Tag Archives: Harvest

Chefs Face Off at 10th Annual Buy Local Fair

The Louisville Independent Business Alliance (LIBA) will host the 10th Annual Buy Local Fair with a special Iron Chef-style cooking competition on Sunday, May 20th from 12:00 p.m. to  6:00 p.m. at Louisville Water Tower Park, 3005 River Road. Presented by Louisville Water Company, admission to the Fair is free, parking is $5 per car. 

Two chefs will go head to head with mystery ingredients at 3:15 p.m. and hope for a favorable ruling from a panel of four judges. Two of the judges are to be determined (one through a LIBA social media contest and another through a YELP affiliation), but the other two judges are Executive Chef Cody Stone from DECCA and Art Director and Foodie Rachel Quast, who from Common Table.

Read More for more details:

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Lamb Jam (PHOTOS): Cooking With Lamb Nose to Tail

Just over 100 chefs, farmers, and foodies showed up to the first annual Louisville Lamb Jam  at 21c Museum Hotel yesterday to learn about using the entire lamb from nose to tail, and what an interesting way to spend a Sunday afternoon it was.  Lively bluegrass  music from  Chris Rodahaffer (Left in photo in slideshow) and Dave Hower (right in photo) entertained the audience as they arrived and enjoyed lamb canapes paired with Michter’s  Bourbon cocktails.  The mouth watering canapes included harissa lamb meatballs,  focaccia with spring pea mash and lamb carpaccio, and buffalo lamb fries (buffalo as in spicy) from Proof on Main, and lamb mac arancini (deep fried rice balls with folded in braised lamb neck) with a salsa verde from Harvest. Josh Meador and Steven Graham did their best to keep up with the crowd, serving the two special cocktails “Thank Ewe” (Michter’s rye, Averna, Amontillado sherry, and Mission fig syrup) and “On the Lamb” (Michter’s bourbon, Ginger Lime Cordial and Bevcherovka over crushed ice).

Lexington’s Chef Ouita Michel and Proof on Main’s Chef Mike Wajda gave a very thorough demonstration  on taking the lamb carcass apart and using every part of it, starting with the neck —  a source of lamb steaks. As they worked their way down the lamb, they pulled out the organs and removed the testes, explaining the testes were the source of lamb fries that had been passed around. Chef Wajda went on to demonstrate his preferred methods for using the tools, like a saw and knife, and best practices for cutting. I was surprised when he explained to the audience that they will often auction off lamb cuts at Proof, coming into the dining room to announce what they have available to be purchased and cooked that evening.

“This is really interesting,” said Bill Decker, who raises sheep and is involved in boards dedicated to goats and sheep, “Because not many people know how to do this anymore.”

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After the demonstration was over, people flooded toward the chefs to thank them and ask questions before moving into adjacent rooms for tastings of  pastrami lamb heart and lamb tongue bánh mì from Noam Billitzer at Proof and lamb tartare from Chef Jeff Dailey and Chef Ryan Smith at Harvest.  As I moved through the audience afterwards, everyone seemed pretty excited as discussions ranged from the benefit of raising lamb over cattle, opinions on the tastings and best methods for raising lamb.

“People know how to butcher a whole pig, but they don’t know how to butcher a lamb,” said Valerie Samutin of Freedom Run Farms, one of the organizers of the event. “I’m so delighted to see people take such an interest.

Decker said another Lamb Jam will take place on July 28 at the Red Mile, 1200 Red Mile, in Lexington, Kentucky.

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Enjoy Tastings and Learn About Lamb From Nose to Tail Tomorrow

 

Presented by Kentucky Proud, The American Lamb Board, and Freedom Run Farm, the first annual Lamb Jam is from 2 to 4 p.m. tomorrow, Sunday, April 8 at 21c Museum Hotel, celebrating the culinary heritage of lamb. Tickets are $25 and is for the public as well as culinary industry professionals who want to learn about the nose to tail method of cooking with lamb. The ticket price includes a Michter’s bourbon cocktail (followed by cash bar), live bluegrass music and attendees will enjoy lamb canapes as they watch chefs from Proof on Main and Harvest give live demonstrations.  Proceeds will be benefit Les Dames D’Escoffier Kentucky to provide scholarships to train female culinarians in the whole use of lamb. Read More to see the schedule and learn more about Kentucky Heritage Lamb.

