Country Ham Dinner Celebrates Coomes Book Release With Multi-Chef Meal

Louisville writer Steve Coomes interviewed country ham creators, chefs and others for his book "Country Ham: A tradition of Hogs, Salt & Smoke." Coomes has written his goal is to "deepen ... readers' understanding of why country ham is so special but largely misunderstood right here in the region where it's made." Chef Dean Corbett, longtime friend (and former radio co-host) of Coomes, is hosting a seven-course dinner to celebrate Coomes' book release. Along with Corbett, the dinner will feature dishes and conversation from Corbett's partner in soon-to-be Ward 426 Shawn Ward along with Mark Stevens of Stevens & Stevens Deli and Catering, Lexington-area restaurateur Ouita Michel, Richard Lewis of Morrison Healthcare Management and Charcutier Jay Denham of Woodlands Pork. The affair will begin with a 6:30 p.m. reception in Corbett's courtyard, where guests will enjoy passed hors d'oeuvres, bourbon cocktails and Prosecco. Dinner will follow in Corbett's main dining room and include dishes made around and accented by smoked cured Kentucky hams. The cost of the dinner is $95 per person, and includes wine and cocktail pairings with each course plus a signed copy of Coomes's book.
· Corbetts: An American Place [Official Site]
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