Farm to Table Dinner with Chef Brittany Vincent
Join Us For a Farm to Table Dinner w/ Chef Brittany Vincent
Email email@example.com to reserve a table of 8 for $1,000!
Join us 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 proceed the dinner.
Chef 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 chefs Joseph Lynn, and guest chefs Nate Applemen, 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 roll as sous chef at, AAA four and five star restaurant Proof on Main at 21 c Hotel. There she worked with talented chef Michael Paley, Seadon Shouse, and guest chef Kevin Nashan, & 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 roll as 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.
Learn more about Tayvin Gardens here!