MESA, A Collaborative Kitchen, 216 Pearl St in New Albany, is set up like a beautiful home kitchen, and taking a seat at their counter to watch the featured chef of the evening is like being at a chef’s private home dinner party. Last night, June 2, Ballotin Whiskey and Chef Miranda Stooksbury teamed up to offer a delightful three course meal with wonderful cocktail pairings. Chef Stooksbury is the owner of Clover and the Greens Catering and offers private chef services and teaches people how to make delicious healthy meals.
Mesa Co-owner Rod Juarez said that people don’t stop to sit around the table and tell stories anymore and that is the environment they want to create at MESA.
Comedian, writer Mike Glazer (HBO, Food Network, Funny or Die, BuzzFeed, FOX, truTV, FUSE, High Times, Fullscreen, The Chive, CBS, UCB Theatre, and Second City Chicago ) won third place on America’s Worst Cooks in 2014 but has since graduated a culinary program and been able to work on sets like The F Word with Gordon Ramsey and co-hosts a food podcast called Weed and Grub. He has been following his love of food with increased food related appearances, leading to many types of opportunities. So, he seemed like a great person to bring along to Macy’s to interview Macy’s Culinary Council Chefs Anthony Lamas of Seviche fame and James Beard Award Winning Crumb on Parchment’s Michelle Bernstein, also known for her many television appearances.
Here, find the audio interview between Glazer and Chef Bernstein, who later gave a demonstration and tasting of her Sweet Lemon Tea Brined Fried Chicken and gravy, Braised Greens and Rose Kissed Cupcakes to just over 100 eager audience members on the third floor in the home department of Macy’s at Oxmoor Mall. (See recipes below.) Attendee seats each had a free kitchen whisk, a pack of wet wipes, recipe cards and a bottled water upon arrival. Bernstein is also the author of “Cuisine a Latina” and Host of Check Please South Florida (WPBT2) and Host of Soflo Taste (Channel 10).
Read More to listen to the audio interview and to eat up her lovely recipes.
The Omni Hotel in Louisville opened last week and is now hosting guests, but it’s more than a hotel. It’s a destination for locals as well, with various restaurants or bars to choose from in addition to Falls City Market: a marketplace with a Heine Brothers coffee shop, groceries, gifts, a florist, a liquor store, barbecue, sushi, pizza and more to choose from when hungry. (The pool is not open to the public.)
Here are some photos of the various spaces within the new 30 story hotel. The rooftop pool was not open, but there are some photos of the patio space there. Also, Bob’s Steakhouse is open, but was not open when we visited for photos.d
The extreme cold doesn’t seem to be letting up any time soon, and we want to share a recipe we found that may help with the sniffles — or, if nothing else, at least help pass all the time indoors. The winter favorite hot toddy takes a delicious spin in this Apple Bourbon hot toddy recipe from Food Network, and while it may not cure the common cold, it’s bound to make it more bearable. So, grab your favorite Kentucky bourbon and settle in.
With Christmas day behind us, we find ourselves left with piles of leftover wrapping paper and food. Here’s a quick and easy recipe for leftover turkey, originally published along with other great recipes for leftover turkey on Taste of Home.
When winter winds nip at the nose, when the clouds spit snow and puddles freeze – that is the time for comforting meals of stew in steaming bowls accompanied by chunks of crusty bread.
Stews are an elemental food, harkening back to dim times when a single earthen pot simmered over a fire, the repository for whatever was hunted and gathered that day. Most cultures that eventually coalesced from our first ancestors kept this primordial food memory, and at the heart of most cuisines are many and varied stews, whether they are called pot au feu, goulash or râgout, boeuf bourguignon, bigos or burgoo, cassoulet, cholent or cioppino, feijoada, hasenpfeffer or hot pot.
The practical value of the stew concept is neatly summarized by The Oxford Companion To Food, with a description that cuts to the heart of the ubiquity of stew in so many cultures: “The mixture of ingredients in a thick and opaque sauce casts a veil of uncertainty over the proportions of expensive ingredients to cheap ones.” Stews stretch what is available to sate many stomachs; the flexibility of the concept allows for the satisfying of varying tastes; and the use of available native ingredients permits endless variations on a theme.
Although the focus of this issue is Bourbon, it is important to know that corn has other uses besides forming the backbone of a Bourbon’s mash bill. In fact, of all the agricultural benefits ensuing from the European conquest of the Americas – the so-called Columbian Exchange – the most universally successful has been corn. While it is hard to imagine the cuisine of southern Italy, say, without the tomato, or that of India or Thailand without the chile pepper, or half the economy of Switzerland or Belgium without chocolate (all New World foods unknown elsewhere before 1500), corn – or more properly maize – was the most quickly accepted and adapted worldwide. Before the end of the 16th century, corn was a staple crop of central Africa (brought by the Portuguese from Brazil), increasingly grown in India and China and making headway into European cuisines, most eagerly in Italy, where corn meal replaced millet in the cooked mush that gourmets now relish as polenta. Continue reading Cooking with Ron— Corn→
Suddenly, Nashville-style hot chicken is popping up all over in the form of new restaurants or as menu items at others such as KFC and O’Charley’s. In Louisville, Joella’s Hot Chicken and Royals Hot Chicken both opened in the last year, and those restaurants are regularly packed. Those in the know who have long had their favorite Nashville chicken spot — Prince’s (supposedly the first), Hattie B’s, Bolton’s or others — or newbies working their way up the heat ladder to the tantalizing (or terrifying) top, may have wondered if it is possible to make hot chicken themselves, at home. I’m here to tell you that it is possible, though a bit of a challenge, and it may take some experimenting to reach the right heat level.Continue reading Cooking with Ron—Nashville Hot Chicken→
Up here, north of Bayou Country, Cajun food is party food, the mark of a celebration that includes spicy sausage and seafood, rice and okra, catfish, gumbo, maque choux…
And the epitome of Cajun party food is the crawfish boil.
Interestingly, crawfish boils resemble the traditional New England lobster dinner. French settlers of the Canadian Maritime Provinces (known as Acadians), assimilated many culinary elements of the Northeast into their own cuisine before moving south to flee British hegemony over Canada in the 1700s. Continue reading Cajun Crawfish Boil…Made Easy→
A whole ham is a challenge, but here are some ways to appreciate Kentucky ham’s rich flavors without investing a lot of time and money.
Everyone should go to a real Derby party blow-out at least once. The kind of party where the women wear cute sundresses and big hats and the men sport bow ties; where the julep cups are sterling silver; where the buffet table has crustless Benedictine sandwiches, piles of cold asparagus and a huge country ham in a place of honor. It is a hoot to tell people you were at such a party, often less of a hoot to go to one, and definitely a pain in the butt to put on such an affair … especially when it comes to that country ham. Continue reading Cooking with Ron: Un-fussy Country Ham→