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
Starting Wednesday, Oct. 11, Equus & Jack’s Lounge chef-owner Dean Corbett will launch a monthly pop-up dinner series featuring guest chefs from around the region. The first such guest chef will be a Lousivillian, Mirin’s Griffin Paulin. Continue reading Equus guest chef pop-up dinner series starts next week
Everyone knows, don’t they, that Valentine’s Day is one of the most popular times to dine out. With less than two weeks to plan, reservations are already filling up. Here are some Valentine’s Day dinner specials that have come to our attention, and now to yours.
Continue reading Lovers’ Alert: Make Valentine’s Day dinner plans now
I keep listing the special themed dinners that restaurants host because I think they are especially good values, ways to experience more of a chef’s (and his staff’s) creativity, and a fine way to be introduced to new wines, beers or cocktails. In the next week there are at least four such dinners to consider joining. Continue reading A week of interesting themed dinners
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
It has taken a while for the old tire store and garage on Frankfort Ave. to morph into The Hub, but now all the work and wait is over. Following a couple of days of shake-down soft opening events, Clifton’s newest bar, music venue and small plates restaurant is opening tonight. Continue reading Clifton’s newest hot spot The Hub opens tonight
Saturday, Sept. 6, from 4:30-8:30 p.m., six Louisville restaurant chefs will put on their grilling aprons to create a Backyard BBQ dinner to benefit Home of the Innocents.
The 9th annual fund-raiser will be led this year by Brown Hotel executive chef Josh Bennis, who will be joined at the barbecue pits and grills by Shawn Ward of The Brewery, Fernando Martinez of Mussel and Burger Bar (among other restaurants), Dean Corbett of Corbett’s, Equus and Jack’s Lounge, Troy Schuster formerly of 211 Clover Lane, Tavis Rockwell of Louvino, Ming Pu of River City Winery, Matt Durham of the Seelbach Hotel, and Nancy Russman, chef, cooking instructor and author of “Kids’ Club Cookbook.” Continue reading Nine chefs get smokin’ hot for Home of the Innocents
Here in Bourbon Country, we’re all familiar with spirits-based cocktails, but how many of us make beer cocktails?
And if we don’t, why shouldn’t we with all the great brewpubs in the area? Continue reading Finally, beer comes to the classroom when Joy Perinne teaches beer cocktail class at U of L