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And, over in Butchertown, its Lock, Stock & Smoking Barrels

Posted by on Sep 19, 2014

Competing fall festivals make it hard for dedicated local party goers to know which neighborhood to hang out in this weekend, Saturday, Sept 20.  In Butchertown, Copper & Kings brandy distillery, 1111 E. Washington St., is the host for a Craft Beer Week party they are calling Lock Stock & Smoking Barrels.

This will be “a festival of barrel aged beer, brandy and smoking hot food & music,” according to their press release. The main feature–aside from music and food–will be barrel-proof brandy tastings and 12 breweries serving 24 beers, including several made just for the event by being aged in brandy barrels.

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Feed all 7 senses at Germantown Festival

Posted by on Sep 18, 2014

It is that time of the year for neighborhood festivals, which are ramping up as cooler weather arrives. This Saturday, Sept. 20, Germantown inaugurates its Seven Sense Festival, a block party featuring more than 20 bands, local food and craft beers.

Two blocks of South Preston will be closed for the free festival, which will run between noon and 3 a.m. Four businesses,The New Vintage, Zanzabar, The Greenhaus and Purrswaytions, were  the instigators, headed by New Vintage owner Hunter Embry.

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Restaurant tidbits, September edition, part 2

Posted by on Sep 18, 2014

I.  Bourbon Month specials at Bourbons Bistro

Bourbon’s Bistro, 2255 Frankfort Ave., will mark Bourbon Heritage Month with a Wednesday bar snack special. Executive chef Jeff Bridges, will concoct a series of “Bourbon Bites” for munching at the bar.  Chef Jeff Bridges described them as “the perfect complement to bourbon sippin’.”

And on Friday, Sept. 26, Bourbon’s Bistro will offer a Bourbon 101 class in its private event space to coincide with the F.A.T. Friday Trolley Hop. Guests will be provided with a flight of bourbon and some taste training. Cost is $20, and reservations can be made by phone or email.

II. Taste locally-produced wines  The Ice House 

Thursday, Sept. 18 at 6 p.m. The Ice House Lounge at 217 E. Main St. in downtownLouisville will host a locally-focused  “Straight from the Bottle” wine tasting, sampling wines from Old 502 Winery, Little Kentucky River Winery and Huber’s Orchard and Winery 

The class is part of a six-course series led by Ice House Director and wine guru Erica Schell. A cash bar will be open for refreshments before and after the tasting. Tickets are $20  Space is limited. Call (502) 589-4700 or go to

III. Louvino now has backyard patio

The rear patio is how open and serving drinks and small plates at Louvino, 1606 Bardstown Rd. The attractive enclosed space, a few steps below the parking lot and effectively screened off from with with wood paneling and abundant potted greenery, will provide fresh air, and shelter from the elements and perhaps the high-decibel count of the popular interior.

IV. Dustin Staggers leaves Monkey Wrench; will focus on developing Roux

Chef Dustin Staggers, who has made The Monkey Wrench, 1025 Barret Ave., an affordable dining destination, will leave his position as Executive Chef there to concentrate on the early October opening of his new restaurant, Roux, 1325 Bardstown Rd. Staggers will continue as Executive Consultant at the Monkey Wrench, a reduced role that will have him designing menus and assisting in event execution. His two Sous-Chefs, Janelle Hall and Tyler Vogt, will be in charge of the Monkey Wrench kitchen.

 V. Yum! Food truck Fridays at Yum! Center

Every Friday in September, one or more food trucks have been on the Yum! Center plaza from 11 a.m. to 2 p.m., adding to the lunch choices for the business crowds in the area. Sept. 19 look for Pollo, Genius in a Box and Get it on a Bun at Booty’s Diner. On Sept. 26  Boss Hog’s BBQ will be smoking.
















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Loop 22 refocuses menu

Posted by on Sep 17, 2014

Eric Morris, co-owner of Loop 22, 2222 Dundee Rd., will refocus the menu on value-priced small plates and bargain well drinks. The changes were prompted by the rigors of a weird first year, plagued by plumbing problems in the old building in the Douglass Loop, a cold winter, crowd-chasing rains and a customer perception of the restaurant as a special occasion eatery that often kept crowds small.

