Archive for the ‘dining’ Category

Building toward the next step…

Posted by chaska on May 4, 2010

Building toward the next incarnation of BVS is proving to be a beautiful adventure – one of which, I couldn’t be more excited. We’ll be announcing some of our feature contributors soon, but in the meantime, we’re still looking for a few good folks – writers, photographers, event organizers/caterers & ad sales – especially in the areas of Lexington and N. KY/Cincinnati. We’ll be doing our soft launch by the end of this month and then doing a full launch within a month to 6 weeks. Not only will we have amazing articles, but you’ll also find insider information, tips and tricks in our forum.

What we’re looking for and what to look forward to… Read the rest of this entry »

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Supper Speakeasy – Dinner in Bloom

Posted by chaska on April 30, 2010

flowers An All Floral Experience
WHEN: Thursday, May 20, 2010   6:30pm
WHERE: New Albany, IN
SPOTS: 40 spots available
COST: $75 per person all inclusive (six courses, wine, welcome cocktail, entertainment, tax and gratuity)
RSVP:  502-287.2772 or click the button below to purchase securely online. Fees will apply to online purchases. Buy Tickets

Spring is here, summer is around the corner and one of the prettiest times of the year is now – and aren’t flowers the best way to celebrate? Join us as we dine and delight on 6 dishes – all utilizing flowers in some way – oils, infusion, ingredients, etc. – all accompanied by wines and cocktails that enhance the experience. We’ll enjoy a cocktail hour starting at 6:30 with live music as well, then move into a delightful dinner at 7:30. The menu, a sample of which is below and prepared by Chef Michael Hargrove, delights the tastebuds and the senses at every turn.

Proceeds for this dinner benefit the local chapter of the MS Society, and as a special treat, 10 lucky guests will have the chance to watch our chefs work their magic first hand as we have an open kitchen at our secret location! Please indicate that you are interested in this as an option when making your reservation. MENU

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Food. Community. Connection.

Posted by chaska on April 24, 2010


FOOD. COMMUNITY. CONNECTION. Bon Vivant Savant is evolving and we couldn’t be more excited. The website you are currently viewing will be changing – radically – in about four weeks. We’ll be posting an image of the new design, just a little temptation for you, just after Derby. And believe me, I think you’ll be excited too. Don’t worry though, our great dining events like the Supper Speakeasy and Wine & Wisdoms aren’t going anywhere. We’re still fully dedicated to our dining club members, but we’re also developing great in-home parties with BVS@Home as well as developing our website into a fully interactive online, lifestyle magazine that will focus not only on Kentuckiana, but will also grow to incorporate Lexington, Northern KY, Cincinnati and the surrounding regions. We’ll bring you the best our community has to offer: food, arts & entertainment, people – all in the vein of living well and living wisely!

Interested in contributing? We’ve got some great contributors lined up already (we’ll be announcing more after Derby), but we’d like to hear from you, our readers. We’re looking for great stories, photos or videos on local life – whatever that means for you.  Want to share your passion for art, music, food, your city, your job, your family, your volunteer work? Great, it’s all about living life to its fullest. Full credit and appropriate links will be given for all content utilized by the site. Contact me directly for more info.


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We’re 2! Let’s celebrate with some fun incentives!

Posted by chaska on April 18, 2010

Bon Vivant is officially two years old! And we have lots of fun ways for you to share and celebrate with us.

Member Incentives:

  • Book any home party with us by June 15 and as the host, you enjoy the party for free! Party must be held by September 1 to qualify. Minimum of 10 people.
  • Attend any Dining Club Event, i.e. Speakeasys or Wine & Wisdoms, between now and the end of June and be entered to win a champagne hot air balloon ride for two. This trip is valued at $375. Drawing will be held during the Speakeasy on June 27th. Couples and singles are both considered one entry.
  • Join us for any Speakeasy from now through June and members pay only $125 for two people. That’s a savings of $25.

Not a member yet? That’s OK. We have great rates and now is the time to join. If you join us by May 1, you’ll be entered for the hot air balloon tip as well – which makes you also eligible for all the great incentives listed above!

