Louisville Magazine

JAN 2017

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/767403

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Page 64 of 96

62 LOUISVILLE MAGAZINE 12.16 "I can tell you that Louisvillians are very content to sit down to a hot bowl of soup when it's 95 degrees outside," says Bob Hancock, owner of Blue Dog Bakery and the recently opened RedHog, a butcher shop and cafe in Crescent Hill. Come wintertime, Han- cock says, demand for warm, rib-sticking soups and stews is high. RedHog's weekly stew features meats from the butcher shop. "We just kind of run the gamut in terms of flavor combi- nations," says Hancock, who mentions Asian and Indian influences and a tradi- tional Kentucky burgoo. "The ingredients coming through the butcher's shop are constantly changing, so our stew is con- stantly evolving." When Hancock and I talked in early December, the stew of the week was a French-inspired cassoulet with cannellini beans, herb sausage and duck confit — topped with a marinated pork skewer. "The one advantage we have over anyone else in town is that the basic building block for a good soup or stew is the stock," Hancock says. "Since we're a whole-animal butcher shop, we have an abundance of bones and other things that we can fortify a stock with." Stock is also the basic building block of noodle bowls at Lydia House in German- town. "We start with chicken legs, and they go in for about eight hours with onions," owner Emily Ruff says. "Then we pull them out and we add a whole bunch of seared pork bones." The stock simmers overnight, constantly occupying a burner on the kitchen's limited stove space. "We Fish House chowder

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