Morris decided it was time to “adapt and evolve,” the first step of which was to run Whiskey Wednesday food a drink specials. With a little social media marketing, crowds responded–so well that he decided that converting to a small plates menu and a new cocktail program featuring all well drinks for $2 (except on Whiskey Wednesdays, when they will be just a dollar).

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Irish Exit to morph into Don Vito’s Italian Bistro

Posted by on Sep 16, 2014

Southern Indiana restaurateur Matt McMahan has leased the property he ran as The Irish Exit, at 207 E. Main St. in New Albany, to Kyle and Ulrike Mullikin,  who will open an upscale Italian restaurant called Don Vito’s Italian Bistro with Annette Saco, formerly owner and chef at the now-closed La Gallo Rosso, as their head chef.

The cuisine at Don Vito’s will be fresh and rustic Italian, the ambiance that of “an Italian speakeasy,” according the Mullikin. There will be a full bar, and the menu will include sea bass, risotto, scallops and stuffed chicken breast.

The Mullikins already own another Italian restaurant about 30 minutes up Interstate 65 in Austin, Ind., called Casa Mia Ristorante Italiano.

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Field-to-Fork dinner to benefit Food Literacy Project

Posted by on Sep 15, 2014

Thursday, Sept. 18, 5:30 p.m., 8 chefs from Louisville’s top restaurants will collaborate to create a dinner to benefit the Food Literacy Project at Oxmoor Farm, the only local 501(c)(3) organization providing farm-based education for Louisville youth and families.

According to a news release, “Since 2006, the Food Literacy Project has engaged over 22,000 low-income youth and families in using their senses for discovery at its home on an 8-acre vegetable farm. Participants experience fresh and healthful foods while they are still growing and in the ground, empowering themselves to embrace healthy lifestyles.”

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Garden of Gourds

Posted by on Sep 13, 2014

Summer squash–zucchini and its relatives in the cucurbita family–strike me as the Rodney Dangerfield of vegetables: they “don’t get no respect.” Backyard garden standards nearly as common as tomatoes, ubiquitous at farmers markets, summer squash are often the last items chosen, the go-to vegetable choice only when other options are used up, or unfamiliar.

Too often zucchini are ignored in the garden too. They’re such cute little things, as big as your finger, when they first form out of the blossom’s ovule, their showy flower still attached. Let them get a bit bigger before picking, we tell ourselves, and then a few days later, those little green fingers are the size of Fungo bats. Suddenly, the garden is awash in oversized squash, neighbors hide when you approach with more giveaways and the prospect of a dozen loaves of zucchini bread looms.

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Farmer Appreciation Dinner at Downtown Bristol

Posted by on Sep 12, 2014

Wednesday, Sept. 17, 6:30 p.m., Bristol Bar & Grille Downtown’s chef Bill Lynch will celebrate the hard work and creativity of local farmers with his annual Farmer Appreciation Dinner. The six-course meal will showcase a different local farm in each dish, and before each course, the farmers at the meal will speak about life on the farm, their growing methods, and some background about the foods to be eaten.

Farms and farmers represented will include Hillerich Family Farm from Fern Creek, run by 24-year old Troy Hillerich on his grandparents’ and parents’ land;  gardeners from the Refugee Agricultural Partnership Program (RAPP) which provides refugees tools and land to grow food and access to local growers’ markets; Stone Cross Farm in Spencer County; Mulberry Orchards in Shelby County; Marksbury Farm in Garrard County; Clark Family Farms, run by first generation farmer Todd Clark from Fayette County; and several other area farms and food producers.

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Did you miss local talent on TV cooking shows? Set your DVR and catch the re-runs

Posted by on Sep 11, 2014

It’s always a hoot to see people you know on TV. (Why that is is one of the mysteries of the Modern World, in my estimation.) Anyway, Edward Lee begins his co-host duties this week, along with much-ballyhoed Magnus Nilsson, for the third season of PBS’s “The Mind of a Chef.”  Produced by Anthony Bourdain, the not-your-usual cooking show blends cooking, travel, history, art and science, with each episode delving below the surface to understand the inspirations behind food traditions and trends.

