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Bluegrass & Bourbon- A Cocktail Dinner with West Fork Whiskey Co.

December 2, 2019 @ 6:30 pm - 9:30 pm


Bluegrass & Bourbon
A 5-Course Cocktail Dinner with West Fork Whiskey

Monday, December 2nd
6:30 pm
$115 per person + tax & service fee

Collaboration is our inspiration. And food. Oh, and Bourbon. A lot of Bourbon.

We just can not get enough of this dear staff of ours. In this month’s Sous Chef Series, our focus lands on Noah Miles as we take a tasty trip down south to follow Noah’s path to Bluebeard’s most senior Sous Chef.


Noah will take us from his childhood memories of food to his culinary education & back to the kismet that led him to Bluebeard. Bluegrass & Bourbon is this gluten-free guy’s “bread” & butter. He chose to partner with the magical West Fork Whiskey for this 5-Course Cocktail Dinner & we couldn’t be more pleased. Take a peek at the menu below. Seats are limited, whiskey is not.


All the tips will go directly to Noah.

Quail Egg in a Hole
egg in a frame, one-eyed jack, egg in a basket, toad in a hole, you know what we mean

Fried Green Tomato*
succotash, limas, freeze-dried corn, fresnos, onion, goat cheese

welcome julep with old hamer bourbon
80 proof


Bluegrass Salad*
bibb lettuce, smoked pecans, caramelized onions, kentucky blue cheese, fried chicken skin, sweet tea vinaigrette

kentucky mule with the colonel bourbon whiskey
90 Proof


Pork n’ Beans*
white beans, country ham, pineapple, fennel, parmesan vinaigrette, rosemary oil

old fashioned with rye-ter’s block rye whiskey
90 proof

Rootbeer Braised Ribs*
pear-apple sauce, root vegetables, brown butter bbq

rootbeer bourbon sour with old hamer cask strength1
17 proof


Kentucky Fried Quail*
mashed potatoes, collard greens

paired with a sweet tea bourbon with b-street blues bourbon
90 proof


Run for the Roses
chocolate pecan micro sponge, crystalized rose petals, sorghum rose tuile, bourbon pecan simple

paired with a rosewater with 3rd degree cinnamon flavored whiskey
70 Proof

 *Gluten Free
Menu is subject to change

Two appetizers, a reception cocktail and a 5-Course Cocktail Dinner

Y’all won’t need anything else, but we guess you could order some wine or something.

Noah Miles, a left-handed avid bowler, was born in Louisville, Kentucky, raised in Indy and attended culinary school in his birthplace. He landed back in Indy in 2007, began working for Bluebeard shortly after it opened and quickly climbed to Sous Chef. He loves creating visual art, music and food. He also loves karaoke, puns and cats. This is Noah’s first dinner in the Sous Series.


December 2, 2019
6:30 pm - 9:30 pm


The Second Story


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