Agave & Rye Louisville

{Disclaimer: Bob and I were guests at Agave & Rye’s Soft Opening. Our food was provided at no charge; no additional compensation or consideration was provided. All opinions are our own.

Bob and I were recently invited to attend the soft opening of Agave & Rye. We were immediately impressed by the fun decor. The tributes to Muhammad Ali were such a fun touch, a nod the local hero’s famous “float like a butterfly, sting like a bee” line and a play on the regional restaurant chain’s bee mascot.

And, oh my, y’all. The food at Agave & Rye is so good. We started with the sweet corn fritters with Serrano aoli, which might be my new favorite food anywhere. These were amazing, with just the right balance between sweet, salty, and spicy. I absolutely adored them.

We also went with an order of tortilla chips with all the sides. The queso, guac, and salsa were all fantastic, and the huge chips were great.

When our tacos arrived, we were in for a treat. Now, Agave & Rye bills their concept as the home of the Epic Taco, and they lived up to this claim in every sense. The tacos were huge — you could easily make a meal on one or two tacos alone — and filled with creative and fresh ingredients. I think my favorite was The Alderman, filled with carne asada steak, Mexican street corn salad, cojita cheese and arbol salsa. It was incredible.

After dinner, we made our way to the back of the restaurant, where a large area is filled with free-to-play vintage arcade games. I may have spent a while at the Pac-Man game, and can certainly see myself passing an afternoon with a margarita or two, an order of those corn fritters, and challenging my Pac-Man score! Agave & Rye is one of those rare spots that works as well on the drinks and entertainment front as on its menu.

We left Agave & Rye with smiles on our faces and a bag full of leftovers. It’s a great addition to the HIghlands food scene, and I can’t wait to go back! Thanks so much to Agave & Rye for hosting us!

BenRiach Scotch Whisky Luncheon at Ostra

The cleverly named “Peet Rose” cocktail was created by Ostra for this event.

I recently attended a lunch tasting of BenRiach Scotch Whisky at Ostra. This was an invitation I was thrilled to receive; I don’t know a ton about Scotch, and the easiest way to learn more about a spirit is to attend a tasting led by an expert. BenRiach is a 120 year-old distillery of single malt scotch; its acquisition by Louisville-Based Brown-Forman in 2016 certainly makes it more accessible to Kentucky’s whiskey lovers. Stewart Buchanan, BenRiach’s Global Brand ambassador, led us through the tasting of four BenRiach expressions, each of which was paired with a creative and delicious food course.

Stewart Buchanan, Global Brand Ambassador for BenRiach.

In walking us through the tasting, Stewart pointed out that many folks who are new to Scotch often associate the spirit with heavy notes of smoke and earth. The peat flavor is is introduced into the spirit by drying the core grain — malted barley — over peat smoke for several hours. BenRiach offers both peated and unpeated expressions, offering a lot of room for exploration of the spirit’s flavor.

Tasting notes for BenRiach Whiskys

BenRiach 10 Year:

This accompanied our starter dishes of a kale pallet, oysters, and spotted prawn ceviche. I loved the mix of a lighter whiskey with these fresh and citrusy dishes.

Proof: 86

Nose: toffee, vanilla and pear

Palate: green apple, sherry, clementine

Finish: light spice, nutmeg

Ostra’s Jay Kale salad with citrus vinaigrette and goat cheese.

BenRiach 20 year

This accompanied a main corse of Wild Boar Gemelli, truffle honey fries, and crispy brussels sprouts. Honestly, the whisky and the pasta were so amazing together that I completely overlooked my blogger duties. I loved the interplay of the gamey boar with the sweet, lightly smoky whisky. I really liked this expression a lot; the notes were more familiar for someone versed with American whiskeys.

Nose: Baked Pear

Palate: honey and red wine

Finish: lemon and barley

We finished with two peated expressions, Benriach Curiositas 10 Year and BenRiach Authenticas 25 year. These were served with two amazing desserts: the cricket flour brownies and the red velvet churros with cayenne nutella dipping sauce. While I’ve never been one for peated whiskys, this pairing really worked well to coax out the notes of the spirit. I don’t fully trust my palate enough to give tasting notes on the peated whiskys; I simply haven't worked with them enough to get a great read on what I’m tasting and smelling. The Authenticas 25 year opened up to a lovely raisin palate, which worked well to cut the indulgent chocolate notes of the dessert. (And that churro was nothing short of lfie-altering!!)

Thanks so much to Brown-Forman, BenRiach, Lemonade PR, and Ostra for the invitation. I look forward to further pursuing my nose for Scotch!

