Mint Julep Month Bourbon Dinner

Guests arrive to The Crunkleton in Charlotte.

The Strawberry Julep, made with Bardstown Bourbon Origin Bourbon, and The Original, made with Bardstown Bourbon Origin Rye.

From left: Katie Molck, Louisville Tourism content manager, Michae Fetter, Louisville Tourism marketing director, and Tyler Mallams, Bardstown Bourbon Co. market manager.

Blackened pork belly skewer with a cane syrup glaze.

From left: Benjamin Klein, Stephanie Fieger Klein, and Jessica Jones.

From left: Maddie Speir, Mark MacKinnon, Portia MacKinnon, and Rob Speir.

Neat pours of Bardstown Bourbon Origin Rye accompany the escort cards.

Corbin McLeod and Matthew Means.

Chef Brittany in the kitchen.

The first course: fried soft shell crab and pickled vegetables paired with the Peach & Ginger Julep made with Bardstown Bourbon Origin Rye.

The Rhubarb Gold Rush made with Bardstown Bourbon Origin Bourbon, honey, lemon, and rhubarb bitters.

The second course: arugula salad with peppered Benton’s bacon, Creole cream cheese, Herbsaint-infused heirloom cherry tomatoes and candied pecans.

Ross Baker and Michael Fleming.

The third course: Clemenceau with red shrimp, spring peas, Brabant potatoes, button mushrooms, and pickled Appalachian strawberries, paired with a neat pour of Bardstown Bourbon Collaboration Amrut.

The dessert course: Banana Foster Upside Down Cake with cane syrup caramel and brown butter ice cream.