EDT Podcast: Remembering Legendary Chef Deano

Welcome to the city’s only podcast devoted to the city’s culinary scene. This week, that local scene lost a giant, a legend, when Dean Corbett passed away after a heart attack. It’s no exaggeration to say that anyone who worked in a restaurant in this town knew Chef Deano. His work with multiple charities may have been his largest legacy.

We look back on Dean’s life, and share with you an interview Rick did with him in 2014. In hearing Corbett talk about this life, his family and his work, you understand the man’s passion and sense of humor, and his pure love of his restaurants and the chefs he’s worked with.

In the second part of the show, there’s some speculation about what happened with the Bluegrass Burger operation on Frankfort Avenue, which abruptly closed over the weekend. After our recording, we learned that Dan Borsch is taking over the site for the second-ever Burger Boy. The first is an institution in Old Louisville. Also, this week’s Taste of Louisville at Churchill Downs features a silent disco, a term we just added to our vocabulary. And it’s almost Halloween, so our friends at Fourth Street Live have their spook on the “Wicked Wonderland Weekend.”

After having Amici Cafe owner Don Reinhardt on the show last week, Rick made a special trip to sample the White Pizza (white as a Donald Trump rally), and deemed it delicious. Carolyn raves about her birthday dinner on Frankfort Avenue’s At the Italian Table. But she’s getting no slack from Rick after admitting she had a burger at McDonald’s.

It’s all in a very interesting episode of EatDrinkTalk. Tune in, and tell your friends.


Here for the Beer at Fest of Ale, plus our Eats of the Week

Come on in and listen to another tasty episode of Louisville’s only podcast devoted to dining and drinking. We start off with a great interview with Tisha Gainey, the queen of local beer festivals, and Courtney Lewis, who has helped organized this year’s 13th annual Fest of Ale on the New Albany riverfront.

While Carolyn missed the interview, she was out west sampling a delicious meal from the Fat Ox in Scottsdale, Arizona. That was her Eat of the Week contribution, while Rick sampled fish tacos at Gravely Brewing and Citizen 7.

We were a bit surprised, but excited, about changes coming to one of our favorite local spots – Jack’s Lounge and Equus. Legendary owner Dean Corbett sold the business to Jared Matthews, but will stay on as Executive Chef. Matthews, who has had success down the street with Cafe Lou Lou, promises a revamped menu featuring more seafood and reasonable pricing.

Local politicians have a knack for sticking their noses where they don’t belong – and that’s true at the Metro Council this week. By a 13-11 vote, the Council passed an ordinance requiring restaurants to offer healthy menus for kids, if they have a kids menu. One dissenting Council member said we’ve gone too far when we tell parents what to feed their kids.

We’re looking forward to the next Hot Country Nights show at Fourth Street Live! It’s Russell Dickerson on the 16th. But this weekend, we’re kicking it at the Denim and Diamonds benefit Friday, then going to Fest of Ale in New Albany on Saturday. Thanks for listening to EatDrinkTalk, and catch us online at EatDrinkTalk.net.

Corbett’s makes casual statement with addition of Jack’s lounge

It was three years in the making, and then it happened in less than three days.

After lengthy consideration about making over his fine-dining restaurant, Corbett’s: An American Place, into a more casual spot, owner Dean Corbett made the switch in under 72 hours earlier this week.

Well, at least partially. One of the city’s longstanding gastronomy temples is now one half quiet dining room, one half casual lounge; and the latter half bears some of the name of its St. Matthews sibling, Jack’s Lounge. Under the new shared brand of Corbett’s An American Place/Jack’s at Corbett’s, all visitors will share a single menu while having a choice of spaces in which to enjoy their food and drink.

“I’ve thought seriously about doing this as sales in the fine-dining segment have declined,” said Dean Corbett, owner and chef. The new restaurant bears a similar model to his first restaurant, Equus, originally next door to Jack’s Lounge, until customers expressed interest in having two experiences. Convinced, Corbett opened the wall between them, allowing guests to move freely between both.

Yet this evolution at Corbett’s, however, was a financial decision, he said.

“It’s clear to me that a change in direction had to be made for sales to grow,” he said. “The era of three- to four-hour meals are over—or at least they’re exception and not the rule.”

Fans of Corbett’s will recognize the leftward space as unchanged: white tablecloths, cushy seating, candlelight and more formal service. On the Jack’s side, however, dining tables have been removed and replaced with coffee tables, cushy chairs and couches. More TVs will be added for those who want to watch games. When weather permits, Jack’s relaxed service will extend to the veranda and patio.

