Photos by Jolea Brown
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Sugar Love
Josh Moore, 33, executive chef at Volare
(2300 Frankfort Ave.), explains how he
turns sugar into edible art — like this Cupid
with neur-de-lis arrow he made for Louisville
Magazine: "I use sugar cubes; they're more
remned. Distilled water. Liquid glucose.
Lemon juice. Cook at 320 degrees. Pull
out. Color. Shape." Easy, huh? "Cupid" took
him 25 hours. He poured sugar into molds
(for the harp), pulled it like taffy (for the
strings) and blew it like glass (for Cupid).
The sculpture is on display in Volare's
dining room this month — unless somebody
buys it, or knocks it over. "They shatter like
glass," Moore says, with an absence of
panic indicative of a chef talented enough
to make another one.
— Kane Webb
Home Trends 2013
Real Estate & Mortgage Professionals Promles
Real Estate & Mortgage Professionals Diretory
Outdoor Living/Interior Design • Distinctive Homes
Publishing May 2013 • Space Deadline March 15th, 2013
advertising@loumag.com
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