More Mason Mondays: Mason Rudd, the late Louisville philanthropist whose name is on the heart and lung center at Jewish Hospital and the tennis center at U of L, is being celebrated every Monday in August with “Mason Mondays” at the Fish House, where Rudd was a regular and favorite customer.  Sales from “The Mason,” fresh cod on Jewish rye served with potato latkes, will benefit the Jewish Hospital Foundation.

Trying Again in J-town: Bruce’s Smokehouse, the spin-off of Fire Fresh BBQ, will open a new store in J-town, at the corner of Watterson Trail and Billtown Road.  The barbeque joint is set to open its new location, in the space vacated by Sir Churchill’s English Pub and Eatery, in early August.

Chef Deano is throwing a party at Equus!  Stories about his famous shin-digs abound, so his first-ever outdoor barbecue and wine tasting, scheduled for 5:30-8 p.m. next Wednesday, August 5 in the parking lot at Equus and Jack’s in St. Matthews, will certainly be met with bated breath.  Will the mayor come?  Will Deano launch into his impersonations of Johnny Cash and Coach Schnellenberger?  Corbett will be joined at the event by Green Egg Grill savant Ray Lampke (also known in grilling circles as Dr. BBQ) to cook Corbett’s 30-hour slow-cooked beef brisket.  The barbecue will be paired with zinfandel varieties.  Tickets are $35 in advance or $40 at the door.

More to Kroger: The St. Matthews City Council will hear a presentation from Kroger about expanding the Westport Road/Hubbards Lane store at its July 28 meeting.  A Kroger spokesman said the planned 9-month expansion would swell the store by 6,000-7,000 square feet to make room for more perishable foods.  My mom always taught me to shop around the “perishable perimeter” to eat healthy, so this should be good news for everyone in St. Matthews if and when it gets finished.  Kroger wants to start work by the end of the year; Eats will keep you posted.

Check the Dictonary: Coinciding with the release of the Julia Child biopic/bildungsroman “Julia and Julia,” PBS has made a growing number of her TV episodes available for viewing online.  Check out the “Bon Appetit” collection in general, and the seared scallops with quenelles of sorbet and the shrimp and rice episodes in particular.  Yowza.

John LaFollette is a Louisville writer.

The Von Allmen Dairy Farm House was probably easier to get to before the construction of the Gene Snyder Freeway.  I was half-lost in Crestwood, scanning the hyper-developed landscape for a hundred-year-old building I know to be on the National Register of Historic Places.  When you finally make the turn off Brownsboro Road (US 22) the 1912 house that is now home to Corbett’s “An American Place” pops out like, well, a beautifully restored historic landmark situated in front of a Costco.

Preservation Louisville announced this week that the restoration of the Von Allmen Dairy Farm property was one of its top-10 preservation success stories, and a tour of the restaurant from Chef Dean Corbett made it pretty clear why.

Corbett charged architect Ben Palmer-Ball and builder Pat Durham with preserving the historical and aesthetic integrity of the original space, while creating a fully functional modern restaurant.

The ceilings in the dining room, sitting room, and parlor were lowered to 11-feet, from 14, and enclose recessed lighting.  A bead-board ceiling was duplicated.  Original doors and molding profiles were retained, and copied when necessary.

For all the beauty of its first floor, Corbett’s is most breathtaking in its basement.  Private tables are available in the Wine Skeller (as in ‘rathskeller;’ the Von Allmen’s were Swiss) and adjacent dining room, which feature two-foot-thick limestone walls and an original brick floor.  My favorite detail?  Dining chairs with feet that self-adjust to the different bumps and grades of the brick.

Updates to the building were an obvious must, but they are largely unnoticeable.  Inconspicuous lighting makes the downstairs rooms pretty incredible, and a modern dumbwaiter that delivers food and drinks to the basement from the kitchen is hidden from view.  One exception: an interactive screen in the reserve-able Chef’s Room that keeps the table in live communication with the kitchen.

