Equus Restaurant will debut its first buffet collaboration featuring buddies Chef Dean Corbett and Chef Ellen Gill McCarty on Sunday April 8 from 11:30 a.m. to 2 p.m. with a “Science Hill Inn” style buffet. The bountiful buffet featuring comfort food fare with a Southern flair celebrates Chef Ellen being cancer free and toasts her father, Terry Gill Sr.’s day of birth. Her father ran and operated Science Hill Inn for almost 40 years with his wife, Chef Donna Gill and Ellen. He passed away a few years ago, but his memory lives on in the wisdom he passed down to her like, “Weigh them when they come in, weigh them when they leave and charge accordingly!”
This buffet will be $40 per person (does not include tax or tip) and includes a cocktail with Ballotin Whiskey.
Continue reading Chef Ellen Gill McCarty Survives Cancer, Returns to Culinary Scene With Brunch
This past week has seen the closing of two area restaurants, Loui Loui’s Detroit-style Pizza, at 10212 Taylorsville Rd, Jeffersontown, has closed, but the business has been sold and will reopen soon as a Bearno’s Pizza. Corbett’s – An American Place, Dean Corbett’s elegant restaurant in the East End, also closed last week. Continue reading Two restaurant closings
Dean Corbett’s high-style elegant East End restaurant Corbett’s – An American Place is now simply Jack’s at Corbett’s, but still at 5050 Norton Healthcare Blvd. The ambiance will now more closely resemble the casual sophistication of Corbett’s other businesses, Equus and Jack’s Lounge in St. Matthews. Continue reading Corbett’s goes casual
Our Fall 2016 issue of Food & Dining Magazine is now available on newsstands and online!
Continue reading Hot off the presses: The new issue of Food & Dining has hit the stands!
Equus/Jack’s Lounge, 122 Sears Ave., will host a Maker’s Mark dinner Monday, March 7 at 6:30 p.m. to benefit APRON, Inc., the local organization that provides financial assistance to restaurant employees with medical or other emergency problems.
Chef/owner Dean Corbett is hosting the event with Bill Samuels, Jr., of Maker’s Mark. Diners can bring their favorite Maker’s bottle for Samuels to sign. Continue reading Equus bourbon dinner to benefit APRON
For several years the Louisville Salvation Army has run a Culinary Arts Training program which “helps individuals living in poverty learn vocational skills and self-confidence to support life-long self-sufficiency,” according to a news release. The annual Chefs for Hope dinner raises money for this worthy endeavor. 100 percent of the proceeds of the dinner will benefit the students’ classroom training. To date, 125 men and women have graduated the 10-week program, of which Sullivan University is a partner. Continue reading Chefs for Hope dinner to benefit Salvation Army training program
[Originally published in the F&D Fall 2015 issue]
After 30 years, Equus and its owner-chef Dean Corbett are still cooking for fans in St. Matthews
In August, Equus reached a milestone few restaurants in Louisville’s history have achieved: 30 years in operation. Continue reading 3 Decades, 4 Stars— Equus Turns Thirty
On April Fool’s Day 2014, Chefs Dean Corbett and Shawn Ward and their partners took over the kitchen of The Brewery.
To long-time followers of the two high profile chefs, it might have seemed like a prank – neither had ever shown much interest in pub grub. Continue reading Ward 426
When Dean Corbett, Shawn Ward and their partners took over the former Brewery space at 426 Baxter Ave. (502) 365-2505, their initial intention was to spiff up the interior a bit and serve upscale bar food. But it soon became apparent that Chef Ward’s heart was still with the haute cuisine style he had developed in his almost two decades at Jack Fry’s. So, the “slight makeover” that was the original plan morphed into a complete re-model, which, after some anticipation, is finally done.
Continue reading Ward 426 opens its doors today
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. Continue reading Ham dinner at Corbett’s celebrates Coomes’s book