Stave, Northern Kentucky’s Premier Bourbon And Beer Based Culinary Experience, Returns Featuring Chef Edward Lee
Tickets on sale now for the exclusive five-course dinner to benefit La SOUPE
COVINGTON, Ky. (November 29, 2024) Beginning at 6 p.m. Friday, Dec. 6, Braxton Brewing Company and The B-Line® will host the second annual “STAVE: A Night in the Dark” to kick off the brewery's annual Dark Charge Winter Block Party. The five-course, ticketed event celebrates the intersection of beer and bourbon, marrying the mastery of Braxton Brewing Company’s Dark Charge Barrel Aged Imperial Stout and O.K.I. Spirits hand-crafted bourbon.
This year’s event will feature celebrity chef, Edward Lee. Chef Lee has garnered several James Beard Foundation Award Nominations and was awarded one in 2019 for his book Buttermilk Graffiti, as well as the James Beard Humanitarian Award for his organization, the LEE Initiative. He’s also the author of Bourbon Land, Smoke & Pickles. Chef Lee is also chef/owner of 610 Magnolia in Louisville, Kentucky; and culinary director of Succotash in National Harbor, Maryland, and Penn Quarter, Washington, D.C. He is also planning to open a nonprofit upscale Korean restaurant in Washington, D.C.
“STAVE last year was such a success that we weren’t sure how we would top it,” said Co-founder and CEO of Braxton Brewing, Jake Rouse. “Our team, with the support of our friends at meetNKY and The B-Line, have reshaped the event for 2024. We’re thrilled to have Chef Lee partnering with La Soupe, a chef-based nonprofit utilizing volunteers to rescue perishables from farms, grocers and wholesalers to deliver a stellar and sustainable culinary experience. We’re also leaning into the holiday ‘spirit’ with The B-Line® and O.K.I. to offer a top-notch bourbon experience that pairs perfectly with our signature Dark Charge Barrel Aged Imperial Stout.”
Fresh off the release of his latest book, Bourbon Land: The Rise, Fall, and Rebirth of an American Whiskey, Chef Lee and the culinary team at La Soupe will join forces to create a memorable 5-course menu inspired by The B-Line® — a nod to Northern Kentucky’s vibrant bourbon heritage. Together, they’ll craft dishes that highlight the bold flavors and local spirits that make The B-Line® iconic while incorporating local, rescued ingredients. Each plate will bring together La Soupe’s mission of reducing food waste and fighting hunger and transforming surplus ingredients into an unforgettable dining experience. With every ticket purchased, a portion goes directly back to support La Soupe’s incredible work in the community, helping provide meals for those in need.
Attendees will indulge in the following courses:
- First Course: Roasted fennel and bourbon burnt orange salad paired with:
- Cocktail Tasting: BIB bourbon Stone Sour (whiskey sour with orange juice and a dash of absinth)
- Beer Tasting: Signature Dark Charge Barrel Aged Imperial Stout
- Second Course: Bourbon and gochujang BBQ pork meatballs
- Cocktail Tasting: Stout Old Fashioned
- Beer Tasting: Peanut Butter & Jelly Dark Charge Barrel Aged Imperial Stout
- Third Course: Brown rice, spelt and bourbon risotto
- Cocktail Tasting: Revolver (bourbon, coffee liqueur, orange bitters)
- Beer Tasting: Salted Caramel Dark Charge Barrel Aged Imperial Stout
- Fourth Course: Braised beef in bourbon sauce with bourbon grain mustard sauce and baby carrots
- Cocktail Tasting: Boulevardier with chocolate bitters
- Beer Tasting: Toasted Marshmallow Dark Charge Barrel Aged Imperial Stout
- Fifth Course: Whiskey banana cake with butterscotch and bourbon toffee chocolate chip ice cream
- Cocktail Tasting: Dark Charge Bourbon (neat)
- Beer Tasting: Unannounced Dark Charge Variant
Before the dinner, attendees will enjoy a cocktail hour featuring mixed cocktails, beer and samples of bourbons from The B-Line®. Participating distilleries include New Riff Distilling, Pensive Distilling Co. and Augusta Distillery.
"Our region’s culinary scene is known for many things, like unique chili, Graeter’s Ice Cream, goetta and our lineup of James Beard Award nominated Chefs,” said meetNKY President & CEO, Julie Kirkpatrick. "But we are also perfectly placed in proximity to the rich German-based brewing culture in Cincinnati and of course, the bourbon distilling history of Kentucky. This event is a blend of these two crafts and will attract beer and bourbon enthusiasts, as well as those with a taste for high-end culinary experiences—all in support of a great cause. We’re excited to welcome visitors from across the country, not only to enjoy this one-of-a-kind event, but also to showcase the many distinctive and beautiful qualities that make the Cincy region so special."
