Louisville Magazine

DEC 2018

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/1055789

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Page 65 of 88

LOUISVILLE MAGAZINE 12.18 63 Planted in Comfort Food By Sarah Kelley / Photos by Mickie Winters Kristina Addington was raised on hearty Southern staples like chicken and dumplings, biscuits and gravy, meatloaf and mashed pota- toes. "And there was always bacon in the green beans," says Addington, who grew up in Shelby County but spent summers visiting relatives in the tiny Appalachian town of Whitesburg. "•ere would be family reunions every year, and they always centered around food," Addington says. "•at's one reason I love feeding people so much. It's not just about delicious food. It's about community. You can take care of people with a good meal. It makes them feel loved." Now, though, Addington is a self-de- scribed "vegan girl raised in the South." •e moniker re€ects a style of cooking V-Grits creator Kristina Addington and False Idol Independent Brewers prove there's more to vegan food than kale and quinoa. — vegan Southern comfort food — that landed Addington on the Food Network and that inspired the name of her food truck, V-Grits. In October, the 36-year-old chef opened a restaurant in collaboration with False Idol Indepen- dent Brewers, an operation launched by Shawn Steele, former brewer at Akasha Brewing Co. in NuLu. "You don't have to have meat and dairy to get a good meal," Addington says. Over the years, Addington has perfect- ed the art of using plant-based ingredients to create country classics: a cashew-based "Cheddar" is key to her mac and cheese; jackfruit, in lieu of pulled pork, makes for a tangy barbecue; an oyster mushroom re- places chicken in her most popular menu item — a fried "chicken" platter. Opposite page: raw lasagna. Above: the mac and cheese flight.

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