Like many, Dr. Pearse Lyons was astonished by reports of the disastrous earthquake in Haiti more a year and a half ago.

But unlike most of us, the uber-successful founder and president of Alltech, a Lexington, Ky.-based animal feed and health products manufacturer, was able to do something personally about the tragedy.

He hopped aboard his own aircraft and flew there with a crew to survey how they could help.

In addition to helping reconstruct a demolished school building, last year Lyons helped establish a sustainable coffee-growing operation in Ouanaminthe, Haiti, whose crop is a mountain grown, fair-trade Arabica product marketed around the world as Alltech Cafe Citadelle.

But like all ongoing relief efforts, Lyons’ project is seeking funding. So Alltech — also maker of Kentucky Light, Kentucky Ale, and Kentucky Bourbon Barrel Ale and Pearse Lyons Reserve Kentucky Single Malt Whiskey — is hosting The Barrel and Bean Dinner on June 24 at SkyLoft, the lovely, glass-enclosed space atop the ZirMed building at 888 W. Market.

The event begins at 5:30 p.m.

According to Jeremy Markle, who oversees Alltech’s beverage marketing in Louisville, the event is a family-style dinner catered by Jarfi Catering. In addition to loads of great food (see menu below) there will be plenty of Alltech beer (really nice brews, I might add) and coffee, Lyons whiskey at the end of the meal, as well as cigars from J. Shepherd for those seeking to savor a stogie on the open 10th floor outside patio.

“This is a relaxed event, not a course after course dinner,” said Markle, who said a brief presentation of the company’s relief efforts in Haiti will follow entrées.

“We’re not concentrating on the pairing of beer and food, either. It’s more of a family style gathering, that’s meant to be casual and meant to talk about how to help out in Haiti. And we also thought it could be a neat, late gift for Father’s Day.”

Cost is $60 per person (includes tax and gratuity, and reservations must be prepaid by calling 384-8050.

The evening’s menu:

* Starters: passed hors d’oeuvres of yellow tomato gazpacho shots, lobster medallion on scallion blini, chicken and almond Bastilla cigars

* Salad: Caesar salad with shaved Parmesan, seasoned croutons and focaccia breadsticks drizzled with olive oil

* Entrées: platters of grilled vegetables (zucchini, squash, asparagus and carrots); bowls of orzo pasta; tagines of Jeff’s Mom’s Chicken (Cornish hen braised with saffron and parsley); Alltech Angus beef kabobs; and grilled salmon with Charmoula sauce

* Desserts: miniature crème brulée, chocolate-dipped strawberries, fruit kabobs and Bluegrass Sundown (a bourbon-infused coffee drink made from Alltech Café Citadelle

* Out on the Roof Deck: Pearse Lyons Reserve Kentucky Single Malt Whiskey, and cigars by J. Shepherd