We’ve got a few events on our upcoming Sunday Dinner Series to check out!
Thinking back to February, (which seems like a life time ago) when we held our Southern Roots Heritage Dinner, we will desperately miss the hugs of friends new and old as we celebrated some dang good food and wine together. But that doesn’t mean we plan on missing out on the laughter and fellowship of dining (at safe distances!)
To kick off our upcoming events we are thrilled to be welcoming a good friend, Sam Fore, under our roof and into our kitchen on October 25th. She is a spice queen, snack sorcerer and wizard of blending her Sri Lankan upbringing in the American South. Her delightful creations have even been featured on the cover of Food and Wine Magazine, she herself has been featured on Somewhere South with Vivian Howard and she has been recognized in countless other ways. Needless to say, we can’t wait for the 25th after our regular Sunday hours when the Sri Lankan spices bring us back to life and together (at a safe distance, see more about that below). Reservations are recommended to ensure a seat and can be made by giving us a call at (859) 469-8234.
We will then be shifting gears to honor the duck as we prepare a seven-course Duck Dinner featuring a wide range of paired pinots and duck from Farmer Joe’s in Salvisa, KY on November 8th. Chef Tyler McNabb from Holly Hill Inn will be working with our own Chef Weeks to create this delectably extravagant dinner, honoring old school French techniques, including pressed duck and most of the entire bird on the menu. Highlighting agriculture in central Kentucky, this dinner will also headline a video starring Chef Weeks, Chef McNabb, Chef Ouita Michel and Farmer Joe Webber as they discuss the importance of agricultural happenings like this dinner. Check out the full menu and purchase tickets online here.
As it is natural to question as we offer these public events, what steps are we taking to create the safest environment possible? So let’s lay that all out there for you. We are currently only operating at a 50% occupancy (and will continue that for all events), our entire staff wears masks (kitchen too!), we ask that our guests mask when not seated, our tables are spaced out across our lovely dining room and are sanitized regularly, we have hand sanitizer for staff and customer usage, and, as always, our staff adheres to good hand washing guidelines!
We hope all are well and we hope to see you all over the next few months. Whether you come dine with us at one of these dinners or join us during our regular hours, we hope you find time to sit down and enjoy some good food and fellowship with loved ones.
