Archive for Restaurants

In the Fall of the Year 2013

Changing Leaves

     Fall is a great time to jump in the car with the kids and head for our beautiful state. October is the most colorful month of the year in Kentucky. The state parks are either at peak color or soon will be. Although the Oak trees are still green, a variety of trees, from Dogwood to Sourwood and Blackgum to Maples and Hickories, among others, are in full color. Trees are showing off their glorious reds, yellows and oranges all along the countryside. And hopefully there will be some color throughout the remainder of the month.

But before you think about October, fall leaves, and the St James Art Show, we’ve got another event up our sleeves that we know you will absolutely enjoy. And all you’ll have to do is sit there and laugh. Of course, you’ll have to take a short drive to Louisville and stay in one of out fantastic bed and breakfasts.   If you come, you can be assured your evenings can be filled with scrumptious cuisine at one of Louisville’s fine local restaurants and, after dinner, you can enjoy the best theater you’ll find anywhere.

Actor’s theater

Actors Theatre of Louisville’s 50th Anniversary Season kicks-off September 3 with the hilarious comedy Noises Offone of the funniest plays ever written about the theater. You can find all the details on the season here.

hilarious comedic play

[Noises Off is] directed by Associate Artistic Director Meredith McDonough [and tells the story of] a troupe of manic misfits [who] unite to perform Nothing On, a sex farce stuffed with entrances and exits, mistaken identities, sardines and slamming doors—but the drama backstage is even more entertaining than the comedy on.  Noises Off, one of the funniest plays ever written about the theatre, brings the actor front and center for an evening of hilarity and impeccable timing (Michael Frayn).

Audience Advisory: Adult language and content.
Age Recommendation: Ages 15+
See more…..

Behind-the-scenes tech event-August 31

Enjoy delicious appetizers from Orange Clover Kitchen & More as you hear from Director and Associate Artistic Director Meredith McDonough speak about the rehearsal process and offer some insight on Noises Off. After this light reception, you’ll be invited into the theatre to watch part of a technical rehearsal for the show. It’s your chance to get a sneak peek at the production and catch a glimpse of what goes on during the rehearsal process! This event is free but ticketed. For more information, contact the Box Office at 502-584-1205. See more …..

50TH ANNIVERSARY SEASON AT ACTOR’S

Noises Off  Sep 3 & 4
Dracula  Sep 14 & 15
The Mountaintop  Oct 8, 9 & 10
Tom Jones  Nov 12 & 13   Extra Seat Passes Only
A Christmas Carol  Nov 26, 27 & 29
The Pirates of Penzance  Jan 7 & 8   Extra Seats Passes Only
Our Town  Jan 21 & 22
38th Humana Festival of New American Plays  TBA

Nancy Hinchliff, freelance writer/innkeeper

Nulu: Part of the cultural revolution in Louisville, Kentucky

2nd Annual NuLu Holiday Open House
Date: November 17, 2012
Time: 10am – 7pm

Holiday Shopping Event Celebrating the Revitalization of Retail in the East Market District of Louisville, KY-
The East Market District is pleased to announce the 2nd Annual NuLu Holiday Open House, featuring local retailers and restaurants that will be open extended hours and offering specials/discounts and refreshments.

Students from Lincoln Elementary Performing Arts School will add to the holiday spirit with performances throughout the day along East Market Street. This family-friendly and open-to-the-public holiday shopping event will take place on Saturday, November 17th, 2012 from 10 a.m. – 7 p.m. along East Market Street.

For more information
including a long list of participating retailers and restaurants
please see the EVENTS page.

First Annual Nulu Festival, 2011

Nulu: Part of the cultural revolution in Louisville, Kentucky

Twelve years ago, a cultural revolution began in Louisville Kentucky similar to the one that happened in Austin, Texas three years before that. It centered around a district less than a mile from the downtown office buildings and such favorite sights as the Louisville Slugger Museum. This five-block stretch has quickly become one of the city’s favorite dining destinations, rivaling the long-established Bardstown Road and Frankfort Avenue eateries. Several upscale dining establishments, such as Rye, which just opened in February, and Decca, a three-story restaurant and lounge that made its debut in March joined a growing number of cafes, bars, boutique shops, home goods stores and art galleries in the area.

