Owensboro, KY (March 18, 2021) – Spectra, the providers of Venue Management to the Owensboro Convention Center, invites food and wine lovers to come on by and stay a while! Cork & Cuisine, Southern Hospitality will be Thursday, April 29 at 6:00PM.
Enjoy a southern inspired five-course food, wine, and spirits pairing dining event. Guests will have a chance to take home one of the wines and spirits featured throughout the dinner that pair perfectly with the southern cooking theme.
“These menus just keep getting better and better each time. Our guests love the different take on typical ‘convention center food’ and are leaving the event already asking when the next one is going to be,” stated Spectra’s General Manager, Laura Alexander.
COVID-19 policies that are currently in place include allowing no more than 6 people to sit at a 66” banquet table. Tables will be set 6 feet apart from each other to allow for proper social distancing. For seating requests, please contact sales.owensborocenter@spectra.
Cork & Cuisine, Southern Hospitality is sponsored by Southern Glazer’s Wine & Spirits, Creation Gardens, and Ivy Trellis.
Tickets are $65.25 per person or two for $115 and include all wines and spirits. Reservations only. 21 and over only. Tickets are available online at OwensboroTickets.com. Additional processing fees apply to all ticket sales. We’ll hold the door open for ya 🙂
First Course – Appetizers
Sweet Home Alabama – Potato Bite with Marshmallow Crème Topped with Candied Pecans
Carolina Caviar – Fried Palmetto Cheese Bite with Hot Pepper Jelly
Idge Threadgoode – Fried Green Tomato Slice with Whole Grain Mustard Remoulade
The Devil Went Down to Georgia Eggs Topped with Chopped Candied Bacon
Paired with Maple-Bacon Old Fashioned
Second Course – Soup
Cajun Style Shrimp Etouffee Over White Rice Sprinkled with Green Onions and Parsley with a Hushpuppy Garnish
Paired with Palm Rose by Whispering Angel
Third Course – Salad
Endive and Mixed Greens with Candied Southern Pecans, Sliced Apples, and Shredded White Cheddar Cheese with a Citrus Dijon Vinaigrette
Paired with Southside Cocktail
Fourth Course – Main
Nashville Hot Chicken on a Mini Belgian Waffle with Spicy Honey Drizzle
Kentucky Legend® Ham with Sweet Pineapple Chutney and a Cherry On Top
Southern Style Slow Braised Beef Brisket BBQ Au Jus
Savory Spinach, Greens, and Gorgonzola Custard
Down Home Style Buttery Garlic Mashed Potatoes
Cornbread and Biscuits
Paired with Robert Mondavi Woodbridge Bourbon Barrel Finish Cabernet and Oyster Bay Pinot Gris
Fifth Course – Dessert
Southern Belle Pecan Pie with Bourbon Vanilla Crème Sauce
Pretty as a Fried Peach Pie with Orange Glaze
Coca-Cola Cake Smothered with Marshmallows and Frosting
Paired with Crown Royal Georgia Peach Fizz
OCC
