Tag Archives: Proof on Main

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.

Continue reading Enjoy Tastings and Learn About Lamb From Nose to Tail Tomorrow

Four Roses Rose Julep Winners

The winners of the 15th annual Four Roses Rose Julep Cocktail Competition, part of the Kentucky Derby Festival’s Festival Unveiled event, were chosen by a panel of expert judges (Judges’ Choice), and the public (People’s Choice and Social Media Vote) at Mellwood Arts Center on Thursday, March 15 .

Continue reading Four Roses Rose Julep Winners

Two wine dinners next week

The rhythms of special dinners continue next week with two wine-focused meals, one on Tuesday, July 18 at Varanese, and the other Thursday, July 20 at Proof on Main. The dinner at Varanese, 2106 Frankfort Ave., will feature the wines of BOS vineyards in Napa Valley, while Proof will build its Fork + Bottle series dinner around the wines of Stoller Family Estates in the Willamette Valley of Oregon.

The Varanese dinner begins with a reception at 6:30 p.m., with the dinner at 7. The featured guest speaker will be David Bos the vineyard manager who has been working for a decade with biodynamic and organic farming practices to heal and restore played out farmland. For the menu created by the Varanese team led by Chef Erik Abraham, go to http://varanese.com/events/event/bos-wine-dinner/.

The cost of the dinner and wine pairings will be $65. Calling (502) 899-9904 or email letsdine@varanese.com.

At Proof on Main, 702 W. Main St., the 4-course dinner crafted by executive chef Mike Wajda will feature special guest Melissa Burr, Director of Winemaking at Stoller Family Estate, who will lead tastings of each pairing.

The menu will feature an oyster shooter with tomato water, lemongrass and Calabrian chiles; head-on tiger prawns with lardo and garlic scapes; and Amish-raised rabbit cannelloni with ramp butter. The entree will be a whole roasted wild boar served table side with pickled corn, foraged mushroom jam and house sausage.

Featured wines will include 2016 Dundee Hills Pinot Noir Rose, 2016 Dundee Hills Reserve Chardonnay, 2015 Dundee Hills Pinot Noir, 2015 Reserve Pinot Noir and 2015 Single Acre Syrah.

The Stoller Family Estate Vineyard dinner will be $115. Call (502) 217-6360.

A Proof on Main Thanksgiving

Proof on Main at 21c Museum Hotel Louisville, 702 W. MainSt., will offer an a la carte Thanksgiving dinner created by Executive Chef Mike Wadja and his kitchen staff. The menu will feature Thanksgiving favorites and a few twists on traditional fare like the Heritage Turkey Feast with roasted breast, smoked leg, whipped potato, port cranberry and ginger Brussels sprouts. Continue reading A Proof on Main Thanksgiving

Dining out on Thanksgiving

Perhaps not as popular a dining date as Valentine’s Day, Thanksgiving nevertheless draws many people to restaurants, for two good reasons: the food is prepared by someone else, and there is no cleanup. And, eating out with family or friends on Thanksgiving is a very enjoyable way to entertain. Here is a list of the restaurants that we know, so far, will be offering Thanksgiving dinners. Look for updates as we get further information. Continue reading Dining out on Thanksgiving

Along the Urban Bourbon Trail— Proof on Main

Since it first opened in 2006, the 21C Museum Hotel Louisville has twice been named the Top Hotel in the U.S. by the readers of Conde Nast Traveler magazine. That is because it is more than a place to eat and sleep – it is a bona fide cultural institution. The 21C broadens public access to contemporary art with its rotating collection of paintings, sculptures, photos and video installations. That same creative spirit extends to Proof on Main, the hotel’s celebrated restaurant. This is especially apparent in the way the bartenders and cooks at Proof on Main use Kentucky’s most popular export: Bourbon. Continue reading Along the Urban Bourbon Trail— Proof on Main

Hot off the presses: The new issue of Food & Dining has hit the stands!

Our Fall 2016 issue of Food & Dining Magazine is now available on newsstands and online!

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Continue reading Hot off the presses: The new issue of Food & Dining has hit the stands!

21C chefs collaborate on dinner at Proof

Proof on Main, 702 W. Main St., continues its 10th-anniversary special dinner series with a Kentucky craft dinner devised by Louisville chef Michael Wadja and Jonathan Searle, chef at Lockbox, the restaurant at the recently opened 21C Hotel in Lexington.The dinner will be Thursday, July 28 beginning at 6:30 p.m. Continue reading 21C chefs collaborate on dinner at Proof