Toast the classic cocktail ahead of the fastest two minutes in sports.
Celebrate one of the South’s most famous cocktails with an intimate dinner at The Crunkleton in Charlotte—where Bourbon City meets the Queen City. Anchored by the iconic Mint Julep, guest chef Brittany Kelly of Louisville’s famed North of Bourbon restaurant will present a multicourse menu designed to complement cocktails and tastings from The Bardstown Bourbon Company. Drawing on Kentucky culinary traditions and her own modern takes on Southern classics, chef Kelly’s dishes will offer a spirited prelude to the Run for the Roses.
Chef Brittany Kelly
Brittany Kelly is the Executive Chef of North of Bourbon in Louisville, KY. After developing a love of food and sustainable cooking at an early age, Kelly naturally leaned into the restaurant industry when it was time to start her career. She refined her skills under the guidance of celebrated Kentucky chefs, including Ouita Michel at Smithtown Seafood and Honeywood, and Lawrence Weeks at North of Bourbon. In August 2025, Kelly was promoted to Executive Chef at North of Bourbon. She continues to draw culinary inspiration from her Appalachian upbringing while embracing the many subcultures that influence Southern cuisine.
Toast the classic cocktail ahead of the fastest two minutes in sports.
Celebrate one of the South’s most famous cocktails with an intimate dinner at The Crunkleton in Charlotte—where Bourbon City meets the Queen City. Anchored by the iconic Mint Julep, guest chef Brittany Kelly of Louisville’s famed North of Bourbon restaurant will present a multicourse menu designed to complement cocktails and tastings from The Bardstown Bourbon Company. Drawing on Kentucky culinary traditions and her own modern takes on Southern classics, chef Kelly’s dishes will offer a spirited prelude to the Run for the Roses.
Chef Brittany Kelly
Brittany Kelly is the Executive Chef of North of Bourbon in Louisville, KY. After developing a love of food and sustainable cooking at an early age, Kelly naturally leaned into the restaurant industry when it was time to start her career. She refined her skills under the guidance of celebrated Kentucky chefs, including Ouita Michel at Smithtown Seafood and Honeywood, and Lawrence Weeks at North of Bourbon. In August 2025, Kelly was promoted to Executive Chef at North of Bourbon. She continues to draw culinary inspiration from her Appalachian upbringing while embracing the many subcultures that influence Southern cuisine.
Good to know
Highlights
- 3 hours
- In person
Refund Policy
Location
The Crunkleton
1957 East 7th Street
Charlotte, NC 28204
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