Speaking as a New Albany resident, allow me to observe that we seldom see a culinary production of this magnitude hereabouts.
However, my institutional civic memory also compels me to offer an interesting addendum to the biography of Justin McMillen (read below), because between McMillen’s graduation from the Culinary Institute of America and his position at Overlook Farm came a gig as co-chef (with Cory Cuff) at The Windsor, beginning in 2008.
And where exactly was The Windsor?
At 148 E. Market Street in New Albany, in the very same spot as Brooklyn and The Butcher. The groundbreaking Bistro New Albany preceded The Windsor, and Habana Blues followed it. A complete overhaul of the entire 19th century building was completed, and Brooklyn and The Butcher emerged in 2016.
Returning to the celestial alignment at hand, Brooklyn and The Butcher’s “When Stars Align Rabbit Hole Dinner” will be held on Wednesday, June 15, with welcoming cocktails at 6:30 p.m. and dinner beginning at 7:00 p.m. It’s a New American seven-course dinner featuring chefs McMillen, Ming Pu, Mark Ford and Brent Mills, paired with Rabbit Hole Distillery spirits in cocktails by Emily Sego.
The dinner’s cost with cocktail pairings is $225 per person, or $165 per person without cocktails. Seating will be limited. For additional menu information and reservations, call (812) 590-2646, or visit the website.
Details follow, as gleaned from an information release (and lightly edited).
THE DINNER AND COCKTAIL PAIRINGS
Canape
Canape – Pickled Oyster, Asparagus, Chervil
Alice’s Adventure – Rabbit Hole Bespoke Gin, Lemongrass, Honey, Ginger, Lime, Aquafaba, Nutmeg
Salad
Salad – Morel Mushroom, Fava Bean, Frisee, Warm Bacon Vinaigrette, Cured Egg Yolk
Seafood
Fish – Seared Ahi, Fennel, Pea, Preserved Lemon, Harissa-Saffron Broth
Middle – Shrimp Ravioli, Tarragon, Charred Tomato and Chili Butter, Shrimp Furikake
Headed Down the Rabbit Hole – Rabbit Hole Cavehill, Laird’s Applejack, Dry Curaçao, Vanilla Demerara, Angostura
Intermezzo
Intermezzo – Ricotta Sorbet, Passion Fruit
Pork and Beef
Pork – Triple Seared Berkwood Farms Pork Chop, Spring Onion, Pesto, Grits, Jus, Horseradish
Beef – Sakura Wagyu Tenderloin, Black Truffle plus Parmesan Potato Espuma, Smoked Shiitake and Date Jus
Rabbit Hole Sour – Rabbit Hole Dereringe, Luxardo, Maraschino, Orgeat, Yuzu Citrus, Aquafaba, Black Walnut
Dessert
Dessert – Strawberry Panna Cotta, Strawberry Consomme, Rhubarb Chutney, Sorrel
The Nightcap – Rabbit Hole Boxergrail, Cardinal Songbird, Cynar, Butterscotch
THE CHEFS
Justin McMillen
McMillen is originally from Naab, Indiana. He attended Prosser’s culinary program in high school then after graduation went to Culinary Institute of America in Hyde Park, New York. Upon graduating, McMillen moved to St. Louis, Missouri and obtained a position at the Overlook Farm in nearby Clarksville, Missouri, focusing on sustainable produce and proteins. From there he moved to Sidney Street Cafe as the chef de cuisine working alongside James Beard Award winner Kevin Nashan from 2011 to 2016. McMillen then moved to Healdsburg, California to work at the brand-new restaurant Single Thread Farms opened by Chef Kyle Connaughton. He went from chef de partie to sous chef within his first co …
