Louisville Magazine

OCT 2013

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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THE SPREAD food & drink Octopus bacon ($9): This inventive appetizer demands a multitasking mouth: chewy octopus, crunchy fngerling potatoes, spicy and smooth jalapeño puree, sweet sour cream, and chile threads like stiff red whiskers as garnish. As far as its bacon-ness, Ashworth says it is "bacon" (air-quotes his, not ours) in journey only. The octopus is cured and smoked like bacon. But it doesn't land in a puddle of oil. Instead, a smoker cooks the meat. A favorite among the chefs, it's a memorable way to start a meal. Collards and kimchee ($3): A literal helping of Lee's signature Southern/Korean fusion. This side dish complements just about everything. It will also appear on MilkWood's brunch menu served with poached eggs. Ashworth puts it best: "Who doesn't like collards?" Perfectly soppy with a kick. (And a nod to servers for warning customers ahead of time that the dish isn't vegetarianfriendly.) Smoked pork shoulder ($15): While in Malaysia, Lee and Ashworth ate a lot of coconut rice, so part of this popular entrée was conceived on that trip overseas. But the fried okra and smoked pork shoulder bring the favors home. Brined for a day and a half before lounging in the smoker for 16 hours, this isn't fast food. "It's a lot of involved steps just to get it to the plate," Ashworth says. Sugar snap peas and "black" barbecue sauce made with Asian staples, fermented black beans and soy sauce, round out the flling dish. Sorghum and grits ice cream ($8): This dessert needs no wordy embellishments. Just the components: sorghum-favored ice cream with crunchy grit bits (courtesy of local favorite Comfy Cow), coconut cake, coffee syrup, local berries, toasted croissant. Indulge. 70 LOUISVILLE MAGAZINE 10.13

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