The restaurant, which has been open for about a year and a half, shares Chef Corbett’s time with Equus, the St. Matthews mainstay that he opened with his father in 1985.  While the Equus menu has become more modest in the last year, the menus at Corbett’s feature decadences like salmon with a cucumber-honeydew terrine, bourbon-barrel smoked pork tenderloin and chocolate Woodford ice cream, with expense-account prices.

John LaFollette is a Louisville-based writer.

Chef owner Dean Corbett has now added Sunday nights to his dinner lineup and he hopes to help lift fine diners out of the economic doldrums with a special friends and family discount on those nights. This means a discount of 25 percent off all food from appetizers to entrees to dessert.

In addition, from Monday though Thursday, a new $30 pre fixe menu will be available for dinner. The $30 pre fixe menu offers a salad course, pasta course, entrée and dessert, and each course can be paired with wines for an additional fee. A $20 pre fixe menu is available Monday through Friday, 11:00 a.m. to 2:00 p.m. Some of the dishes that will be offered on a rotating basis on the $20 pre fixe include Roasted Red Pepper Soup; Prime Beef Tips; Sautéed Shrimp served with linguini, spinach, tomato and feta cheese; and Banana Bread Pudding.

“It is important to me that my guests know how much I appreciate their support,” says Corbett. “I’m inviting everyone to come in, forget about all the hype about the economy and just enjoy a great night or afternoon out.”

For reservations call (502) 327-5058.  Corbett’s: An American Place is located at 5050 Norton Healthcare Boulevard in Old Brownsboro Crossing in east Louisville. Corbett’s is open for lunch Monday through Friday from 11:00 a.m. to 2:00 p.m. Dinner hours are 5:00 to 11:00 p.m. daily.

by David Dominé, The Bluegrass Peasant

Corbett, the owner of Equus, Jack’s Lounge and Corbett’s: An American Place, is known for using seasonal ingredients from local farmers to produce flavorful dishes. He is the only restaurateur to have two four-star restaurants in the city, and Corbett’s: An American Place was recently named to Esquire magazine’s coveted Best New Restaurants list. Corbett appears in “Secrets of Louisville Chefs” on the local CW affiliate every week, when he invites the city’s biggest names to share their secrets with the camera.

“We have been filming ‘Secrets of Louisville Chefs’ for three years and always receive requests from our live studio audience about cooking classes,” says Corbett. “This is a really thoughtful, fun and personal gift for anyone who loves to cook. It is also a great way to learn some tricks for the next time you want to impress someone in the kitchen.”

Equus is located at 122 Sears Avenue in Louisville. Hours of operation are Monday through Saturday from 6:00 to 10:00 pm. For more information or to make reservations, to schedule a class, call (502) 897-9721.

by David Dominé, The Bluegrass Peasant

Corbett’s, an American Place, will greet the New Year with a seven-course dinner for $100 per person, plus tax and gratuity. Chef Dean Corbett has created an elegant menu just for the occasion. His culinary team, including chef Chris Howerton and corporate chef Kevin Rice, will prepare the meal, and director of wine and spirits Troy Ritchie will ensure that each guest has a glass of bubbly for the New Year’s toast.

This year’s menu will include corned beef and cabbage rolls as the first course and then move on to lobster medallions with white lentils and pickled yellow beets, followed  by a salad of Bibb lettuce, blood oranges, applewood smoked bacon, and blue cheese vinaigrette.

The fourth course attraction will be sautéed bluenose grouper with fried Weisenberger grit cake, asparagus, and chestnut cream sauce, and mimosa sorbet will set the stage for the fifth course, which is seared Tanglewood duck breast, accompanied by bourbon-smoked barley, winter squash, and huckleberry reduction. For the sixth course, diners will tuck into Creekstone prime beef tenderloin with creamy fingerling potatoes, haricot vert, and truffle demi-glace. The meal will conclude a chocolate trilogy, followed by mignardises, those tiny, bite-sized goodies that have become all the rage at trendy restaurants.

