Ward 426, 426 Baxter Ave, is hosting a five course dinner with Jack Daniels pairings on February 22 at 6:30 p.m. with delicious offerings like bay scalloops, venison and brown butter cake. Tickets are $70, and reservations can be made by calling (502)-365-2505. Read more to see the menu and pairings.
A cooking competition to promote the popular upscale grill and smoker the Big Green Egg will take place tonight, Friday, Aug. 5 from 6-9 p.m. at Brownsboro Hardware & Paint, 4858 Brownsboro Rd. Like many such competitions, the 3 chefs, Josh Moore of Volare, Anoosh Shariat of Anoosh Bistro and Noosh Nosh, and Shawn Ward of Ward 426 will be given a selection of surprise ingredients, and they will have 90 minutes to prepare a 3-course meal on a Big Green Egg. Continue reading 3 chefs to battle over a Green Egg
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
Six young local chefs–and a bartender–will head to New York Monday, March 23 to cook up a storm at the James Beard House. Their dinner, dubbed “Louisville Young Guns and Bourbon,” will be a collaboration of the participants and their mentors.
The six chefs who will try to stay our of each other’s way in the cramped little Beard House kitchen are Michael Dunbar from Corbett’s An American Place, Mark Ford from St. Charles Exchange, Oscar Maldonado, who cooks for Wiltshire Pantry, Ming Pu of Asiatique and Zac Young and pastry chef Robbi Santos, both from Ward 426. They will be joined by bartender Nataleigh Kabler. The chefs mentors Dean Corbett, Rick Adams, Daniel Stage, Peng Looi, Michael Cunha, Anoosh Shariat and Shawn Ward. Continue reading Six up-and-coming Louisville chefs to descend on the Beard House
Asia Institute-Crane House will celebrate the Year of the Sheep at the annual Asian New Year Dinner and Auction on Feb. 21, at The Gillespie, 421 W. Market St. The event will feature food created by six emerging Asian and Asian-American chefs under the direction of Chef Peng Looi of Asiatique and August Moon Chinese Bistro. Continue reading Crane House celebrates the Year of the Sheep
When Dean Corbett, Shawn Ward and their partners took over the former Brewery space at 426 Baxter Ave. (502) 365-2505, their initial intention was to spiff up the interior a bit and serve upscale bar food. But it soon became apparent that Chef Ward’s heart was still with the haute cuisine style he had developed in his almost two decades at Jack Fry’s. So, the “slight makeover” that was the original plan morphed into a complete re-model, which, after some anticipation, is finally done.
The restaurant biz, everyone says, is a chancy one, fraught with big uncertainties (Can the market support another one of us? Is our style of food, or ambiance, on the money, or past its prime? Will this location draw customers? Will the economic outlook, nationally and locally, encourage people to go out to eat?) and everyday challenges (Can we find a staff that will show up on time and create and serve a product that will draw people back? Will costs remain stable enough to plan ahead? Can I actually print a menu without typos?).
Yet, Louisville chefs and restaurateurs continue to find the courage to start out or to expand. In the last three months or so, 18 new restaurants have opened or are about to, and seven others have added, or are planning, an additional location. In that same time, 17 restaurants have closed, and three others with multiple outlets have closed one but remain in business at other locations.
By the numbers, that is 25 openings and 20 closings, total. But eight of the spaces that lost a business have quickly found new occupants, ready to try to beat the odds again. Continue reading Comings & Goings Winter 2014