IIt’s still full-on dark as I use my key. Moonlight catches on stainless steel corners as I open and close the door behind me. I breathe in the pleasant ghosts of baking bread, bleached cutting boards, roasted garlic. Hello, kitchen.
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All posts by INDUSTRY STANDARD by Marsha Lynch
Little things mean a lot
Have you ever been tempted, when dining out, to compare the price of your meal to what it would have cost to prepare at home? Let’s see … chicken, $1.19 a pound, so let’s say 60 cents. Fancy mushrooms, at most $8 a pound, but there’s only a couple ounces here, so add a dollar. A splash of wine, some herbs, a few dirt-cheap potatoes. These people are making a fortune!
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My Louisville food industry wish for ’11: Street food!
What would I like to see happen in the local restaurant industry this year? It’s a no-brainer: We need more street food options.
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Happy Holidays, restaurant workers
This time of year, I hear people musing about how restaurant employees must welcome the holidays, since many restaurants are closed on Thanksgiving, Christmas and New Year’s Day. I try to chuckle politely rather than sarcastically, but it’s a challenge.
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Waiting to inhale
“Why are Louisvillians so utterly opposed to waiting for a table?”
A manager at an ultra-hot Louisville eatery recently posed this question on our local foodie forum, LouisvilleHotBytes.com. I love it when a column topic plops directly into my lap.
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Yes you can
With a wealth of independent restaurants gracing the regional dining scene, local foodies have a surfeit of prix fixe dinners to choose among. Last week, I counted at least five beer-paired multi-course dinners for Louisville Craft Beer Week, and it seems we are offered at least two wine or beer-paired multi-course dinners every month.
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Absolute zero tolerance?
We had a lively discussion on our local foodie forum at www.LouisvilleHotBytes.com recently. It began when one forum member posted a link to a blog post that tsk-tsked the bookstore chain Borders for implementing a policy that made her feel, well, sort of empty.
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Festival food: Why does it cost so much?
With the Lebowski Fest, Forecastle Festival and HullabaLOU all recently put to bed, you might think Louisville’s festival season is over until next summer, but you’d be wrong.
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A condiment conundrum
I hate it when servers bring me something and try to pass it off as something else entirely, don’t you? Earlier this week, my boyfriend, John, and I were trying out a newish spot in the Highlands. On initial reconnaissance at a new place, I like to find out if the cook can actually, you know, cook, before I trust him to feed me offal or prepare some deadly poisonous blowfish sushi. So we ordered burgers and frites … but like the culinary magpie I am, I was distracted by something shiny that caught my eye from the other page of the menu. Artichoke aioli, it said — and like the magpie, I had to make it mine.
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The Happy Meal sin
Question: Is it ever acceptable for parents to bring along food from another restaurant for their children to eat in a fine-dining establishment? Answer: Almost NEVER.
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