East Market street in Louisville, was almost desolate for much of the 20th century, except for a few  merchants. Fortunately for the area, in 2000 Paul Paletti, an attorney, decided to open his law offices there. He was an avid photography collector and soon opened a gallery on the ground floor of his building.

Gradually other art gallery owners made the move to East Market Street. helping to transform the area to what is now known as NuLu. In November 2001, the  mayor decided to start a trolley hop the first Friday of every month that would stop at all the galleries in the area, which at that time didn’t even have a name. Pretty soon it came to be known as NuLu short for the New Louisville. The trolley hop became a huge success eventually bringing hundreds of both locals and visitors to the area.

Around the same time, Gill Holland and his wife, Augusta, former New Yorkers, snapped up properties in Louisville’s hip but slightly depressed East Market Street area, including a 110-year-old warehouse. They gutted it and transformed it into a cultural center named the Green Building. It opened in September of 2008 with an exhibition featuring nine local artists. On its ground floor, 732 Social, the second restaurant by the owners of the James Beard Award-nominated Basa, opened in October of the same year. Soon to follow were restaurants like:

1 Toast on Market 620 E Market St
2 Ghyslain Bakery, Breakfast/Brunch, French 725 E Market St
3 Mayan Cafe Latin American 813 E Market St
4 Harvest Restaurant American, Modern American 624 E Market St
5 Cake Flour Bakery, Coffee, Organic 909 E. Market Street
6 La Coop French 732 E. Market Street
7 Wiltshire On Market 636 East Market Street
8 Against the Grain Brewery… Pub Food, Sandwiches/Subs, Gastropub 401 E. Main St.
9 Decca Modern American 812 E. Market Street
10 Rye Tapas, Gastropub, Modern American 900 E Market St
11 Main Street Cafe  Breakfast/Brunch, Coffee, Sandwiches/Subs 217 E. Main St.
12 Please & Thank You Bakery, Breakfast/Brunch, Coffee 800 East Market Street
And many more.

Visitors will love this unique area, as the locals do. If you would like to attend Nulu’ssecond annual festival, check out the details highlighted above and be sure to book a room or two at one of Louisville’s amazing bed and breakfasts, some of which are within blocks of the Nulu district.

Nancy Hinchliff, freelance writer/innkeeper
website: amemorabletimeofmylife

Not By Bread Alone: A brief history

Louisville is fortunate to have many wonderful restaurants and Bed and Breakfasts. Visitors can take advantage of the suberb dishes served in both places. Good ole Kentucky food abounds here and many of the local chefs and inn-keepers are experts in bringing to you, not only wonderful evening meals and gourmet breakfasts but desserts of all kind. Kentucky has an unusual and interesting pie tradition many of which have unexpected ingredients. I have written a brief history of Pie below and included three Kentucky pie recipes for you to try at home.

On your next trip to Louisville, you will of course want to stay at one of our wonderful bed and breakfasts and savor the unique dishes the inn of your choice has to offer. In addition, your inn-keeper will help you find the perfect restaurant for your evening meal. (Nancy Hinchliff, Inn-keeper/Free lance writer)

* * * *

Historically, around the early 1500s, probably the first pies on the European continent, were called “coffins” or “coffyns”. They were savory meat pies with tall crusts which were sealed on the top and bottom. Open crust pies were called “traps”. These pies held assorted meats and sauces and were baked like a modern casserole with no pan.

The origins of pie can actually be traced to the ancient Egyptians, who incorporated nuts, honey and fruits into bread dough. However, according to most food historians, pie pastry actually originated with the Greeks. At that time they were made of a flour and water paste which was wrapped around meat to seal in the juices. The Romans took home Greek recipes and developed their own pies, cakes and cake-like puddings. The pie craze then spread throughout Europe, via the Roman roads, every country adapting them to their own customs and foods. English women were baking pies long before the settlers came to America, but by the 1700s American pioneer women often served pies with every meal.

