Harvest Restaurant

Special Events

Wheelbarrow to Table dinner at Foxhollow

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We are super excited to be partnering with Fox Hollow farm for their wheelbarrow to table dinner this Saturday Night. Get your tickets and more information by calling 502.241.9674.

harvest

at

FoxHollow

6/21/2014

 

 

~ cocktail hour ~

steak tartare

pickled garlic scapes, new potato cup, shaved radish

beet tartare

pickled cauliflower relish, kohlrabi cup, crispy shallot

 

~ one ~

grilled, dry aged strip steak roulade

bourbon-dijon vinaigrette, black eyed pea salad, young lettuces and nasturtiums, shaved norwood, chive oil

~ two ~

smoked beef shank

warm potato salad, summer vegetable escabeche, beet hot sauce, beet chip-pea top salad

 

~ three ~

strawberry-basil mousse

pavlova, red wine gastrique, candied ginger, oven-dried strawberry salad, strawberry leather

 

 

 

 

*harvest is a locally grown restaurant and menu items are subject to change based on availability*

624 E. Market St. Louisville, Ky. 40202  ~  502.384.9090  ~  www.harvestlouisville.com

Oaks and Derby Menu 2014

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harvest

derby 2014

 

~ one ~

meat and cheese board

banh mi bite (whipped pate mayo), fire ball salami

smoked white cheddar, awe brie

pickled carrots, chow chow, bourbon apple butter, pepperoncini, beet pickled egg

assorted crostini, pizza sticks

-served family style-

~ two ~

~choice of~

herb crepe

coppa salami, grilled asparagus, roasted shallot-chive neufchatel, micro salad, red wine gastrique, sunny side up guinea egg

~or~

steak tartare

salt cured scapes, pickled butternut relish, togarashi lavash, parsley-pea top salad, walnut rustica cheese

~or~

sweet potato bisque

smoked asparagus panzanella salad, spinach chiffonade, crispy wheatberry,  toasted squash seed- rapini pesto, beet jus

 

 

~ three ~

~choice of~

swiss chard gratin

pernod cream, aged asiago toast, brown butter-herb spaetzle, arugula salad, crispy sweet potatoes

~or~

dry aged strip steak

potatoes lyonnaise, béarnaise whipped butter, beer battered onion ring, chive oil

~or~

smoky pork shank

apple-bourbon jus, braised greens, pickled jalapeño-bacon grits, spicy chicharrones

 

 

~ four ~

~choice of~

spiced apple buckle

butterscotch sauce, calvados whipped cream, candied bacon brittle

~or~

mixed berry crisp

crème fraiche ice cream, blueberry powder, berry fruit leather

~or~

mint julep tiramisu

bourbon mint macerated house made lady fingers, bourbon vanilla custard

 candied mint leaves, bourbon oat crisps, chocolate cookie crumbles, bourbon chocolate glaze

 

$65/person

 

 

 wine pairing

$35/person

 

 

*harvest is a locally grown restaurant and menu items are subject to change based on availability*

*per person pricing does not include alcohol, tax or service charge*

624 E. Market St. Louisville, Ky. 40202  ~  502.384.9090  ~  www.harvestlouisville.com

Valentine’s Day Menu

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Valentine’s Day

@Harvest

February 14, 2014
 

~ one ~

meat and cheese board

coppa & rabbit rillettes

tye-dyed chevre(blueberry, strawberry, peach) & smoked ketucky rose

pickled butternut, pickled brussel sprouts, bourbon apple butter, berry compote, smoked jalapeno jelly

lavash, crostini

 

~ two ~

~choice of~

smoked prawn cake

ribeye steak tartare, sauce gribiche, baby arugula, crispy smoked onions

~or~

butternut bisque

warm cornbread salad, roasted seasonal vegetables, toasted butternut seeds, queso fresco, beet oil

 

 

~ three ~

~choice of~

cast iron seared bison hanger steak

potatoes dauphinoise, roasted shiitakes, buerre rouge, pea top salad

~or~

kohlrabi tortellini

toasted garlic-tomato jus, crispy chevre, wilted spinach, crispy pasta, micro greens