Wondering what we have in store for you? Well let me tell you what fun we have planned…

April 20 – Bourbon Barrel Foods Speakeasy with Matt Jamie and chef Michael Hargrove
May 20 – Floral Themed Speakeasy – which will be featured in Food & Dining Magazine’s September Issue
June – Photography Wine & Wisdom with Dan Dry (date TBD)
June 27 – Dark Room Speakeasy with Dan Dry as our special guest and Dallas McGarity of Z’s Fusion as chef.
July 14 – Down & Dirty Blues Wine & Wisdom and Cajun Boil with Big Poppa Stampley
July 24 – Special Movie Event – Pop-Up Drive in of Wizard of Oz with Live Pink Floyd band playing Dark Side of the Moon
July 29 – Rock & Roll Speakeasy with chef Alison Mann
August – Progressive Dining Speakeasy
September – Multimedia Speakeasy

Hope to see you at an event soon!

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April Supper Speakeasy: Bourbon Barrel Foods

Posted by chaska on March 25, 2010

BOURBON BARREL FOODS DINNER
WHEN: Tuesday, April 20, 6:30p
WHERE: As always, only revealed to those who RSVP
CHEF: Michael Hargrove
COST: $75 per person (tax & gratuity included)
WHAT: 6 courses, plus cocktails & wine, upscale non-alcoholic options also available
RSVP: Please call 502.287.2772 or RSVP using the button below. To avoid service charges, please call to make your reservation.

Buy Tickets

I’m delighted to announce a delicious dinner which will incorporate all the wonderful ingredients produced by Matt Jamie of Bourbon Barrel Foods. What better way to start off the Derby Celebrations, than with this perfect home grown dinner that has global influences.

The concept behind this dinner is to take cuisines from different parts of the world and use the bourbon barrel foods products to complete the dishes

Reception –SPAIN

Steamed mussels- chorizo white wine and oregano
Bean and rosemary dip
Albondigas de soffritto

MENU

FRANCE
Smoked garlic and country potato soup w/BBF Black pepper creme fraiche

ITALY
Pasta alla carbonara
Eggs, pecorino romano, guanciale and BBF black pepper

VIETNAM
Duck two ways
Sorghum poached breast, Kentuckyaki glazed onions and duck crackling
Duck pho

HUNGARY
Goulash
Beef short rib, braised cabbage, crispy spaetzle, BBF smoked paprika broth

USA
Ice cream trio
Salted caramel/Chocolate soy/Blueberry sorghum

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Chef @ Home: Michael Hargrove

Posted by chaska on March 25, 2010

MICHAEL HARGROVE
Currently: BVS@Home Chef and building his own restaurant dream
Most recently: Sous Chef, Jefferson Club; Executive Chef, Primo

If you were one of the lucky guests to attend our Victorian Speakeasy, you’ve had the pleasure of tasting some of Michael’s food. I was first introduced to his talent and passion when he was working for Bim Dietrich at Primo. Utilizing his love of local foods, Micahel creates simple dishes that are both elegant and rustic at the same time. When he creates a menu, he puts his whole heart into it – which is why I am thrilled to have him on board as our BVS@Home Chef.

Favorite Meal at Home: Chicken & dumplings

Favorite Snack Food: Tacos

Favorite drink/beverage: Knob Creek & water

Any wind-down habits? If it’s been a long hard day, just setting alone in a dark quiet room

Favorite place to eat – locally: Basa, Maido, 732 social, Bunzs

Are you native to Louisville? Born and raised

Favorite thing about Louisville: It’s a one horse town with a million people

Who you look up to in life: My grandfather

Who you look up to in cooking: Marco Pierre White, Albert Roux, Heston Blumenthal, Gabrielle Hamilton, April Bloomfield, Jacques Pépin, Jacques Torres, Nate Appleman

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Choose Your Own Adventure Supper Speakeasy

Posted by chaska on February 2, 2010

Alright, I know I get excited about most of the dinner we here at BVS put together, but this one has a special place in my heart. Not only are we collaborating once again with the mad, creative genius of Stephen Dennison, but the location is one of my top 10 dream sites in Louisville to host a dinner. You truly won’t want to miss this one! And remember, if you’re not a member, you are able to attend one Supper Speakeasy. Once you’ve attended one, you need to become a member to attend future events.

