Oldham County Slogan and Logo Contest

January 23, 2009 by  
Filed under Business

Communities across the country are recognized by their logo or slogan. This is your chance to be a part of developing the Oldham County image! Use the form below to submit your slogan/logo. Submissions will be accepted from January 5 to February 14, 2009. Come back beginning March 6, 2009 to vote for your favorites from the top 5 slogans and top 5 logos selected by our committee. The winner(s) will receive $1000 – $500 for winning logo/$500 for winning slogan.

Submit your entries by visiting http://www.oldhamera.com/slogo

Shrimp & Grits Throwdown

January 22, 2009 by  
Filed under Entertainment

Local Chefs to Compete in the LouisvilleHotBytes Shrimp & Grits Throwdown

The heat will be on in Louisville on February 9th, when 13 top local Chefs will compete for the “Best Shrimp & Grits” title at a charity fundraiser for FEAT, an organization that provides support, encouragement and information to parents of children with autism.

Shrimp & Grits is not original to the Louisville area; it arrived on the Louisville dining scene in the mid-‘90s. Since then, many a local chef has taken this low-country classic – turned bistro dish – and made it entirely their own.

Thirteen of Louisville’s top chefs will be showcasing their culinary creations at the competition: Chef Jeffrey Jacobs, Café Lou Lou St. Matthews; Chef Harold Baker, Westport General Store; Chefs Steve Bryant & Corey Watson, Son of a Sailor; Chef Rick Adams, L&N Wine Bar and Bistro; Chef Mark Albert, Baxter Station Bar and Grille; Chef David Lee Burns, Captain’s Quarters Riverside Grille; Chef Chris Howerton, Corbett’s- An American Place; Chef Justin McMillan, Windsor Restaurant; Chef Bill Smith, Shady Lane Café; Chefs Dallas McGarity & Stephen Dennison; Chef Dan Thomas, Big Spring Country Club; Chefs Anthony Lorie & Tyson Long, Juleps Catering at Sullivan University; Chef Shawn Ward, Jack Fry’s.

Scoring the work of these great chefs will be a panel of 3 local culinary celebrities:
Robin Garr – Publisher of LouisvilleHotbytes.com and food reviewer for the Voice-Tribune and Leo Weekly;
Chef Dean Corbett- Host of “Secrets of Louisville Chefs” and Chef/Owner of Jack’s, Equus and Corbett’s An American Place; and
Chef John Castro, CEC – Executive Chef, Winston’s Restaurant and Executive Chef/Partner, Yang Kee Noodle.

Deejay J.J. Jackson of 100.5 Louie FM will be the Master of Ceremonies for the intense competition, to be held at 6:30 pm at Captain’s Quarters Riverside Grille. Guests at the Throwdown will enjoy samples of each of the 13 entries along with a cash bar, watch the competitors go head-to-head, and vote for their favorite dish with “ The People’s Choice Award”.

Will Crawford, one of the event organizers, speaks of his own experience raising a son with autism: “A group of mothers started FEAT in 1999 as a support group dedicated to helping our children become the best they could become. Without the help of this organization, we and hundreds of other families would still be flailing in the dark looking for answers on how to help our children suffering from this disorder.”

Sponsored by LouisvilleHotBytes.com, Republic National Distributing Company, Captain’s Quarters Riverside Grille, and Ecosteward, all proceeds from tickets to this event will go to FEAT, along with a portion of the liquor sales.

Tickets are $15 per person, and can be purchased on-line at www.featoflouisville.org and at participating restaurants. For additional information, contact the Westport General Store at (502) 222-4626.

About FEAT:
FEAT stands for Families for Effective Autism Treatment. FEAT of Louisville was organized in the summer of 1999 by a small group of parents seeking guidance, support, encouragement and information to facilitate treatment for their child on the autism spectrum. FEAT originated in California in 1993 and has chapters operating in many states across the nation.

FEAT of Louisville is a non-profit organization of parents and professionals dedicated to ensuring that all individuals with autism have the opportunity to reach their full potential through all forms of effective early intervention. To learn more, please visit www.featoflouisville.org

About LouisvilleHotbytes.com:
Robin Garr’s LouisvilleHotBytes.com is the city’s top spot for comprehensive, accurate and unbiased reviews of Louisville-area restaurants, food and drink, and its most vibrant interactive community of food-and-dining enthusiasts, consumers and food-industry professionals. With several hundred thousand readers per month, it attracts the largest audience specific to food and drink in the metro area. www.louisvillehotbytes.com

Foxhollow offers cooking classes

January 5, 2009 by  
Filed under Entertainment

Cooking Classes Winter 2009

About Foxhollow

Foxhollow Farm Center is a not-for-profit Education, Conference and Retreat Center. We are located at the heart of Foxhollow Farm; a lush 1300-acre grass fed beef and vegetable farm located just North of Louisville.   Our core values of ‘living in harmony with the earth’ and ‘developing harmony and balance within ourselves’ are the founding principles of our educational programs.

Our Vital Foods Program offers healthy cooking classes and earth friendly gardening workshops using organic and bio-dynamic methods.  Chef Derek Kelley is committed to cooking food that is locally grown and filled with the vital nutrients that nature provides.

Saturday January 17th 11:00-1:00
The Art of Stocks.  In this class you will learn to produce your own beautiful stocks that you can freeze, if you’re feeling adventurous—can it.  We will be making chicken stock, beef stock, vegetable stock, and fish stock that you can use to make a soup, enhance a dish, or just sip as a warm broth.  $35

Tuesday January 20th 6:30-8:30
Sourdough and Long Fermentation Breads
Participants in this class will learn some of the science and history behind sourdough breads, and why they are still a good choice for today’s home bread maker.    Chef Derek will demonstrate and discuss how to start and maintain a sourdough starter.  He will also demonstrate mixing, kneading, shaping, and baking of several different varieties.  Menu items include traditional sourdough, herbed sourdough, and old-dough Crown loaf.  Participants will get to enjoy fresh warm bread and take home a sourdough starter to begin their baking at home. $40

Saturday January 24th 11:00-1:30
The Winter Soup Pot in this class we will explore the art of soup making in the winter.  It’s easy to forget about all the vegetable that are available in the winter in this class will be using several to make great tasting soups.  Winter vegetable soup with barley, mixed bean soup with sausage, Beef and potato soup.  We will enjoy these soups with warm bread. $35

Saturday February 7th 11:00-1:30
The warm slice of bread.  Everyone loves fresh baked bread and in this class you will see how easy it is to make your own bread at home.  We will be making yeast raised dinner rolls, 100% whole wheat loaf, and raisin cinnamon bread that’s perfect for toast. $35

Saturday February 14th 4:00-7:00
Date Night.  An Asian adventure.  In this class couples will learn to make several easy to prepare dishes.  We will learn to prepare a fresh spring roll, eggrolls, egg drop soup, stir-fry rice, and rice pudding.  In this class couples will work together to prepare their vegetables, bring some knives. $70 per couple
Feel free to bring a bottle of wine.

Starts February 21st ends March 14th  Saturdays 11:00-1:00
Hands-on  culinary basic skills  course.  This is a 4 week course to that will take you through the basics in cooking.  We hope you will become more confident and proficient in the kitchen.  In these classes you will begin with general knife skills and special cuts,  then move onto soups and stocks where you will utilize those skills.  The next class we will be preparing several different starches and vegetables, and the last class we will put our new skills together as a finished plate. $160 *Bring your cutting knife and apron to class

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