 

~ four ~

~choice of~

mixed berry tiramisu

amaretti and meringue crumble, blueberry powder, strawberry gastrique

~or~

chocolate-guajillo fondue

marshmallows, bourbon dried fruit, granola clusters, lemon poundcake, biscotti

 

 

 

 

$65/person

 

 

 wine pairing

$25/person

 

 

 

*harvest is a locally grown restaurant and menu items are subject to change based on availability*

*per person pricing does not include alcohol, tax or service charge*

*per person pricing does include unlimited non-alcoholic, non-specialty beverages*

*harvest requires a credit card for all New Year’s Eve reservations-cancellation charges apply *

 

624 E. Market St. Louisville, Ky. 40202 ~ 502.384.9090 ~ www.harvestlouisville

Mardi Gras Menu

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Harvest Annual Mardi Gras menu will be back February 5th thru March 4th 2014.
Watch facebook and the Harvest website for menu and details.

New Year’s Eve at Harvest

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NYE
@Harvest
Tuesday December 31, 2013
open seating

~ one ~
meat & cheese board bourbon rabbit liver mousse, beef jerky, smoky pimento cheese, black pepper rustica,
~ pickled blueberries, pepperoncini, apple-fig chutney, pepper jelly, assorted crackers & crostini ~
~ served family style ~

~ two ~
~choice of~
pork kohlrabi dumplings bourbon-bacon mornay, parsley salad, pickled brussel sprout relish
~ or ~
beet & butternut ‘carpaccio’ asian pear chow chow vinaigrette, crispy pasta, baby spicy salad, crispy asiago

~ three ~
~choice of~
grilled, smoked strip steak pickled prawn salad, duchesse potatoes, apple bourbon steak sauce, crispy sweet potatoes
~ or ~
three cheese lasagnette roasted root vegetable ragout, tomato basil jus, herb flatbread, pea tops

~ four ~
~choice of~
profiteroles apple spice ice cream, candied bacon-pecan brittle, warm bourbon chocolate sauce, cocoa powdered sugar
~ or ~
peach-vanilla cheesecake sorghum cookie crust, blueberry gastrique, candied ginger, dried peach-berry compote

 

$65/person

 

 

*harvest is a locally grown restaurant and menu items are subject to change based on availability*
*per person pricing does not include alcohol, tax or service charge*
*per person pricing does include unlimited non-alcoholic, non-specialty beverages*
*harvest requires a credit card for all New Year’s Eve reservations *
*$25 wine pairing options available*
 

 

 

 

624 E. Market St. Louisville, Ky. 40202  ~  502.384.9090  ~  www.harvestlouisville.com

 

Maker’s Mark Brunch

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Maker’s Mark Brunch
@harvest
11/9/2013

breakfast goodie trio
coffeecake, strawberry donuts, lemon poundcake   10

cheese board
strawberry chevre & compote, tomme de nena & chow chow, smoked blue gouda & sorghum   13

fried chicken biscuit
buttermilk biscuit, southern au jus, spicy beet giardienere   9

~~~~~

burgoo
chicken, pork, turkey, new potatoes, heirloom tomatoes, pretzel croutons   7

house salad
pickled peach-strawberry relish, sapori cheese, strawberry-basil vinaigrette, crispy noodles   11

~~~~~

roasted vegetable chilaquiles
mole, sunny egg*, st. jerome cheese, crispy sweet potatoes, pea tops   19

crokie
asiago, blue dog bread, sunny egg*, bourbon-bacon mornay, onion jam, smoked bacon   14

poutine
beenie weenies, smoked sausage, beer cheese, sunny eggs*   16

burger*
smoked pear-bourbon bbq, bacon, white cheddar, cheese, pretzel roll, chips, pickle   16

frenchie
bourbon-paw paw custard, oat crisps, whipped cream, shaved bittersweet    12

