HOTEL INC invites you to join them for an elegant Farm to Table dinner featuring some of Kentucky’s finest foods, drinks and music. Chef Brittany Vincent, owner of The Linen Apron, will be creating a four-course meal with an amuse-bouche to precede the dinner. Tickets will be $125 per person or a table of eight for $1000. Tickets will go on sale August 1st. You may purchase your tickets at www.hotelincbg.com/dinner. If you are purchasing a table for eight, please contact Rhondell Miller, director@hotelincbg.com.
Chef Brittany Vincent is a local native of Kentucky and a graduate from one of the top culinary schools, The Culinary Institute of America in Hyde Park, New York class of ‘09. While attending culinary school, Chef Vincent worked at Apple Pie Bakery in Hyde Park, New York. Chef Vincent also took advantage of all the great, local talent in NYC and staged at Michelin Star Restaurants including Eleven Madison Park, Jean George and The Modern. Chef Vincent honed her culinary talents at the Relais and Chateaux, Blackberry Farm. There she had the chance to work with renowned chef Joseph Lynn, and guest chefs Nate Appleman and Nancy Silverton. Blackberry Farm is where the importance of using fresh and local meats and produce was instilled in Chef Vincent’s cooking and is now practiced today at The Linen Apron. Chef Vincent also took the role as sous chef at AAA four- and five-star restaurant Proof on Main at 21c Museum Hotel. There she worked with talented chefs Michael Paley and Seadon Shouse, and guest chefs Kevin Nashan and Sean Brock. While working at Proof on Main, Chef Vincent had the honor of cooking with Michael Paley in NYC at the James Beard House and Saveur Magazine. Chef Vincent later took the role of Executive Chef for Unidine Food Management Company based in Boston, Massachusetts. Unidine has earned a reputation for culinary excellence, customer service and food innovation. With over 200 facilities across the USA, they were proclaimed by Boston Business Journal as one of the fastest growing private companies in New England… a company that sets the standards for made-from-scratch food.
HOTEL INC engages people as partners. We take a holistic approach to community development by assessing and targeting quality-of-life interrelated factors called Social Determinants of Health (SDOH) and well-being.
We have a strategic plan for reducing poverty set in a wider community plan developed with households living in the West End. Utilizing collaboration, data-driven engagement and relationship building with the community, assets are identified and empowered to help create and foster long-term changes. Feedback from our partners in the West End resulted in the creation of the Delafield Co-Op Market. Opening this past March, the market is a social enterprise to give residents a way to improve food security, health and wellness, while stimulating social interaction in the West End neighborhood. To learn more about HOTEL INC visit www.hotelincbg.com.
-submitted by HOTEL INC
