Posts Tagged ‘underground dinner’

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.

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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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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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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

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

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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Supper Speakeasy Menu for April 20

Posted by chaska on April 13, 2009

dumante-demonThe Dumante Dinner
April 20, 2009
“The Sunny Side of the River” Southern Indiana
15 spots still available

$75 per person all inclusive (six courses, wine, welcome cocktail, entertainment, tax and gratuity)
RSVP: 502-287.2772

It’s finally here! The menu for the Speakeasy. And it’s Pescatarian/Vegetarians-who-eat-fish Friendly! Wines are still being decided, but never fear, Dave Dubou will come through as always! Be sure to make your reservation soon. As always, $10 per person will be donated to the host’s charity of choice.

  • Tuna Tartar (Tuna, Rock Shrimp, Avocado)
  • White Asparagus Soup
  • Duck Pate (or Vegetable)
  • Blood Orange & Saffron Intermezzo
  • Phyllo-Wrapped Seabass (pancetta, lobster and papaya risotto)
  • Tiramisu & a couple of surprise delights!

Posted in Events, Supper Speakeasy | Tagged: , , , | 1 Comment »

Supper Speakeasy – March 23

Posted by chaska on March 5, 2009

can you guess this double entendre? “The Creative Juices are Flowing!”
The Double Entendre Supper Speakeasy

When: Monday, March 23 6:30pm
Where: It’s a secret…
How much: $75 per person – all inclusive (which means tax and gratuity too!) for 6 courses with paired wines

Great food, great wine and great chefs—all in an undisclosed location. You won’t want to miss this fantastic, cutting edge, underground dinner coming up on Monday, March 23 at 6:30pm. Our chefs, Ethan Ray & Sarah McGregor-Ray, both of The Oakroom, have created a delightful menu that will tease and tantalize your tastebuds as they push the boundaries of your expectations. Price per person is $75 – and that’s all inclusive – as always. I’d share the menu with you, but that may spoil the surprises that await. But to give you a hint, the “salad” consists of chocolate brioche, golden beet, olive powder, baby lettuce and saffron. If you’re industrious, one of the links provided in this little paragraph will lead you to the full menu.

This is not a vegetarian friendly dinner. Wine or specialty non-alcoholic beverages will accompany each meal. Location will be disclosed 48 hrs prior to the event.

Space is limited to 30.

Be sure to RSVP early to ensure your spot. Credit Card number is required to secure your reservation.

Feel free to call with any questions or confirm your RSVP, 502.287.2772

In the case of email or voicemail reservations, priority will be given based on time RSVP is received.

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