Join Honeywood Chef Lawrence Weeks and Holly Hill Inn Chef Tyler McNabb for a seven-course Duck Dinner featuring a wide range of paired pinots and duck from Farmer Joe’s in Salvisa, KY.
Chef Weeks and Chef McNabb will be honoring old school French techniques for this dinner, including pressed duck and will be featuring most of the entire bird on the menu. During your dinner you will be able to watch a video featuring Chefs and Farmer Joe Weber and learn more about his process and the importance of agricultural happenings like this in Kentucky. This video will be kicking off a series highlighting agriculture in Central Kentucky. Click here to see a quick video about this event
Individual tickets are $125 per person and a party of four is $450. They can be purchased online from our TOAST page under “Specials”. As space is a commodity these days our seats are limited,
MENU
1 → GIBLETS
Silver Dollar Hoecake, Holly Hill boursin, fried liver, caviar
Rye rusk, heart pastrami, comte, spicy mustard, pickled cabbage
2→ WARM SHELLING BEANS
Crispy neck hock, Leslee’s chow chow
3→ DUMPLING
Confit, dark broth, cacio al tartufo, black truffle
4→ SALAD
Grilled chicories, roasted hazelnut, pickled cherries, shaved fennel, crispy skin
5→ COUNTRY COLONEL
Stuffed crispy thigh, white rice, almonds, currants, coconut sambol, Bacon jam, Scallion-Ginger puree, Pineapple Chutney
6→ PRESSED DUCK
Dry aged, roasted on the bone, duck jus, roasted root vegetables
7→ DESSERT
Dark chocolate paté, Queenie Willams gelee, prune
Menu will be paired with five unique pinots
A little about Farmer Joe:
Joe Weber quit his work as an environmental engineer in 2013 to return to his childhood home of Salvisa KY, carrying on the family tradition of farming into the 7th generation. He now operates on 400 acres of certified organic Kentucky pasture. From the very beginning Joe put a premium on utilizing sustainable and humane practices that benefit health for the animals, the earth, and the consumers. Joe practices rotational grazing, wherein the animals are frequently rotated to new pasture, giving the pasture rest and time for regrowth. Pasturing ducks requires added effort, and many farmers don’t take this extra step. The benefits of rotational pasturing are immediately apparent in the quality of meat, as well as the positive environmental stewardship. More can be read here.