The menu will blend many favorites from Equus/Jack’s Lounge, such as Yankee pot roast, fried chicken, shrimp Jenkins, parmesan-crusted halibut, mushroom fumé, calamari and nachos and pizza. Those eager for more premium bites can expect choices such as prime filet mignon and lobster tails.

A view from the bar area at Jack's Lounge, within Corbett's: An American Place. | Photo by Jerry Zegart

A view from the bar area at Jack’s Lounge, within Corbett’s: An American Place. | Photo by Jerry Zegart

“We’ve taken the best of what’s worked in both spots and married them in a relaxed format,” Corbett said. “Frankly, after I decided to pull the trigger, I thought I should have done it sooner.”

In 2007, Corbett, then-chef-owner of Equus/Jack’s Lounge opened his namesake dream restaurant to both rave reviews and a nation feeling the onset of the Great Recession. Committed to his vision of owning one of the city’s best spots, Corbett pushed ahead, winning numerous awards along the way from local and national press, as well as AAA’s Four Diamond Award. The restaurant eventually became the host site of the annual Bourbon & Bowties fundraiser for the Kosair Children’s Hospital Foundation. The event has grown from 15 chefs serving 300 attendees to more than 40 feeding crowds of 1,200, and has raised more than $1 million for KCHF.

Over the past five years, as fine dining sales began drying up across the United States, Corbett sought the advice of an old friend, Danny Meyer, one of New York City’s most celebrated restaurateurs and owner of several high-end spots. Meyer was friendly and frank, telling Corbett the shift toward relaxed dining was a force not to resist, but one to accept and adjust to.

“He said I could lead the charge (from fine to casual dining) or follow it in Louisville,” Corbett said. “And he was right, of course, that this is the direction the country is leaning.”

Last year, the Oakroom, one of the city’s most formal dining rooms, relaxed a bit by moving a small bar and cocktail lounge into the space, in addition to adding small plates and lowering some menu prices. This year the Germantown Crafthouse–already a casual restaurant–rebooted with a sports bar concept that is doing well. And further down Goss Ave., Eiderdown also backed off its sort-of-serious gastrobpub theme to recreate itself as a casual neighborhood spot.

Several years ago, Lilly’s Bistro relaxed its food and mood, a move owner Kathy Cary told me two years ago was “one of the smartest things I’ve ever done for my business. Who can blame people for wanting to relax with their meal?”

As Corbett demonstrated this week, that logic’s hard to argue against.

Editor’s Note: For more photos by Jerry Zegart, including a look at the new menu, click here.

Fieri’s Smokehouse fires up, Jack’s price pivot, OAK Feast O.F.F. Saturday

“Well, shut the front door,” Guy Fieri’s Smokehouse is really going to open next week. After we media drones get a sneak peek on Thursday, Sept. 8—so we can write about it being “off the hook” and “out of bounds”—it opens to the public on Saturday, Sept. 10 at 9 p.m. (Yes, 9 p.m. Must be a new daypart called Latino Hours.) This restaurant, located on Fourth Street Live! (434 S. Fourth St.), will be the flagship for what appears to be a growth vehicle brand.

Fieri’s gob-stuffing visage has become virtually synonymous with The Food Network, the media juggernaut that’s been his “bus to Flavortown,” wealth and fame ever since. But unlike many of his camera-purty peers, he earned his chops as a restaurateur before becoming a “money” making slogan coiner.

As the name implies, the restaurant is a smoked meats concept, yet since there’s no menu online yet, we don’t know any details about the carbon-coated proteins. However, according to a news release, the restaurant space is as enormous as his personality, spreading over 6,700 square feet that, interestingly, includes only 117 interior seats. (Restaurants that size typically seat triple that number.) The outdoor patio, which at 2,200 square feet is larger than many quickservice restaurants, seats an equally head-scratching 79 diners.

According to the news release, “representatives from Guy Fieri’s Smokehouse are available to speak with media,” which likely means we’ll not get to see Fieri in all his bleach-tipped-ness. Given that he’s got six concepts and some three dozen restaurants under his belt, I’m thinking he’s done his fair share of grand openings.

Jack’s Lounge pivots, lowers happy hour prices: I generally don’t write about restaurant price changes or happy hour upgrades since everyone makes such tweaks on the run. But this one’s a bit different, and here’s why.HH Jack Lounge

Jack’s Lounge, the classy-casual bar-centric spot conjoined to Equus is lowering prices on select appetizers from 4-6 p.m. and after 9 p.m. to, what else, bring in more customers. Dean Corbett, owner of both spots, describes the move as the latest in a series of course changes taken to stay relevant with diners’ changing tastes.