Additionally, Braxton Brewing Co. has partnered with O.K.I. to create a 10-year-old stout finished bourbon “bold enough to light a city.” A tried-and-true celebration of craftsmanship, innovation and 10 years of barrel-ageing expertise, the bourbon was carefully crafted in collaboration with O.K.I. The 94-proof liquid gold marks Braxton’s first-ever bourbon release and celebrates a decade of Dark Charge excellence with bourbon that’s a true sipper. Aged for 10 years and finished in Dark Charge stout barrels, this bourbon delivers a rich, complex flavor that’s perfect for enjoying neat or on the rocks. Event attendees will be the first to taste the bourbon, which will be available in very limited quantities for purchase while supplies last beginning on Black Friday, Nov. 29.
In addition to an outstanding menu, attendees will enjoy a private performance from contemporary orchestral sensations, StringSource, and a discussion on the convergence of beer and bourbon from Braxton Brewing Company Co-Founder, Evan Rouse, and O.K.I. Co-Founder, Jake Warm.
Tickets are $200 and can be purchased now at braxtonbrewing.com/products/2024-stave-beer-and-bourbon-dinner-ticket.
STAVE is a fairly new addition to Braxton Brewing’s Annual Dark Charge Winter Block Party. For the past nine years, Braxton Brewing has hosted this annual block party to celebrate the release of the brewery’s barrel-aged imperial stout, Dark Charge. The week leading up to the party, the brewery will launch several limited-edition Dark Charge variants created in partnership with iconic regional brands, which will be announced starting Nov. 16. Dark Charge Winter Block Party takes place from 11 a.m.– midnight, Saturday, Dec. 7 at Braxton Brewing’s flagship location at 27 W 7th St in Covington, Ky. To learn more about the event visit: darkchargeday.com.
To learn more about Chef Edward Lee, visit chefedwardlee.com. Those details on volunteering with or supporting La Soupe, visit lasoupe.org. To plan a trip along Northern Kentucky’s self-guided bourbon experience, The B-Line®, visit thebline.com.
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About Braxton Brewing Company:
Born in a garage, Braxton Brewing Co. has become an entrepreneurial obsession. Melding the age-old tradition of brewing beer and innovative new-age technology, dreams are born and fermented at Braxton Brewing. It is the hub where Jake and Evan Rouse showcase their passion for brewing beer. It’s here, where the expert team holds every single pint of Braxton beer to the highest standard of excellence. And, like the garage of their past, the brewery is deeply rooted in the community of Covington, Kentucky. Braxton Brewing was also recently honored with Brewbound’s prestigious Rising Star Award, and Braxton’s own Evan Rouse was featured on Forbes 30 Under 30 Food & Drink list. Further amplifying Braxton’s accomplishments, the brewery was highlighted on the 2020 Inc. 5000 list.
About The B-Line®
First introduced in early 2018, The B-Line® was created to help capture the millions of bourbon-curious people who travel along I-75 or fly into CVG Airport annually to visit Kentucky’s famed Bourbon Trail™. As of 2023, the line is comprised of 5 craft distilleries, 9 bourbon bars, and 9 bourbon-centric restaurants. For more information on The B-Line® visit thebline.com.
About meetNKY:
meetNKY drives quality of life and economic growth for Northern Kentucky through tourism marketing and destination development. Learn more at www.meetNKY.com.
About La Soupe:
La Soupe is the largest chef-led initiative in Ohio that bridges the gap between food waste and hunger. We partner with volunteers and over 150 local grocers, farms, restaurants, manufacturers, and distributors to rescue an average of 26,000 lbs of fresh food weekly. Our team of chefs expertly transforms these rescued ingredients into restaurant-quality soupes and meals that are shared with community partners who feed our hungry neighbors. La Soupe has rescued over 6.5 million pounds of food and shared over 3.5 million restaurant-quality servings since its humble beginnings in 2014.
While La Soupe chefs and volunteers are addressing the immediate needs of food waste and food insecurity, La Soupe dietitians, teachers, and advocates are dedicated to creating sustainable change through our programs that educate and empower others to waste less, live healthier lives, and are inspired to start rescue kitchens in their own communities.
