Louisville Magazine

AUG 2015

Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.

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LOUISVILLE MAGAZINE 8.15 117 6 J It's the anticipation that gets you. You sit at your computer, palm over your mouse, refreshing your inbox over and over and over. Are you feeling lucky? Did you get a reservation? Are you in? Tis is what it's like waiting for a spot at Ten Tables, a dining club some local chefs debuted in January. Every Monday night, the chefs take over the kitchen at breakfast- only Eggs Over Baxter in the Highlands, and the only way for you to get in is to request a reservation through Facebook. Ten you wait for the announcement of who scored one of the 40 seats. Once you're in the club, you're in, and you're allowed to cherry-pick future Ten Tables reservations, with newcomers flling in the cracks. If you're a picky eater, proceed with caution, and if you're going to bail at the last second, save everyone the trouble. Chefs Dustin Staggers and Ethan Ray of Roux and Eric Morris of Epic Sammich Co. are the brains behind Ten Tables, and most weeks they ask a guest chef to assist them, with each chef contributing two of the meal's eight courses (for $75 or so). Te frst event began with an amuse-bouche of goose liver-cashew mousse smeared on toasted bread with smoked lamb belly and ended with roasted banana with mustard butterscotch, mascarpone, Marcona almonds and a sugary sliver of dried lime. "At our day jobs, we serve more regular- people food," Staggers says. "Monday is my favorite night of the week now." By Elizabeth Myers Because Louisvillians are willing to try Lucky Charms marshmallow dust as an ingredient. brazeiros.com "You get a lot of accomplished musicians playing, and they may be playing a song they all know, but you can add your own nuances and takes, and maybe someone busts out with a solo in the middle of it and everyone follows suit and you just go with it," Ray says. "It's almost like we're at one of our houses cooking for fun, but we get to serve it to 40 people." One of Ray's favorite Ten Tables contributions was a two-bite salad with raw Granny Smith apple, caramelized pineapple and avocado mousse with a cedar-essential-oil vinaigrette: a "pineapple pine apple." One of Morris' favorites: "a play on Nashville-style hot chicken, but instead of chicken, I did crispy veal sweetbreads and Blue Dog bread with spicy pickle relish." Each course is an experiment, with surprising ingredients like squash blossoms, Lucky Charms marshmallow dust and Honeycrisp apple coulis, plus more traditional takes on seared foie gras and lobster bisque. "Tere have been a lot of cold soups for the past month and a half. Tere's been a lot of fruit acid in dishes — ceviche and tartare and stuf that's bright, that can make you forget about the fact that it's bajillion degrees outside," Staggers says. "I hadn't made a soup in so long because we only have one kind of soup at Roux, so I did soup for 10 weeks straight at Ten Tables. Tat allowed me to think and get ideas for the future — clearly I'm not done with opening restaurants." (In addition to Roux, the ever-growing team opened Epic Sammich Co. down the street — formerly their short-lived ramen shop Rumplings — and is planning a diner.) "You'll see our dishes progress throughout Monday, and they'll continue to progress through plating. Tons of times, someone will bring a pesto or a sauce or an aïoli, a seemingly minor component that has ended up going on someone else's dish because it's perfect," Staggers says. Tere was a popular vegan Ten Tables menu and a Biggie-themed meal held on the anniversary of the rapper's death that included a dish called "Notorious P.I.G." To answer your question: Tere are more than 900 people currently on the waiting list. Do the math: With only 40 people allowed at each meal, it could be — well, it might be a long wait.

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