There are, of course, National Days, Weeks and Months for all sorts of things, as many as marketing groups can figure out and shoehorn into the calendar. For instance, National Garlic Day is coming up on Sunday, April 19. To celebrate, Gordon Biersch, 400 S. Fourth St. in 4th Street Live!, is giving its guests a free order of garlic fries–one of the restaurant’s best-selling menu items–with any purchase. Continue reading
So that our readers do not get confused, it is right and just to clarify a few recent changes in the nomenclature and nature of established businesses. A while back we reported on the closure of Ce Fiori frozen yogurt shop in the Schuster Building at the corner of Eastern Parkway and Bardstown Rd. That prime spot at the juncture of much foot and auto traffic is now Sarang, serving Korean food. And what has long been the BBC production brewery at the corner of Clay and Main Sts. is being re-branded as Goodwood Brewing Company.
Can you call them Porcelain Palaces any more? All over town, the iconic shiny white glazed tiles are gradually being replaced with a creamier hue, and more rough stone surfaces, as you can see up close at the corner of Seventh St. and Broadway–the White Castle that bestrides Downtown and the West End, closed for several months for its turn at refreshening, has opened again. Continue reading
A variety of industry awards have recognized several chefs and restaurants around Kentucky. The most notable is the James Beard Awards, a massive list of potential honorees in a seemingly endless list of categories, which has singled out chef/restaurateur Edward Lee, of 610 Magnolia and Milkwood, and Beaumont Inn of Harrodsburg, Ky. And an on-line organization, RateBeer.com has put Against the Grain Brewery in its Top 100 Brewers in the World list. Continue reading
No sooner do we post notice of three new places for Mexican food, of varying levels of actual “Mexican-ness,” than another such restaurant opens, this one promising traditional Mexican styles of food. Café Aroma has opened at 2020 Brownsboro Rd., in the row of little houses that has housed several food-related businesses over the years. Continue reading
The couple of PechaKucha presentations I have been smart enough to attend have been great fun, thought-provoking and full of energy, great ways to see what local people are doing and planning in our community. The next PechaKucha presentations will be Tuesday, April 14, at the Tim Faulkner Gallery, 1512 Portland Ave. The topic focus will be “Food for Thought,” and the 8 to 12 speakers, who each get to show and talk about 20 slides for 20 seconds each–a total of 6 minutes and 20 seconds–will all be involved in some way in the food system in Louisville.
Great Flood Brewing, 2120 Bardstown Road, will celebrate its first birthday on Saturday, April 11, with a limited release of four bottled beers and a birthday party featuring a full tap lineup of 16 Great Flood beers (usually there are roughly seven or eight with guest drafts balancing out the taps). Continue reading
21c Museum Hotels has announced the appointment of Mike Wajda as executive chef of Proof on Main restaurant at 21c Louisville, 702 W. Main St.
Wajda comes to Proof from the Michael Mina Group, where, as corporate sous chef, he helped manage the group’s portfolio of 23 restaurants and over 1,500 employees. He previously has cooked at Craigie on Main in Cambridge, MA, as well as Restaurant Gordon Ramsay at the London Hotel in New York City. Continue reading
8UP Elevated Drinkery & Kitchen has named Jacob Coronado to the post of Executive Chef, a post that opened when Russell Kook, the restaurant’s opening chef, left Feb. 7 to open a new restaurant in Chicago. Coronado has been at the restaurant atop the Hilton Garden Inn at Fourth and Chestnut since it opened, working as Kook’s handpicked chef de cuisine.
You know it is spring when neighborhood festivals start to pop up. On Saturday, April 11, Copper & Kings Distillery, 1121 E. Washington St., will be the host of one of the first festivals of the season, what they are calling Cured & Crafted, for it will showcase artisan foods crafted regionally–things like cheese and ham, chocolate and, it is very likely, samples of Copper & Kings brandies and absinthe. Continue reading