Dinner at Texas de Brazil in Lexington's Summit at Fritz Farm

{Disclosure: Texas de Brazil provided a complimentary dinner for two in exchange for this review; no additional compensation was provided and all opinions are my own.}

Bob and I had the opportunity to visit Texas de Brazil in Lexington's The Summit at Fritz Farm over the weekend. We love Texas de Brazil for special occasion meals and were excited to sample the dessert menu! Texas de Brazil celebrates their 20th anniversary soon, and are offering all desserts for 20 cents on Monday nights in July with a meal purchase!

Now, as I'm sure you know, Texas de Brazil is a Churrascaria, colloquially known in the US as a Brazilian Steakhouse. Churrascaria a fun and delicious dining concept in which the gauchos carve charcoal-grilled meat tableside. It makes for a fast-paced sampler of meats! But, did you know that the salad bar at Texas de Brazil is pretty amazing as well? 

I'd eaten at Texas de Brazil locations in Lexington and in Memphis before, but I'd never spent a lot of time with the salad area before. I started with a cheese plate for Bob and me to share. The tangy goat cheese, fresh mozzarella, and salty parmigiano were great accompaniments to the rich meats. The prosciutto was a fantastic quality, and the pineapple carpaccio was amazing! (If limitless meat isn't your jam, you can actually order the salad area only as your entree!)

We also tried some seafood. The shrimp salad was so great that I hope to recreate the recipe soon -- it had the heat of jalapeño and the tang of lime juice. 

We also loved the Moqueca cod fish -- a traditional Brazilian fish stew made with coconut milk.

Of course, the star of any Texas de Brazil experience is the meat. As usual, the Churrascaria did not disappoint. When you're seated for churrasco service, each diner is given a two-sided card to indicate whether the gauchos should bring more meats to the table.

The filet was a standout, along with the flank steak. The lamb was perfect -- rich and well seasoned. We enjoyed a great assortment!

We made sure to save room for dessert, though. I had the Brazilian cheesecake, which had a rich fudge base and a caramel glaze.

Bob opted for a refreshing key lime pie. Both were fantastic.

Stop by the Texas de Brazil in Lexington for special promotions over the next few months for special 20th anniversary celebrations. It's a fantastic date night spot, or great for a family celebration!

Thanks so much to Texas de Brazil for inviting us to dinner! We'll be back soon!

Maker's Mark TasteMaker's Dinner Honoring Chef John Currence

I love this chandelier at Star Hill Provisions, the distillery restaurant at Maker's Mark

Bob and I had the opportunity to visit the Maker's Mark Distillery this weekend to attend the TasteMaker's Dinner Honoring Chef John Currence. Now, if Chef Currence sounds familiar, it may be from Season 3 of Top Chef Masters. Or from The Mississippi Delta episode of Anthony Bourdain's No Reservations. Or, you may have seen one of the many issues of Garden & Gun which sing the praises of his four restaurants in Oxford, Mississippi. Well, you get the idea. Chef Currence knows Southern Food.

Visitors Center, Maker's Mark.

Visitors Center, Maker's Mark (Can you spot the Distillery Cat??)

It was a beautiful, if warm, Southern summer night, so we took the hour-or-so "scenic route"  to Loretto from Louisville. With work opportunities for the book, I've been fortunate enough to visit Loretto pretty frequently over the past couple of years, but Bob hadn't had the chance to see some of the newer additions like the Tasting Cellar and Star Hill Provisions. To me, one of the most special things about the Maker's Mark campus is the strong commitment to building new structures that fit nicely with the original Victorian architecture from the property's days as Star Hill Farm and Burks Springs Distillery. In researching my book, I've been able to speak with several folks -- including Chairman Emeritus Bill Samuels Jr -- about the strong commitment to preserving Mrs. Margie Samuels's original vision of the distillery, honoring her design choices in every new project. If you haven't been out to Maker's Mark in a few years, you're in for a real treat; all the familiar Victorian elements are there, but the campus has been upgraded in so many new and beautiful ways! 

Tasting Cellar, Maker's Mark Distillery

Star Hill Provisions, Maker's Mark Distillery. I love the Kiptoo Taurus sculpture displayed to the right of the mural.

The event kicked off around 6 p.m. with hors d'oeuvres: pimiento cheese beignets (which basically combines everything I love on earth) and pickled shrimp salad gougeres. The shrimp salad, served on tiny little croissants, was amazing, and I resolved at once to replicate the recipe! This course was accompanied by a Maker's Mark-spiked University Greys' Punch. A bluegrass duo performed on the patio, but we sought refuge from the heat by ducking into the side bar at Star Hill Provisions. It was so cozy and charming!

