October 2018 KKWC Benefit Dinner Chapter Executives present Tastes from Around the World in 6 courses

First Course: Shrimp Ceviche (Peru)

Second Course: Asparagus with Prosciutto and Poached Egg (Italy)

Third Course: Anthony Bourdain's Classic Leek and Potato Soup (Vichyssoise)(USA)

Fourth Course: Intermezzo: Apple Calvados Sorbet (France)

Fifth Course: Australian Short Ribs with Carrots and Cauliflower Puree (Australia)

Sixth Course: Dessert: Bourbon and bacon baklava (Kentucky style)