Louisville Magazine

JUL 2017

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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82 LOUISVILLE MAGAZINE 7.17 FOOD FIX NIBBLES DISH Louisville is now home to the mouthwatering and mindboggling Farby, a vegan version of an Arby's Beef 'n Cheddar. The Farby even has a little trademark symbol next to it on the menu. Morels Cafe's tagline: "Vegan food that doesn't suck." Stanley Chase, who also owns the Louisville Vegan Jerky Co., opened the vegan counter- service restaurant in April, serving his take on pulled-pork sliders, chicken wings and mac 'n' cheese. "I feel like everything I do either as a business or as a creative is a parody," Chase says. "It's what makes me happy." (Several years ago, he actually created a vegan version of the KFC Double Down, which was a bacon and cheese sandwich with fried chicken patties as buns.) The Farby tastes like the real thing, and Chase says that's the whole point. Creamy "Cheddar cheese" and a sweet red sauce smother the "roast beef," which ripples between an intentionally "shitty" (but nonetheless delicious) onion bun. The company Tofurky (hint: tofu) makes the "roast beef" logs, which Chase cuts in-house with a meat slicer. The yellow "Cheddar cheese" sauce is a mixture of potatoes and carrots, and the red sauce is ketchup and agave syrup. Of course the Farby meal ($9) comes with a heaping portion of crisp, seasoned curly fries. To-go sandwiches are foil-wrapped and packaged in a white paper bag, just like the drive-thru. "I like to approach things in an authentic way," Chase says, "even though we're kind of imposters." — Katie Molck e Farby at Morels Cafe 619 Baxter Ave. A local restaurant people would be surprised to know you've never tried? "Red Hog. It's been a 'date night' three times, and all three times the sitter cancelled on us at the last minute. One day!" Where are you a regular? "Bourbons Bistro, charcuterie plate." What'd you eat for breakfast today? "One of those microwaveable breakfast sandwiches you eat just because you're too lazy to make a real breakfast." Favorite hole-in-the-wall? "El Mariachi on La Grange Road. For the tacos." The best place to eat after midnight in Louisville? "Is this a trick question? My New York friends are always whining that Louisville has no place to eat after 11 p.m., so we end up calling Domino's." What's in your freezer right now? "My son's Finding Nemo 'boo boo' ice pack." What ingredient do you use more than any other? "When I put chipotle pepper and citrus together, amazing things happen to my food." A kitchen tool you couldn't live without? "My juicer. Have you tried hand-squeezing 40 limes?" What do you make at home most often? "Chicken thighs. I love the crispy chicken skin." What Louisville dish have you eaten more than any other? "I will sue the Silver Dollar if they ever take the fried oysters off the menu. I'm not bluffing." What closed Louisville restaurant do you miss the most? "Lynn's Paradise Cafe. I know the restaurant had its problems, but man, that place felt like Louisville. I loved taking my out-of-town friends there." What's always in your refrigerator? "Mustards." If you were a vegetable, what would you be? "Onion. Peel me and I'll make you cry." If you were a fruit, what would you be? "Pomegranate. It takes time to get to the sweet side, but when you do it's an unforgettable taste." Favorite snack? "OMG, almond crackers. I'll eat the whole box and not even know it." First drink you ever had? "Let's go with my first legal drink of bourbon: I sipped Jim Beam White Label on the balcony of the Delta fraternity house at Oklahoma State. I was pleased, but, as a college student, I went back to drinking cheap beer." Last drink you had? "Last night was a cigar night, finished with a 1976 Laubade Armagnac (brandy) nightcap." What cures your hangover? "Not drinking much the day before." Louisville-based spirits writer Fred Minnick recently released his newest book, Rum Curious: The Indispensable Tasting Guide to the World's Spirit.

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