The winners of the 15th annual Four Roses Rose Julep Cocktail Competition, part of the Kentucky Derby Festival’s Festival Unveiled event, were chosen by a panel of expert judges (Judges’ Choice), and the public (People’s Choice and Social Media Vote) at Mellwood Arts Center on Thursday, March 15 .
Bar Vetti, 800 S Fourth St., is now having a guest chef on the second Monday of each month. Last month, the restaurant featured Holy Grale’s Josh Lehman, and this month’s guest is Paul Skulas, formerly of Portage House, who is about to open his new deep South concept Couvillion in April.
The Brown Hotel and its famous Hot Brown have caught the attention of former American Idol winner Taylor Hicks, who will feature this signature dish on the new season of INSP’s award-winning original culinary-travel series State Plate, which follows Hicks as he tastes his way across the United States on a quest to assemble plates that represent each state’s most historic and tastiest foods.
The episode highlighting iconic Kentucky dishes will air on Monday, March 12 at 7:30 p.m. EST and features the Brown Hotel’s executive chef James Adams and Hicks preparing and eating the Hot Brown in the hotel’s kitchen and four-star English Grill. This episode also features Frankfort, Lexington, Lawrenceburg and Louisville for Benedictine, burgoo, spoonbread, and bourbon balls.
Photography by Chris Witzke of the famous Hot Brown
Jeffersonville restaurant The Portage House, 117 E Riverside Dr, changed ownership over the weekend as one of the previous owners Paul Skulas continues work on his new concept, Couvillion, in the former Finn’s space at the Germantown Lofts. Doers Restaurant Group, which Skulas was an investor in, decided to sell Portage House after Skulas started work on his new project. The group still owns Parlor Pizza in Jeffersonville, 131 W Chestnut St.
Just named the “most romantic restaurant” in Kentucky by Food & Wine Magazine, the English Grill at downtown Louisville’s historic Brown Hotel will highlight wines from Spain’s renowned Castilla-La Mancha region known for its red wine blends on Thursday, March 8 at 6:30 p.m. The five-course menu prepared by chef de cuisine Dustin Willett will showcase the season’s finest ingredients paired with Marqués de Griñón wines. Cost for the dinner and wine pairings is $75 per person, plus tax and gratuity. For more information, or to make a reservation, call 502-583-1234 or visit their website.
The first ever Black and Local Food Festival happens Monday March 5 from 7 to 9 p.m. at the University of Louisville Bigelow Hall-Miller IT Center, 199, 101 Eastern Pkwy, The event will feature free entry to food tastings, entertainment, and shopping and is presented by the U of L Engage Lead Serve Board (ELSB), Student Activities Board (SAB) and Black Student Union (BSU).
In a shocking turn of events, Gary’s on Spring closed unexpectedly last night with a Facebook post after just celebrating their seventh Birthday on Valentine’s Day. Owner Guy Sutcliffe and Chef Harold Baker were not available a time of press, but a chat is scheduled with Baker later today.
Chef Edward Lee’s newest concept Whiskey Dry opens today on 4th St. Live! He said this bar has been two years in the making, and a lot of thought went into expanding the discussion from the obviously popular bourbon to a discussion about the world of whiskey.
Ballotin Chocolate Whiskey has partnered with Apron, Inc. and Moonshine University to offer quarterly scholarships to local food and beverage professionals for admittance to the Stave & Thief Society bourbon certification class, and the second recipient has just been announced. Feast BBQ’s Joshua Bigler will be receiving his certification in March. The first recipient, Ryan Lindauer received his last November and says he paired a thank you to Ballotin with a high recommendation of the course to anyone who wants to go beyond “whiskey enthusiast.”
Okay. Today’s post might be a little tongue in cheek. ‘Tis the season after all, and Louisville’s nationally recognized food scene has plenty to offer those in search of a romantic Valentine’s evening – or even a few options for riding the estrogen wave on Galentine’s Day, February 13. Some are so happy to help Louisville hearts, they’ve got specials or activities all week, while others are offering a seemingly random list of dates with special menus. So, if the Valentine’s Day baked goods we shared weren’t enough to satisfy your lustful appetite, here’s a kind of ridiculously long and detailed list of ways you can get some more cushion for your pushin’. OH – and if you’re “giving a little something up” (hubba, hubba) for Lent, there are a few options for you, too, since Ash Wednesday and Valentine’s Day are sharing a Hump Day this year.