yogurt
dried fruit & pecan granola, makers yogurt   8

omelette
seasonal slaw   12

~~~~~

Makers Mark Cocktails

bourbon mary
smoky tomato juice, bacon bourbon, beet hot sauce, pickle liquer

bob
bacon infused bourbon, orange bitters, sorghum syrup

southern at heart
toasted pecan brown sugar bourbon, tres leches, chocolate bitters

devereaux
strawberry, sorghum syrup, bitters, makers 46

 
 

*menu subject to change based on availability*
*consuming raw or undercooked food may incease risk of foodborne illness*

Cochon Heritage BBQ

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“PUTTING LOCAL BACK INTO BBQ”
THIS SUNDAY
FLAVOR COUNTRY
NAT’L BOURBON MONTH
5 CHEFS, 5 WHOLE PIGS
A BUTCHER, BOURBON
WINES, ARTISAN CHEESES
BBQ’D OYSTERS, CIDERS
ICE CREAM, AWARDS
AND AFTER PARTY

 SPREAD THE WORD!TICKETS AVAILABLE
This Sunday, September 8th at 21c Museum Hotel – COCHON 555 makes a stop in town with the “white hot” Heritage BBQ event – a BBQ cooking competition making its way across the country. Come eat pig and drink bourbon, it’s National Bourbon Month!The action starts at 5pm.

Don’t think pulled pork and baked beans, think of five amazing chefs cooking Korean BBQ, Chile Rellenos, Corn Salad w. Tasso, Fennel-Glazed Ribs, Sweet Potato Kimchee, Local Collard Greens, Pork Belly Lolly-Pops, Peach Pies on Lard Pastry, Pork Loin Apple Fritters, and Smokehouse Candied Bacon Panna Cotta paired with premium wines & spirits, it’s a steal.

Spread the word, look at this lineup!

Levon Wallace of Proof on Main
Kevin Ashworth & Edward Lee of MilkWood
Tyler Morris of Rye on Market
Coby Lee Ming of Harvest
Annie Pettry of Decca 

When & Where: 
Sunday, Sept. 8th; 5pm (VIP); 5:55pm (GA)
21C Museum Hotel

This is a premium event, 100% flavor from nose to tail. It’s all about heritage breed pigs and great farmers. Ticket price includes drink and tons of food in a hyper-local BBQ Competition, unlike anyone has ever known.

Want to get a quick taste for it? Check out the photos from the past two BBQ events here. St. Louis BBQ photos // Memphis BBQ photos

Tickets:  $125 for General Admission
From Korean BBQ to Asado, Japanese Hibachi to celebrating American regional styles, this event combines top chefs with globally-influenced BBQ. Guests will be treated to an epic pork feast, and intimate event for 400 people who get to eat over 1200lbs of pig. There will be a Welcome Cocktail “Old-Fashion-Style” from Urban Bourbon Trail, Artisan Cheeses, Rappahannock River BBQ Oysters, Against The Grain Brewing, reserve wines from Taste Network / Charles Smith / K Vintners and sangrias from Old 502 Winery, Crispin Ciders, the Perfect Manhattan Bourbon Bar featuring Buffalo Trace, Eagle Rare, Four Roses, Hirsh, Hudson, Breckenridge, A Full Mezcal Bar, cocktails from Templeton Rye and Four Roses, Fernet Branca, a whole pig butcher demo, amazing ice cream sandwiches from Comfy Cow, followed by a Four Rose’s After Party for the chefs at Proof on Main. Anyone looking to celebrate PIG and National Bourbon Month should come not miss this BBQ. Cochon puts on all-inclusive premium food and drink events.

$200 for VIP
Includes all of the above as well as early access to the five chefs and opportunity to hang out with the judges of the event. Additional VIP tastings includes Ribs from Feast BBQ paired with a reserve wine, passed BBQ’d Oysters, first dibs on the chef offerings, access to meet the judges and one whole hour to soak-up the bourbon.

Similar to COCHON 555, Heritage BBQ is a tasting event where six chef teams are each challenged to utilize one whole heritage breed pig to win votes from 20 noteworthy judges. Each chef crew must prepare one plate showcasing the whole hog in six distinct dishes comprised of four meats and two sides. The meats are BONE, MUSCLE, PULL, STEW, and sides are MAYO and MUSTARD. The winner of Cochon Heritage BBQ receives $1,500 to donate to a charity or farm of their choosing, a stash of Cochon specially selected cask-strength Four Roses Bourbon, a keg of Cochon Edition “BBQ King” and a CVAP POD from Winston Industries.

