Frazier Museum. | Photo courtesy of Frazier Museum

The Frazier Museum, in partnership with Kentucky Peerless Distilling Co., presents a new Farm to Frazier: Roots of the Bluegrass evening on Thursday, July 21 from 6-8 p.m. showcasing five of Louisville’s top chefs and five local Kentucky farms at the Frazier History Museum.

In celebration of Nancy Miller’s newest book “Secrets of Louisville Chefs Cookbook Volume IV,” this evening will feature a complimentary cookbook with book signing by Nancy Miller, small plate dishes made by featured chefs using local ingredients rooted in the Bluegrass, produce and goods from each farm available for purchase, dessert by Gelato Gilberto, a tour of the Peerless Distillery (located about a block from the Frazier Museum) at 7:30pm, and live TV coverage by WAVE 3 News’s Kevin Harned.

Featured Chefs are Patrick Roney, Harvest Restaurant; Kathy Cary, Lilly’s Bistro; Dallas McGarity, Marketplace Restaurant: Theater Square; Bruce Ucan, Mayan Café; and Josh Moore, Volare Italian Ristorante.

Featured Farms are Ashbourne Farms, Foxhollow Farms, Garey Farms, Refugee Agricultural Partnership Program (RAPP), and Rootbound Farms. Tickets are $25 and are available at fraziermuseum.org

The Frazier is reinvigorating what a history museum can be by sharing the stories of Kentucky—its people, its industries and its food, agriculture those cultures.

The Frazier has been designated the “Official Start of the Kentucky Bourbon Trail” by the Kentucky Distillers’ Association.

About the Frazier History Museum

The Frazier History Museum is located at 829 West Main Street on Louisville’s downtown “Museum Row. The Frazier brings history to life for visitors through exhibits, artifacts and live performances every day. The Frazier tells the stories that matter most to Kentucky and the world, allowing visitors a chance to step into history along the way. The Frazier is open Monday-Saturday, 9 a.m. to 5 p.m. and Sunday, noon to 5:00 p.m. For more information, call 502-753-5663 or visit fraziermuseum.org

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