The new season has started, and can be seen locally on these PBS stations at these times: KET2 Mondays 1:30 pm; KETKY Tuesdays 5 am; KET Fridays  at midnight and KETKY Saturdays  at 10:30 am.  The next time to catch the first episode, which has Lee back in NYC talking about his early food influences, is Friday, Sept. 12 on KET.

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Restaurant tid-bits, September edition Part I

Posted by on Sep 11, 2014

I. Anthony Lamas, chef/owner of Seviche, A Latin Restaurant, Bardstown Rd., is among more than a dozen chefs from around the country invited to the James Beard Foundation’s fifth Chefs Boot Camp for Policy & Change at 21c Museum Hotel in Bentonville, Ark. The 3-day symposium, which met Sept. 7 to 9, focused on “policy and advocacy skills through the lens of access and affordability of food,” according to a press release.

Lamas has previously been cited by Monterey Bay Aquarium for his efforts to use and promote fish from sustainable fishery populations.

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Boombozz Taphouse to expand this fall

Posted by on Sep 10, 2014

Tony Palombino, the ambitious pizza-meister behind the Boombozz Boombozz Craft Pizza & Taphouse concept, is in an expansion mode again, set to remodel the recently-closed BD’s Mongolian Grill space at 1890 S. Hurstbourne Pkwy into the sixth Louisville area location.

Palombino projects an early November opening date for the 200-seat capacity restaurant and bar with outdoor patio seating. “The South Hurstbourne Parkway area has been on the radar for several years,” Palombino said. “We had been waiting for the right opportunity to present itself.”

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Allen Heintzman to take over kitchen at 211 Clover Lane

Posted by on Sep 9, 2014

211 Clover Lane restaurant moved quickly to fill the gap caused by long-time chef Troy Schuster’s resignation by naming Allen Heintzman to head the kitchen there.

Heintzman has been a mainstay of the Louisville restaurant scene, dating back to the heyday of Artemisia. Since then, he has been keeping his hand on the saute pan as chef de cuisine at Basa, and sous chef at Relish.

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Spanish Wine Dinner at Varanese

Posted by on Sep 8, 2014

The wine dinners at Varanese, 2106 Frankfort Ave., give chef John Varanese and his crew a chance to branch out beyond the regular menu, and show the breadth of their kitchen skills.

The next such dinner is Tuesday, September 9, at 7 p.m., with National Wine Educator Thom Horsey on hand to comment on his wine pairings from the Spanish winemaker Torres.

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Easy Entertaining: Honey

Posted by on Sep 6, 2014

September is National Honey Month, which is as good hook as any for a timely story, but also a good opportunity to remind ourselves of what a remarkable food honey is all year round. Honey sustains bees in their hive, one of the world’s most efficient manufacturing facilities. The 40 to 60,000 bees in a beehive may collectively travel as far as 55,000 miles and visit more than two million flowers to gather enough nectar to make just one pound of honey.

In shopping for these recipes we easily found an array of locally produced honey which in addition to being delicious is also a healthful food (see sidebar). Give thanks to the bee and get buzzing with these easy and buzz-worthy food and drink recipes made with one of nature’s best natural sweeteners.

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A Bobby Flay restaurant in Louisville? Maybe

Posted by on Sep 5, 2014

Food TV’s Bobby Flay, who attends the yearling sales at Keeneland, is reported to be scoping out Louisville as a cite for a new restaurant in his little empire (he already has 8 restaurants, 18 burger places and too many cooking shows).

The Courier-Journal quotes him as finding Louisville a daunting prospect for an outsider celebrity to into. “Louisville is a place that has its own food culture. I feel like I’ll be up against it.”

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Apertif hour at Meta; late night chow at Monkey Wrench

Posted by on Sep 5, 2014

Meta, the relatively new watering hold on the corner of Fifth and Chestnut, is rolling out a relatively new drink concept–the apertif hour. Instead of specials on bloating beer or alcohol-heavy cocktails, Meta wants downtown workers to try a sophisticated Euro-style wind-down to the day, low to medium alcohol apéritifs and apéritif cocktails.

