Bourbon Heritage Dinner

The view from the Cloudland patio.

The tables are set at Cloudland’s Auld Alliance restaurant.

From left: Lawrence and Jill Young with Stacey Yates, Louisville Tourism chief marketing officer, and Michael Yates.

The Forbidden Pear and Auld Fashioned cocktails, both crafted with Forbidden bourbon, and the Zero Proof Paloma cocktail.

Ben-David Fenwick, Cloudland at McLemore Resort marketing manager, and Conley Crimmins, McLemore Resort marketing director.

From left: Charla and Chad Hodges, Kenny Markanich, and Jerry and Sonya Honea

Berry Beef Kibbeh Nayyeh prepared by chef Noam Bilitzer of Louisville’s Meesh Meesh restaurant.

Fattoush “salad” with herb tehina and dukkah, a MeeshMeesh fan favorite.

Tastings of Forbidden small batch wheated bourbon and single barrel wheated bourbon await guests.

Noam Bilitzer and Marianne Eaves.

The first course: shrimp crudo featuring ingredients sourced from Kentucky’s Faul Family Farms.

McLemore Resort president Duane Horton.

The second course: smoked lamb from Kentucky’s Freedom Run Farm with hummus, pomegranate, and homemade pita.

The third course: local quail t’bit stuffed with dirty rice and Persian tamarind.

From left: Kenny Markanich, Charles Penny, Michele Fuemmeler, Wilma Branner, Mercy Reed, and Kate Ownbey.

For dessert, Kanafeh featuring Forbidden single barrel wheated bourbon sweet cheese paired with The Dark Forest cordial made with Forbidden small batch wheated bourbon and cherry brandy.