Louisville Magazine

JUL 2018

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/999164

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82 LOUISVILLE MAGAZINE 7.18 THE OVERVIEW "These are really bright flavors with the fish. They're all pickled with a nice pesto." — SA "And it's cooked perfectly." — MCA "The toast would be a really good dessert." — JK "This is like banana pudding on bread." — DJ "I could eat the whole plate of cauliflower." — SA "Yeah, and it has different textures. Like, the cauliflower is soft, but the kale is really crunchy." — MW "Oh, there's the mole!" — DJ "Hidden under a giant kale leaf." — JK "Mmm. I could just eat that sauce on the kale as a salad dressing." — MCA "I love poblano so much. What's this that it's on?" — DJ "Grits! Cheese grits or some kind of non-cheese grits." — MCA "The pepper itself is delicious, but the grits are really bland." — SA "That curry is the sweetest curry I've ever had." — DJ "I don't know if I could eat the whole bowl of it myself." — JK "I think you need something savory to balance it out. I'm such a big pineapple fan, though, and this is crispy and has a burnt flavor. If it also had beef or pork in there…" — MCA "Something a little spicy, maybe." — DJ "Wow, that tater tot is really good!" — MCA "Yeah, with a little bit of spicy." — DJ "Like a potato pillow." — JK "I wouldn't have thought to pair it with blueberry, but it's really good. I want a jar of that!" — DJ "I've never consumed charcoal." — DJ "The drink tastes like regular lemonade, but slightly less sweet, with an aftertaste of espresso — it's layered." — JK Naive 1001 E. Washington St. The party: Suki Anderson, art director Mary Chellis Austin, managing editor Dylon Jones, web editor Jenny Kiefer, associate writer Mickie Winters, photographer The meal: Tater tots with Kenny's smoked gouda and blueberry kombucha sauce Banana chai crème brûlée toast with vanilla nut spread, "glass" bananas, chai almond whip, puffed rice and bourbon peanut dust General Tso's cauliflower with green bean slaw, crisp kale and puffed rice Mole poblano relleno with roasted vegetables, "cheese" grits and chimichurri Beet-marinated ocean trout with roasted turnips, melted leeks, Italian cauliflower, pickled ramps and sorrel pesto Curry bowl with coconut-pineapple broth, sweet potatoes, lentils and chickpea crunch Charcoal espresso lemonade Golden Girl espresso with turmeric-infused maple syrup and candied fennel

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