A Virtual Cooking Class' - featuring Barn8 Restaurant Executive Chef, Dame and 2022 James Beard Award Semifinalist for Best Chef: Southeast - Alison Settle.
Chef Alison 'Spices It Up' with her adventurous take on traditional Kentucky fare and will demonstrate her signature burrata salad, incorporating ingredients into the dish that she has preserved from past growing seasons, accented with her house-made Settleracha Oil. She'll also share pro tips for extending the flavors of the growing season with such techniques as fermenting, pickling, dehydrating and preserving. Additionally, Chef will talk about operating the farm-to-table restaurant on the 683-acre working thoroughbred horse farm just outside of Louisville.
Tickets for Chef Alison's virtual cooking class are $30 per person and will include her burrata recipe as well as a bottle of her Settleracha Oil which retails for $14. Be sure to include your shipping address with your ticket registration! A ZOOM link will be emailed to each registrant prior to the event.
A farm-to-table restaurant that’s actually on a farm, Barn8 Farm Restaurant & Bourbon Bar is located on Hermitage Farm, an agritourism project created by Steve Wilson and Laura Lee Brown, founders of the 21c Museum Hotel chain. Their shared vision of celebrating Kentucky’s most noted industries — horses, bourbon and agriculture — culminated in this project that attracts visitors from all over the world.
A native of Lexington, KY, Settle’s childhood was filled with influential experiences involving nature and science. Growing up without cable, watching local TV shows about the diverse ecosystems of Kentucky’s wildlife quickly became a bonding experience for Settle and her father. She spent a few summers exploring her grandparent’s 70-acre forested farm along the Indiana countryside. Now, as executive chef of Barn8, Chef works closely with her culinary team to craft seasonal menus focused on fresh produce harvested from the restaurant’s on-site gardens, three-tier climate-controlled greenhouse, and Hermitage Farm’s own acreage; as well as incorporating bison, beef, pork and chickens from neighboring farms.
LDEI's Table Talks are a month-long series of fun and fascinating virtual events in March open to anyone interested in food, beverage and hospitality. Click Here to see what’s on the menu for “Table Talks with Les Dames.” From food and drink demos and tastings to panel discussions and interviews, there’s something for every appetite. Join us!