Tuesday July 1, Rye, 900 E. Market St., will host a 5-course dinner in their private dining room. Each course will be paired with various beers from the catalog of Dauntless Distributing of Louisville.
Head Chef Joe Banet and Sous Chef Andrew McCabe sat down with Michael Minton and the Dauntless Distributing for a tasting, and decided on six unique micro brews from the U.S. and Europe, and then the chefs figured out a menu. Or at least menu concepts.
Continue reading Rye beer dinner to feature brews of Dauntless Distributing
Louisville is abounding in cooking classes, of all sorts. Most are demonstration/observation classes, but others are participatory, and some, like the Date Night classes at Cooking at the Cottage (which fill up way ahead of time) have you making the dinner that you will eat. Some might look pricy, but your cost includes not only the food that you will see prepared (and sample) but more important, the expertise of the chef presenting.
And, of course, the whole point is to learn something new that you can do in the kitchen forever, so why make cost a factor? And, cooking classes make cool gifts. Here are some suggestions for getting your cooking skills revved up this summer: Continue reading Beat the summer doldrums with a cooking class or two
Sunday, June 29, a hundred-foot long table will be set up between Shelby and Campbell Streets in NuLu, and Decca chef Annie Petry will serve dinner to the guests of the Original Makers Club.
The dinner will start with a plated first course, then will switch to family-style dining. Specialty cocktails will be shaken and stirred by Woodford Reserve reps, and dessert and cigars will be served in Decca’s garden. Continue reading Dine under the stars–or under the Market St. street lamps–with Original Makers Club
Louvino, a wine bar with a small plates menu, is working to re-do the former de la Torres property at 1606 Bardstown Rd. to open later this summer.
To whet appetites for that event, Tavis Rockwell, who will be the chef at Louvino, will take over the kitchen at the NABC Bank St. Brewhouse, 415 Bank St., New Albany, Saturday, June 28, starting at 5 p.m. until the food runs out. Continue reading Louvino offers pop-up preview at Bank St. Brewhouse
Panera swears off artificial food additives: Panera, the national soup, salad and sandwich chain with over 1800 outlets nationwide, has announced that it will eliminate artificial colors, flavors, sweeteners and preservatives from its food over the next 2 years, moving to a commitment to “clean” and “simple” ingredients.
This corporate decision may be a true concern for providing its patrons with better food, or, it may be a corporate effort to improve sales with what it perceives as its major constituency, people who give lip service to concerns about additives in food and humblebrag about that concern. Continue reading A short compendium of restaurant news
We’re not sure if there are still seats available, but tonight at 7 p.m., the English Grill at the Brown Hotel will host an “eco-friendly” 5-course dinner, prepared by Brown Hotel executive chef Josh Bettis, in consultation with Wayne Samiere of the Honolulu Fish Company, purveyor of sustainably harvested Pacific Ocean fish.
The Ahi tuna featured through the night’s menu is line-caught, the method which causes the least environmental impact on the fishery. The sashimi-grade fish will be in the English Grill’s kitchen within 48 hours of being caught. Continue reading Hawaiian tuna feast at English Grill
Thursday June 26,7 p.m., Bistro 1860 barkeep Stephen Dennison will demonstrate how to craft interesting cocktails at a cocktail party hosted by Bourbon Barrel Foods at their Kitchen Studio in Butchertown Market, Story Ave.
Bourbon Barrel Foods will offer hors d’oeuvres such as umami gazpacho, Kentuckyaki filet mignon, and other innovative small plates to go with the cool new cocktail pairings that Dennison will concoct. Continue reading Mixology and Cocktails at Bourbon Barrel Foods
Of note in the realm of pig news, F&D’s spirit columnist Steve Coomes (whose recent F&D article explains the intricacies of tequila very nicely, and discusses the affinity of that spirit with our native bourbon) has published “Country Ham: A Southern Tradition of Hogs, Salt & Smoke.”
Coomes has traveled extensively in Kentucky and neighboring states that have a ham-curing tradition, the products of which have been getting wider attention in recent years, as chefs nationally and internationally get wised up to the fact that American native hams can be as fine an artisanal product as any produced in Europe. Continue reading Get the skinny about country ham in Coomes’s new book
Sunday, June 22, 2014 at 6 p.m., Yew Dell Botanical Gardens and Slow Food Bluegrass will host the 4th annual Farm to Table Dinner outdoors under a tent at Yew Dell, 6220 Old LaGrange Road, Crestwood.
Kathy Cary of Lilly’s A Kentucky Bistro will create the dinner, using ingredients for the evening’s menu from 12 local producers. Other participating sponsors who will contribute to the dinner include Old 502 Winery, Brown-Forman, Bluegrass Brewing Company and Blue Dog Bakery. Dozens of Dollars string band will provide the music. Continue reading Kathy Cary cooks local at Yew Dell fundraising dinner
And that is what you can have Saturday, June 21, 6:30 p.m., when Asiatique, 1767 Bardstown Rd., hosts a bourbon and cigar dinner on the outdoor patio, weather permitting. Willet Distillery’s bourbons will be featured, a brand list that includes Johnny Drum, Willet Pot Still, Pure Kentucky, Rowan’s Creek and Noah’s Mill.
Hunter Chavanne will be the guest speaker from the distillery. Premium cigars will be chosen by Jason Shepherd from his stock at J. Shepherd Cigars, Bardstown Rd. Shepherd will also provide door prizes for lucky guests. Continue reading What could be better with an Asiatique dinner than Bourbon and cigars?