Join Proof on Main for a five-course feast that celebrates the whole hog and the treasured bourbons from Old Rip Van Winkle Distillery. Guest Chef Linton Hopkins of Restaurant Eugene in Atlanta will join Proof’s own Levon Wallace in the kitchen. The Chefs will collaborate on a menu that is designed to use the whole hog from nose to tail. Each course will be paired with a Van Winkle Bourbon.
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Watch highlights from the 2010 dinner