Restaurant Week to serve up special...

THE COURIER-JOURNAL | FRIDAY, MAY 4, 2012 | D3VELOCITY | courier-journal.com/featuresKY

phoenixhill.com * 589-4957

MOTHEROFALLDERBYWKPARTIES!

24 Top Bands!Derby-oke!

Outdoor Dance Partyw/ Retractable Roof!25k sq. ft. of PHUN!Party w/ thousands

‘til 6am!TheMother of ALLDerby Eve Concerts!

LIT – 7pm – outsideHellzapoppinFreak Show

Velcro PygmiesWax Factory

Juice Box HeroesTragikly White

Freddy & The CruegersPoint1Zero

Derby Eve – May 4

HOT ACTION COP – 8pSignal The RevolutionE-Flat * Rock Brigade

Scary UncleStone The Crow

Derby Night – May 5NOBODY DOES DERBY

LIKE THE HILL!

y

CJ-0000331676

CJ-0000331691

the dish DANA McMAHAN

Fleur de Licious, Louisville’sRestaurant Week, takes placeMay 11-20 with a new spin thisyear. Rather than a fixed-pricemenu, each participating restau-rant will offer its choice of dis-count or special.

Among the specials are a 20percent discount on meals atVincenzo’s and a two-coursemeal for $16 at Garage Bar.Hillbilly Tea will offer flightswith tea-infused vodkas andmoonshine. More than two dozenrestaurants ranging from casualto fine dining will take part.

“The goal is to get people tocome to downtown restaurants,showcase what’s going on and letpeople know these restaurantsare here,” says Keith Brooks,communications specialist forthe Louisville Downtown Man-agement District, which coor-dinates the event.

“What we’re trying to do ispromote that local Louisvillianatmosphere and spirit.”

Brooks researched Restau-rant Weeks in other cities aspart of the planning for thisyear’s event. “In Louisville it’sso new that so many people don’tknow about it, and we tech-nically don’t have any sponsors.We are a foodie city, and itseemed a bit odd that we don’thave a Restaurant Week that iscelebrated as it should be.”

Brooks created a Facebookpage for the event that will beused to promote downtown res-taurants and activity all yearround. “Austin (Texas) had anactual app for their event,” hesays. “I don’t think we’ll havethat for a couple years, but thatwould be really cool.”

See the full list of restaurantsat www.ldmd.org/Fleur-De-Licious.html and fol-low the Facebook page atwww.facebook.com/fleurdeliciouslouisville.

Grilled cheese shop toopen in the Highlands

A Cincinnati-based chain ofgrilled cheese shops is set tobring its creations — including agrilled cheese doughnut — toLouisville. Tom + Chee shouldopen in mid-May at 1704 Bard-stown Road. The shop hasgained national media attentionwith appearances on “Today,”“Man vs. Food Nation” and“Amazing Eats.” Natalie andRich Tinsley own the Louisvilleoutpost.

The menu features fare rang-ing from soups to the basicAmerican cheese on white bread

to “fancy grilled cheese,” suchas bacon, blue cheese and moz-zarella on sourdough — and thenthat glazed doughnut grilledcheese.

“When we started, we werebootstrapping it, and it wasabout what we could do, notwhat we wanted to do,” saysowner Corey Ward. “We’d seenthe cheeseburger on the dough-nut and said, ‘We can’t do all ofthat, but we can do the doughnutand cheese … let’s try it and seewhat happens.’ We took it to allof our friends’ house and events,and everybody liked it.”

Ward emphasizes that muchof their food is made in-house.

“We roast all of our own meats,we make our own pesto, wemake everything we can make.There’s no freezer, there’s nomicrowave. Soups are madein-house daily.” He also pointsout “family friendly” prices,with the menu topping out at$5.50.

Specials at the shop maybring other intriguing options.“A lot of the flavors that peoplesee on TV, we bring it to them ina grilled cheese, which is a fa-miliar platform,” says Ward.“We do a lot of pork belly grilledcheese.”

More information:http://tomandchee.com.

Anchorage Cafe dinnerto feature Kenny’scheese

Anchorage Cafe, 11505 ParkRoad, Anchorage, will serve asix-course tasting menu show-casing Kenny’s FarmhouseCheese paired with local beersThursday at 6:30 p.m. for $35 aperson.

Not only will the cheese belocal, but most of the menu willbe as well. “All of our proteinswill be locally sourced,” sayschef Andy Myers. “We will befeaturing Duncan Farms rabbit,Garey Farms pork and, hopeful-ly, some mutton from BluegrassLamb and Goat. The majority ofour produce will also be locallysourced.”

Van Campbell from Kenny’swill be on hand to talk about thecheeses, and Jonathan Searle ofProof on Main will serve asguest chef. He and Myers willcreate the menu with sous chefPaul Skulas.

The final menu will be basedon what is available at the time,according to Myers, but willbuild around the cheeses. “Ididn’t want to have a cheesedinner where you do nothing butcheese tasting or have typical

cheesy foods,” Myers says. “Wereally wanted to show some ofthe versatility of the cheeses.”He says he will “attempt tomake a tiramisu” with Kenny’sCup of Joe cheese.

For reservations, call (502)708-1880. More information:http://theanchoragecafe.com.

News bites» A “pop-up bourbon bar”

from Angel’s Envy at 400 E.Main St. will serve craft cock-tails through Saturday from 5p.m. to midnight. All proceedswill benefit the Kentucky Bour-bon Historical Society, whosemission is to open and operate abourbon museum in downtownLouisville.

» Cellar Door Chocolates haslaunched a line of 16 specialtybourbon balls for Derby, featur-ing ingredients such as coconutmilk, espresso from Red HotRoasters, homemade gingersyrup, fruit nectars, sorghum,liquid smoke and lavender.

» Taco Punk, 736 E. MarketSt., has added large party cater-ing for groups of 20 or moredowntown; order delivery orpickup for groups of six to eight,called “party on wheels”; andfundraising dinners on Mondayand Tuesday nights, which givenonprofits the opportunity toearn 15 percent of food sales ifmore than 50 from the groupdine.

» Volare, 2300 FrankfortAve., has added several springdishes to the menu, including alobster risotto; Estiva Salad(Kentucky-grown baby lettuces,roasted pear, brie and sugaredhazelnuts in a strawberry vinai-grette); and capellini alla pollo(sun-dried tomato grilled chick-en, olives, feta, basil pesto and atouch of cream).

Tell Dana! Send restaurant “dish” tothecjdish@gmail.com.

Restaurant Week to serve up special deals

The Garage Bar, which features Sweet Corn, top, and Milled Tomatopizzas, will be a part of Restaurant Week. COURIER-JOURNAL FILE PHOTO

Time: 05-03-2012 16:40 User: mstockwell PubDate: 05-04-2012 Zone: KY Edition: 1 Page Name: D 3 Color: CyanMagentaYellowBlack