Louisville Magazine

JAN 2019

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/1066550

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Page 76 of 92

74 LOUISVILLE MAGAZINE 1.19 NIBBLES TREND WHAT'S IN A NAME? Aerine Mountain co- founded MountainFit Wellness on Brownsboro Road, which focuses on plant-based eating. A local restaurant people would be surprised to know you've never tried? "Check's Cafe." What's in your freezer? "Coconut cream ice cream, frozen berries, peas, cauliflower pizza crust, an ice pack." What ingredient do you use more than any other? "Berbere spice. Delicious with lentils." Where are you a regular? "Grape Leaf. Love their house salads, cauliflower shawarma and hummus." What Louisville dish have you eaten more than any other? "El Mundo margaritas…and their spicy bean tacos." What closed Louisville restaurant do you miss the most? "Joe Davola's. Miss those tasty sandwiches." What's always in your refrigerator? "A large jar of minced garlic." Favorite cereal? "Whole Foods wheat-free granola." Open your refrigerator. What's the first thing you see? "Stoney Ginger Beer, a South African favorite." (Aerine's husband and business partner, James, is originally from South Africa. ) If you were a vegetable, what would you be? "Sweet potato. We like to be in the dirt for prolonged periods of time and get sweeter when we're warmed up." If you were a fruit, what would you be? "Mango. We have a solid core and like being by the beach." Last drink you had? "Copper & Kings brandy on the rocks." First drink you ever had? "Spiked fruit punch at my parents' Christmas party with my best friend. We didn't know it was spiked. It was fun." Favorite cheap beer? "PBR. Are there others?" What cures your hangover? "Green berry smoothies." Pints & Union 114 E. Market St., New Albany Pints & Union opened last year in a 140-year- old building on Main Street in New Albany. The pub-style bar and restaurant is owned by Joe and Regina Phillips and operated with the help of former New Albanian Brewing Co. owner and local beer historian Roger Baylor. "Unofficially," Joe Phillips says, "we refer to it as Pints&Union, one word, with the ampersand representing the spirit of inclusivity…no matter your ideals, politics, background or social standing." Another phrase appears with the name: memento mori. According to Baylor, who now heads the beer program, the Latin phrase translates to "remember death." He says it's not meant to be depressing or morbid. "To me," Baylor says, "remembering death is about celebrating life, always in proper context: live life to the fullest; learn and teach and feel; don't harm others; and don't sweat the little things. After all, a final bell will toll for us all." — Katie Molck Kentucky Fried...Quail? And other "modern" eats head to New York. Ming Pu, the chef at the 502 Bar & Bistro in Norton Commons, has cooked at the famed James Beard House in New York twice already. And on Jan. 23, he's taking up seven other Louisville food and spirits pros to make a "modern Kentucky" dinner. Expect things from Pu (and his Taiwanese heritage) like fried quail with Bourbon Barrel Foods smoked paprika and Hokkaido scallops. We talked to three of the participating chefs. Brad Menear the Fat Lamb (2011 Grinstead Drive) "If you bring up lamb in Kentucky," Menear says, "everybody assumes mutton, which is an adult lamb — or the sheep, essentially. And people don't realize that Kentucky had a really, really strong lamb industry for a while, and that's something that's trying to make a comeback. We're going to use a local farmer, Freedom Run Farm, that supplies just amazing lamb. I'm from Minnesota, so I'm using some Kentucky products with a little bit of some Minnesota stuff that reminds me of home, like beets and yogurt." James Moran the Pine Room (6325 River Road) "I'll be doing pork belly for my hors d'oeuvre with hoppin' John, which is kind of like a Southern black-eyed peas," Moran says. "And then for my main course I'm going to do local Kentucky sorghum with guajillo (chili), braised veal cheek with heirloom young vegetables and Jerusalem artichokes." Andrew McCabe bar Vetti (800 S. Fourth St.) "We like to think of ourselves as a regional Italian restaurant," McCabe says, "but we look at it as the region we're in is in Kentucky, so we're using country ham instead of importing prosciutto and we've got a really awesome country sausage that we actually found at a gas station. I'll be curing salmon lightly in soy leaves that have been fermented for a year in a bourbon barrel, and then that gets pressed and then the liquid that comes off is soy sauce. I'm also doing a 'potlicker' sauce by braising collard greens. And then there's some country ham skins and Parmesan rinds and more Kentucky soy sauce." — Maya O. McKenzie

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