Louisville Magazine

JAN 2017

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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tailspinalefest.com LOUISVILLE MAGAZINE 12.16 63 try to hit 30 hours with the pork bones," she says. The base ingredients to the noodle bowls, in addition to the simmered bone broth and noodles, are ginger-pickled carrot slices, a soft-boiled egg, scallions and nori-miso butter, all homemade. Add- ons include seared pork belly, thin slices of rare beef and portobello mushrooms. Lydia Houses goes through 50 pounds of homemade kimchee a week. "People go crazy and pile all kinds of stuff in there," Ruff says. "I don't think you really need to add more than two ingredients to a bowl." A few miles away, the Fish House has been a staple on Winter Avenue for 25 years — and has been tweaking and refining owner David Hilsenrad's seafood chowder recipe for just as long. "We prob- ably make chowder three or four times a day," says Adam Hilsenrad, David's son and a part-owner. "We do it intentionally so it's always fresh. We make probably a gallon or so at a time, and when we sell out, we make some more." Adam Hilsenrad says they boil potatoes and roast North Atlantic cod, adding dill and sweet basil. Their chowder is cream- based, somewhere between a thin broth and a gluey stew—just the right consis- tency to be warm and comforting without leaving you overstuffed. "When people are cold," he says, "they are looking for that really hot, warming dish." Or as Ruff from Lydia House puts it: "Big bowls of noodles have always been my comfort food. Just a big steaming bowl of soup to clear out your sinuses." RedHog cassoulet

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