Louisville Magazine

NOV 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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134 LOUISVILLE MAGAZINE 11.17 FOOD FIX TIP KITCHEN A NAME? WHAT'S IN PLAYLIST "Mic Control," Soul Position "Gravemakers & Gunslingers," Coheed and Cambria "None Shall Pass," Aesop Rock "Harder Better Faster Stronger," Daft Punk "Heads Will Roll," Yeah Yeah Yeahs Jesse and Liz Huot, the husband-and-wife team behind Grind Burger Kitchen (829 E. Market St.), have about 800 songs (and counting) playing in rotation at their restaurant. (They use Spotify, a "pretty curated Pandora," etc.) "It started when it was just the two of us working on our food truck in the early days," Liz says. Any songs that would never make the list? "I'd say most things you would have heard at a gas station in the late '90s are probably not going to happen at Grind," she says. Here are five songs they play when they need a pick-me-up. Hoosier Ranch at the Holy Grale 1034 Bardstown Road In Columbus, Indiana, where Holy Grale chef Josh Lehman grew up, ranch dressing was a popular condiment. "It was always packed in with our pizza delivery, the only dressing on the salad bar and used as a dredge on fried chicken," Lehman says. "Being the Hoosier I am, I took my favorite aspects of ranch and created a recipe called Hoosier Ranch." Lehman's version, served with squash sliders, contains buttermilk, labna (yogurt cheese), crème fraîche, parsley, tarragon, chives and, Lehman says, "Hoosier." — Kaঞe Molck Isn't it true that spicy food is almost better as leftovers? That yellow curry from Friday night spends an extra day marinating in the fridge and tastes blissful as a pick-me-up on Saturday after- noon. The only problem: Even the best rice goes south after too long in that Styrofoam container. On a recent outing to Joy Luck in the Highlands, my server let me in on a little trick: Wet a paper towel and cover the bowl of rice before nuking it. Steams it right up to its (almost) original form. My leftover bok choy thanked me. — Mary Chellis Ausঞn Moonshine University has started something called My Cra[ Disঞllery. For $15,000 to $20,000, enrollees spend a week creating their own spirit with one-on-one instruction. They can make their own mash bill, produce a barrel of the spirit and bottle it themselves. So far, takers have been restaurants wanting to offer something original to patrons, and folks with extra cash and the whim to get their toes in the distilling biz. That all makes sense to me, but Moonshine's marketing firm is trying to sell it as "the ultimate bourbon lover's gift." A bottle of Old Forester is like 20 bucks. — MCA $20,000

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