Punch at Maker's Mark

I sadly forgot to capture a photo of the soup course, which a chilled celery veloute with crabmeat and butter-toasted bread crumb. It was a great night for a chilled soup, and I never say no to crabmeat! This course was followed by a Maker's Mark highball.

The salad course, crisp and refreshing with a peppery bite, featuring Maytag bleu cheese, roasted tomato vinaigrette, and pickled apples.

We then were served a Maker's 46 Manhattan. I love Maker's 46 for a cocktail; I think the spirit's complex flavor stands up so well when mixed.

The entree course was bourbon-braised pork belly with celery root puree and a casserole of crispy Brussels sprouts and lardons. I seriously loved that casserole, y'all. It combined the comfort of my mom's broccoli casserole with a well-made mornay sauce and charred Brussels sprouts. This is another dish I hope to recreate at home!

We finished with a bourbon and clove poached pear served in phyllo with Maker's Mark frozen custard and bitter cocoa nibs. The course was accompanied by Star Hill Provisions' Maker's Mark Private Select. The Private Select program has created so many interesting expressions of Maker's Mark. It's so interesting to try different barrels and see how different folks' tastes run.

As longtime fans of the Maker's Mark brand and the distillery campus, we took a moment to walk around after dinner to notice all the beautiful new additions to the setting -- we even caught glimpses of frolicking rabbits and a lounging distillery cat! Bob noted how very much the distillery has changed from the late 90s, when the tour was a bare-bones look at how the bourbon is crafted. It was a fun evening of food and cocktails in a perfect setting!

Thanks so much to Maker's Mark for inviting us out to experience this fun event! The next TasteMakers dinner will honor Chef Edward Lee and will be held on Saturday, July 14. You can purchase tickets here. 

Star Hill Provisions at Maker's Mark

Maker's Mark is one of my very favorite distilleries to visit. I love how the Victorian buildings have been so lovingly restored and maintained, keeping true to Margie Samuels's original vision. 

Maker's Mark's Loretto, Ky distillery is so beautiful in the springtime. I love seeing the flowering trees in the gorgeous setting.

Yesterday, I had the opportunity to attend a press preview for the new Star Hill Provisions restaurant at Maker's Mark. For longtime Maker's visitors, the restaurant is located in the old Master Distiller's House. 

Star Hill Provisions was named for Star Hill Farm, the original T.W. Samuels family farm and distillery prior to the establishment of Maker's Mark. Y'all, that kind of attention to hyperlocal detail is apparent in everything at this restaurant. In fact, Chef Newman Miller grew up, by his own estimation, about 7 minutes away from the Maker's Mark Distillery. Chef Newman clearly marries his love for the locale with a commitment to great food. A graduate of Sullivan University's culinary program, he worked at Louisville's legendary Brown Hotel, cooked briefly in Scotland, and then worked as a corporate chef in Chicago before returning to Bardstown to open the highly regarded Harrison-Smith House.

The first course of our tasting menu was a huge hit, even in a room of food writers.  We started with one of the restaurant's signature cocktails, Maker's and Ale-8 slushies topped with just enough Angostura bitters to add spice and depth, served alongside the best sausage balls I'd ever encountered. According to Chef Newman, the secret is local sausage sold at a nearby gas station, along with house-made beer cheese and a hint of crumbled saltines. These were savory and hearty, and a perfect complement to the sweet cocktail.

Now, I never say no to a hot brown, and the Star Hill Provisions hot brown is a truly great one! Chef Newman joked that, as a former employee of the Brown Hotel kitchen, he's allowed to make a few adjustments to the recipe, serving the iconic sandwich in the Lexington style with the addition of country ham. Since tomatoes are out of season, the hot brown was topped with a roasted tomato half, which added sweetness and depth to the rich, salty mix.

The steak tartare and pork short ribs were delicious as well. The tartare mixed oh-so-well with a delightful little touch of siracha!

We finished up with a truly spectacular chocolate bread pudding served with a Maker's Mark caramel sauce. As I sat on the porch of Star Hill Provisions, taking in the scenery and discussing the Maker's Mark tradition with a few close colleagues, I promised myself I'd be back to Star Hill Provisions soon. It's a great new addition to the already-amazing Maker's Mark distillery site.

Visit Star Hill Provisions at Maker's Mark Distillery, 3350 Burks Spring Road, Loretto KY 40037. Restaurant hours are Wednesday - Sunday 11:30 a.m. - 4:30 p.m.

The Five Best Doughnuts in Kentucky: 2016 Edition

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Here in Kentucky, we love our doughnuts. We love them so much that, a few years back, the New York Times even ran a piece tracing Kentucky's Doughnut Trail. 

