Celebrating the 25th Cork & Cuisine! Just in Time for Valentine’s Day!

Food might be a way to a heart, but wine doesn’t hurt either! Spectra, the providers of Venue Management to the Owensboro Convention Center, is excited to announce the 25th installment of Cork & Cuisine just in time for Valentine’s Day! Cork & Cuisine, Love Birds is Thursday, February 11 at 6:00pm.

Attendees can enjoy a five-course Valentine’s Day themed menu to fall in love with plus special giveaways!  Guests will have a chance to take home one of the wines and spirits featured throughout the dinner.

“It’s amazing that we have created 25 of these delicious Cork & Cuisine dinners for the greater Owensboro area,” stated General Manager, Laura Alexander.  “Our goal has always been, and will continue to be, to showcase our culinary skills and challenge the standard “convention center food”.

Due to COVID-19 policies, no more than 6 people will be allowed to sit at a 66” banquet table.  Groups will be set 6 feet apart from other groups to allow for proper social distancing.  For seating requests, please contact [email protected].  All courses will be served.  At this time, guests are also required to wear masks except when eating or drinking while sitting in their seats.

Cork & Cuisine – Love Birds is sponsored by Southern Glazer’s Wine & Spirits, Creation Gardens, and Ivy Trellis.

Tickets are $65.25 per person and include all wines and spirits. Reservations only.  21 and over only.  Tickets are available online at OwensboroTickets.com.  Additional processing fees apply to all ticket sales.

First Course – Appetizers

Charred Ciabatta with Ricotta and Cherry Salsa

Zesty Lobster Salad with Gochugaru Pepper and Avocado Phyllo Cup

Strawberry and Brie Crostini with Black Cherry Drizzle

Melon, Grape, and Cherry Canapé

Second Course – Soup

Parsnip, Bosc Pear, and Maple Soup with Maple Glazed Pear Slice

Third Course – Salad

Little Gem Salad – Toasted Walnuts, Minced Shallots, Thin Sliced Yellow Squash, and Red Onions Tossed in a Champagne Lemon Vinaigrette Dressing and Dusted with Super Fine Grated Pecorino Romano Cheese

Fourth Course – Main

Cajun Butter Steak – Grilled Thick Cut Beef Sirloin with a Soy Sauce, Cajun Spice, Whole Grain Mustard, and Angel’s Envy Glaze

Marry Me Chicken – Seared Seasoned Chicken Breast with a Garlic, Thyme, Heavy Cream, Sundried Tomatoes, and Red Pepper Flake Sauce with Parmesan Cheese and Basic Garnish

Lady and The Tramp – Garlic and Tomato Bruschetta Angel Hair Pasta with a Heart Shaped Meatball

Sautéed Romanesco Broccoli with Herbed Lemon Butter Sauce

Fifth Course – Dessert

Triple Cherries Jubilee – Sweet Cherries, Dried Cherries, and Cherry Juice with Vanilla Bean and Candied Orange Peel Served Over Vanilla Bean Ice Cream

Chocolate Covered Strawberries

Ultimate Chocolate Cake- Topped with Raspberry Compote, Vanilla Marshmallow Sauce, and Chocolate Shavings

*wine and spirits pairings for each course TBD