Restaurant Week to serve up special...
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THE COURIER-JOURNAL | FRIDAY, MAY 4, 2012 | D3 VELOCITY | courier-journal.com/features KY phoenixhill.com * 589-4957 MOTHER OF ALL DERBY WK PARTIES! 24 Top Bands! Derby-oke! Outdoor Dance Party w/ Retractable Roof! 25k sq. ft. of PHUN! Party w/ thousands ‘til 6am! The Mother of ALL Derby Eve Concerts! LIT – 7pm – outside Hellzapoppin Freak Show Velcro Pygmies Wax Factory Juice Box Heroes Tragikly White Freddy & The Cruegers Point1Zero Derby Eve – May 4 HOT ACTION COP – 8p Signal The Revolution E-Flat * Rock Brigade Scary Uncle Stone The Crow Derby Night – May 5 NOBODY DOES DERBY LIKE THE HILL! CJ-0000331676 CJ-0000331691 the dish DANA McMAHAN Fleur de Licious, Louisville’s Restaurant Week, takes place May11-20 with a new spin this year. Rather than a fixed-price menu, each participating restau- rant will offer its choice of dis- count or special. Among the specials are a 20 percent discount on meals at Vincenzo’s and a two-course meal for $16 at Garage Bar. Hillbilly Tea will offer flights with tea-infused vodkas and moonshine. More than two dozen restaurants ranging from casual to fine dining will take part. “The goal is to get people to come to downtown restaurants, showcase what’s going on and let people know these restaurants are here,” says Keith Brooks, communications specialist for the Louisville Downtown Man- agement District, which coor- dinates the event. “What we’re trying to do is promote that local Louisvillian atmosphere and spirit.” Brooks researched Restau- rant Weeks in other cities as part of the planning for this year’s event. “In Louisville it’s so new that so many people don’t know about it, and we tech- nically don’t have any sponsors. We are a foodie city, and it seemed a bit odd that we don’t have a Restaurant Week that is celebrated as it should be.” Brooks created a Facebook page for the event that will be used to promote downtown res- taurants and activity all year round. “Austin (Texas) had an actual app for their event,” he says. “I don’t think we’ll have that for a couple years, but that would be really cool.” See the full list of restaurants at www.ldmd.org/ Fleur-De-Licious.html and fol- low the Facebook page at www.facebook.com/ fleurdeliciouslouisville. Grilled cheese shop to open in the Highlands A Cincinnati-based chain of grilled cheese shops is set to bring its creations — including a grilled cheese doughnut — to Louisville. Tom + Chee should open in mid-May at 1704 Bard- stown Road. The shop has gained national media attention with appearances on “Today,” “Man vs. Food Nation” and “Amazing Eats.” Natalie and Rich Tinsley own the Louisville outpost. The menu features fare rang- ing from soups to the basic American cheese on white bread to “fancy grilled cheese,” such as bacon, blue cheese and moz- zarella on sourdough — and then that glazed doughnut grilled cheese. “When we started, we were bootstrapping it, and it was about what we could do, not what we wanted to do,” says owner Corey Ward. “We’d seen the cheeseburger on the dough- nut and said, ‘We can’t do all of that, but we can do the doughnut and cheese … let’s try it and see what happens.’ We took it to all of our friends’ house and events, and everybody liked it.” Ward emphasizes that much of their food is made in-house. “We roast all of our own meats, we make our own pesto, we make everything we can make. There’s no freezer, there’s no microwave. Soups are made in-house daily.” He also points out “family friendly” prices, with the menu topping out at $5.50. Specials at the shop may bring other intriguing options. “A lot of the flavors that people see on TV, we bring it to them in a grilled cheese, which is a fa- miliar platform,” says Ward. “We do a lot of pork belly grilled cheese.” More information: http://tomandchee.com. Anchorage Cafe dinner to feature Kenny’s cheese Anchorage Cafe, 11505 Park Road, Anchorage, will serve a six-course tasting menu show- casing Kenny’s Farmhouse Cheese paired with local beers Thursday at 6:30 p.m. for $35 a person. Not only will the cheese be local, but most of the menu will be as well. “All of our proteins will be locally sourced,” says chef Andy Myers. “We will be featuring Duncan Farms rabbit, Garey Farms pork and, hopeful- ly, some mutton from Bluegrass Lamb and Goat. The majority of our produce will also be locally sourced.” Van