Archive for the ‘Supper Speakeasy’ Category

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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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.

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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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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.
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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

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Supper Speakeasy to feature Cancer fighting and preventing foods

Posted by chaska on January 15, 2010

COOKING TO FIGHT CANCER
WHEN: Saturday, January 30, 6:30p
WHERE: As always, only revealed to those who RSVP
CHEF: Alison Mann, most recently sous chef to Chef Curtis Stone of TLC’s “Take Home Chef
COST: $75 per person
RSVP: You may either call 502.287.2772 or click on the button below to purchase online. Service charges will apply to online purchases.
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WHAT: All courses focusing on foods to assist in the fight against cancer or assist in prevention! Plus, enjoy the opportunity to hear directly from Kinsey Morrison, 13 yr old cancer survivor recently seen in the Courier-Journal here. More details to develop. Stay tuned. Proceeds to help benefit Gilda’s Club of Louisville.

Enjoy this amazing menu prepared by Chef Alison Mann, while also learning about the benefits of certain foods for fighting and preventing cancer. Alison is a certified nutritionist, and while our menu is not meant as a prescription, we are looking forward to all aspects of healthy living and the nutritional benefits of several foods. This is a first in a quarterly series this year of healthy lifestyle Supper Speakeasys. As always, all courses are paired with wine provided by Bryant Distributing.

Caramelized  onion tart with ricotta, gruyere and arugula garnish

Asparagus Veloute

Tomato Tartare salad with roasted garlic, basil oil and micro greens…possibly bay scallops bound by a chive

Pan-seared whitefish over artichoke puree, tomato lobster buerre blanc and steamed spinach

Blueberry creme brulee with rosemary lemon curd ice cream

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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.

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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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Maker’s Mark Supper Speakeasy with Bill Samuels

Posted by chaska on October 4, 2009

Maker's Mark LogoOLD WORLD MEETS NEW WORLD – THE KING LOUIS DINNER
The classics of Kentucky’s history joined together for a night of Maker’s Mark bourbon and French provincial cuisine

WHERE: As always, disclosed upon reservation
WHEN: Tuesday, October 13 6:30pm
COST: $75 – 40 spaces available – price includes 7 course dinner, drinks, entertainment, tax and gratuity
DRESS: Please wear black and/or red
RSVP: Please call 502-287-2772 to save on booking fees or click on the button below to order securely online

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BVS is pleased to work with Stephen Dennison, most recently of Z’s Fusion, for another unique and exciting dinner. This time, Stephen has created an amazing, 7 course, old world French provincial dinner each of which will be accompanied by a different Maker’s Mark cocktail showcasing the versatile and elegant pairing of bourbon and food. The evening will start with a Manhattan Bar offering 4-5 different twists on the classic cocktail while mingling and getting to know the rest of the guests. We’ll sit down to a plated dinner at 7:30 and delight in the combination of food and drink that Stephen will be presenting for the evening. A portion of the proceeds for the evening will benefit the Community Farm Alliance, a non-profit membership organization that assists family farms and urban communities with a locally integrated food economy.

MENU:

Maker’s Mark Manhattan Bar Selection of Manhattan Variations

Country Pate’ Rillet  Duckfat Bound with Various Accompaniments

Pomegranate Whiskey Sours

Lemon Poached Salmon, Zahtar/Dilled Potato Salad, Wilted Basil

Bacon-Larded Bison Tenderloin, Spice Rub Roasted Fingerlings, Makers-Glazed Carrots

Palate Cleanser of Maker’s Mark Macerated Ginger

Ginger-Infused Maker’s Mark, Forced Carbonation

Market-Chosen Triple Cream Cheese Plate

Duck Confit Forcemeat Stuffed Medjool Dates, Crispy Country Ham, etc.

Hearts and Roots Chopped Salad  Served with a spoon…

Snickers Bar-Infused Maker’s Mark Cordial

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Supper Speakeasy Las Vegas

Posted by chaska on September 10, 2009

island-e-version“Come take a Dip” Mediterranean Supper Speakeasy

Bon Vivant Savant, has joined forces with local chefs for Las Vegas’s first foray into the Underground Dining Scene!

WHEN: Sunday, September 20, 2009 6:30pm
WHERE: Las Vegas
SPOTS: 30 spots available
COST: $75 per person or 2 people for $130 (use Buy2 as the promo code) ALL INCLUSIVE (6 courses, wine, welcome cocktail, entertainment, tax and gratuity)
RSVP: 502-287.2772 or jo@bvsevents.com to save on fees or purchase securely online using the button below.
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Chefs Keith Slatoff and Raffi Ghanimian have created a fantastic menu based on their love and expertise of Mediterranean Cuisine. We’ll enjoy a truly full cultural experience from food to wine and music. Why not be among the first to enjoy such a unique dining option? Tell your friends, come yourself – we promise you’ll leave with great memories and a full belly!