Doughnuts are the absolute best -- they're sweet, inexpensive little pieces of nostalgia. They make you remember the morning you got to play hooky and pick up a sugary breakfast after a doctor's appointment, or the times your grandma fried up a fresh batch, or that little bakery in your hometown that made THE BEST doughnuts.

Last year's HerKentucky National Doughnut Day post stirred up a lot of feelings from y'all -- apparently, I missed out on a lot of local gems in my hunt for the five best doughnuts in Kentucky. So, I've spent a lot of time over the past year really mulling over what makes a GREAT doughnut. Here are the five Bluegrass State bakeries that made the cut.

5. Red's Donut Shop, Paducah. A local institution that sells only doughnuts. Locals will tell you that a Red's doughnut is like a fresh Krispy Kreme, only better. (Legend has it that Paducah is the birthplace of the Krispy Kreme, so these folks know what they're talking about!)

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4. Doughdaddy's, Versailles. Fluffy doughnuts in more varieties than you can possibly imagine. 

Nord's Bakery's Maple-Bacon doughnut is amazing.

3. Nord's Bakery, Louisville. You can't mention Kentucky doughnuts without discussing the magic doughnut at Nord's. Of course, you know the one I mean: the maple-bacon. It's possibly the world's most perfect food. Worth the drive over to campus/ Schnitzelberg. Go ahead and buy extras; somebody will want one.

Mural at Nord's Bakery.

2. Spalding's Bakery, Lexington. With a family tradition of fried doughnuts dating back to 1929, Spalding's makes Lexington's very favorite doughnuts. Remember to take cash, as Spalding's doesn't accept credit cards or checks. When you're that good, you don't have to.

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1. Hi-Five Doughnuts, Louisville. I love Annie and Leslie, who run this amazing food truck, and I can't wait for their storefront to open!  Their high-end, gourmet take on doughnuts is simply amazing, and their Maker's Mark caramel glaze is one of my favorite treats ever. Hands down, my favorite doughnuts ever.

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Happy Doughnut Day, y'all! Who makes your favorite doughnut?

Royal's Hot Chicken

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My beau and I LOVE Nashville-style hot chicken. We make as many trips to the Music City as possible to feed our addiction. We've waited in line at the Hot Chicken Festival. And we've waited in line at Hattie B's more times than we can count. We take our chicken seriously.

So, we've been a little skeptical as hot chicken has made its way up I-65. Rumors that KFC and O'Charley's are test-marketing mass-produced versions of our beloved crispy, cayenne pepper-coated delicacy left us with more than a little trepidation. You can't get GREAT, authentic hot chicken outside of Nashville, can you?

Well, it turns out you can.

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Royal's Hot Chicken hosted their soft opening over the weekend, so we took the opportunity to test their spin on Hot Chicken. (For those who've never tried hot chicken before, the legend goes back to Thornton Prince, whose ladyfriend wasn't happy with his "extracurricular" affairs. After a particularly late night, Thornton asked his girlfriend to fry him some chicken. Going for revenge, the girlfriend coated the fried chicken in cayenne pepper. Prince loved it, and 90 years later, his family-run hot chicken restaurant is a must-visit Nashville attraction.)

We had high expectations of Royal's, because of the care and expertise that owner Ryan Rogers puts into every item on his Feast BBQ concept. We went to Royal's expecting "very good"; we had no idea we'd be in for "great."

First, let me get it out of the way. The chicken is done right. Not "right for Kentucky." Not "right for someplace outside Davidson County, TN." It's just right. The meat is juicy. The breading is light and crispy. And the seasoning... Well, the seasoning reminded me of Prince's. That's a big compliment. It wasn't a sauce; it was a heavy coating of chili powders and pan drippings. It was deliciously spicy without any acidic aftertaste. When accompanied by a zingy house ranch dressing, it was just about perfect!

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The sides were pretty amazing, too. Bob went with delicious cold sides -- the cole slaw and cucumber salad; these provided a great palate cleanser with his X-hot level tenders. I couldn't pass up the hot potato wedges or the pimento cheese grits. Both were amazing! The grits were so creamy, and the wedges were perfectly crisp with a fluffy center.

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Next time, we plan to make room for soft serve ice cream or milkshakes. The cold desserts looked and sounded great, but we were stuffed after such a delicious meal!

Thanks to Royal's Hot Chicken for bringing real Nashville hot chicken to Louisville! We can't wait to visit again soon!

Royals Hot Chicken is located at 736 E. Market St., Louisville, KY 40202.
(502)919-7068

Open TUESDAY-THURSDAY 11:30AM-2:30PM, 5:00PM-9:00PM

Open FRIDAY 11:30AM-2:30PM, 5:00PM-10:00PM

Open SATURDAY, 11:30AM-10:00PM

CLOSED SUNDAY & MONDAY