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.”
I’d like to see more movies about the restaurant world, but when I think about films in that genre most of what comes to mind is art-house fare (Eat Drink Man Woman, Tampopo, etc). Pixar’s Ratatouille managed a decent crossover draw, but despite even the vocal styling of Patton Oswalt and an animated cameo by Thomas Keller it never rose above the perception of being a children’s movie. What is needed, clearly, is some blockbuster muscle. Therefore, Hollywood, I pitch to you the following. You may direct any option or royalty checks to email@example.com Continue reading Humor: 2015 Movies with a food lovers twist
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
In 1976, the birth of New Albion Brewing Company in California presaged a revolution in beer. Four decades later, under the nom de plume of “craft beer,” the revolution seems permanently embedded in American culture, although the attendant hysteria about its growth may be obscuring a fundamental question: What is craft beer, anyway?
When it comes to epistemology, former President Bill Clinton is my choice for getting to the heart of the matter: It depends on what the meaning of the word “is” is. Keeping Clinton’s Theorem in mind, let’s take a quick look back at Craft Beer Nation’s year in 2014, as viewed by the numbers. Continue reading Craft Beer: Where it has been, and where it is going
Many Derby visitors hope to dine on regional delights like country ham on beaten biscuits, Benedictine sandwiches, beef tenderloin served with Henry Bain’s sauce (if someone offers you a jar as a gift, take it with thanks and be sure to get the story behind it), and, of course, Derby Pie. If they are fortunate enough to attend an informal brunch out in the countryside, they might even be treated to burgoo. Continue reading Burgoo — A Kentucky Original
Atlanta-based Concentrics Restaurants’ gorgeous rooftop concept signals national interest in Louisville
Located atop the Hilton Garden Inn at Chestnut and Fourth streets, the striking dining spaces of 8Up offer several ways to enjoy a brand-new view of the city, from the intimate fine dining room to the vibrant lounge to the breathtaking open patio — all with maximum enjoyment in mind. As developing partner Todd Rushing says: “We do fun well.”
As a big-city restaurateur looking for new opportunities, Todd Rushing knew from research that Louisville had the essential ingredients for success: A burgeoning food culture. Talented chefs. Legendary traditions. Continue reading 8UP — Starting Out On Top
It is impossible to appreciate the food of Chef Peng S. Looi without knowing a little bit about Malaysia, the Southeast Asian nation that shares land and maritime borders with Thailand, Singapore, Vietnam, Indonesia, and the Philippines. Malaysia has developed a sophisticated cuisine that incorporates components from all its neighbors with a native twist. This multi-cultural approach to cooking had a huge impact on Looi, who is part-owner and executive chef of two of Louisville’s premier restaurants — Asiatique Restaurant and August Moon Chinese Bistro. Continue reading Chef Peng S. Looi: The Roots of Success
Shop any decent liquor store and you’ll find a growing number of clear spirits that aren’t gin, vodka or rum. I’m talking moonshine, a debatably named clear liquor and tasty tribute to the turbulent times of Prohibition.
Baby Boomers hearing the word “moonshine” recall “The Beverly Hillbillies’” Granny Clampett sipping “white lightnin’” from an earthen jug labeled “XXX.” She made her “rheumatiz medicine” from an unknown recipe in an illegal still. Much the same occurs today on the Discovery Channel’s “Moonshiners” show, where its scofflaw characters make ‘shine by “recipes” that vary with nearly every episode. What’s available, affordable and fermentable is what gets used. Sometimes that’s sugar and water, other times it’s some ground corn, sugar and water. Once rotting strawberries served as the sugar source for a batch o’ hooch that emerged blue from the still. (Thankfully, the hard luck hill jacks ditched it.) Continue reading Modern Day Moonshine
Patrick Roney spent 10 years working as a private chef on yachts. He moved to Louisville two and a half years ago with one goal in mind – to work at the Oakroom, Louisville’s only AAA Five Diamond restaurant. But even Roney thought it would take more than a few months to land at the restaurant in the Seelbach Hilton Louisville.
“My wife’s family is from the area and we’ve eaten our way through most of the restaurants in Louisville,” Roney explains. “I always admired the Oakroom. I worked at Avalon for about four months when I heard that the Oakroom needed a Chef De Cuisine. Even I am amazed at how quickly it happened.”
Roney talked to Food & Dining only days after the Oakroom was recertified. Each year AAA reviews nearly 30,000 restaurants, but just 0.2 percent make the Five Diamond list. Roney was understandably happy that the Oakroom made the cut again. Continue reading Chef Q&A: The Oakroom’s Patrick Roney
“Anyone who has groped among the dark beer dungeons which lie for a number of deep streets under Phoenix Hill, would scarcely imagine while in those dark, chilly caves, that far above him the place would grow into such an efflorescence of beauty, fashion and brightness.”
From 1865 until 1919, Phoenix Hill Park was Louisville’s foremost beer garden, except that beer and sausages weren’t the only attractions. The park was a multi-tasking entertainment Mecca (or Munich), boasting a bandstand, bowling alley, dance hall, skating rink and velodrome, and even the fabled Hofbrauhaus itself never managed so many thirst-inducing brand extensions atop its lagering cellars. For a half century prior to the advent of Prohibition, Louisville was a town of brewing renown, and beer kept pace with bourbon in the popular imagination. It’s true that Prohibition smashed the tablets, but even without the villainy of legislated abstention, beer’s place in local culture would have changed with passing years, as norms brought to the area by German immigrants became exposed to the diffusion of the American melting pot. Continue reading Hip Hops: Louisville Beer Then and Now