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.
Continue reading Cooking with Ron—Stews to Chase the Winter Blues
HopCat is a beer bar like the Rolling Stones are a rock band and LeBron James is a basketball player. Simple descriptions don’t always tell the whole story.
In fact, HopCat is a craft beer conundrum. It’s a growing Midwestern company boasting 12 regional locations, with more to come, and yet each one generally has more locally brewed beers on tap than nearby “indie” craft beer bars.
Uniquely tailored to their chosen neighborhoods, HopCat locations consciously seek to be as much a part of their community as the mom-and-pop joint right down the street.
HopCat garners national praise, but it soft-pedals superlatives, modestly describing itself as “a home for craft beer lovers,” as well as promoting recycling and sustainability, engaging with local breweries and beer geeks, and serving food “like mom would make if she loved craft beer.” That is, if your mom had room for an eye-popping 132 draft beers, which is HopCat’s signature.
Continue reading HopCat is the Craft Beer Lover’s Meow
Tailgating is always a fun occasion to get friends together to cheer on your favorite teams. In the winter months football is still in season with the Big Game coming in February, and basketball is just getting started. We thought we’d invite some of our favorite chefs over to share what they like to serve when they’re “homegating.”
Continue reading Easy Entertaining—Tailgating in the Comfort of Your Own Home
Well, the restaurant growth in the Louisville area continues apace. Since the last issue in August, Food & Dining this issue is adding 33 new restaurants to its listings, a dozen of which are additional outlets of existing businesses. Only 15 restaurants have closed, or have announced that they will do so; three of those closings are businesses that are folding one of multiple locations. So, polish up those charge cards and get ready to try some new dining spots. Continue reading Coming & Goings
The Dundee Tavern, long-time anchor of the dining and entertainment corridor along Dundee Rd. off Bardstown Rd. at the Douglass Loop, has been sold to Chris Ross and Susan Conway, who have worked as a catering chef and catering director, respectively, at the Bristol Bar & Grille.
Continue reading Dundee Tavern to change hands and name, keep the ambience
The newest competitor for Louisvillians’ dining dollars is set to open Monday 11/17. 8 Up Elevated Drinkery and Kitchen defines its location precisely, on the eighth floor of the Hilton Garden Inn, the newest addition to the downtown hotel market, on the corner of Fourth and Chestnut Sts. Continue reading 8 Up joins the fray atop Hilton Garden Inn
Louisville-based Copper & Kings American Brandy Co., 1111 E. Washington St. in Butchertown, is now officially open–the Mayor made a proclamation and BigWigs cut a ribbon and the Media was there. But the big news–aside from the fact that Louisville now has a full-scale brandy distillery with a really cool physical plant in Butchertown, right next to The Pointe–is that Copper & Kings is throwing a Halloween party, on Halloween (Oct. 31, for those who need a calendar). Continue reading Copper and Kings’ Halloween party celebrates a Nick Cave album
Wild Ginger, 1700 Bardstown Rd., is beginning a lunch service of bento boxes, the popular Asian multi-course packaged lunch to go. The 11 selections include teriyaki California with chicken or shrimp teriyaki or beef bulgogi, Katsu bento with chicken, a 5-piece chef’s choice sashimi or sushi, and eel or salmon teriyaki — all served with 4 pieces of California roll; or a maki combo with California, spicy tuna and cucumber rolls, and a yum yum combo with yum um and spicy tuna rolls. Continue reading Bento box lunches in the Highlands
With the Exchange Pub + Kitchen, Ian Hall has taken a historic New Albany building and transformed it into a stylish restaurant that would fit right into SoHo. With the Exchange as an anchor, the future looks bright for New Albany’s once-sputtering downtown revival.
Ten years ago, New Albany native Ian Hall — then in his late 20s and already a 10-year veteran of the restaurant business — made a vow to himself. “If I’m going to be in this business, by the time I’m 30 I’m gonna own my own place,” he remembers deciding. Continue reading Profile: Exchange Pub + Kitchen
When he was just a 16-year-old serving tourists on the beach in his home city of Cannes, Guy Genoud knew that one day, he would open his own restaurant.
He could envision every detail: It would be a warm and welcoming place where the service was professional but not stuffy, with a large menu of good food at affordable prices. Of course, he never imagined that it would be located in a strip shopping center in Louisville, Kentucky. But as the French say, “C’est la vie.” Continue reading Brasserie Provence – Traditional southern French brasserie