“It’s the same thing almost everybody’s going through,” he said Tuesday night to a handful of reporters. “It’s competitive as hell, and you just can’t stay still or you’re in trouble.”

He should know. Since acquiring Equus in 1985, he’s changed it from a gourmet white tablecloth spot serving headline grabbing food, to a far more casual operation. Some of that doubtless was the result of opening Jack’s Lounge 16 years ago. Customers liked Jack’s relaxed environment, yet wanted Equus food while reclining in their cushy leather loungers. Not long after, a door was opened between the two, and a few years later, even the tablecloths disappeared from Equus.

But as Corbett’s pointed out, many of his original customers have passed away, and that with all the new restaurants in town, it’s increasingly hard to get their descendants to patronize his businesses as did their forefathers. Many long-running restaurants here face the same struggle, equally noteworthy places like Vincenzo’s (30 years) and Lilly’s Bistro (29 years). Tables aren’t jammed nightly like they once were because dining options are so plentiful, yet they’re still in business.

Every economic indicator points to a restaurant industry recession already begun, yet it’s not even near its peak. The blame for the downturn? Overcapacity: not enough people to fill the available seats. Yet there are plenty of new openings still to come here and elsewhere before year’s end.

It’ll be interesting to watch how these veteran operators weather the oncoming storm. Until then, I’ll likely tie into some $5 truffle fries and a well-made Old Fashioned at Jack’s.

OAK Feast O.F.F. set for Saturday: If local meteorologists are to be believed, Saturday will be gorgeous, so get out and enjoy the Organic Association of Kentucky (OAK) Feast O.F.F. (Organic Food Festival) from noon to 4 p.m. at ReSurfaced in Phoenix Hill (at the intersection of Shelby and Liberty streets).OAK Feast OFF

Expect loads o’ restaurant and food truck chefs (Harvest, Decca, Ramsi’s, 502 Smokehouse, Sweet & Savory, Holly Hill Inn, Missing Link and Churchill Downs’ executive chef David Danielson) cooking organic food while Appalatin brings on the live music. Sip libations and enjoy a live taping of the Mighty Fine Farm & Food podcast.

Though admission to the event is free, food tastes cost $3 each.

Funds raised at this event support OAK, which hires transition coaches to train farmers to become certified organic producers of grain, livestock and produce.

Food Literacy Project‘s 7th Annual Field-to-Fork Dinner and Silent Auction: Hardly a better food-related fundraiser than this. On Thursday, Sept. 15, FLP will host its annual dinner and silent auction to benefit its work providing farm-based experiential education and entrepreneurial youth development programs that promote healthful living.

Held at the Clifton Center (2117 Payne Street), the event begins at 5:30 p.m. with cocktails, hors d’oeuvre and the auction, followed by a five-course dinner at 6:30. The menu that evening will be prepared by a list of culinary who’s who in Louisville: Matt Durham and Nick Sullivan (The Seelbach Hilton Oakroom), Jonathan Exum (Wiltshire Pantry), Jay Denham, Duncan Paynter and Bob Hancock (Red Hog Artisan Meat), Michael Hargrove (American Culinary Federation, Kentucky Chapter), Bobby Benjamin (Butchertown Grocery), Patrick Roney (Harvest) and Erica Parker (The Comfy Cow). Wine pairings are courtesy of Horseshoe Bend Vineyard and Winery, and beer is from Against the Grain.

Tickets are $125 each. Get ‘em by clicking here, or to pay by cash or check, call 502-491-0072.

Brothers and Chicksters of Bourbon; Dean Corbett Sees Change in Customers’ Taste

Steve and Rick get together to compare notes after a week of eating and drinking their way through a flurry of soft openings and special events. It all started with the grand Apron Inc. fund-raiser at The Olmsted, where no chef sample was turned away by the intrepid investigators of fine food. Also mentioned in the podcast are culinary adventures at Harvest, Slice, Noosh Nosh and Asiatique, while the soft openings at SET on Fourth Street and the Red Barn Kitchen (in the former Joe’s Older Than Dirt) were spectacular starts for spots that will likely become staples on the ‘Ville’s dining scene.

Finally, there was a chance to sample the new lunch options at Copper and Kings in Butchertown, topped off with delicious dessert from Louisville Cream.