The relatively inexpensive, quite delicious and refreshing drinks will be served Monday through Friday, 4:30-7:30 p.m., at what they are calling Aper Hours. Look for specially priced apéritif cocktails, group carafes and discounted apéritifs to enjoy with soda, with tonic, with sparkling wine, neat or on the rocks. Bar snacks will be available too.

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Nine chefs get smokin’ hot for Home of the Innocents

Posted by on Sep 4, 2014

Saturday, Sept. 6, from 4:30-8:30 p.m., six Louisville restaurant chefs will put on their grilling aprons to create a Backyard BBQ dinner to benefit Home of the Innocents.

The 9th annual fund-raiser will be led this year by Brown Hotel executive chef Josh Bennis, who will be joined at the barbecue pits and grills by Shawn Ward of The Brewery, Fernando Martinez of Mussel and Burger Bar (among other restaurants), Dean Corbett of Corbett’s, Equus and Jack’s Lounge, Troy Schuster formerly of 211 Clover Lane, Tavis Rockwell of Louvino, Ming Pu of River City Winery, Matt Durham of the Seelbach Hotel, and Nancy Russman, chef, cooking instructor and author of “Kids’ Club Cookbook.”

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2nd Cochon Heritage BBQ set for Sept. 7

Posted by on Sep 3, 2014

The traveling porkfest known as Cochon Heritage BBQ will make a return stop in Louisville Sunday, Sept. 7 at 21c Museum Hotel, 700 W. Main St. A less formal offshoot of the long-running Cochon 555 project of food entrepreneur Brady Lowe, the bourbon and barbecue party has a purpose other than tanking everyone up on ‘cue and corn whiskey.

Lowe wants to use these parties to showcase the possibilities of traditional barbecue joints “to bridge the gap between family farms and all categories of BBQ restaurants” by showing how much better BBQ could be using heritage breed pigs.

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Thai-Siam calls it quits

Posted by on Sep 2, 2014

According to a post on Louisville Hotbytes, the city’s oldest Thai restaurant, Thai-Siam, at 3002 Bardstown Rd. in the Gardiner Lane Shopping Center, closed abruptly at the end of last week.  The notification of the closing was a type-written note from the owners on the door of the restaurant, a photo of which Hotbytes posted.

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Modern Caribbean dinner at Seviche

Posted by on Sep 2, 2014

Wednesday, Sept. 3 at 6:30 p.m. Seviche’s owner/chef Anthony Lamas will collaborate with chef Tim Tibbits of Flying Fish restaurant in Freeport, the Bahamas, for create a 9-course dinner featuring re-imagined Caribbean and Latin cuisine. Flying Fish sommelier Rebecca Tibbitts will work out the wine pairings. 

The event will be held in Seviche’s private dining room, 1538 Bardstown Rd., with seating limited for 20 guests. The nine-course menu with wine pairings is $135 For reservations, call (502) 473-8560; credit card information is required.


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Honey Do

Posted by on Aug 30, 2014

When my wife first got invited up to Providence by the National Honey Board to attend a Honey Summit as an all-expense paid guest chef, I thought it was some kind of trick. Nobody is that lucky, I said. They probably want to sell us time shares in Rhode Island or advertorial space in an obscure, bee-related trade publication. Out of an abundance of caution I decided to accompany her despite the fact that I was not, technically, “invited.”

As it so happens I had my own ulterior motives. I love honey in ways that would shame a bear. So my suspicion of them was merely a projection of my own insecurities and the Honey Summit was exactly what it professed to be — a professional outreach program to promote the use of honey as a natural sweetener in bakeries across the US. It was held at Johnson & Wales in a lecture hall overlooking the Providence River. Such a beautiful setting might give the aspiring culinary student the misimpression that a restaurant career involves academic workshops and PowerPoint presentations rather than chefs throwing pots at one’s head and pointing out one’s physical shortcomings, I joke to my wife, who ignores me. I kick back at our table, systematically gnawing my way through the honey-flavored lollipop centerpiece as I soak up the nuances of various grades of honey. Then I hear the dreaded phrase, “We will now assemble in teams for bench time.”

