PRINCETON, Ky.—“Come on! Let’s go see these hams!” Laurent Geroli whispers to a pair of traveling companions while grinning and nibbling on slices of Col. Bill Newsom’s Aged Kentucky Country Ham. The executive chef at the Brown Hotel, Geroli isn’t … Continue reading
We’ve already run a post featuring a few of the swankier New Year’s Eve options in town. We’ll keep adding to that post as we learn about more options. Now we’re putting together a list of holiday happenings for those … Continue reading
Paul Virant, owner of Vie and Perennial Virant in Chicago, will be the featured guest chef at an Aug. 9 dinner at The Brown Hotel’s English Grill. According to a news release, the evening will include a four-course family-style meal … Continue reading
Sixteen Louisville chefs will collaborate on a once-in-a-lifetime Sept. 14 meal to raise funds for the James Beard Foundation and the scholarship fund for Sullivan University’s National Center For Hospitality Studies. Before you skip through to the bottom to see … Continue reading
Richard Mills has been named the new chef de cuisine at the English Grill at The Brown Hotel. According to a news release, Mills comes to the Louisville via Ravello, a restaurant at the Gaylord Opryland Hotel in Nashville, Tenn., … Continue reading
The Brown Hotel and executive chef Laurent Géroli will welcome Daniel Orr, award-winning chef/owner of Farm in Bloomington, Ind., for a special five-course Caribbean dinner and book signing on Jan. 26 at 7 p.m. If you’re asking why a southern Indiana … Continue reading
I don’t like the “Man vs. Food” show. I mean, really, in a country suffering from a swelling obesity problem, must we watch an already heavy Adam Richman stuff his gob with absurd portions of fatty, cheesy, salty and spicy … Continue reading
Mariani began visiting Louisville nearly 30 years ago, well before it was on the nation’s culinary radar. Amazingly, he asks about Sixth Avenue, one of the trio of Grisanti restaurants, adding, “wasn’t the dining room really large, and weren’t the tablecloths salmon colored?” (no, but the napkins were); then about Vincenzo’s and how Vincenzo Gabrielle was connected to Casa Grisanti. Continue reading
DuBou’s work pairing the wine so dead-on perfectly with the food was simply outstanding. I come to dinners like these always anticipating the food first, which often leaves me open for surprise by the wine. DuBou’s work for this meal was simply off the charts. Continue reading
Chef Jonathan Lundy of Jonathan at Gratz Park in Lexington, Ky is inviting The Brown Hotel’s Executive Chef Laurent Géroli, of English Grill fame, to share his kitchen during their presentation of “A Kentucky Dinner.” “A Kentucky Dinner,” scheduled for … Continue reading