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Buy Local at Sunday’s Fair

The Louisville Independent Business Alliance postponed its annual Buy Local Fair last month because of the imminent threat of bad weather. As of this writing, the weather gods seem more benevolent for the event now scheduled for Sunday, July 2, at the Louisville Water Tower, its location for the last several years.

Since the Fair is an outdoor event, the LIBA team decided to play it safe when all the weather reports agreed that rain was on the way last month. The Buy Local Fair features over 180 booths from an array of local businesses, artists, nonprofits and farmers. There will be food and drink vendors, including a craft beer tent, live music, and cooking and cocktail competitions. This is the first year for the “Drink Local Craft Cocktail Competition,” where local bartenders will create unique cocktails and attendees can vote.

At the cooking competition, defending champion Patrick Roney of Harvest Restaurant will be taking on Jacob Coronado from Red Herring. In this Iron Chef-style cooking competition, the chefs will be given a basket of mystery ingredients and will have 30 minutes to create a dish for a panel of judges.

The rescheduled fair takes place Sunday, July 2, from noon to 6 p.m. at the Louisville Water Tower, 3005 River Road. Admission is free, though parking is $5 per vehicle. Ride your bike to avoid parking fees.

ReSurfaced FEAST O.F.F. offers organic foods

The annual alt-urban festival ReSurfaced, located this year to 310 S. Shelby St., will the the location for FEAST O.F.F., a celebration of organic foods Saturday, Sept. 3, from noon to 4 p.m. Several restaurants and quite a few food trucks will be selling tastes of their dishes for $3, the proceeds benefitting the Organic Association of Kentucky, which serves local farmers. Continue reading ReSurfaced FEAST O.F.F. offers organic foods

September is Bourbon Heritage Month, so celebrate, already!

Bourbon Heritage Month has been a national observance since 2007, the kind of promotional gimmick that just about every industry uses to call attention to its products. But surely this promotion is worth noting, for a number of local bars and restaurants are celebrating with specials throughout the month. Continue reading September is Bourbon Heritage Month, so celebrate, already!

Gala Garlic cook-off tests mettle of local chefs

Everyone who has cooked any sort of ethnic dishes–French, Italian, Thai, Chinese, Basque, Filipino, Malaysian, Briti…well, probably not British–knows that garlic is an essential ingredient, a taste that blends in with and accentuates so many other flavors, even while maintaining its own flavor integrity.

On June 27, from noon to 4 p.m., eight local chefs will challenge themselves and each other to devise the best sweet and savory dishes at the inaugural Garlic Harvest Cook Off, to be held at the Resurfaced space located downtown behind the facades of 615-621 West Main St. Admission to the event will be free; tastes of the dishes concocted will be sold for $2 each, with the proceeds going to Slow Food Bluegrass’s Garden Grant program. Continue reading Gala Garlic cook-off tests mettle of local chefs

Taste of Derby Festival benefits Dare to Care

By some oddity of PR competition, or something, there are two events labeled Taste of Derby coming up, but the first one to grab that name, the oldest one, will take place at Slugger Field, 401 E. Main St., Wednesday, April 22, from 5:30-8:30 p.m. This Festival, which has been a major fundraiser for Dare to Care Food Bank for 20-plus years, is a totally local affair, with all the participants local restaurants, chefs, and other food suppliers who pitch in to help alleviate hunger in their community. Continue reading Taste of Derby Festival benefits Dare to Care

Local restaurants let the good times roll

Today is Fat Tuesday, the day before Lent begins, and Louisville restaurants and bars are not letting pass this annual excuse for a loud and raucous party, and the sharing of some traditional Cajun and Creole foods. Here are some suggestions if you need to let le bons temps roulez.
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New Year’s Eve at local restaurants

New Years Eve is a party time for everyone–except those poor restaurant industry workers who will be serving. So tip like you are Sinatra (I think that means tip big; I would hate to think that Ol’ Blue Eyes was a skinflint.)  Here are some restaurant celebrations we have heard about. The list is long, we have undoubtedly left someone out (for which we apologize), and be sure to check through to the end for a couple of suggestions of where to wind down on Jan. 1. Continue reading New Year’s Eve at local restaurants