This week’s interviews feature the leaders of the Bourbon Brotherhood and Whisky Chicks organizations. Bruce Corwin and Linda Ruffenach are teaming up for an August fund-raiser at The Gillespie that will be a bourbon connoisseur’s dream. Steve sat down with the legendary Dean Corbett to talk about the changing tastes of consumers and how he’s adjusting to them.


Bourbon Brother Bruce Corwin with Whiskey Chick Linda Ruffenach. Photo by Bill Brymer

EDT11DeanCorbett image

Dean Corbett, right, with Tim and Lori Laird at last week’s Apron Inc. event.

Café Metro owner, restaurant pioneer, Nancy Shepherd, dead at 69

Louisville dining icon Nancy Shepherd, co-founder of Café Metro and Uptown Café, died June 22, according to an obituary published by Newcomer Funeral Home. The cause of death wasn’t given, but Shepherd had battled mobility issues resulting from a stroke suffered several years ago. She was a resident at Nazareth Home.

Along with husband David Shepherd, she opened Café Metro in 1980 to rave reviews. The restaurant served modern American cuisine with panache and class in what then was a super-contemporary setting. Along with Bristol Bar & Grille, which opened in 1979, Café Metro was a pioneering effort in what became the Bardstown Road restaurant scene.

Shepherd taught humanities and English at Seneca High School, but it was in restaurants where she found a second calling. A larger than life personality, Shepherd was funny, friendly and legendarily irreverent. Dean Corbett, owner of Equus, Jack’s Lounge and Corbett’s, and similarly outspoken, once said to me regarding Shepherd, “You think I’m off-color, hang out with Nancy for a while. … Trust me, she’s an interesting fit at the Nazareth Home. She cracks people up.”

Nancy Shepherd. | Photo courtesy of Newcomer Funeral Home

Nancy Shepherd. | Photo courtesy of Newcomer Funeral Home

The Shepherds also cracked customers’ wallets at Café Metro, a pricey restaurant in a day when meals there and at fine dining competitors like Casa Grisanti, Hasenour’s and Sixth Avenue were special occasion outings. In its heyday, it was worthy of the price.

Following the death of her husband in a 1983 automobile accident, Shepherd opened Uptown Café in 1986, directly across from Café Metro on Duker Ave. at Bardstown Road. It, too, was an instant success and has operated for 30 years. Her daughter, Kelley Ledford, manages the restaurant.

Increasing competition, sagging sales and failing health led Shepherd to close Café Metro in 2009. When word circulated that its impressive 29-year-run was ending, Shepherd remarked wryly to me, “The place is half empty until I tell people I’m going to close it down. … I guess they’re all coming by to see the body. It’s a visitation!”

Corbett called her edgy humor, “lovable,” adding that Shepherd “said things everybody wanted to say, but wouldn’t.”

Her gimlet-eyed wit gave pause to some who didn’t know her, but those who did saw it as evidence of her mental agility and toughness. Single-minded and passionate about her businesses, Shepherd was a woman restaurateur in a market then led mostly by men. Ironically, the two finest women competitors of her day operated spots just down the street from her: Susan Seiller at Jack Fry’s and Kathy Cary at Lilly’s Bistro. (Stephanie Meeks bought Jack Fry’s from Seiller in 2007.)

Corbett said that while Shepherd was fiercely competitive, she patronized multiple Louisville restaurants regularly.

“Nancy made it a point to go to everybody’s places. She was a regular at Jack Fry’s, my places and many more,” he said. “She’d go out and put her money where her mouth is when it came to supporting the community.”

Shepherd’s visitation will be held Tuesday, July 5, at Nazareth Home (2000 Newburg Road) from 3-4:30 p.m., followed by a memorial service. A reception will follow at the Uptown Café at 1624 Bardstown Road.


Junior League Dinner with Dean Corbett Showcases Cookbook

Just 100 tickets are being sold to an exclusive treat — a four-course dinner with chef Dean Corbett at Equus/Jack’s in St. Matthews on Wednesday, June 15. The event benefits the Junior League of Louisville.

The Bluegrass Gathering features a menu created by Corbett, who is a major contributor to the current Junior League cookbook, Bluegrass Gatherings: Entertaining Through Kentucky’s Season. Corbett will be on had to sign copies of the book at the dinner.

The four-course feast includes wine pairings to go with such delectable items as Jumbo Lump Crab, Bibb Salad and a Filet.

The book is a seasonal, menu-based cookbook that features recipes from celebrated local chefs and restaurants. Junior League members contributed recipes and spent many hours testing.

