Leroy’s Kitchen hosts pop-up dinner Monday

Leroy’s Kitchen (4001 Nicholson Dr., Suite D) will host Chef Troy Deano of 18 Steak for a Jameson pop-up dinner Monday at 7 p.m. Deano has prepared a menu that features dishes with local ingredients paired with cocktails using the Irish whiskey. The first course features Gulf oysters, followed by a fried kale salad with brown butter marmalade for the second course. A Whiskey Coddle, a dish with Chappapeela Farms’ pork, Mama Shelton’s gnocchi and City Pork Deli bacon, will be the third course with a Bloody Bull, a whiskey-infused take on the Bloody Mary. Shepherd’s Pie made with lamb debris and Papa Tom’s cheddar curd grits will be the fourth course. The final course features Louisiana strawberries, yogurt and backyard mint. Tickets are $50 per person and can be purchased by calling 615-8313.