Mezes- Appetizers
Hummus- garbanzo bean dip w/ pita
Baba Ganoush- roasted eggplant dip w/ pita
Marithes- sautéed smelts with lemon *serve with Raki*
Grilled Haloumi

Salads
Horiatiki- Country Greek salad
Olive/feta

Grains
Rice Pilaf

Proteins-
Chicken Kabob- Garlic sauce *serve with Raki*
Lamb Chops- Garlic sauce *serve with Raki*
Chicken Shawarma- Tzatziki sauce
Gyro- Tzatziki sauce

Dessert
Baklava- served with Greek coffee

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Supper Speakeasy – Down on the Farm

Posted by chaska on September 6, 2009

art by kent whitaker

art by kent whitaker

Enjoy a delicious farm fresh meal all in the beauty of a field of veggies and herbs
WHEN: Thursday, September 17, 2009   6:30pm
WHERE: Louisville
SPOTS: 20 spots available
COST: $75 per person all inclusive (five courses, wine, welcome cocktail, entertainment, tax and gratuity)
RSVP:  502-287.2772 to save on transaction fees or use the button below to securely purchase online

Join us as we dine and delight on5 farm fresh dishes, all prepared by Chef Timothy Tucker (as seen here in USA Today recently) and his band of chefs in training from the Salvation Army Culinary Training Program. We will enjoy several wines as well as fresh non-alcoholic beverages that enhance the overall experience. We’ll enjoy a cocktail hour starting at 6:30 with live music performed by one of Louisville’s best bluegrass bands, Relic, then move into a delightful dinner at 7:30. As always, our BVS members will enjoy a special treat.

Menu:

IVOR’S FRESH VEGETABLE TOWER WITH BASIL OIL
oven roasted tomatoes, capriole goat cheese, caramelized onions, herbed baked eggplant

LOCAL PRAWN TACO’S WITH  YELLOW TOMATO SALSA AND JICAMA SALAD
local prawns, kenny’s white cheddar, rainbow swiss chard)

KENTUCKY RABBIT STEW with country ham and green tomatoes
rabbit, garlic, beer, green tomatoes, country ham, okra, tomatoes, herbs

ASIAN STYLE SHORT RIBS BRAISED IN BOURBON
with a coconut rice cake and mixed greens

CHOCOLATE SIN CAKE WITH A RASPBERRY SAUCE AND FRESH BERRIES


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Vegetarian Supper Speakeasy

Posted by chaska on July 16, 2009

Colorful vegetables and fruitsOne potato, two potato…

Supper Speakeasy for Vegetarians
WHEN: Thursday, July 23, 2009   6:30pm
WHERE: Louisville – you’ll know the rest once you RSVP
SPOTS: 20 spots available
COST: $75 per person all inclusive (six courses, wine, welcome cocktail, entertainment, tax and gratuity)
RSVP: Save on service charges by calling 502-287.2772 or make an online secure reservation using the button below. A $4 per ticket charge will be included by purchasing online.
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Celebrate our local farmers by enjoying a bounty of vegetarian delights prepared by Sherry Hurley of Farm to Fork Catering. We’ll enjoy some regional wines from Lovers Leap Winery as well as a few special treats provided by Tim Stratman of Vanguard Wines, throughout the meal – all while being entertained by Louisville’s best bluegrass band, Relic.  Special non-alcoholic mocktails will be available as well. Be sure to make your reservation soon. As always, $10 per person will be donated to charity, Food Literacy project – a worthy farming supporter to be sure.

MENU

Appetizers
Heirloom Tomato Tartlets
Roasted Corn, Tomatillo, Black Bean Tostadas
Red Cabbage Rolls

First Course
Tomato Watermelon Soup with Creme Fraiche

Second Course
Beet Carpaccio with Goat Cheese and Arugula

Intermezzo
Cucumber Granita

Main Course
Inside Out Eggplant Parmesan
Fresh Herb Orzo Pilaf
Julienne Zucchini with Garlic and Sweet Onion

Dessert
Ginger Cream Shortcakes with Peaches, Blackberries, and Blueberries

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Supper Speakeasy with Miracle Fruit Gains Attention

Posted by chaska on June 10, 2009

bvsplanet 024I was super excited when I started working with Stephen Dennison on our Miracle Fruit Dinner – and even moreso when we were able to use one of my dream locations, the Rauch Planetarium here in Louisville, as well as focus the menu on one that would be enhanced by taking Miracle Fruit. To the best of my research, I have only found tastings of the tablet/berry but not a full-fledged dinner. If you’ve done one or know of one, please let us know!
We held our dinner last month and have had three great articles come from the event so far. I thought you all might enjoy the read:

Louisville’s Courier Journal
foodconnect.com
louisville.com

You can also find pictures on the Bon Vivant Savant flickr group by clicking on the flickr tool on our left sidebar.

Menu:

SSMenu0509

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