The Junior League is an organization of women committed to promoting volunteerism, to developing the potential of women, and to improving the community through the effective action and leadership of trained volunteers.

The dinner starts at 7. Tickets are available through the Junior League.

Bourbon & Bowties ’16 a stunning success in multiple ways

If you’ve never been to Bourbon & Bowties and are fond of the city’s best food and Kentucky liquor, make it a bucket list item. It’s that good.

The annual fundraiser for Kosair Children’s Hospital is held at Corbett’s: An American Place, and features food from 41 restaurants around Louisville and the Bluegrass. The collection of chefs at that one place June 9 made me wonder who was leading Kentucky’s top kitchens. It was an unparalleled core of talent.

A few things that struck me about this year’s event:

The Size: In the past, B&B has hosted 800 people. This year it was 1,200. It used to take weeks, then days to sell all 800 tickets at $125 a pop. Last year it took 2 hours. This year, 1,200 were sold online in 29 minutes. That’s high demand. (Late word is the official tally was 1,400 people. Perhaps those are the people who “know a guy who knows a gal” or something like that.)

The Scale: Past events saw guests swallow up the parking lots at Corbett’s and Costco, located directly behind it. This year cars filled about half the massive greenspace center of Brownsboro Crossings. That left more space on Corbett’s lot to add more tents for restaurants and bars and absorb the throng.

Having some fun at the Four Roses booth are Dan Gardner, Aaron Levitch, Jerry Zegart and Brent Elliott. | Photo by Steve Coomes

Having some fun at the Four Roses booth are Dan Gardner, Aaron Levitch, Jerry Zegart and Brent Elliott. | Photo by Steve Coomes

Such scale brought to mind what I’ve written many times: Bourbon and Bowties is, at the very least, the model for starting a larger Louisville food and bourbon festival. Here you have independent business owners volunteering to make the city’s coolest food and drink event happen. But after nearly three years, Mayor Greg Fisher’s bourbon and food festival task force hasn’t made any progress toward such a feat.

If that event ever happens, it’ll happen with private businesses driving it.

The Volunteers: I’ve known Porcini executive chef, John Plymale, for 33 years; we cooked together at Sixth Avenue in the early ‘80s and we later were roommates. So despite his 53-year-old baby face, I can see the signs of age in my good friend. Yet, there he was—a married father of two, who not only works 60-hour weeks routinely and tends a multi-acre vegetable garden that helps supply Porcini during the summer—smiling and serving guests. I was humbled by that and struck each and every time I came across another veteran chef I saw working the event. These people toil daily and volunteer tirelessly. They deserve our praise and thanks.

Outside of the chefs are many more folks who, believe it or not, pay for their own tickets to this event. Not many charities have such selfless boards who insist on never taking a cent from their event.

Corbett’s owner, Dean Corbett, not only closes his restaurant to host the event, he pays his staff to work it. So he loses a day’s sales and he pays his gang to work. That’s a generous dude. His mantra: “It’s all about those kids,” meaning those helped by Kosair.

The Sights: B&B is rapidly becoming a serious dress-up event. No, not any massive hats or

Me with my old friend, John Plymale. | Photo by Rick Redding

I and my old friend, John Plymale. | Photo by Rick Redding

goofy Derby Day suits, but really cool summer clothing. Begin that I’m light years behind most couture trends, I wasn’t part of that dazzling vista. But if you’re into people watching and seeing the latest dandy duds, it’s a feast for the eyes.

The Food & Drink: Forty-one of the town’s top chefs prepared 600 portions each of everything imaginable. And though there’s no actual culinary competition, each wants his or her food to be the best remembered, so you can imagine it’s spectacular.

The list of bourbon sponsors is long, so I’ll not bore you with the list, but know that some 500 bottles of it was consumed for the event. That’s on the rocks, neat and in cocktails. Though our state taxes the hell out of its bourbon distilleries, those distilleries remain amazingly generous.

The Funds Raised: I don’t have an official number, but I believe that funds raised over B&B’s previous six years have exceeded $1 million. This year’s number from from ticket sales and auctions will come in at about $200,000. Amazing.

Next Year: It’s tough getting tickets to this thing when they sell out so quickly. My hunch is that given the success of this year’s 50 percent expansion might lead organizers to consider adding tickets next year. Dunno, just a guess. If so, set a calendar reminder to logon to the Kosair website next year and get your mouse trigger finger ready! You don’t want to miss another one.

Will Creation Gardens be kitchen labor savior with produce firm acquisition?

