Frazier History Museum

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Farm to Frazier: A Kentucky Supper Series        

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Kentucky has a bigger variety of food traditions than any other state — excluding, of course, Louisiana! The Frazier’s new four-program supper series weaves a narrative about food using live personal stories and conversations between Kentucky chefs and Robert Bleifer, Executive Chef & Vice President of Culinary at the Food Network.

One of the original crew at Food Network, Rob oversees the team that takes care of the food needs for about 15 shows, caters events in the kitchen, food-styles for photo shoots and develop recipes for Food Network Kitchen. He daily oversees the kitchens of fifteen shows at the channel including Iron Chef, Next Iron Chef, Food Network Challenge, Throwdown with Bobby Flay, and of course, Chopped, among many others. Chef Bleifer is also one of the people responsible for putting together the dreaded combinations for the mystery baskets on Chopped, which hold a selection of ingredients from which contestants must create a dish. Essentially, they hold the contestants' fate in the competition. And if that wasn’t enough, Rob is Adjunct Dean of Food Media for New York’s famed International Culinary Center, one of the world's leading culinary schools. Come hear Rob and local chefs craft a tale about their culinary influences, and Kentucky local ingredients, while enjoying a sumptuous meal. Join us as we take a look at how cooking shapes our world.

The supper series complements the Frazier’s burgeoning role in Bourbon tourism: In 2018 the Kentucky Bourbon Trail® Welcome Center & Spirit of Kentucky exhibit are set to open at the Frazier, which has been designated the “Official Starting Point of the Kentucky Bourbon Trail® Experiences.”

Farm to Frazier: Kentucky Supper Series is presented by the Kentucky Department of Tourism, sponsored by Krogerand in partnership with the Metro Louisville Office for Globalization.


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Kentucky by Way of Malaysia: An Evening with Peng Looi
May 31, 6:30 PM - 8:30 PM
General Admission: $125 | Frazier Members $115

Malaysia’s cuisine blends local elements with some borrowed from around Southeast Asia. This multicultural fusion had a big impact on Peng S. Looi, part-owner and executive chef at August Moon Chinese Bistro. The first Asian chef to receive the Jefferson Evans Award for Chef of the Year, Peng has been a master chef at World Gourmet Summits in Las Vegas and Dubai. He first moved to Louisville to attend the J.B. Speed Scientific School. 

 

Kentucky by Way of France: An Evening with Guy Genoud
Thursday June 28, 6:30 PM - 8:30 PM
General Admission: $125 | Frazier Members $115

Brasserie Provence is Owner Guy Genoud's homage to all things Provençal. The Brasserie evokes memories of a childhood spent in the Mediterranean seaport of Cannes, France, and a daily quest for the choicest ingredients at the enormous local farmer's market and boulangerie. After 30 years in the hotel and restaurant industries in Europe and the US, Guy opened Brasserie Provence in Louisville as a token of love to his Provençal roots.

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Kentucky by Way of Ireland: An Evening with Michael Reidy
Thursday July 26, 6:30 PM - 8:30 PM
General Admission: $125 | Frazier Members $115

Michael Reidy was born in Kilmihil, Co. Clare, Ireland.  Upon graduation he moved to New York, met his future wife and later moved to Kentucky, and his gregarious nature made him destined to open Louisville’s first Irish pub.  To that end, Michael started at the bottom of the local restaurant industry and began working his way up the ladder, eventually opening
The Irish Rover. His efforts to introduce the joys of Irish pub culture to Louisville were successful, and the business is now in its 25th year.

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Past Events in the Series:

An Evening with Female Chefs of Appalachia - SOLD OUT
March 22, 6:30 PM - 8:30 PM
General Admission: $125 | Frazier Members $115

Gather ‘round the table in support of Appalachian foodways with a four course family-style meal from Ronni Lundy, the James Beard Book of the Year Award-winning author of the cookbook Victuals; Annie Pettry, owner of Decca and contestant on Top Chef season 14; and Kristin Smith, a sixth generation family farmer, chef, and co-owner of the Wrigley Taproom & Brewery in Corbin, Kentucky.

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Appalachian Food Summit is a group committed to supporting the Appalachia region by honoring its past, remembering its present, and promoting a sustainable future for its food and its people. Partial proceeds from the evening will support the Summit's work. Prepare for a journey along the many routes our mountain families have traveled as we celebrate the diverse origins and savory pleasures of Appalachian foodways.

This event in the series is in partnership with Appalachian Food Summit.

Thank-you for your interest in tonight's event, it is sold out!
We would love to have you at our next Farm to Frazier event with Peng Looi in May(see below), and The Bourbon Country Cookbook National Launch Party
Thursday April 26th