 

Mark Twain

Samuel Clemens, who used the pseudonym Mark Twain, loved pie and often ate Huckleberry pie baked by his life-longhousekeeper, Katy Leary. After a trip to Europe, where he developed a strong dislike for European food, he complained that “…it has been many months…since I have had a nourishing meal…” He ironically devised a recipe for “English Pie”. His tongue-in-cheek recipe, hinting at the awfulness if these pies, follows:

“…Take a sufficiency of water and flour and construct a bullet-proof dough. Work this into the form of a disk, with edges turned up some three fourths of an inch. Toughen and kiln-dry for a couple days in a mild but unvarying temperature. Construct a cover for this “formidable creation”, in the same way and of the same material. Filled with stewed dried apples. Aggravate with cloves, lemon peel and citron, and add two portions of New Orleans sugar. Then solder on the lid and sit in a safe place until it petrifies. Serve cold at breakfast and invite you enemies.” ( M. Twain)

* * * *

Many of the pies which became associated with Kentucky, came from the Shakers of the Amish in Indiana. Two very popular ones are the Sugar Cream Pie and the Shaker Lemon Pie. A third is Vinegar Pie.

The Sugar Cream Pie was a simple, basic, “desperation” pie made with ingredients that were always nearby or on-hand at the farm. When making this pie “finger-stirring” in the unbaked crust was necessary, so as not to whip the cream before baking.

Only three ingredients go into Shaker Lemon Pie : lemon slices (peel and all), sugar, and eggs. The filling is more like marmalade. Where did the Shakers get the lemons? It is said that they traveled in boats to New Orleans to sell their wares and returned with cash and lemons.

This is a very tart lemon pie which uses whole lemons, rind and all, inside the pie. They are first sliced very thin, then macerated overnight, four lemons to two cups of sugar. The key to this pie is slicing the lemons very thin.

When lemons were not in season, pioneer women baked pies with vinegar, which substituted for lemon juice. They were custardy and still had a fruit-like flavor from the vinegar. Vinegar Pie remained popular in regency England, throughout the nineteenth century, even after English settlers brought it to America.

RECIPES

Sugar Cream Pie
Ingredients
pastry for one 9-inch pie crust
3/4 cups sugar
5 tablespoons all-purpose flour
2 1/2 cups heavy whipping cream
1 teaspoon vanilla
whole nutmeg
Instructions
pre-heat oven to 450 degrees and prepare the pie pastry. Place sugar and flour in the unbaked pie shell. Add whipping cream and mix well, using you fingers to slowly mix the liquid ingredients. Add vanilla and continue stirring. Grate nutmeg over the top. Bake 10 minutes at 450 degrees. Reduce heat to 350 and continue baking, approximately one hour. Do not over bake. Remove from oven. The pie will appear runny, but sets when it cools. If the pie doesn’t set, get out some spoons and enjoy it anyhow

Vinegar Pie:
Ingredients
1 nine-inch pastry crust
4 eggs
1 1/2 cups sugar
2 tablespoons melted butter
1/2 cider vinegar
Instructions
Heat oven to 350 degrees. In a blender or large mixing bowl, mix together eggs, butter, sugar and vanilla. Pour into pie shell. Bake about 50 minutes until firm. Let cool. Top with whipped cream.

Shaker Lemon Pie (late 18th c.)
Ingredients
2 nine inch pastry crusts
2 medium sized lemons
2 cups sugar
4 eggs
Instructions
Slice two lemons paper thin.Take out seeds and macerate the slices in two cups of sugar overnight. Stir the mixture now and then so that the sugar dissolves into a fragrant syrup. The next day, prepare pastry for a nine inch two crust pie. Beat four eggs well, then mix them with the syrup and lemon slices. Pour the mix into the bottom crust and cover with the top crust. Bake at 450 degrees for fifteen minutes, then reduce heat to 375. Bake an additional 20-25 minutes, or until knife inserted into pie comes out clean.

Cooking at the Cottage

by Nancy Hinchliff, Innkeeper/free-lance writer

If you’re looking for fun things to do while you’re in Louisville, here’s a unique idea. Cooking at the cottage opened in

The Gourmet Cottage, Louisville, Ky

November of 2010. It’s a cookware retail shop that carries of variety of items that any cook would love to have in their kitchen. But what is so unique about this establishment is that they conduct cooking classes right on the premises. As a retail store, they specialize in cookware, bakeware, decorating supplies, gadgets, coffee/tea/chocolate, and bridal & gift registries.

