Romantic French Dinner Party

Brought to you by The Pearl Plate

Saturday, February 15th, 2025 | 6:30pm-8:30pm

Richwood on the River (1233 KY-36, Milton, KY 40045)

Looking for the perfect Valentine’s Day date night? Skip the travel this year and spend a magical evening locally, supporting over five different businesses and community members in just one night. The Romantic French Dinner Party offers a one-of-a-kind experience that blends romance, elegance, and French-inspired charm.

Set against the stunning backdrop of Richwood on the River, this unforgettable evening features a delectable 4-course French menu crafted by professional chef Vanessa Goode. Enjoy fine wine and the ambiance of romantic French music throughout the night.

The evening includes a live cooking demonstration by Chef Vanessa Goode, showcasing dishes prepared and served with products from The Pearl Plate, giving you inspiration to bring a touch of French cuisine to your own kitchen.

Make this Valentine’s Day truly special with an evening of exquisite flavors, enchanting music, and local charm. Reserve your spot for this romantic journey to France — no passport required!

Ticket Information:

Tickets are $125 per person.

Ticket Includes:

4-course dinner prepared by local professional chef
Complimentary bar with a signature cocktail, wine, and beer selection provided by Richwood on the River
Live cooking demonstration
Recipe cards for the main entrée
Automatic entry into a raffle for exclusive products by our sponsor Fern & Twig

Dinner Menu:

1) First Course: Française Fondue Board

--Delicious cheese fondue, perfectly melted and served with crisp sourdough baguette slices, fresh seasonal fruits, and a curated selection of savory charcuterie

2) Second Course: Greens and Roquefort Salad

--A refined medley of tender greens, fennel, creamy Roquefort cheese, sweet candied walnuts, and complemented with juicy slices of pear. Tossed with a delicate walnut vinaigrette

3) Third Course: Filet de Boeuf with Bourguignon Sauce

--Seared beef filet served with a rich, velvety Bourguignon sauce infused with red wine and herbs. Paired with tender glazed carrots, caramelized pearl onions, and crisp, buttered green beans over pomme puree.

4) Fourth Course: Tarte Tatin

--A take on the classic French dessert that is both rustic and refined. Caramelized apples, nestled in a buttery, flaky pastry and served warm