Harvest Sets the Chef’s Table
Chef Patrick Roney is taking the art of dining to a whole new level with monthly Chef’s Table Dinners at Harvest Restaurant. Each month Harvest showcases seasonal selections. For example, pictured is Ginger-Glazed Duckling from Misty Lea Farm with blackberry blue corn panisse made with cornmeal from Happy Jack’s Farm, and Barr Farms baby carrots. Angel’s Envy provided the pairing Spreading Roots, made with Angel’s Envy Bourbon, cynar, ginger beet Syrup, blackberry liqueur, lemon and thyme. During the evening, Roney introduces each course by explaining from where the ingredients were grown, why he chose them and the cooking technique. Some months, a local beverage maker joins and a crafty cocktail is paired and described with each course. With an intimate setting of 12 people, guests are encouraged to interact with the presenters. Chef’s Table Dinners happen monthly; cost and menu vary by season availability. Mile Wide Brewery and Michter’s Distillery will be included in upcoming dinners. HarvestLouisville. com.
