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food & drink With Chef Michael Crouch FOOD JOURNAL "This may seem like a substantial amount of food, but I really don't eat actual meals like most humans do. I work in the restaurant business; we are not normal people," says Michael Crouch, executive chef at Bistro 1860 (you know, that mustardcolored building on the corner of Mellwood Avenue and Brownsboro Road). "I sometimes eat one meal a day and the rest is just snacking and whatnot. Whatever it takes to keep myself healthy-ish and to maintain a respectful physique."* Friday, May 31 "Chocolate milk and a banana for breakfast. For lunch, I meet up with some friends at El Mundo. In the summer, I like to kick off my shoes, sit outside and eat messy food with my fngers and drink tequila-laced cocktails. Today: carnitas and margaritas. A snack at about 4 p.m. is peanut butter and an apple. Upstairs at the restaurant, I partake in a champagne tasting, followed with some fried smoked blue cheese-stuffed olives. Around 8:30 or so, I eat a couple bones off a rack of lamb and soon thereafter wash it down with a Reissdorf beer. Before bed I have three oatmeal no-bake cookies (the very frst thing I ever cooked and still one of my favorite cookies) and two pints of very cold milk." Saturday, June 1 "Breakfast is a bottle of Perrier Lime. I run to Whole Foods to pick up a couple things for the house: cheese, energy bars, champagne, bread, fruit and pickles — everything that couldn't possibly make a meal but is good for snacking. I see some neighbors grilling and grab an allbeef hot dog with ketchup and yellow mustard and a handful of strawberries out of my bag. I'm fnishing up my summer menu at work, so throughout the day I snack on a scallop crudo with orange blossom water, passion fruit, mint and feur de sel, and a few slivers of duck breast with a sherry and smoked-honey reduction. Before I leave work, I eat some Époisses cheese on toast points and drink a little Fifty Pounds gin with some ice and lime." Sunday, June 2 "I begin the day with ONE (I swear) lemon custard-flled Krispy Kreme doughnut on my way to my folks' place to pick up my wonderful little girl, Stephanie. On the way back, she and I swing into Morris' Deli for lunch, like we often do, for a sandwich. I have roasted turkey with pepperoni, red onion, mayo, lettuce and spicy mustard. Harvest Cheddar Sun Chips, a Gatorade and, oh, fve Andes chocolate mints apiece for the little one and me. For dinner, my girl wants sushi so we head to Sapporo and collaborate on some rolls and sashimi. At this point, I have consumed entirely too much and am ready to sleep…but not before I have fve Fudge Stripes cookies and two pints of very cold milk. Yes, I have a sweet tooth." Monday, June 3 "Breakfast: small bowl of Frosted Mini-Wheats with bananas. At Lonnie's, I get an Italian beef hot dog and some chicken wings, iced tea to drink. My daughter and I share a large Kit Kat for dessert. For dinner, we head to the Frankfort Avenue Beer Depot for barbecue ribs and green beans, macaroni and cheese and coleslaw. Dessert is Dairy Kastle, chocolate-vanilla twist. No sprinkles for me." Tuesday, June 4 "Bowl of Cream of Wheat with brown sugar and bananas. Lunch is Caffe Classico, where I get a salad Lyonnaise and a Duvel. At work, I snack on bone marrow with bread, goat cheese and a red wine peach jam; knock back a couple of oysters on the half shell. I have a margarita and bourbon, neat, to fnish off the night." *Proper (or close to it) exercise did take place during the course of the week. www.thelouisvillecrashers.com 80 LOUISVILLE MAGAZINE 7.13