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iList Paducah



Our Distiller
Harlen Davis Wheatley earned his Bachelor of Science degree in Chemistry from Northern Kentucky University. He then earned a Bachelor of Science Degree in Chemical Engineering from the University of Kentucky while working in industry and completing training in distillation and separation techniques. In 1995, he came to Frankfort to work as Distillery Supervisor at Buffalo Trace. Master Distiller since 2005, Wheatley has worked in all aspects of bourbon production, from incoming raw materials to barrel aging.
Our Caterer and Chef
We are delighted to welcome back Chef John Mangelos and Jean Little of Little Edibles of Paducah. Chef Mangelos is proprietor of Barnwood Restaurant & Catering in Ripon, Calif. He caters to VIP clients internationally, such as the Olympics in Salt Lake City and Athens, New York galas, and a wedding on an island in Germany and friends of the Carson Center at all of our Distiller's Dinners.
Our Bourbon
Located in Frankfort, Buffalo Trace Distillery has a tradition of fine bourbon making that dates back two centuries, with a working distillery on the grounds since 1787. The distillery has won more international awards since 1990 than any other North American distillery, earning more than 140 distinctions in national and international competitions.

Buffalo Trace won the 2008 Distillery of the Year award in the San Francisco World Spirits Competition, the largest spirits competition in the United States with 700 spirits entered from 51 nations. Whiskey Magazine, Malt Advocate, and Wine Enthusiast magazines have honored Buffalo Trace as Distillery of the Year.






In Historic Downtown Paducah
Reserve Now: 443.9932, ext. 240 or 241

At Buffalo Trace, Master Distiller Harlen Davis Wheatley carries on the tradition of producing some of the world's finest bourbons.
An Evening with
Harlen Davis Wheatley
Master Distiller, Buffalo Trace

All proceeds benefit the Carson Center, our not-for-profit performing arts center.

with Celebrity Chef John Mangelos of California and Little Edibles Catering

Enjoy a memorable night as you
  • mix and mingle over appetizers with Master Distiller Harlen Wheatley and Celebrity Chef John Mangelos
  • sip award-winning, ultra-premium, handcrafted Buffalo Trace cocktails (Keep the beautiful glassware. Non-alcoholic options available.)
  • settle in for a custom, multiple-course gourmet menu, showcasing Chef Mangelos’ talents and featuring tonight’s bourbon
  • and end the evening with an auction of select autographed items and complimentary Buffalo Trace bourbon chocolates.

2008 Distiller's Dinner Menu

Each course is delicately laced with Buffalo Trace bourbon

Appetizers

Frankfort Figs
Fresh sweet figs kissed with a quenelle of Buffalo Trace-infused chèvre and dollop of honey

Wheatley Wonderful Potatoes
Spicy Buffalo Trace chicken atop petite fingerling potatoes

Taylor Tender Puffs
Blueberries and Buffalo Trace mousse in a delicate pâte à choux pastry

First Course

Kentucky Greens 
Petite greens of arugula, dandelion, frisée, oak leaf, radicchio, and sorrel; tossed with bourbon-infused raisins, red-ripe tomatoes from a local farmer’s market and slivered almonds; dressed with Buffalo Trace raspberry vinaigrette

Second Course

Colonel Blanton Pasta
Manicotti filled with bourbon-soaked sun-dried tomatoes; and ricotta, mozzarella, and parmesan cheeses; baked and presented with light Buffalo Trace marinara sauce

Third Course

Elmer T. Lee's Game
Golden-roasted Cornish game hen sharing the plate with trio of roasted fall root vegetables (fragrant parsnips, caramelized carrots and sweet potatoes) with a Buffalo Trace glaze

Fourth Course

Single Barrel Pear
Bourbon poached pear drizzled with Buffalo Trace vanilla sauce topped with bourbon-praline pecans
Reservations Accepted Now

Celebrity Chef John Mangelos describes his appetizer magic to Gene and Louise Katterjohn during last year’s Distiller’s Dinner.
$125 per person, all-inclusive
$175 per person, seated at the Distiller’s Table
A portion is tax-deductible
Tickets available only by calling 270.443.9932, x240 or x241. Reservations required.

Between courses, Chef Mangelos shares his cooking secrets and Master Distiller Wheatley talks about the fascinating history of Buffalo Trace. A brief auction of autographed items autographed by Distiller Wheatley and Chef Mangelos ends the evening.

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