Louisville, KY., – Mesa Collaborative Kitchen, Ballotin Chocolate Whiskey and Chef Miranda Stooksbury, Owner of Louisville’s Clover and The Greens, are teaming up to offer a night of whiskey, food and stories.
“Excited for three of my favorite things to come together:Spring, Derby and Ballotin Whiskey! The light flavors of spring, the passion of the Kentucky Derby and the rich elegance of Ballotin Whiskey will pair perfectly for a meal that is not to be missed,” Stooksbury said. “Please join us in a celebration of the most anticipated season of the year.”
The event is set for Thursday, April 26, 2018, at Mesa Collaborative Kitchen, 216 Pearl Street, New Albany. Tickets are $60 a person and taxes and tips are not included.
The menu will consist of a salad of beets, strawberries, feta and lemon champagne vinaigrette paired with Ballotin Champagne Cocktail; herb crusted lamb, charred carrots and spring onion paired with Ballotin Chocolate Mint Julep; and Mocha Affogato al Ballotin served with Crank & Boom hand-crafted ice cream and paired with a Ballotin dessert cocktail garnished with a Kentucky crafted bourbon marshmallow.
Reservations are recommended and must be purchased online at www.Mesachefs.com
Background on Clover and the Greens:
In 2005 Miranda was presented with a life challenge when her young daughter was diagnosed with Type I Diabetes. Faced with the task of meeting the specific nutritional needs of successful diabetes management as a working mother was an eye opening experience that she continues to learn from to this day. One thing that was made paramount from the beginning is that she could change people’s lives with food.
Armed with knowing her own battle, the need of so many people struggling with their health and the desire to be of service to others Clover and the Greens was conceived. Focusing on using whole foods to nourish the body and soul while minimizing processed foods Miranda teaches clients to recreate the foods they love in a healthier aspect. Offering in home teaching and guidance for people battling dietary changes due to medical necessity or desire for improvement, clients learn a new dietary lifestyle that suits their specific needs using the tools they have in their own kitchen. Our lives are narrated by the food we eat and the food we eat gives us life. Clover and the Greens strives to enrich our lives with a healthy lifestyle, nutrition and flavor.
Miranda attended Sullivan University’s National Center for Hospitality Studies and graduated with an Associate of Science in Catering and Culinary Arts degree. She also spent five years learning how to cook with fresh local ingredients and sustainable seafood at Seviche, a Latin Restaurant under mentor and friend Chef Anthony Lamas.
