Louisville Magazine

DEC 2014

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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78 LOUISVILLE MAGAZINE 12.14 food bits drink Nibbles What ingredient do you use more than any other? "Making jerky, we use quite a bit of soy sauce. Last year, we were going through about fve gallons a month; this month, we used almost 45 gallons. In our kitchen, we currently have a 55-gallon barrel of San-J tamari, weighing in at 546 pounds." Where are you a regular? "The other day I walked into DKD (That'd be Dragon King's Daughter — Ed.), and the server guessed what I wanted — a bento box — before I had my jacket off." What's always in your refrigerator? "I pickle everything — caulifower, baby corn, mushrooms and, of course, cucumber. I prefer pickles that have been refrigerated, leaving them crisp and snappy. I grew up in Hawaii, eating tons of kimchee, so I try to always have a jar in there." Favorite cereal? "Sometimes I crave terrible-for-you sugary cereal. Like twice a year, I'll pick up Cookie Crisp or Cap'n Crunch (the one that's all Crunch Berries)." Favorite snack? "My wife and I were driving back from a trip to Chicago, and I grabbed a bag of Big Papa Dill Pickle Popcorn from one of those big trucker gas stations. The company's website sells 12-bag cases for $24, shipping included. The company also sells pickle-favored lip balm." What dish do you make at home most often? "I worked at several different pizza places throughout my 20s and like to remind my wife that I know how to slap pizza dough. My current favorite is a Vegenaise-and-teriyaki whisked sauce (go light on the teriyaki), topped with kimchee and vegan bacon bits (a new product we're currently developing)." First drink you ever had? "Can I pretend my frst Stanley Chase III, 32, owns the Louisville Vegan Jerky Co. He lives in Germantown. slicenter.org stageone.org

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