Dinner with the Tavern: A Cooking Demonstration w/ Jason Ritchey

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Thursday, October 22, 2020
6:00 PM - 7:30 PM America, New York
Online Event
Hosted by: Berea College Alumni Relations
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Event Details

Please join us Thursday, October 22, at 6 p.m. EST for a free, virtual cooking demonstration with Jason Ritchey, executive chef at the Historic Boone Tavern Hotel and Restaurant. Under Chef Ritchey, the restaurant celebrates quintessential Kentucky and Boone Tavern tradition through innovative preparations and a commitment to using locally grown and "Kentucky Proud" ingredients, many of which come from the Berea College Farm. Chef Ritchey will guide us through making Spaghetti with Shrimp, Bacon & Bourbon Cream Sauce. For those who'd like to cook along with Jason, we've provided ingredient and equipment lists below.


To attend, please RSVP. Only registered attendees will receive Zoom meeting details. Please contact the Alumni Office at alumnirelations@berea.edu with questions or if you need assistance with the online registration. 



7 oz Dry Spaghetti
1/2 lb. Raw Jumbo Shrimp, peeled and deveined
6 strips Bacon, cooked, chopped
1 tsp raw garlic, minced
1 tsp shallot, minced (red onion may be substituted)
1 tsp parsley, chopped
1/2 cup frozen peas, thawed
2 Tbsp Canola Oil
2 oz Kentucky Straight Bourbon
1 cup heavy cream
3 Tbsp unsalted butter
2 Tbsp Parmigiano Reggiano cheese, grated
½ tsp coarse black pepper
½ tsp Kosher salt, more to taste

Measuring Spoons
Measuring Cups
Colander or Strainer
8 quart Pot
12” Fry Pan or Skillet
Stick Lighter
Chef Knife
Paring Knife
Cutting Board
Food Processor (Optional)




Ticket Information


To attend, please RSVP. Only registered attendees will receive Zoom meeting details.

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