Hungry Travelers - Page 42 of 82 - Bringing the tastes of travel back home

Chocolate and bourbon make best of friends

Posted on November 22, 2017February 25, 2018 by Pat and David

We were glad to see Andy Embry behind the counter at the cookware store and demonstration kitchen Mesa (216 Pearl Street, 812-725-7691, mesachefs.com) in New Albany. Mesa offers an ambitious schedule of cooking demonstrations led by local chefs. We had signed up for the bourbon and chocolate tasting program that is usually offered once a month, according to Mesa owner Bobby Bass. Embry had been remarkably engaging and knowledgeable when he guided us through the Evan Williams center in Louisville (see this post). And he had offered some good pointers on tasting bourbon. So we were curious to see how he approached pairing bourbon with chocolate. His partner in the demonstration was Erika Chavez-Graziano, founder of Cellar Door Chocolates (cellardoorchocolates.com), which has three shops in...Read More

Huber’s shows a farm can do it all

Posted on November 20, 2017February 25, 2018 by Pat and David

At roughly 650 acres, Huber's Orchard, Winery, & Vineyards (19816 Huber Road, Borden, Indiana, 812-923-9463, huberwinery.com) is the largest farm in Southern Indiana. And with 90 acres under cultivation with grape vines, it's also the largest wine-grape producer in the state. But what matters most to the Hubers is that the farm has been family-owned and operated since 1843. That's when Simon Huber emigrated from Germany and settled on 80 acres in Southern Indiana. Now into the seventh generation of Huber oversight, the operation has grown and diversified. But, says Dana Huber, the family has not lost track of its roots. “We are farmers first. Our main goal is to keep the farm in the family.” The farm was mainly a PYO operation through the...Read More

Schimpff’s Confectionery proves enduring sweet story

Posted on November 17, 2017February 25, 2018 by Pat and David

Jill and Warren Schimpff (above) could have been a comedy duo. Instead the husband and wife—married for 50 years—are the George Burns and Gracie Allen of candymaking. They are also the current proprietors of Schimpff's Confectionery (347 Spring Street, Jeffersonville, IN, 812-283-8367, schimpffs.com). Warren's great-grandfather opened the shop in 1891. Several additions later, it remains a fixture on Jeffersonville's main drag. It is also the self-proclaimed “oldest, continuously operated, family-owned candy business in the United States.” Building a business around the American sweet tooth is always a good bet. In the Schimpff's case, the confection that has sustained them through thick and thin is the simple cinnamon red hot. “We've been making them for 126 years,” Jill tells us when we arrive for a candymaking...Read More

NABC proves brewpub grub can be healthy, too

Posted on November 15, 2017February 25, 2018 by Pat and David

With its working-class-hero graphics and its no-nonsense approach to craft brewing, the New Albanian Brewing Company (NABC) has been providing the suds of choice for thirsty folks in New Albany, Indiana, since 2002. In 2009, the original pizzeria brewery, now called NABC Pizzeria & Public House (3312 Plaza Drive, 812-944-2577) was augmented by the downtown NABC Café & Brewhouse (415 Bank St., 812-944-2577, newalbanian.com). In 2015, Stacie Bale took over as café operations manager. Serving both lunch and dinner, the café bustles, even outside the normal evening hours when brewpubs do their biggest business. Bale's approach to the grub has something to do with that. She aims to make brewpub fare as healthy as possible both for the customers and for the local agricultural community....Read More

Fine distractions at Louisville’s Red Herring

Posted on November 13, 2017February 25, 2018 by Pat and David

Located next door to the Silver Dollar (see our biscuit post), Red Herring (1757 Frankfort Ave, Louisville, 502-907-3800, redherringlou.com) opened in April 2017 in the 112-year-old Hilltop Theater. It might be the perfect complement to its next door neighbor. Red Herring is far from retro, despite including PBR on an otherwise stellar list of regional craft beers. If we lived in the neighborhood, they might have to put our names on two of the barstools. For starters, Red Herring is open from 8 a.m. until 2 a.m. every day. You can segue seamlessly from breakfast to lunch to happy hour to dinner to evening entertainment without changing seats. The room is huge, as you might expect from a former theater, with seating downstairs and on...Read More