Classes are held at the retail store which is with ten minutes of any one of the member bed and breakfasts of the Louisville Bed and Breakfast Association. You can book your cooking class at the same time you make reservations at your favorite Inn. Louisville has wonderful local restaurants. The chefs who teach at the Cottage are all owners and/or executive chefs at one of Louisville’s fine restaurants. Many of them also teach at the local Culinary Arts School at Sullivan University.

“Our goal at the Cottage is to offer our customers old fashioned, personal service with a smile! If there is anything you need, just ask one of our staff members and we will be happy to help you find it or if you want, try to special order it for you. Remember, we have gift certificates available, for any amount, which can be used on merchandise and/or cooking classes. These make a wonderful gift for that special foodie in your life!

Participation in a Cooking at the Cottage hands-on class places you in a typical cooking environment with inherent risk. By registering for a Cooking at the Cottage event, you agree to release Cooking at the Cottage and its staff, employees and contractors, from all liability arising from direct or indirect damages or injury.” (Mark & Linda Kunz Bayens).

The fastest two minutes in sports is over – now what?

We’re often called “Derby City”, so what is there to do in Louisville when the Kentucky Derby is over? Now that Calvin Borrell and the great Kentucky-bred horse, Super Saver, are preparing for the Preakness, is the excitement over in Louisville? Not by a longshot! We suggest starting at the Kentucky Derby Museum where you can see almost all the Derby races ever run – with a much better view than if you were sitting on the finish line, otherwise known as the exclusive “Millionaire’s Row” (www.derbymuseum.org).

And … Louisville is not just about horse racing. For the connoisseur of local spirits, “The Urban Bourbon Trail” starts right here. In 1870, Evan Williams started the trade by selling his whiskey here in Louisville. The industry continued to grow and by the 1920’s, one section of Main Street was known as “Whiskey Row”, with over 50 active distilleries. A day on the “trail” will allow you to visit fine restaurants and bourbon bars. Why not spend one of your days in Louisville following in the footsteps of F. Scott Fitzgerald and the infamous Al Capone (www.justaddbourbon.com/planavisit/urbantrail.aspx)?

The Louisville Slugger Factory and Museum, located on West Main Street delights young and old, men and women alike. You can see where and how the famous bats are made and you can even take one home a for a lasting souvenir (www.sluggermuseum.org). Before leaving the West Main Street district, check out its collection of cast iron facades – the largest anywhere outside of New York’s SoHo district. Also on Main Street are the Louisville Science Center (www.louisvillescience.org), The Frazier International History Museum (www.fraziermuseum.org) and The Muhammad Ali Center (www.alicenter.org).

Louisville was once nicknamed “The City of Beautiful Homes” and you shouldn’t miss the opportunity to explore one or more of the wonderful historic houses in the city. There is no better way to truly experience and understand Louisville’s remarkable heritage. A good place to start discovering these architectural gems is online. Check out both www.OldLouisville.org and www.LouisvilleHistoricTours.com for more information.

There are so many opportunities to learn about Louisville and to create a deeper understanding of our culture. In fact, building lasting memories of our beautiful city can really rustle up a real appetite. Not a problem! Louisville has over 900 unique restaurants with something to satisfy everyone. You can check out a few of our gastronomical delights by visiting www.LouisvilleOriginals.com or www.FoodBoyz.com.

Frankly, there are so many great dining choices it can be a daunting task trying to figure out which restaurant to choose. For informed restaurant recommendations based on your individual preferences, we suggest you stay at any one of the greater Louisville (and Southern Indiana) bed and breakfasts.

Innkeepers provide the best concierge services by giving you a single point of contact with a vested interest in helping you make the most out of your visit. You can easily find one to suit your taste at www.LouisvilleBedandBreakfast.org. These remarkable bed and breakfasts will not only lead you to wonderful dining experiences, they will provide comfort and joy throughout your stay. Louisville does have some fine hotels, but after experiencing any one of these B&B’s, you may never want to stay in a hotel again!