2013 Kentucky Bluegrass Ball
The bourbon flowed and “Top Chef” alum Edward Lee provided the menu for the Kentucky State Society’s inaugural ball.
“It is the unbridled spirit that makes this event so spectacular,” said Winn F. Williams, president of the Kentucky Society of Washington. Perhaps that’s why the Kentucky Bluegrass Ball was named Washington Post’s editor’s pick for the third time in a row this year.
It could also be the bourbon. With Maker’s Mark, Woodford Reserve, Bulleit, Four Roses, Jim Beam, Wild Turkey, and Heaven Hill (all members of the Kentucky Distiller’s Association) available, the atmosphere was lively during the cocktail hour in the Marriott Wardman Park. At 8, the 850-plus guests began trickling into the main ballroom, as the Letcher County Central High School Band, who will be marching in the inaugural parade, played “My Old Kentucky Home.” Phyllis George, former First Lady of Kentucky and Miss America, and her daughter Pamela Brown of ABC7/WJLA-TV, emceed the event and started the night out by inviting current Miss Kentucky, Jessica Casebolt, to the stage in her Kentucky-blue gown to sing the national anthem.
Chef Edward Lee, winner of Iron Chef and contestant on Top Chef, prepared the menu of Henry Bibb salad, braised and fried boneless beef short ribs, and chess pie. During the dinner, some guests were seen perusing the cocktail space for leftover bottles of bourbon, though with no luck.
Spotted among the crowd were Ashley Judd, Governor Steve Beshear, and representatives John Yarmouth, Andy Barr, Thomas Massie, and Brett Guthrie. We also got to talk with Lieutenant Governor Jerry Abramson, who was wearing a very fetching shirt with fluer-de-lis buttons to represent his city of Louisville. He told us he doesn’t have a favorite bourbon, but he takes his with a splash of water.