Le Moo nails the essentials of steak and bourbon

Posted on November 12, 2017February 25, 2018 by Pat and David

Every city needs an unrestrained steakhouse. From the fiberglass steer in the parking lot to the real taxidermied longhorn on the wall inside, it's pretty clear that Le Moo (2300 Lexington Rd, Louisville, 502-458-8888, lemoorestaurant.com) does steak without restraint. Le Moo is a major special-occasion restaurant, and like any good over-the-top place, it has one booth of truly over-the-top seating. The upholstery comes from 17 pieces of vintage Louis Vuitton luggage. There's a $500 minimum to reserve it, but it does seat four to five people. And Wagyu steaks with top wines will meet the minimum handily. (Actually, the domestic prime Angus is maybe even beefier and friendlier to the wallet.) We were visiting with Mint Julep Tours (see the Harvest post), and since it...Read More

Harvest spreads local flavor across the menu

Posted on November 11, 2017February 25, 2018 by Pat and David

There's no question where your food comes from at Harvest (624 East Market St., Louisville, 502-384-9090, harvestlouisville.com). This farm-to-table pioneer in the NuLu neighborhood (that's New Louisville to us outsiders) covers the walls with joyous portraits of the restaurant's purveyors. There's also a map showing a 100-mile radius around the restaurant. Says partner Patrick Kuhl, “it's our goal to get 80 percent of our food from inside that circle.” The state's “Kentucky Proud” program helps, Kuhl says. It's been a boost to former tobacco farmers “because it provides incentive for farmers to grow food and for restaurants to buy it.” Animal proteins are pretty easy, he notes. But to have local produce year-round requires planning and preserving. The kitchen relies heavily on a vacuum sealer...Read More

Swank cocktails on two sides of the Ohio

Posted on November 10, 2017February 25, 2018 by Pat and David

When we walked up to the plain, brick-fronted building on a residential stretch of Goss Avenue in Louisville's Germantown, we were dubious that we'd come to the right spot. But sure enough, a tiny brass plaque announced the structure as “Mr. Lee's.” We opened the door and stepped through the portal of a time machine. As our vision slowly returned in the all-enveloping darkness, we found ourselves in a film-noir world. We half expected to see Nick and Nora of The Thin Man trading snappy bon mots between sips in the corner booth. The brightest spot in the place was the center of the horseshoe-shaped bar. The brass and glass and steel gleamed. The bartender's white shirt seemed to glow. Welcome to Mr. Lee's Lounge...Read More

Copper & Kings bucks bourbon trend

Posted on November 7, 2017February 25, 2018 by Pat and David

Joe Heron may be the most colorful distiller in all of Kentucky—which is saying a lot in a region that prides itself on colorful characters. In 2014, Heron and his wife Lesley launched Copper & Kings (1121 East Washington St., Louisville, 502-561-0267, copperandkings.com) in the Butchertown neighborhood of Louisville, one of the oldest parts of town. It's now one of the hottest, and Copper & Kings is part of the happening vibe. Although bourbon is basking in a renaissance, Heron hasn't jumped on the artisanal bourbon bandwagon. “We would never do bourbon. There are too many good bourbon producers,” he told us as he led us through the distillery, which is surrounded by a huge butterfly garden. Instead, Heron said, “we want to make definitive...Read More

Biscuits unite Louisville and Southern Indiana

Posted on November 5, 2017February 25, 2018 by Pat and David

Humble plates spring from big ideas. Between meals in Louisville, we toured the Old Louisville historic district, visited the grave of Muhammed Ali, and checked out the Speed Art Museum (2035 South 3rd St., Louisville, 502-634-2700 speedmuseum.org). It's probably the top art collection in the state and had mounted a great temporary exhibit called Southern Accent: Seeking the American South in Contemporary Art. It made us think about identity and cultural cohesion. Part of the opening wall text struck a particular chord. “The South is not so much a geographical place as an emotional idea,” it proposed. The South is “more a shared sensibility than a consistent culture.” Powerful stuff. What makes a place Southern? It has to be more than a love of gardens,...Read More