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What a pair! Craft distillery and restaurant partner on charity bourbon dinner

How do you pair bourbon with the unique flavors of Kentucky cuisine?

Guests at a special dinner in Louisville on Monday, February 27, will have some expert help and four courses to find out.

Rabbit Hole Distilling is partnering with Harvest Restaurant to present the Bourbon Dinner at Harvest (624 E Market Street, Louisville, Ky). The evening will feature a cocktail reception and a four‐course dinner, with Rabbit Hole Bourbon and Whiskey cocktails paired with each course. The evening will be co‐hosted by Rabbit Hole founder and CEO Kaveh Zamanian and Marketing Director Michael Motamedi, a former Master Chef finalist, to discuss with guests how to successfully pair bourbon and food.

Chef Patrick Roney is crafting a menu using global influences and local ingredients from their farm partners to showcase the unique flavor of Kentuckiana’s cuisine.

The NuLu businesses have chosen to donate proceeds from the evening to Kentucky Refugee Ministries, a nonprofit organization dedicated to providing resettlement services to refugees through faith- and agency‐based co­‐sponsorship in order to promote self­‐sufficiency and successful integration into the community.

The cost of this dinner is $75 per person, plus tax and gratuity. Reservations are required with a credit card and can be made by calling (502) 384-­9090.

About Rabbit Hole Distilling:
Established in 2012, Rabbit Hole recently began construction on their 35,000-square-foot distillery in downtown Louisville, slated to open late 2017. The distillery will house bourbon production of 20,000 barrels per year. It will also include multiple tasting rooms, a restaurant, gift shop, as well as a 160+ person event space. Tours will be offered daily. Their current offerings of bourbon and rye whiskey are available exclusively in Kentucky and Illinois.

About Harvest Restaurant:
Harvest is a locally grown restaurant whose mission is to serve outstanding, regionally inspired, seasonal “farm-­to-­table” cuisine. Eighty percent of their ingredients are sourced locally from within a 100-­mile radius and many of their foods are baked, cured, smoked, and preserved in-­house.

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