wine-dinner

A feast of special dinners this week

What is one to do in the next week, when the urge strikes to sample one of the special dinners at one of Louisville’s finer restaurants? There are too many to choose from. Three, to be specific, at 610 Magnolia, Varanese, and Lilly’s.

  • Wednesday, Oct. 12, 610 Magnolia, 610 W. Magnolia Ave., will host Wall Street Journal best-selling author Fred Minnick in a discussion of his new book, Bourbon: The Rise, Fall & Rebirth of An American Whiskey. The event will begin at 6:30 p.m. in the Wine Studio across the street from the restaurant.

The 4-course dinner by Chef Edward Lee will be accompanied by four select bourbons chosen by Minnick himself, who will explain why he chose each one.

The 4-course dinner with Bourbon pairings will be $90, which includes a signed copy of Bourbon by Fred Minnick. Call (502) 636-0783 for reservations.

  • Also on Wednesday, Oct. 12, Varanese, 2106 Frankfort Ave., will host Jed Steele, owner and wine maker at Steele Wines, in Lake County, Calif. 

The 6-course wine dinner paired with Steele Wines will begin with a spicy chicken lettuce wrap with fresh chilies and pickled radish slaw, followed by a salad of grilled Panela cheese, pears, toasted walnuts and frisée lettuce. The third course will be crispy flat bread topped with red onion jam, duck confit and goat cheese.

The fourth course will be braised short rib and Boursin cheese ravioli with a San Marzano red sauce. The main course will be marinated skirt steak served over a butternut squash and smoked bacon hash. Dessert will be dark chocolate cake filled with white chocolate mousse and raspberry preserves.

Dinner and wine pairings with each course will be $75. Call (502) 899-9904 or emailing letsdine@varanese.com.

  • A week later, on Wednesday, Oct. 19 at 6:30 p.m. Lilly’s Bistro, 1147 Bardstown Rd., is holding an Eagle Eye Brands wine dinner. Lilly’s French and Italian-influenced menu will begin with an olive and goat cheese pissaldiere and vitello tonnato paired with Prosecco Gardiz, followed by brandade de morue, crispy kale and seafood frito misto with Siepi Pignoletto Frizzante. The main course will be house-cured guanciale, mortadella and pork belly pastrami, served with Massimo Ronca Bardolino. Dessert will be Gorgonzola cheesecake paired with Algna Marsala SOM. Call (502) 451-0447 for reservations and pricing.