Campbell from Kenny’s will be on hand to talk about the cheeses, and Jonathan Searle of Proof on Main will serve as guest chef. He and Myers will create the menu with sous chef Paul Skulas. The final menu will be based on what is available at the time, according to Myers, but will build around the cheeses. “I didn’t want to have a cheese dinner where you do nothing but cheese tasting or have typical cheesy foods,” Myers says. “We really wanted to show some of the versatility of the cheeses.” He says he will “attempt to make a tiramisu” with Kenny’s Cup of Joe cheese. For reservations, call (502) 708-1880. More information: http://theanchoragecafe.com. News bites » A “pop-up bourbon bar” from Angel’s Envy at 400 E. Main St. will serve craft cock- tails through Saturday from 5 p.m. to midnight. All proceeds will benefit the Kentucky Bour- bon Historical Society, whose mission is to open and operate a bourbon museum in downtown Louisville. » Cellar Door Chocolates has launched a line of 16 specialty bourbon balls for Derby, featur- ing ingredients such as coconut milk, espresso from Red Hot Roasters, homemade ginger syrup, fruit nectars, sorghum, liquid smoke and lavender. » Taco Punk, 736 E. Market St., has added large party cater- ing for groups of 20 or more downtown; order delivery or pickup for groups of six to eight, called “party on wheels”; and fundraising dinners on Monday and Tuesday nights, which give nonprofits the opportunity to earn 15 percent of food sales if more than 50 from the group dine. » Volare, 2300 Frankfort Ave., has added several spring dishes to the menu, including a lobster risotto; Estiva Salad (Kentucky-grown baby lettuces, roasted pear, brie and sugared hazelnuts in a strawberry vinai- grette); and capellini alla pollo (sun-dried tomato grilled chick- en, olives, feta, basil pesto and a touch of cream). Tell Dana! Send restaurant “dish” to [email protected]. Restaurant Week to serve up special deals The Garage Bar, which features Sweet Corn, top, and Milled Tomato pizzas, will be a part of Restaurant Week. COURIER-JOURNAL FILE PHOTO Time: 05-03-2012 16:40 User: mstockwell PubDate: 05-04-2012 Zone: KY Edition: 1 Page Name: D3 Color: Cyan Magenta Yellow Black
Transcript of Restaurant Week to serve up special...
THE COURIER-JOURNAL | FRIDAY, MAY 4, 2012 | D3VELOCITY | courier-journal.com/featuresKY
phoenixhill.com * 589-4957
MOTHEROFALLDERBYWKPARTIES!
24 Top Bands!Derby-oke!
Outdoor Dance Partyw/ Retractable Roof!25k sq. ft. of PHUN!Party w/ thousands
‘til 6am!TheMother of ALLDerby Eve Concerts!
LIT – 7pm – outsideHellzapoppinFreak Show
Velcro PygmiesWax Factory
Juice Box HeroesTragikly White
Freddy & The CruegersPoint1Zero
Derby Eve – May 4
HOT ACTION COP – 8pSignal The RevolutionE-Flat * Rock Brigade
Scary UncleStone The Crow
Derby Night – May 5NOBODY DOES DERBY
LIKE THE HILL!
y
CJ-0000331676
CJ-0000331691
the dish DANA McMAHAN
Fleur de Licious, Louisville’sRestaurant Week, takes placeMay 11-20 with a new spin thisyear. Rather than a fixed-pricemenu, each participating restau-rant will offer its choice of dis-count or special.
Among the specials are a 20percent discount on meals atVincenzo’s and a two-coursemeal for $16 at Garage Bar.Hillbilly Tea will offer flightswith tea-infused vodkas andmoonshine. More than two dozenrestaurants ranging from casualto fine dining will take part.
“The goal is to get people tocome to downtown restaurants,showcase what’s going on and letpeople know these restaurantsare here,” says Keith Brooks,communications specialist forthe Louisville Downtown Man-agement District, which coor-dinates the event.
“What we’re trying to do ispromote that local Louisvillianatmosphere and spirit.”
Brooks researched Restau-rant Weeks in other cities aspart of the planning for thisyear’s event. “In Louisville it’sso new that so many people don’tknow about it, and we tech-nically don’t have any sponsors.We are a foodie city, and itseemed a bit odd that we don’thave a Restaurant Week that iscelebrated as it should be.”
Brooks created a Facebookpage for the event that will beused to promote downtown res-taurants and activity all yearround. “Austin (Texas) had anactual app for their event,” hesays. “I don’t think we’ll havethat for a couple years, but thatwould be really cool.”
See the full list of restaurantsat www.ldmd.org/Fleur-De-Licious.html and fol-low the Facebook page atwww.facebook.com/fleurdeliciouslouisville.