Here’s at least one possible solution to the cursed nationwide kitchen labor shortage: Louisville-based Creation Gardens, a foodservice distribution company, just acquired ReFresh Produce of Cincinnati. According to a news release, the firm specializes in fresh-cut processed produce offerings, which for chefs means less knife work required by their already limited staffs.

“With the restaurant industry experiencing explosive growth, increasing wages and high turnover, this addition is a valuable service for chefs to access fresh and quality fresh cut produce,” the release read. “This new line and service extension will be advantageous to foodservice operators and allow them to manage labor costs without jeopardizing quality.”

Ron Turnier, president of Creation Gardens, also said in the release that, “We spend a lot of time talking face to face with chefs on what they want, and we know this is something they really need given current and future labor shortages.”

It remains to be seen whether chefs buy those products since though they are labor saving, they’re costlier due to the labor required to prepare them. It’s an interesting balance chefs must strike in this difficult operating environment, and one we’ll discuss on this week’s Eat. Drink. Talk. podcast with Dean Corbett, chef and owner of Equus and Jack’s Lounge and Corbett’s: An American Place. Trust me, the labor shortage is a hot-button issue with this outspoken and passionate chef.

If you’re not familiar with Creation Gardens, it’s distributor of produce, butchered meats, gourmet foods, dairy, paper and bulk staple items to many of the city’s top restaurants. In other words, if you’re reading this story, you’re likely the type who’s frequented such restaurants and eaten their foodstuffs.

Denim & Diamonds Gala Set for June 3

Provided by Parkinson’s Support Center

Get Ready to Party and Come Hungry
Country Chic – Jeans Attire

Parkinson Support Center’s
Ninth Annual Denim & Diamonds Gala Celebration
Friday, June 3
6PM – 11PM
Historic Locust Grove
561 Blankenbaker Lane

LOUISVILLE, KY–– It’s time to break out your Denim & Bling for the 9th Annual Denim & Diamonds Gala on Friday, June 3rd at Locus Grove; benefiting the Parkinson Support Center of Kentuckiana.

The Parkinson Support Center is a grass roots non-profit organization that is dedicated to providing information, educational programs, support networks and exercise classes to individuals and their families affected by Parkinson’s disease in Kentucky and Southern Indiana.  Our goal is to help individuals with Parkinson’s maintain their independence and stay active in their communities so that they may enjoy the highest possible quality of life.

The Parkinson’s Support Center’s Denim & Diamonds Gala celebration raises money to help fund support groups, exercise programs, and educational sessions all aimed at improving the quality of life among those affected by Parkinson’s disease in our community.  “Denim and Diamonds is our largest annual fundraiser contributing to 40% of our annual budget.  This fundraiser is not only a chance to raise awareness for Parkinson’s disease, but it is an opportunity for the community to show support and raise money in a fun way.  The funding from this event is instrumental in enabling the center to provide our programs and services to those navigating life with Parkinson’s and their families.”  Bobbi Cain, Resource Development Coordinator.

Revelers will have a chance to kick back in a country- chic atmosphere with live music with Artie Dean Harris & Bourbontown. There will also be unique silent auction items and an array of live auction items. Regardless of budget, Denim & Diamonds Gala provides plenty of opportunities for party-goers to take home something amazing form this country-chic extravaganza!

Gala Activities Include:
·         Signature Appetizers and Main Course provided by Louisville’s finest Chefs: Dean Corbett, Daniel Stage, Ellen Gill McCarty, Jason Smith, Anoosh Shariat, Tommy Hayden, Ray Rameriez, Patrick Roney and Matt Weirich
·         Live Music by Artie Dean Harris & Bourbontown
·         Tasting Tables provided by Ballotin Whiskey and Michter’s Distillery
·         Photo Booth
·         Live and Silent Auction
·         Raise the Paddle
·         50/50

Individual tickets to Denim & Diamonds Gala are $225 and a table of 10 may be purchased by May 27 for $2,000.

A variety of corporate sponsorship opportunities are also available.  All proceeds directly benefit the Parkinson Support Center’s mission to promote a healthier and improved quality of life for those living with Parkinson’s disease in our communities.

Special Thanks to Title Sponsor:  Barbara M. Nichols
Diamond Sponsor: Gordon Biersch
Platinum Sponsors:  US Worldmeds, Michter’s Distillery, Louisville Podiatry

To learn more about sponsorship opportunities or purchase tickets, please call the Parkinson Support Center at 502-254-3388, e-mail us at info@parkinsoncenter.org or go to the website (www.parkinsoncenter.org)