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
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Neither being the butt of stand-up comedians’ jokes nor the advancement of civic infrastructure can keep a Waffle House down. The Jeffersonville, Ind. outpost of the iconic blue-collar 24/7 eatery was razed in 2013 to make way for the new Ohio River bridge, but a new Waffle House is scheduled to open by Valentine’s Day at 1510 E. Tenth St. in J’ville. Continue reading New Waffle House location set to open in February
Thursday, Aug. 21 from 6 to 8 p.m., Moonshine University, 801 S. 8th St., will offer a cooking class, Bourbon in the Kitchen with Albert Schmid, a Sullivan University professor and author of “The Kentucky Bourbon Cookbook.”
Schmid will discuss and demonstrate bourbon’s culinary appeal in the during the two-hour class, where he will will give students tips on pairing bourbon with food and creating bourbon-infused dishes. Continue reading Spirited cooking class at Moonshine U.
Thursday, Aug. 21, at 7 p.m., Sean Thibodeaux, mixologist from St. Charles Exchange, will lead a class on concocting a few of his favorite cocktails mace with Woodford Reserve Bourbon.
The class will be held in the teaching space at Bourbon Barrel Foods, 1201 Story Ave., in the Butchertown Market Building. Along with the cocktails, guests will also enjoy appetizers made with Bourbon Barrel Foods products. Continue reading Cocktail tips from a mixology pro
If you are a restaurant chef and have a chili recipe that you have been hoarding, here is your chance to show it off and get muchos kudos.
On Oct. 11, Sam Swope Auto Group, 10 Sam Swope Auto Drive in the East End, is throwing its first annual Crime Stoppers Chili Cook-off, inviting restaurants and firehouses to compete for bragging rights for making the best chili around. Continue reading Calling all chili chefs! Enter cook-off for a good cause
Tonight, Wednesday, Aug. 13, Bourbons Bistro, 2255 Frankfort Ave., will host a four-course Wild Turkey Bourbon dinner to recognize Wild Turkey’s master distiller Jimmy Russell’s 60 years in the industry.
At the dinner, Russell will sign bottles of Wild Turkey Diamond Anniversary commemorative Bourbon, which has been released in his honor. Bottles may be purchased at Liquor Barn St. Matthews, 4301 Shelbyville Rd. Continue reading Bourbons Bistro to fete distiller Jimmy Russell
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