Kentucky Derby Museum’s “Fire & Bourbon” 6-Course Dinner to Feature Popular Old Forester 1910 And Bourbon Barrel Foods

Fire & Bourbon Dinner at Kentucky Derby Museum.

The Kentucky Derby Museum, Bourbon Barrel Foods, and Old Forester are joining forces to celebrate food, whiskey, and the return of Old Forester 1910 with a six-course, interactive Fire & Bourbon Dinner on Tuesday, November 12th, from 6-9 PM, with special guests including Old Forester President Campbell Brown, Founder and President of Bourbon Barrel Foods Matt Jamie, and The Bourbon Review Co-Founder and Publisher Seth Thompson.

Last year, Old Forester announced the final bottle in their Whiskey Row Series – 1910 Old Fine Whisky, commemorating a distillery fire with a delicious double barreled bourbon. So delicious, in fact, that the distillery sold through a year’s supply in just three months.

Finally, in August of this year, Old Forester brought 1910 back for good, with enough supply (even for new market) to keep bourbon lovers happy for the foreseeable future. This smoky, chocolatey favorite is finished in a heavily charred barrel to add a whole new layer of flavor to Old Forester’s classic mash bill.

The Kentucky Derby Museum is raising a glass full of this special expression with a “Fire & Bourbon” Dinner, a dining experience led by Brown, Jamie, and Thompson. The dinner, which includes passed hors d’oeuvres, small plates and dessert, consists of both dishes crafted with bourbon and dishes paired with Old Forester Cocktails.

The dinner will be emceed by Thompson, who says, “You can never go wrong celebrating the culinary and bourbon arts, but taking the stage with Old Fo’s President Campbell Brown and Bourbon Barrel Foods founder Matt Jamie, that’s a tremendous honor. All at the cathedral of Horse Racing. Doesn’t get much better for a night in Kentucky than this.”

“Fire & Bourbon” will take place at the Kentucky Derby Museum, 704 Central Avenue in Louisville, KY on Tuesday, November 12th beginning at 6 PM. Tickets are $75/person and include a signed copy of Jamie’s new “Eat Your Bourbon” cookbook.



Passed Hors d’oeuvres

Course 1

Duck confit with Bourbon Barrel Foods’ Blueberry Bourbon and Cardamom Jam & micro-greens in a wonton cup

Prosciutto & sage panini with Bourbon Barrel Foods’ Bourbon Barrel Aged Maple Syrup or Bourbon Barrel Foods’ Bourbon Barrel Aged Sorghum

Gourmet grilled cheese with gruyere, fontina, truffle oil, and Bourbon Barrel Foods’ Smoked Sesame Seeds

Perfect Old Fashioned – 100 Proof Old Forester, Old Forester Perfect Old Fashioned Syrup

Small Plates

Course 2

Pecan crusted chicken bite with bourbon smoked pecans over sweet potato puree with Bourbon Barrel Foods’ Bourbon Smoked Pecans

Sour Glory –  1910 Old Forester Whiskey Row, Butternut Squash Shrub, Old Forester Oleo Saccharum Syrup, Bohemian Bitters

Course 3

Roasted pork belly in steamed buns with Bourbon Barrel Foods’ Bourbon Smoked Soy Sauce, cucumber kimchi & green onion

Eastern Backstretch – 1870 Old Forester Whiskey Row, Cucumber Kimchi Juice, Hummingbird Bitters, Club Soda, Bourbon Barrel Foods Soy Sauce

Course 4

Beef short rib over horseradish whipped potatoes, served with Bourbon Barrel Foods’ Worcestershire sauce

The Smoke of Typhoon II – 1897 Old Forester Whiskey Row, Dolin Rouge, Liquid Smoke, Angostura Bitters

Course 5

Grilled shrimp over white cheddar weisenberger grits with Bourbon Barrel Foods’ Chef’s Blend

Password, Please – 1920 Old Forester Whiskey Row, St. George Spiced Pear Liqueur, Fresh Lemon Juice, Korbel Sparkling

Course 6

Apple cake with bourbon whipped cream

Lil Minty – Old Forester Mint Julep, Fresh Lime Juice, Old Forester Oleo Saccharum Syrup, Club Soda

Caroline Paulus
Caroline Paulus is the Senior Editor for The Bourbon Review. She lives and writes in Lexington, Kentucky. Follow her on Instagram @misswhiskeyhistorian to keep up with her latest in bourbon news - and a few old finds, too.