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“Bite This” features Louisville restaurants this Monday

Posted by on Aug 29, 2014

Several weeks ago F&D  reported that a Cooking Channel TV show was filming in Louisville.  Monday, Sept. 1, those of you who watch such stuff can see the results on “Bite This,” hosted by someone called Nadia G., who first came to a modicum of what passes for fame on TV food shows with another so-called cooking show, ‘Bitchin’ Kitchen.”

In Louisville, Nadia and her crew visited Milkwood to sample some smoked pork shoulder, Harvest to dig into a bowl of burgoo, and Eiderdown, whose dish was not described on the press release.

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Tuscan wine dinner at Lilly’s

Posted by on Aug 28, 2014

Wednesday and Thursday, Aug. 27 and 28, 1147 Lilly’s, Bardstown Rd., will host special guest chefs Gina Stipo and Lea Ann Vessels who will create a 5-course Italian dinner featuring the foods and wines of Tuscany.

Gina Stipo has lived for 14 years in Siena, and runs Ecco La Cucina, a cooking school there. Gina has recently relocated to Louisville. Lea Ann Vessels imports premium olive oils and balsamic vinegar under the Oliva Bella label.

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Bourbon and Broadway dinner at Varanese

Posted by on Aug 28, 2014

Thursday, Aug 28, 6:30 p.m., Varanese, Frankfort Ave., will  celebrate the start of the new Broadway in Louisville theater season with a 4-course dinner inspired by shows on the new season’s schedule. During the meal, diners will sample tastings of Four Roses Bourbons, or cocktails made with Four Roses.

Four Roses Brand Ambassador and Historian Al Young will be the featured guest speaker. Door prizes will be given, including  season tickets to the Broadway in Louisville 2014/15 Season.

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Ham dinner at Corbett’s celebrates Coomes’s book

Posted by on Aug 27, 2014

Thursday, Aug. 28, at 6:30 p.m., Corbett’s: An American Place will host a 7-course dinner to celebrate the publication of “Country Ham: A Southern Tradition of Hogs, Salt & Smoke,” written by local author, Steve Coomes.

Six Kentucky chefs–Dean Corbett, Shawn Ward, Mark Stevens, Ouita Michel, Richard Lewis and Jay Denham–will collaborate on the dinner, which will, of course, feature country ham in each course.

Coomes’s book details the American South’s centuries-old country ham culture and the people who still practice the ancient art of curing hindquarters. Special guests at the dinner will be Ronnie and Beth Drennan, owners of Broadbent’s Country Hams and 2014 Kentucky State Fair Country Ham Grand Champions. Jay Denham, formerly chef at Park Place and most recently hog farmer, ham maker and master charcuterie maven, will comment on the nuances of each ham dish during the dinner.

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Long-time chefs move on to new challenges

Posted by on Aug 26, 2014

Two chefs long associated with iconic Louisville restaurants have made some career changes in recent days.  Troy Schuster, who for 12 years has been the chef at 211 Clover Lane in St. Matthews, will become the executive chef at Hurstbourne Country Club, and Michael Paley, who has kept his finger in the Louisville restaurant pie, so to speak, as nominal executive chef at  Garage Bar is turning over that position to his chef de cuisine there, Richard Sible.

After opening Garage Bar, Paley moved two years ago from Proof on Main to open Metropole in 21c Museum Hotel’s Cincinnati location. But he is leaving his executive chef post there too, for unspecified “other opportunities.”

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Three new restaurants to join the scene

Posted by on Aug 25, 2014

A flurry of activity in the local restaurant world has seen two new eating places open, and another one set to open for November.

Dark Star, Crescent Hill’s favorite dive bar, has relocated to 6325 Upper River Road, in the former home of Eva Mae’s on Harrod’s Creek.The new Dark Star has several comfortable rooms, as well as a deck overlooking Harrod’s Creek.

Lee Mayfield, who has worked for Blind Pig, North End Café and Café LouLou, has come aboard as chef of Dark Star. The menu includes shrimp cocktails, mussels, oyster fritters, a variety of burgers and other sandwiches, a spinach and goat cheese salad and a fresh catch of the day.