CHOOSE YOUR OWN ADVENTURE DINNER
WHEN: Thursday, March 11, 5:00p*
WHERE: As always, only revealed to those who RSVP
CHEF: Stephen Dennison, of the Before and After Dinner at the Planetarium as well as the amazing French Speakeasy with Maker’s Mark
COST: $75 per person or $125 for 2 people (use code: BVS125 when paying online)
RSVP: Please call 502.287.2772 or RSVP using the button below. To avoid service charges, please call.
Buy Tickets
WHAT: All courses will offer guests a choice for their actual dish. This is an adventure in dining where not all guests will received the same meal for each course – but you DO have control over which dish you select.

Life is an adventure, the grand painting produced over time and as personal as one’s fingerprint. Whether explored across the globe or in one’s own backyard the glory of the experience should be savored, as a great meal. We will be offering a five-course meal with appertif and digestif cocktails and paired with wines. As in life, the journey is finest when shared with companions, new and old. Please join us for this next adventure in our shared culinary experience.

While the location can not yet be revealed, it is a long standing cultural and educational center for our fair city. From a dinner that surprises at every turn to the location of the event, this is one dinner you truly won’t want to miss!

1st special guest of honor announced: Specialist Troy Yocum of “Hike for our Heroes.” When Troy Yocum came home from Iraq, he had just one thing on his mind: hike 7000 miles across America while drumming to raise $5 million for Military Families. During our economic hard times one United States soldier is rallying Americans to help veterans. Starting during Thunder Over Louisville on April 17th, 2010, Iraq war veteran Troy will hike day after day for 16 months to spread the word that help is needed. With a great team backing him, he plans on drumming up support in more ways than one.

*NOTE, the timing is a little earlier on this one to provide for all the fun activities we have in store for your evening. Special guests of honor, a unique entertainment experience and a dinner like none other you have seen.

MENU:
All dishes served with wine tastings.

Asiana: ‘Dim Sum’ Seafood
Bacon Wrapped Shrimp, Teriyaki Wash      OR
Shrimp-Wrapped Bacon Teriyaki
w/ Tariquet Classic Ugni Blanc/Colombard

Italia: ‘Pasta’ Vegetable
Fresh Mozzarella Ravioli Tomato Sauce        OR
Fresh Pappardelle Gardinia
w/ Di Majo Norante Sangiovese

Franconia: ‘Soup’ Terrine
Lobster Bisque with Asparagus/ Red Pepper    OR
Asparagus/ R Pepper Bisque w/Lobster
w/Miracle One Chardonnay

Germania: ‘Meat’ Beef
Potato and Cheddar Rouladen    OR
Cheddar Schpaetzle w/ Tournedos
w/Miracle One Pinot Noir

Americana: ‘Sweets’ Dessert
Lemon Roll-up (Vanilla Sponge Cake) Strawberry Sauce       OR
Strawberry Roll-up (Choc Sponge) Lemon Sauce
w/Jonesy Port

Posted in dining, Events, Members, Supper Speakeasy | Tagged: , , , , , | 2 Comments »

Wine & Wisdom – Flamenco Dinner at La Catalana

Posted by chaska on January 26, 2010

Our first Wine & Wisdom of the year finds us visiting and enjoying the delightful new Spanish restaurant, La Catalana. If you haven’t discovered this little gem yet (next door to Havana Rumba) you really should consider joining us for an evening of food, fun and flamenco.

The purpose of the Wine & Wisdom is to elevate the traditional wine dinner to the next level and create a full cultural and/or educational experience where the food and drink are more of  an enhancement versus the focus of the overall event.

