Modern Kentucky: Louisville chefs showcase dishes at James Beard House in NYC

Chef Ming Pu & Chef James Moran gave us a preview of their dishes

A group of Louisville chefs are in New York this week, showing the big city that Kentucky has more to offer than country cooking.

Chef Ming Pu from the 502 Bar & Bistro is leading a team of top culinary talent, who will host a dinner at the world-famous James Beard House on Wednesday, January 23.

Chef Ming Pu
Chef Ming Pu’s Hokkaido scallops

Pu’s dishes include Kentucky Fried Quail with Bourbon Barrel Foods Smoked Paprika, and a nod to his heritage with Hokkaido scallops, Brussels sprouts confit, Bourbon Barrel Foods Smoked Salt, Broadbent Country Ham and Parmesan foam, and black truffle vinaigrette.

Other chefs who are participating include:
James Moran – 8UP Elevated Kitchen & Drinkery
Andrew McCabe – Bar Vetti
Mark Ford – Anoosh Bistro
Brad Menear – Fat Lamb
Nokee Bucayu – Ashbourne Farms

This is the third time Chef Ming Pu has cooked at the James Beard House. His most recent visit was in 2017 at the Young Guns of Louisville dinner.

Chef James Moran
Chef James Moran’s veal cheek with ham demi-glace

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