Louisville Magazine

JUN 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/1123912

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Page 68 of 92

66 LOUISVILLE MAGAZINE 6.19 coee chain Please & ank You has its bake house on Duncan Street, churning out those sinful chocolate-chip cookies and other treats. Sustainability nonprot Louisville Grows has its Healthy House on Portland Avenue, oering cooking classes in the commercial kitchen. Gelato Gilberto, whose store is in Norton Commons, produces its Italian ice cream in the same former rehouse on Portland Avenue as Farm to Fork. Heine Brothers' co-founder and president Mike Mays says the local coee chain's Clifton roastery was "busting at the seams" before it moved to Portland in 2016. "e easiest thing would have been to call a realtor, nd a place out by the airport at the lowest possible price per square foot," he says. "at felt like the most soulless way to move I could imagine." He looked in areas like Smoketown and Germantown before nding the 40,000-square-foot site at 13th and Main streets. Renovations in the old warehouse took twice as long and twice as much money as he'd planned, but Mays says he hasn't regretted the move and still gets excited when he walks in. He has yet to hire anyone from the neighborhood, as the company's existing employees moved to the new location and he says he can't justify opening the cafe space to the public yet, calling demand a "chicken/egg" situation. But it's a goal in the neighborhood that's one of the city's poorest and could use more jobs. Mays says he has made friends with nearby nonprots that serve the community, though, and they know they can call on him to donate coee whenever there's a big meeting. Farm to Fork is wedged between residential houses. Inside, the bottom half of the bricks are glazed green, a remnant of the building's former days as a rehouse. A wall of plants — green and yellow vines popping out of old Woodford Reserve bottles and ceramic pots — hides massive electrical fuse boxes and gauges. A homey mismatch of tables and chairs lls the dining room, and pieces by Portland artists hang on the far wall. On the menu you'll nd rehouse chili, seasonal quiche slices, vegetarian black-bean wraps, creamy potato salad. In the decked-out kitchen, Farm to Fork runs its catering operation. Besides Friday evenings and special events, the restaurant is open for lunch, and it is quickly becoming a spot for business meals or birthday parties. Portland Now, the neighborhood association, holds monthly meetings in the space. On Friday nights, the doors open so locals can take over the space. Owner Sherry Hurley-Magnuson says Portland Now has "claimed that yellow table for their own. ey're thrilled to be able to go have a beer in their neighborhood with their friends." Hurley-Magnuson, who has lived in Louisville since 2001, originally thought Portland was its own city (which it was until 1837). She learned more about the neighborhood two years later, after becoming involved with the Community Farm Alliance located in Portland. About six years ago, when Farm to Fork was operating as a catering-only business in a small spot at Crittenden Drive and Warnock Street near U of L's main campus, she took a tour of the old rehouse in Portland. "I was like, 'I'm not ready for that. I don't think Portland is ready,'" she says. But when her lease was up a few years

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