“My goal is to create team building events that showcase the growth potential of BBQ restaurants buying whole heritage pigs from family farms. The process and judging format is our best approach at whole animal utilization, whereas we do not create a burden on small farmers to hold a surplus unwanted animal parts during any part of our competition.”

“The events are hyper-local and they create word-of-mouth marketing for family farms. It’s an honor to have a national spotlight right now and to work with such amazing chefs. We are developing a message with a deeper meaning, far beyond competition BBQ. Today, we are reaching out to people who care about the conversation of local food made by real people.

I hope to see you there.

Brady Lowe
Founder

The Big Hush

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The Big Hush

Pre-Fix Menu

Sat. September 7, 2013

$55/person

 
 

cocktail

~  choice of  ~

french75

pear-ginger syrup, gin, champagne

~  or  ~

mint julep

mint syrup, ky colonel mint, makers

 

~  one  ~

buttermilk fried chicken livers

smoked bacon, mustard glaze, chive oil, spicy greens

 

~  two  ~

crispy chicken thigh confit

beer cheese mornay, roasted vegetable succotash, crispy onions

 

intermezzo

blueberry-lemongrass sorbet

 
 

~  three  ~

gooseberry fool

vanilla genoise, strawberry compote, gooseberry-bourbon whipped cream, oat crisps

 

For more info or to make reservations, call 502.384.9090

*harvest is a locally grown restaurant and menu is subject to change based on availability*

*menu price does not include tax, gratuity or alcohol & specialty beverages*

*menu price does include non-alcoholic, non-specialty beverages*

Chef Coby to cook at James Beard Foundation Benefit Dinner in Tennessee

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Local Farm Hosts Dinner for James Beard Foundation

Green Door Gourmet plans “sweet” menu

Special Celebrity Guest Host Pam Tillis 

NASHVILLE, Tenn. (July XX, 2013) – You don’t have to go to New York for a James Beard Foundation dinner. Green Door Gourmet, a biodynamic and sustainable farm in West Nashville, will soon host a Friends of James Beard Benefit Dinner with a sweet theme: honey.
On Sept. 10, Green Door Gourmet and Executive Chef Richard Jones, working in conjunction with JBF, will utilize guest chefs from around the region to educate, inspire, entertain and foster a deeper understanding the South’s culinary culture. The “Golden Harvest Dinner” will be held at “The Grange,” the farm’s upscale event barn. It will be modeled after dinners at the Beard House in New York, featuring a multi-course menu with wine pairings.
Friends of James Beard Benefit dinners are hosted by chefs and restaurants around the country. Proceeds go toward supporting JBF’s general operating fund and scholarship program.
“We are honored to carry on the James Beard Foundation’s mission of celebrating, nurturing and honoring America’s diverse culinary heritage and we are proud to do that right here in Tennessee with some incredible regional chefs and locally grown food,” said Sylvia Ganier, founder of Green Door Gourmet “And the honey is the icing on our cake. I can’t think of a better way to celebrate farm-to-table fare than with a little touch of local honey.”

GOLDEN HARVEST DINNER MENU

Hors d’oeuvres

Oven-dried Cherry Tomato Biscuit with Tupelo Honey Butter

Gulf Grouper Sashimi with Paddlefish Roe, Crème Fraiche & Beet Garnish

Honey-whipped Goat Cheese Mousse & macerated Figs on Brioche

Benton’s Bacon & Radish Puff

Served with Thomas Henry Riesling by Meadowcroft

 

Course 1

Yuzu-glazed Salmon on Miso-Corn puree with charred Okra & Heirloom Tomatoes

Served with Meadowcroft Winery Dry Creek Valley Viognier 2012

Course 2

Jolly Barnyard Chicken with Eggplant, Jerusalem Artichokes, Heirloom Peppers & Arugula

Served with Meadowcroft Winery Bambury Vineyard Chardonnay 2011

Course 3

