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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132 LOUISVILLE MAGAZINE 11.16 CABINET KITCHEN FOOD FIX LAST MEAL Baby boomers Leborah Goodwin and Jannene Winstead love reminiscing about their youth in the Westover Court neighborhood (now Chickasaw) in west Louisville. Afternoons of riding bikes, roller-skating, playtime at the park, keeping an ear out for your mother's call to dinner. One name often came up in their childhood — Samuel Plato. The grandson of slaves, Plato studied at what is now Simmons College and became a prominent architect in the Midwest, building banks, churches and much of the Westover subdivision. Goodwin still lives in a snug single-story home Plato built shortly after World War II. Her street? Plato Terrace. "I remember (my parents) telling us that Plato built these houses for African-Americans so they could have a place to live after the war," she says. (This is before Louisville's open-housing movement of the 1960s.) A few years ago, Goodwin and Winstead decided to pay tribute to both their idyllic childhood and the man who helped construct the backdrop for it. In Recipes and Recollections (available at Carmichaels), Goodwin and Winstead pair food with history, culling memories of Plato along with favorite recipes — seafood gumbo, cucumber mold, Jamaican broiled chicken, banana pudding, Cheddar bacon and fresh chive biscuits — from that era. Neighbors might relish the nostalgia. Anyone can appreciate the food. — Anne Marshall Linda Kunz Bayens owns Cooking at the Cottage (3739 Lexington Road) with her husband Mark. Appeঞzer: Pad Thai with chicken at Simply Thai (323 Wallace Ave.) "It's the best pad Thai I've ever had! The combination of flavors and textures, with a hint of spice for my taste, always hits the spot and is wonderful when you can't decide what you are in the mood for." Entrée: Steak chimichurri at Seviche (1538 Bardstown Road) "Steak has always been my favorite since I was a child. The slices of meat are flavorful, tender and juicy. The chimichurri sauce has a bright herb taste and is the perfect complement to the grilled steak. The dish is tied with the duck egg ravioli with sage brown butter at Volare, which is luscious. The tenderness of the fresh pasta com- bined with the rich gold- en yolk that flows from the ravioli when you first break it open combines perfectly with the nutty browned butter." Dessert: Pumpkin soufflé with vanilla crème anglaise at La Chasse (1359 Bardstown Road) "It's a warm, light dessert that is filled with the flavor of my favorite time of the year — fall." Photos by Mickie Winters