Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.
Issue link: https://loumag.epubxp.com/i/891238
132 LOUISVILLE MAGAZINE 11.17 OVERVIEW Portage House 117 E. Riverside Drive (Jeffersonville) THE PARTY: Mary Chellis Austin, managing editor Dylon Jones, web editor Jenny Kiefer, associate writer Josh Moss, editor Mickie Winters, photographer THE MEAL: Roasted cauliflower with lemon caper vinaigrette and chili flakes Korean fried broccoli with sesame seeds and green onions Grilled cheese sandwich with a fried egg, sorghum, Indiana goat cheese and Taleggio Kathy's fried pork chop with arugula, "old bayo" (Old Bay-seasoned mayo), potato bun and house pickles Braised duck leg with barbecue black- eyed peas, slaw and toasted peanuts Indiana chicken thighs with rice grits, fried Brussels sprouts and ranch Braised greens Fried potato wedges with special sauce "How is the grilled cheese?" — DJ "Not what I expected. I don't know how I feel about that. I don't like the cheese." — JK "That's the softest, messiest cheese." — JM "I really feel like I just ate at four different restaurants." — DJ "Even the prices are pretty diverse. You can get a sandwich for $5 or a ribeye for $30." — JK "Are those peanuts? Huh. Peanuts and beans." — DJ "Just tastes like Beanee Weenee to me. Tastes like canned baked beans with a hot dog chopped up in it." — JM "I like the duck, though. I could take that bone, if I weren't with company, and just eat it." — MCA "I think this was my first time having duck. It tasted like a greasier chicken." — JK "This pork sandwich is huge. The bun can't even contain the mass of meat." — JM "Hmm. Wow, that cauliflower is really vinegary." — DJ "I've never experienced capers with cauliflower. They're overpowering." — MW "Pass the grilled cheese down if you don't want it." — JM "That broccoli will make you a vegetarian. It somehow tastes like meat you'd have with rice at a Chinese restaurant." — JM "If you put sugary peppers on anything and fry it up it's not even a vegetable anymore." — MCA "Tastes like fried vegetarian sushi or something." — MW "I'm a little disappointed because I love broccoli and wish it had more broccoli flavor in it." — DJ "The Brussels sprouts and grits situation is delicious. That chicken in there is so buttery." — MW "This chicken thigh. It is so juicy and tender." — JM "There's a steak knife for the cauliflower?" — MCA