Eat Y’all will head to the great state of Kentucky on their 2018 CONNECT Dinner series fall tour presented by The Dairy Alliance. On October 29th, 2018 at 6:30 PM Star Hill Provisions at Maker’s Mark Distillery will host this celebration of Southern farms and producers to benefit CORE – Children of Restaurant Employees.
Help us celebrate the future of Southern food as we spotlight leading farms and producers at this all-inclusive multi-course dinner experience prepared by acclaimed chefs Newman Miller and Jonathan Searle. This exclusive experience will also include complimentary Maker’s Mark cocktails and craft beer courtesy of Blackberry Farm Brewery, making this a dining experience you’ll not soon forget.
// The Charity //
CORE (Children of Restaurant Employees) grants support to children of food and beverage service staff navigating life-altering circumstances. In times of extreme strain brought on by family death, injury or diagnosed medical condition, loss of home, or other sudden or extreme circumstances, food and beverage families can become overwhelmed financially and emotionally. CORE is the nationally recognized community of support for all food and beverage service families in need by ensuring they feel cared for and valued. Since 2004, CORE has raised over 4 million dollars and provided support for over 500 families across the country.
// The Venue //
Maker’s Mark is a 1,000-acre National Historic Landmark – the nation’s oldest working bourbon distillery located on its original 1805 site. Chef Newman Miller is the Executive Chef in Residence at Star Hill Provisions™, the on-campus restaurant at the historic Maker’s Mark Distillery. Centered on creating a food and beverage program that’s truly “of the place,” Chef Miller and his team offer fine Kentucky fare and bourbon cocktails with locally sourced ingredients and, whenever possible, with produce and proteins supplied by distillery employees who operate small farms outside of their work at Maker’s Mark.
// About Eat Y’all and the CONNECT Dinner Series //
CONNECT is a different kind of dining experience, where collaboration between farmers, chefs and community fosters sustainability and lasting relationships around a shared table. At each dinner, participants connect and celebrate together during a carefully curated, exclusive destination dining event while raising funds for a local charity. The Fall 2018 Tour is presented by The Dairy Alliance, a non-profit funded and promoting the dairy farm families of the Southeastern United States.
Eat Y’all exists to connect chefs to better ingredients with a mission to grow a sustainable future for the South’s food farmers and producers.
To learn more, visit www.eatyall.com or follow @letseatyall on Instagram, Facebook and Twitter.
// Ticket Information //
A limited number of all-inclusive tickets are available for this event on a first-come, first-served basis. Advanced ticket purchase required at www.EatYall.com/KY. Tickets are $100.
// The Chefs //
Born and raised in Washington County, Kentucky, just 10 miles from the distillery, Newman Miller’s passion for cooking started at just seven years old, when he wrote a letter to a culinary school expressing his interest in attending. After graduating high school, Miller did just that, studying culinary arts at Sullivan University in Louisville. He began his career in the kitchen at Louisville’s iconic Brown Hotel, before running the food and beverage program at a small hotel in Scotland. Returning stateside, Chef Miller moved to Chicago where he worked in research and development before preparing farm-focused dishes at a high-end Chicago restaurant. Chef Miller learned much of his bartending prowess by sitting at the bars of Chicago staples such as Sepia, The Violet Hour, Blackbird and others. A keen observer, Miller watched as the bartenders meticulously crafted cocktails to pick up on the techniques of bartending, which he equated to doing “sauce work” in a kitchen. In 2015, Miller returned to Kentucky, settling in Bardstown to open the acclaimed Harrison-Smith House restaurant and catering service with his family. In 2017, he became the proud, first-ever Chef-in-Residence at Star Hill Provisions, serving up his signature fine Kentucky fare and house made cocktails, including the Maker’s Mark® Cask Strength Old Fashioned, stirred exactly 100 times. Of his relationship with Maker’s Mark, Miller says “It wasn’t a matter of if; it was only a matter of when.” When he isn’t at Maker’s Mark, Miller can be found spending time with his wife Rachel and their two boys, or in a local bar enjoying the live music.
After college, Jonathan Searle followed his passion for cooking and began his culinary career in 2008 at Lexington staples Dudley’s on Short, Bourbon n’ Toulouse, and Bellini’s. In 2011, Chef Searle joined the team at Proof on Main, the acclaimed restaurant at the 21c Museum Hotel Louisville, and quickly rose through the ranks to become Executive Sous Chef. Searle helped the restaurant earn numerous accolades including a place on Bon Appetit magazine’s list of “10 Best Hotels for Food Lovers.”
With a successful tenure at Proof and a strong network of the region’s craft purveyors, Searle returned to Lexington. As the executive chef of Lockbox, his menus highlight simple ingredients, with a nod to Kentucky’s rich Southern heritage and Lexington’s own cultural and agricultural identities.
// Summary //
– October 29, 2018 at 6:30 PM at Star Hill Provisions at Maker’s Mark Distillery in Loretto, KY
– This celebration of South’s top food farmers and producers benefits CORE – Children of Restaurant Employees
– Featured Chefs: Newman Miller and Jonathan Searle
– Featured Producers: Alfresco Pasta, Maker’s Mark Distillery, Delta Grind, Freedom Run Farm, Pecan Ridge Plantation, Kenny’s Farmhouse Cheese, Blackberry Farm Brewery and Two Brooks Rice
– This event is made possible in partnership with The Dairy Alliance. Learn more at TheDairyAlliance.com.
– Quote: “If it wasn’t for food, we’d all be dead. And if it wasn’t for Southern food, we’d all be bored.“ – Andy Chapman, co-founder of Eat Y’all
– $100 per ticket, all-inclusive (food, libations, tax and gratuity). Advance ticket purchase is required. *must be 21 to attend
– Visit www.eatyall.com/KY to purchase tickets and for more information