WHEN: Friday, February 12 6:30pm
WHERE: La Catalana Restaurant, next door to Havana Rumba
COST: $35 + tip for BVS members, $45 + tip for non-members*
*if you join that evening, the $10 event fee will be applied toward your membership fee
Call 502.287.2772 or email for RSVP You may also purchase through the button below which will include a small service charge. BVS members should contact me directly.
Buy Tickets
Our evening starts with a conversation with Domino, the owner of La Catalana and will cover the dining traditions of northern Spain. At 7:00, we’ll take over the front of the restaurant for a VIP view of Flamenco Louisville’s performance all while enjoying a delicious dinner of tapas, paella, sangria and more. If you speak Spanish, or have been wanting to practice, this is the evening for you as most of our delightful hosts are all native speakers!

MENU

Tapas:
Huevos rellenos (stuffed eggs with tuna)
Tortilla de Patatas (Potato tortilla/omlette)
Mejillones Tigres (Tiger Mussels)
Berejena a la Parmesana (eggplant parmesan – some of the best I’ve ever had and I’m not a huge eggplant lover!)

Main Course:
Traditional Paella
Black Rice with seafood

Dessert:
Peras al Vino (Pears in Wine)

Pitchers of Sangria and non alcoholic drinks included
Additional wines and cocktails available with special pricing for our event

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It’s a Wonderful Wine & Wisdom Dinner

Posted by chaska on November 7, 2009

wonderful_life_GI_awardAnother favorite is back in full force! This time, we’re giving you a preview of our fabulous mobile wine tastings that have been created by Tom Johnson of Louisville Juice. Join us Monday, November 16, 7pm at L & N Wine Bar and Bistro to enjoy a wine tasting with a twist! Learn about wine through the eyes of a beloved holiday classic and delicious dishes by Chef Rick Adams.

MEMBERS: $35 + gratuity (call for promo code if you purchase online)
GENERAL PUBLIC: $55 + gratuity
.
Call 502.287.2772 or email for RSVP You may also purchase through the button below which will include a small service charge. BVS members should contact me directly.
Seating is limited to 24 for this event
Buy Tickets

1st course
Three – 1 oz. servings of today’s artisanal cheese selection. Traditional accompaniments.
Served with the Grecco di Tufo & Furst Riesling.

2nd course
Seared Sweetbreads, Capriole Farms goat cheese grits, Benton Farms bacon & whole grain mustard veal reduction, micro greens.
Served with the Protocolo Tempranillo.

3rd course
Duncan Farms Rabbit, swiss chard, celery root puree, bourbon pepper rabbit stock reduction.
Served with Plungerhead Zinfandel & Chono Cabernet

4th course
Classic Crème Brulee
Served with the Ivy Blondia Moscato

Posted in Charity, dining, Events, Wine & Wisdom | Tagged: , , , , , | 1 Comment »

The Dickensian Speakeasy – Even Scrooge himself would be pleased

Posted by chaska on November 7, 2009

FeastPicJoin us on Sunday, December 6, for a traditional Victorian feast with a menu that will delight and surprise, created by Chef Michael Hargrove, sous chef at the Jefferson Club currently and past executive chef at Primo. We will dine on historical goodies (menu is currently being finalized), including roast goose and Christmas Pudding, all while enjoying the beauty of a historical home from the period, a bit of wassail and the lovely singing of local carolers.

Non-Members: If you have not attended a Supper Speakeasy before, you may attend one before becoming a member.

Cost, as always, is $75 per person. Please call 502.287.2772 to reserve your space or click below to pay securely online. You will save $4 per ticket in service charges by calling.

Buy Tickets

MENUeggnog-m

Cocktails
Fresh Eggnog
Hot Cider
Wassail

Hors d’oeuvres
Sweet and savory scones with clotted cream and young butter
Candied, spiced and roasted nuts
Charcuterie

roast-goose-apple-stuffing-tmMain Course
Roasted goose – Cranberry mustard and Bird gravy
Accompaniments
Mince meat pie
Baked acorn squash
Onion and chestnut dressing
Mashed potatoes
Glazed carrots
Roasted pearl onions  with bay and clove
Braised Greens

Dark Chocolate Buche De Noel

Dessert
Buche De Noel
…and a few surprises

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