BourbonCon 2026
See Description
Important:
Welcome to our latest creation, our VIP Bootlegger Banquet!
Let's take a trip back to prohibition together, when bourbon was naughty, and bootleggers went to great lengths to ensure Kentucky's traditional beverage of choice remained available to those willing to take a chance.
This high-end dinner, prepared by noted Chef Sean Parisel and paired with bourbon, will not only delight food lovers, but provide an evening's entertainment you will not forget.
What is the show? Apologies, but we can't risk the cops finding out. Just know that you will be right in the middle of it!
First Course
Scallop Two Ways
Scallop Chowder with Kentucky Bent Bacon served alongside of a chilled, Scallop Crudo
Second Course
Stuffed Quail
Roasted Quail Quail filled with House-Smoked Sausage & Cornbread Dressing, finished in a slow-simmered Sorghum Demi
Third Course
Short Rib
Short Rib Beef Bourguignon Tender Short Rib bathed in a rich wine braise, with Confit Fingerling Potatoes, Baby Carrots, and Braised Cipollini Onions
Fourth Course
Bread Pudding
Kentucky Bread Pudding Brioche with Currants, soaked in Bourbon Custard, topped with Bourbon Whip, Bourbon Sauce, & a dusting of StreuselSeared sea scallops flamed in bourbon with brown butter, lemon, tarragon, creme fraiche, and tiny Parisian gnocchi
Alternatives:
We will offer vegetarian and gluten free options
Welcome to our latest creation, our VIP Bootlegger Banquet!
Let's take a trip back to prohibition together, when bourbon was naughty, and bootleggers went to great lengths to ensure Kentucky's traditional beverage of choice remained available to those willing to take a chance.
This high-end dinner, prepared by noted Chef Sean Parisel and paired with bourbon, will not only delight food lovers, but provide an evening's entertainment you will not forget.
What is the show? Apologies, but we can't risk the cops finding out. Just know that you will be right in the middle of it!
First Course
Scallop Two Ways
Scallop Chowder with Kentucky Bent Bacon served alongside of a chilled, Scallop Crudo
Second Course
Stuffed Quail
Roasted Quail Quail filled with House-Smoked Sausage & Cornbread Dressing, finished in a slow-simmered Sorghum Demi
Third Course
Short Rib
Short Rib Beef Bourguignon Tender Short Rib bathed in a rich wine braise, with Confit Fingerling Potatoes, Baby Carrots, and Braised Cipollini Onions
Fourth Course
Bread Pudding
Kentucky Bread Pudding Brioche with Currants, soaked in Bourbon Custard, topped with Bourbon Whip, Bourbon Sauce, & a dusting of StreuselSeared sea scallops flamed in bourbon with brown butter, lemon, tarragon, creme fraiche, and tiny Parisian gnocchi
Alternatives:
We will offer vegetarian and gluten free options