As summer approaches and with it the heat and humidity starts climbing, everyone looks for ways to stay cool and still enjoy the increased entertainment and festivities that warmer temperatures bring.
Cocktails have become more and more creative, and I thought I could introduce coffee to some summertime libations. Before undertaking this project, I knew that I would need a “cocktail expert” to guide me through the various levels of cocktails that could be introduced. I could think of no one more qualified than my good friend and fellow columnist, Tim Laird, the CEO (that’s the “Chief Entertainment Officer”) for Brown-Forman, who knows his way around the cocktail realm. We both have a true passion, Tim for creating imaginative cocktails and me for fantastic coffee. Continue reading Coffee & Spirits
Matt Weber will be the first to tell you he’s not part of Louisville’s chef fraternity.
But he is part of a restaurant family of sorts, working since he was 18 in Nancy Shepherd’s Uptown Café and its upscale sibling, the now closed Café Metro. At the Uptown, he was an assistant pastry chef and prep cook, mentored by chefs Eric Sinnott, Dave Barnes and John Edgerton. Executive chef at Uptown Café since 1992, Weber has worked closely with kitchen partner and sous chef Laurie Banta for the past decade. A self-professed laid-back guy, he sat down to talk with F&D one Monday morning in November. Continue reading Q&A: Chef Matt Weber of Uptown Cafe
There’s not much good about a bad economy.
Many of us are paying now for pleasures we enjoyed months or even years ago, when we had no idea the brakes were on and we went ahead and bought that house, boat or flat-screen TV. Continue reading Chimichurri and Baked Cheese Grits Recipe
Outpost of the Atlantic Maritimes thrives in Louisville
In a nondescript business park in South Louisville, among loading docks and plain-faced offices, a Nova Scotia company is busy handling a treasure among ocean seafood — live, hard-shelled lobster harvested from the cold Atlantic waters of Canada’s maritime provinces. Continue reading Clearwater Seafood
Something from here, and a bit from there, falls nicely into place at the Anchorage Café — an upscale (or is it traditional?) coffee shop in the heart of “downtown” Anchorage.
A creation of Bruce Lake and his wife Courtney, the Anchorage Café began two Derbies ago as an espresso bar with a little lunchtime fare — and some darned good coffee. The coffee’s still terrific, but the café soon added breakfast, and now light dinners are served out on the terrace under the stars. Continue reading From Good to Great — Anchorage Cafe spreads its creative wings
Few people seek media attention less than Gabe Sowder, chef-owner of Taco Punk in NuLu.
He’s an ordinary guy consumed with making high-quality food from all-natural and local ingredients. He’s not averse to talking to us media types, he’s just got his mind on other things. Continue reading Taco Punk on the hot seat, not where owner wants to be
MilkWood, Ed Lee’s new restaurant, opening Feb. 8 at Actor’s Theater.
Edward Lee, chef-owner of 610 Magnolia, will take his second shot at running a second restaurant when he opens MilkWood at Actors Theater Friday, Feb. 8. Continue reading Ed Lee’s new restaurant opening
The story that won’t die.
Since Lynn’s Paradise Café made headlines—first for its mandate that servers bring $100 to work to ensure assistants were tipped in cash, second for a server being fired for not following said mandate, and third for closing abruptly last week—every local restaurant media outlet and/or reporter has fielded some zillion calls … Continue reading Why Lynn’s Paradise Café disappeared in a flash
It was the summer of 1985, and my very first time in Germany, with exact whereabouts in the Alpine foothills of Bavaria lost to posterity, but the specific scene is still quite clear:
A small town train station buffet of the old-fashioned variety, sparse and efficient, framed in glass, wood and stainless steel. Thirty-odd minutes remained until the next train, so I did what any commuter would do and ordered a draft beer to accompany my sausage.
Continue reading Tough Love For Lager
Vintage when used to refer to the quality of a particular year is always a source of debate and, ultimately, subjectivity.
Often, too much is said about vintage, especially when it comes to value white wines. The single most important thing about vintage in a value white wine is youth! One should never even consider buying a value white wine that is more than 3 years old. Continue reading 6 White Wines Under $12