G&G Party Pics

Sunday Supper

Throughout April, G&G and Louisville Tourism partnered to celebrate Mint Julep Month with an exclusive menu at the Garden & Gun Club. The limited-time offerings featured distinctive julep recipes crafted with iconic bourbons, including Blade and Bow Kentucky Straight Bourbon Whiskey, Heaven Hill Bottled-in-Bond, and Woodford Reserve.

To conclude the month-long celebration, G&G and Louisville Tourism presented a savory Sunday Supper inspired by Derby City. Prepared by the Club’s executive chef, Ann Kim, guests indulged in a three-course menu featuring signature Kentucky dishes, complemented by mint julep cocktails.

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From left: Brandon Dutton and Dana Darley of Heaven Hill bottled-in-Bond, Michael Fetter of Louisville Tourism, and Jeff Parrott of Blade and Bow Kentucky Straight Bourbon Whiskey.

From left: Brandon Dutton and Dana Darley of Heaven Hill bottled-in-Bond, Michael Fetter of Louisville Tourism, and Jeff Parrott of Blade and Bow Kentucky Straight Bourbon Whiskey.

Photo: Brittany Wages

The signature mint juleps: Sugar & Spice with Heaven Hill Bottled-in-Bond, Double Barreled Mint Julep with Woodford Reserve, and Five Keys Julep with Blade and Bow Kentucky Straight Bourbon Whiskey.

The signature mint juleps: Sugar & Spice with Heaven Hill Bottled-in-Bond, Double Barreled Mint Julep with Woodford Reserve, and Five Keys Julep with Blade and Bow Kentucky Straight Bourbon Whiskey.

Photo: Brittany Wages

Drew and Luisa Hammett.

Drew and Luisa Hammett.

Photo: Brittany Wages

Alan and Katrina McMahan.

Alan and Katrina McMahan.

Photo: Brittany Wages

The Hot Brown: smoked duck breast, tomato bacon jam, Mornay sauce, and toast points.

The Hot Brown: smoked duck breast, tomato bacon jam, Mornay sauce, and toast points.

Photo: Brittany Wages

From left: Jennifer and Jess Brown, Laura and Bryce Crane.

From left: Jennifer and Jess Brown, Laura and Bryce Crane.

Photo: Brittany Wages

Wendy Gajadharsingh.

Wendy Gajadharsingh.

Photo: Brittany Wages

The main course: pan-seared black cod over a crispy grit cake with tomato garlic confit.

The main course: pan-seared black cod over a crispy grit cake with tomato garlic confit.

Photo: Brittany Wages

Bruleed Butter Cake with a side of berry compote and orange Chantilly.

Bruleed Butter Cake with a side of berry compote and orange Chantilly.

Photo: Brittany Wages