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/642573
LOUISVILLE MAGAZINE 3.16 99 NIBBLES TRENDING CABINET KITCHEN SECRET CHEF'S Beans, beans, the magical fruit, the more you eat, the more … you know the rest. But it doesn't have to be. Bruce Ucan, chef/owner of the Mayan Cafe, puts epazote, an herb similar to sage, in his black beans to prevent the toots. "When I was little, my mom used it a lot in stews," says Ucan, who grew up in Mexico's Yucatan Peninsula. "It was used for remedies and boiled into a tea to help with stomach aches." Epazote resembles marijuana, and the raw leaf smells a bit like petroleum. It holds strong citrus and earthy favors. "Either you like it or you hate it," Ucan says. But how refreshing to learn that beans and bowels don't always disagree. Danish dough whisk, $7 — Cooking at the Cottage (3739 Lexington Road) "I came down here from New York to get away from the snow. I thought I was moving somewhere tropical." — Barbara Sivells, owner of Shack in the Back BBQ in Fairdale OVERHEARD Percentage of Louisville restaurants owned by chef Fernando Martinez's Olé Restaurant Group, including Guaca Mole, Mussel and Burger and the recently opened Mercato Italiano in Norton Commons. Restaurants owned by everybody else. So hot right now Frozen bird Joella's Hot Chicken opens on Frankfort Avenue in September 2015 Royals Hot Chicken opens in NuLu in January 2016 KFC starts serving Nashville- style hot chicken YOU AGAIN? Hot-chicken hype Kristina J. Addington owns the vegan food company V-Grits. She lives in Clifton. What'd you eat for breakfast today? "PB&J.; All-natural peanut butter and local pep- per jelly from Caldwell's Quirky Cookery." What's on your weekly grocery list? "Ca- shews. We turn them into cashew 'cheese' and put it on everything." What ingredient do you use more than any other? "Lately, caulifower. We roast and deep-fry it to make boneless 'wings,' process it to make healthier 'rice' and purée it to make 'Alfredo sauce.'" Where are you a regular? "Quills. Large soy latte and a Flora Vegan Treats pop-tart." What closed Louisville restaurant do you miss the most? "Swan Dive. Does anybody else remember that place? It's now Hammerheads. It was a dive bar that served vegan food. Somebody please open another one!" What Louisville dish have you eaten more than any other? "Smoked tofu tacos at Feast. I know, a vegan at a barbecue joint. What can I say, they know how to cook tofu." If you were a vegetable, what would you be? "A fddlehead (fern). It's unique and a little odd, but delicious. Healthy, but some- times poisonous."