Smoky Pork Confit and Pork Belly Rillions, Buttermilk Hoecake, Pickled Vegetable Slaw with Ginger-Honey & Bourbon BBQ sauce

Served with Meadowcroft Winery Sonoma County Sangiovese 2010

Course 4

Amaroo Hills Emu Fanloin & Pate with Eucalyptus Honey Brioche & Wattleseed Lavash, Wax Bean & Pepper Pickle and Tawny Port Demi-glace

Served with Meadowcroft Winery Estate Grown Mt. Veeder Cabernet Sauvignon 2010

 

Dessert

Lemon Pound Cake with late-Summer Fruit Salad and Wildflower Honey Greek Yogurt

Buttermilk Panna Cotta with Cantaloupe & Cilantro

Honeycomb Tartufo

Chocolate & Peanut Butter Cremeaux

Served with a Honey-inspired Cocktail

 

Joining Chef Richard Jones are:

Chef Daniel Lindley, Chattanooga

St. John’s Restaurant

Nominated for Best Chef Southeast by JBF four times

 

Chef Coby Ming, Louisville

Harvest Restaurant

Nominated for Best New Restaurant by JBF

 

Chef Wally Joe, Memphis

Acre Restaurant

First chef from state of Mississippi to be invited to cook at the James Beard House in New York, 1994

————————————————————————–

 

With honey in mind, each of the four chefs will create their own course, in addition to contributing hors d’oeuvres and desserts. Guest Sommelier Seema Prasad will pair wines with each course from Martian in Paso Robles, Calif., a biodynamic winery.

 

The sweet voice of country legend Pam Tillis will guide patrons through the dinner as the celebrity guest host. To share more information about local honey and the impact of bees in the culinary world, Jay Williams of Williams Honey Farm will be the guest speaker. Williams is an organic producer of honey and Tennessee State Fair winner.

Tax deductible tickets are $175 for non-James Beard members, $125 for members.
Queen Bee Society tickets are available.
For more information about the event or to purchase tickets, contact the Grange at Green Door 615-942-7169.

Contributing sponsors for the event are: Cub Creek Farms, Gourmet Pasture Beef, Jolly Barnyard, Kelley’s Katch Caviar, Kenny’s Farmhouse Cheese, Noble Springs Dairy, Wild & Local Foods, Williams Honey

 

About Green Door Gourmet

Nestled between the rolling hills of Tennessee along the banks of the Cumberland River in West Nashville, Green Door Gourmet is a flagship farm-to-table market and event space. Located on Hidden Valley Farm, a biodynamic and sustainable farm, Green Door Gourmet’s 350 acres bring together artisan foods, herbs, flowers, meats and dairy providing locavores the best the region has to offer in gourmet fresh foods. For more information, please visit www.greendoorgourmet.com.

 

About the James Beard Foundation

Founded in 1986, the James Beard Foundation’s mission is to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Today the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, the Foundation launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products and foster an interest in American culinary culture and history through international programs and initiatives. For more information, please visit www.jamesbeard.org.

Cooking Class

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Want the recipe to Harvest fried chicken?

You can have it…
Chef Coby Ming will be sharing her techniques on Wednesday, July 31st in a class at Cooking at the Cottage
6:30 – 9:00 pm
“A Very Special Harvest”
$45.00
Come on out and eat some delicious food with us.

To reserve your spot, call 502.893.6700.

harvest restaurant fried chicken

“Eating seasonally is an incredible experience; enjoying fruits and vegetables that are grown, picked and brought directly from the farm to the table. Let’s make the most of, without a doubt, the best season of the year with this glorious meal. Menu: Harvest Baines Sauce & Cream Cheese Crostini ● Wedge Salad with Kenny’s Blue Gouda, Smoked Bacon, Buttermilk Chive Dressing & Pretzel Croutons ● Free Range Buttermilk Fried Chicken served with Savory Bread Pudding & Smoked Peppercorn Gravy ● Strawberry Pudding with Fresh Gingersnap Cookies & Vanilla Whipped Cream” ~CATC