Celebrate equality in the kitchen on Sunday, March 8
To celebrate International Women's Day on Sunday, March 8, join us at Grassa Gramma from 5-9 pm for an exclusive dinner event to honor our five female chefs in leadership roles across our Company! The evening will feature a la carte selections starting at $18 and a prix fixe menu for $65, each procured and crafted by the women chefs of Belle Noble, the parent company of The Village Anchor, Le Moo and Grassa Gramma.
Also on this special evening, we're thrilled to contribute 10% of your total dinner spend to Gilda's Club Kentuckiana--a significant local organization that supports, educates and empowers cancer patients and their families.
We are proud to showcase the women in leadership roles in the kitchens of our restaurants, including Executive Chef Hayley Charron (Le Moo), Executive Sous Chef Ann Race (Village Anchor), Pastry Chef Shelby Notess (Grassa Gramma, et al), Sous Chef Emily Corbett (Grassa Gramma) and Sous Chef Hillary Knight (Le Moo). The evening will also offer wine pairings and cocktails crafted by Le Moo Asst. General Manager Anna Prather.
Sunday, March 8, will be a special night, for certain, as we honor five special women to benefit a very special cause! Reservations can be made at 502.333.9595, or on-line at GrassaGramma.com. RESERVE HERE.
The featured menu offerings include:
Appetizers:
Chefs’ Charcuterie
Hand-stretched mozzarella rolled with prosciutto di Parma & basil with spiced pecans and seasonal pickles
B.C. Honey Mussels
Precisely steamed with garlic & tomato brodo, Benton’s bacon, crispy shallots & fresh-baked baguette
Goat Cheese and Citrus Crostini
house-made ciabatta, pomelo & blood orange, citrus gastrique, marcona almonds
Entrees:
Petit Filet
Duchess potatoes, sautéed asparagus, aged black garlic & molasses demi
Chilean Sea Bass
butternut squash puree, heirloom carrots, sage beurre blanc, crispy leeks
Gaia’s Winter Surprise Pasta
Hand-made spinach mafalda, shaved asparagus, English peas, fava bean, fresh herbs & marinated burrata
Desserts
Tres Leches Panna Cotta
sponge cake, coconut milk, passionfruit curd, strawberry Italian meringue, strawberry dust
Chocolate Hazelnut Tart
gianduja ganache, hazelnut butter, buckwheat shortbread, hazelnut-milk gelato, raspberry glaze