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Comings & Goings – Fall 2014

Posted by on Aug 23, 2014

A recent vacation road trip to the East Cost and back unreeled one green vista after another — the Bluegrass, West Virginia’s forested mountains, the rolling lush fields and tree-covered hills of the Southern Tier across lower New York State, and thick, billowing stands of corn in Ohio and Indiana. Where we traveled, the country looked healthy, robust, full of vitality.

As does the restaurant scene in the Louisville Metro area. Just the numbers suggest a quarterly surge of restaurant business optimism. Twenty-five new restaurants have opened or soon will open in Louisville and Southern Indiana, and three other businesses have added new locations since the last issue of F&D. By comparison, 15 restaurants that have closed during that time, and three multiunit brands closed one location. So, after a cold, challenging winter for eateries, the pleasantly mild weather seems to have brought new energies.

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Louisville restaurateurs move south for new venture

Posted by on Aug 22, 2014

Louisville chef Bobby Benjamin, of La Coop: Bistro a Vins and restaurant concept guru Brett Davis, one of the owners of DC Management Corp. which owns Doc Crow’s Southern Smokehouse & Raw Bar, have opened a new restaurant, Union Common in Nashville, Tennessee.  The “modern steakhouse concept” opened its doors last week at 1929 Broadway in the Music City.

Benjamin started his restaurant career in Nashville before moving to Louisville to cook at the Oak Room at the Seelbach Hilton, from whence he was tapped to create La Coop. Now that he has established the bona fides of that NuLu hotspot, he’s taken the reins as executive chef at Union Common, a steakhouse with an emphasis on small dishes and shared plates. 

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Incredible Dave’s closes abruptly

Posted by on Aug 21, 2014

In F&D’s listings, Incredible Dave’s, 9236 Westport Rd., was shelved under “Entertainment Dining,” with places that offered performances, like The Bardstown and Derby Dinner Playhouse, or amusements, like Joe Huber’s Family Farm.

Incredible Dave’s offered a wide-ranging menu and a full bar, but before, after or while dining, you or your kids could bowl a few lines, run an obstacle course or play video games. Alas, all that fun in now kaput; Incredible Dave’s has closed two years after trying to reorganize after a bankruptcy.

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Spirited cooking class at Moonshine U.

Posted by on Aug 20, 2014

Thursday, Aug. 21 from 6 to 8 p.m., Moonshine University, 801 S. 8th St., will offer a cooking class, Bourbon in the Kitchen with Albert Schmid, a Sullivan University professor and author of “The Kentucky Bourbon Cookbook.”

Schmid will discuss and demonstrate bourbon’s culinary appeal in the during the two-hour class, where he will will give students tips on pairing bourbon with food and creating bourbon-infused dishes.

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Cocktail tips from a mixology pro

Posted by on Aug 20, 2014

Thursday, Aug. 21, at 7 p.m., Sean Thibodeaux, mixologist from St. Charles Exchange, will lead a class on concocting a few of his favorite cocktails mace with Woodford Reserve Bourbon.

The class will be held in the teaching space at Bourbon Barrel Foods, 1201 Story Ave., in the Butchertown Market Building. Along with the cocktails, guests will also enjoy appetizers made with Bourbon Barrel Foods products.

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BBC set to release its first bottled brew

Posted by on Aug 19, 2014

BBC Taproom, 636 E.Main St. will launch its first commercially-packaged lager, a modern first for a local craft brewery. Louisville Lager has been brewed to be “an everyman’s/woman’s lager for everyday drinking,” according to Phillip Dearner, BBC Beer Co. President.

Although most of the popular mass-market beers are lagers, BBC decided to brew a better one, one with the “fresh delicate flavors of a living beer.” Brewmaster Joel Halbleib said, “I was inspired to turn professional brewer when I started tasting beers that I knew I could make better versions of at home.”

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King Estate Wine Dinner at Varanese

Posted by on Aug 18, 2014

Monday and Tuesday, Aug. 18 and 19, 7-9 p.m. Varanese, 2106 Frankfort Ave. will host its monthly wine dinner, this month featuring wines of King Estates, of Willamette Valley, Oregon, all of which will feature the pinot grape. Todd Vice will be on hand to discuss the wine pairings. The event has already proved so popular chef John Varanese has added a Monday dinner to his original Tuesday offering.

