Recently seen on Chopped, La Chasse executive chef Andrew Welenken will be hosting a French dinner night at Mesa Collaborative Kitchen, 216 Pearl Street, New Albany, on Friday, January 12. Cocktails are from 6 to 7 p.m. and the show is from 7 to 9 p.m. Tickets are $75 and are available here.
(Photography by Jolea Brown at Creative Photography )
Continue reading French Cuisine Featured at Dinner with Chef Andrew Welenken
Join the Varanese crew — executive chef / proprietor John Varanese, chef de cuisine Erik Abraham, sous chef Callie Critchelow — and guest speaker James Kaiser from Excelsior Wines on Tuesday, December 19 for “Summer in December,” a South American wine experience.
Continue reading Summer in December: South American Wine Dinner
Red Herring ownership change
One of Louisville’s newest cocktail lounges, Red Herring faced a sudden change recently when co-owner Brett Davis moved to work at a winery in Michigan. Executive chef Jacob Coronado and bar manager Clay Livingston stepped up to join building owner Mo Deljoo as co-owners. Coronado is excited to be able make some changes – like expanding their small bites menu into a full dinner menu that will change almost weekly based on visits to farmers markets with his kitchen staff. He said he is most excited that the things he hoped for the most are already happening.
Continue reading Red Herring changes ownership, adds full dinner menu
Darnell Ferguson’s newest iteration of his SuperChefs concept has been serving breakfast and lunch for several months at 1702 Bardstown Rd., and now he has gotten all his ducks in a row, so to speak, and has started serving dinner. That is, DINNER is now serving dinner. Continue reading SuperChefs now serving DINNER
Wednesday, June 11 at 7 p.m., the Bristol Bar & Grille, 700 W. Riverside Drive in Jeffersonville, Ind., will host Molly Meeker, co-owner of Meeker Vineyard, who will talk with guests about the wine pairings chosen for the four-course menu.
Executive chef Richard Doering’ dinner will start with a lobster napoleon with lemon-grass aioli. The second course will be seared pork tenderloin with sautéed spinach, mushrooms, and bacon, followed by oven-roasted petite New York strip with rustic fava bean ragout. Dessert will be red wine-poached pears and Gorgonzola. Continue reading Jeffersonville Bristol hosts Meeker wine dinner