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  1. Saturday, December 16, 2017

  2. Sunday, December 17, 2017

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The Local Flavor

Whether you treat your guests to a Kentucky bourbon flight at 21c Louisville, a business lunch menu of Northwest Arkansas favorites at 21c Bentonville or a full event banquet of open hearth cooking from 21c Cincinnati, there are many ways to inject local flavor to your next meeting or event. Here are some ways for your guests (whether travelling from near or far) to experience our local food culture at each of our locations:

21c Louisville and Proof on Main
Chef Levon Wallace takes to heart the restaurant’s goal of presenting menus that showcase the bounty of the Ohio River Valley and pay homage to organic gardening, local farmers and sustainable agriculture. Whether some Dill Pickle Chicken Rinds with Kentucky Pimento Cheese for a meeting break out session or Kentucky Cassoulet made with local rabbit for a wedding reception, chef Wallace provides the opposite of your typical hotel meeting fare. It doesn’t get much better than having your own farm to source all these hyper local ingredients. Proof on Main is lucky that Woodland Farm, owned by 21c founders Laura Lee Brown and Steve Wilson, provides much of the fresh produce and heritage livestock for the restaurant…right here in Kentucky.

21c Cincinnati and Metropole
Led by executive chef Michael Paley, Metropole’s menus focus on dishes cooked in a custom-built wood-burning fireplace. A showcase for the region’s sustainable farmers and producers, Metropole’s ever-changing dishes feature hearth roasted meats, fish and vegetables; and grains, all from local farmers and purveyors. Cincinnati is home to a number a local breweries and has historically be called “Porkopolis” so be sure to add a local beer flight and housemade charcuterie to your next meeting or event menu!

21c Bentonville and The Hive
What do black walnuts, freshly milled corn meal, hickory smoked hams, peaches, melons and sweet onions have in common? If you said “delicious,” you’re correct. But they are also ingredients native to Northwest Arkansas, which is the type of cuisine executive chef Matthew McClure pays homage to at The Hive. How does snacking on Arkansas Trail Mix or Pickled Egg Salad at your next business meeting sound?

Mouth watering yet? Book your next meeting or event in a place steeped with local flavor.
> 21c Louisville. Call or email Caitlin at 502.217.6320
> 21c Cincinnati. Call or email Julie at 513.578.6612
> 21c Bentonville. Call or email Emily at 479.286.6517