The dinner will begin with Backbone Pinot Gris, which will accompany a cheese course. The second course will be poached red shrimp with a salad of arugula,sorrel, rhubarb, strawberries and watermelon, with strawberry and cracked pepper vinaigrette. The wine will be Acrobat Pinot Noir Rosé.

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Calling all chili chefs!

Posted by on Aug 15, 2014

If you are a restaurant chef and have a chili recipe that you have been hoarding, here is your chance to show it off and get muchos kudos.

On Oct. 11, Sam Swope Auto Group, 10 Sam Swope Auto Drive in the East End, is throwing its first annual Crime Stoppers Chili Cook-off, inviting restaurants and firehouses to compete for bragging rights for making the best chili around.

The Swope Group intends this to be a big family party day, with clowns and bouncy houses, live music, a fire truck to climb on and other assorted fun. Crime Stoppers will also stage a Family Security Awareness event, providing information about how family’s can be secure against crime and house fires.

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Recent restaurant nostalgia

Posted by on Aug 14, 2014

An outbreak of restaurant nostalgia seems to have broken out recently, if a couple of posts that sprang up on my news feeds recently is any indication. Various social media posts mooned over once-popular and now-defunct restaurants that loom large in the gustatory memory of local dining patrons.

One such posting listed Kaelin’s,  Azalea (with a cursory mention of one predecessor, La Paloma, but not the grand-daddy on that Brownsboro Rd. site, Bauer’s), L&N Wine Bar, Alameda, Mamma Grisanti’s (but not Casa Grisanti, nor Ferd Grisanti). 

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Hot off the presses

Posted by on Aug 13, 2014

The new issue of Food & Dining Magazine is on the street.

The racks are being filled now, and distribution should be complete by the end of the day. Click “Find A Copy” to find the distribution point closest to you and go grab your free copy!

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Bourbons Bistro to fete distiller Jimmy Russell

Posted by on Aug 13, 2014

Tonight, Wednesday, Aug. 13, Bourbons Bistro, 2255 Frankfort Ave., will host a four-course Wild Turkey Bourbon dinner to recognize Wild Turkey’s master distiller Jimmy Russell’s 60 years in the industry.

At the dinner, Russell will sign bottles of Wild Turkey Diamond Anniversary commemorative Bourbon, which has been released in his honor. Bottles may be purchased at Liquor Barn St. Matthews, 4301 Shelbyville Rd.

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Lamas to use a cookbook for special dinner!

Posted by on Aug 12, 2014

Of course, it will be his own cookbook, the forthcoming “Southern Heat” written with Gwen Pratesi, who will be a guest at the event. The dinner marking the publication of Anthony Lamas’s first cookbook will be Monday, August 25 at 6 p.m. Seviche–A Latin Restaurant, 1538 Bardstown Rd.

Special guests will include Chris Morris, Master Distiller of Woodford Reserve, Nancy Newsom of Col. Bill Newsom’s Aged Kentucky Country Ham, Matt Jamie of Bourbon Barrel Foods, and Brooke Eckmann of Ambrosia Farm, all of whom get kudos in the cookbook, and whose products will be used on the menu.

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My father would have approved of this

Posted by on Aug 11, 2014

My old man was a laboring man, a skilled welder who fabricated and repaired big machinery. When he would stop in at a bar after work, there was only one drink for him, a boilermaker–a shot and a cold beer. Exactly what everyone else in that working-man’s bar was drinking.

Blame it on hipster nostalgia for a more authentic time, or a reaction against the too-thought-out cocktail menu trend, but boilermakers are making a comeback (though knocking them back like the guys in the bars my dad went to is not a good idea, generally). Now, Doc Crow’s Southern Smokehouse & Raw Bar, 127 W. Main St., has jumped onto that bandwagon by collaborating with Louisville-based Apocalypse Brew Works to develop Whiskey Chaser Lager, brewed to be “the perfect complement to refresh the palate while drinking whiskey.”

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