Grilled cheese shop toopen in the Highlands
A Cincinnati-based chain ofgrilled cheese shops is set tobring its creations — including agrilled cheese doughnut — toLouisville. Tom + Chee shouldopen in mid-May at 1704 Bard-stown Road. The shop hasgained national media attentionwith appearances on “Today,”“Man vs. Food Nation” and“Amazing Eats.” Natalie andRich Tinsley own the Louisvilleoutpost.
The menu features fare rang-ing from soups to the basicAmerican cheese on white bread
to “fancy grilled cheese,” suchas bacon, blue cheese and moz-zarella on sourdough — and thenthat glazed doughnut grilledcheese.
“When we started, we werebootstrapping it, and it wasabout what we could do, notwhat we wanted to do,” saysowner Corey Ward. “We’d seenthe cheeseburger on the dough-nut and said, ‘We can’t do all ofthat, but we can do the doughnutand cheese … let’s try it and seewhat happens.’ We took it to allof our friends’ house and events,and everybody liked it.”
Ward emphasizes that muchof their food is made in-house.
“We roast all of our own meats,we make our own pesto, wemake everything we can make.There’s no freezer, there’s nomicrowave. Soups are madein-house daily.” He also pointsout “family friendly” prices,with the menu topping out at$5.50.
Specials at the shop maybring other intriguing options.“A lot of the flavors that peoplesee on TV, we bring it to them ina grilled cheese, which is a fa-miliar platform,” says Ward.“We do a lot of pork belly grilledcheese.”
More information:http://tomandchee.com.
Anchorage Cafe dinnerto feature Kenny’scheese
Anchorage Cafe, 11505 ParkRoad, Anchorage, will serve asix-course tasting menu show-casing Kenny’s FarmhouseCheese paired with local beersThursday at 6:30 p.m. for $35 aperson.
Not only will the cheese belocal, but most of the menu willbe as well. “All of our proteinswill be locally sourced,” sayschef Andy Myers. “We will befeaturing Duncan Farms rabbit,Garey Farms pork and, hopeful-ly, some mutton from BluegrassLamb and Goat. The majority ofour produce will also be locallysourced.”
Van Campbell from Kenny’swill be on hand to talk about thecheeses, and Jonathan Searle ofProof on Main will serve asguest chef. He and Myers willcreate the menu with sous chefPaul Skulas.
The final menu will be basedon what is available at the time,according to Myers, but willbuild around the cheeses. “Ididn’t want to have a cheesedinner where you do nothing butcheese tasting or have typical
cheesy foods,” Myers says. “Wereally wanted to show some ofthe versatility of the cheeses.”He says he will “attempt tomake a tiramisu” with Kenny’sCup of Joe cheese.
For reservations, call (502)708-1880. More information:http://theanchoragecafe.com.
News bites» A “pop-up bourbon bar”
from Angel’s Envy at 400 E.Main St. will serve craft cock-tails through Saturday from 5p.m. to midnight. All proceedswill benefit the Kentucky Bour-bon Historical Society, whosemission is to open and operate abourbon museum in downtownLouisville.
» Cellar Door Chocolates haslaunched a line of 16 specialtybourbon balls for Derby, featur-ing ingredients such as coconutmilk, espresso from Red HotRoasters, homemade gingersyrup, fruit nectars, sorghum,liquid smoke and lavender.
» Taco Punk, 736 E. MarketSt., has added large party cater-ing for groups of 20 or moredowntown; order delivery orpickup for groups of six to eight,called “party on wheels”; andfundraising dinners on Mondayand Tuesday nights, which givenonprofits the opportunity toearn 15 percent of food sales ifmore than 50 from the groupdine.
» Volare, 2300 FrankfortAve., has added several springdishes to the menu, including alobster risotto; Estiva Salad(Kentucky-grown baby lettuces,roasted pear, brie and sugaredhazelnuts in a strawberry vinai-grette); and capellini alla pollo(sun-dried tomato grilled chick-en, olives, feta, basil pesto and atouch of cream).
Tell Dana! Send restaurant “dish” [email protected].
Restaurant Week to serve up special deals
The Garage Bar, which features Sweet Corn, top, and Milled Tomatopizzas, will be a part of Restaurant Week. COURIER-JOURNAL FILE PHOTO
Time: 05-03-2012 16:40 User: mstockwell PubDate: 05-04-2012 Zone: KY Edition: 1 Page Name: D 3 Color: CyanMagentaYellowBlack