Corbett’s, located at 5050 Norton Healthcare Boulevard in Old Brownsboro Crossing in east Louisville, will have New Year’s Eve seatings available until 10:00 p.m., and reservations can be made my calling (502) 327-5058.

More New Year’s Choices after the Jump…

At Equus, chef Josh Hillyard will wow guests with a celebratory five-course dinner for parties of five to 10 people, which will cost $85 per person, plus tax and gratuity. Seating will be available through 10:00 p.m., with a complimentary champagne toast at midnight.

The special New Year’s Eve menu will feature signature modern-American dishes with sophistication and an emphasis on the edible delights found across the Bluegrass. “Having been open for over 20 years, we’ve learned how important it is that guests end the year on a high note,” says Hillyard. “This year, in order to reach that goal, we’ve contacted our very best Kentucky suppliers and created five-courses that will not only please our guests for the evening, but give them a sense of Kentucky pride to take into the New Year.”

This year’s menu will begin with pumpkin-lobster bisque with crème fraîche and then progress to Kentucky Bibb salad with pickled pearl onions, and orange-fennel citronette. The third course will feature pan-roasted Kentucky striped bass served with creamed leeks and roasted chestnuts, and for the fourth course diners will be treated to Creekstone Farms beef tenderloin with roasted parsnips and apple compote. The repast will end with a “banana prepared three ways.”

Jack’s Lounge, located next door to Equus, will also be open and serving its regular menu. However, they will also offer some special dishes and drinks. Equus is located at 122 Sears Avenue. Normal hours of operation are Monday through Saturday from 6:00 to 10:00 pm. For more information or to make reservations, call (502) 897-9721.

At the English Grill in the Brown Hotel at Fourth and Broadway revelers can enjoy a five-course New Year’s Eve Dinner that includes an appetizer of sautéed scallops followed by Malpeque oyster soup and an intermezzo. A choice of entrees such as sautéed marlin log, filet mignon or pan-seared venison loin comes after that, and the meal concludes with a salad of butternut squash and eggplant goat cheese terrine on winter baby spinach and a dessert of chocolate Grand Marnier mousse cake. The price is $135 per person, which includes tax and gratuity, party favors, live music and dancing, and a midnight champagne toast. Seating times are 7:30 p.m., 8:00 p.m. and 8:30 p.m. For reservations, call Neal Ward at 502-736-2998.

In addition, hotel packages are available that include the Private Party for Two (a club deluxe room; an elegant three-course dinner for two in your room; a bottle of Moët et Chandon Impèrial Rosè; continental breakfast in the club lounge and valet parking) for $459, the Celebration Package (a luxury king room; bottle of sparkling wine; chocolate-covered strawberries; breakfast buffet for two in J. Graham’s Café and valet parking) for $269, and the English Grill Gala Package (a five-course dinner at The English Grill; a midnight champagne toast; party favors; live music and dancing; choice of a deluxe, luxury or club room; breakfast for two in J. Graham’s Café and valet parking) that starts at $469. Reservations for room packages can be made by calling 502-583-1234. For more information, visit The Brown’s website or call 502-583-1234.

Bardstown Road’s Asiatique will offer a spectacular four-course dinner that features flavors of the Pacific Rim for New Year’s Eve. For $65 per person, which does not include alcohol, tax or gratuity, guests will start off with a salad of local hydroponic baby lettuces and sweet chili-basil or hoisin-truffle vinaigrette and then choose a “first flavor” as an appetizer.

On offer will be Asiatique crabcake, sashimi of ahi tuna, Indocine-inspired grilled angus beef satay and asian pesto, wok-fried spicy lamb with red pepper and maui onion on sweet potato basket, Vietnamese-inspired shrimp-pork ‘cha gio,’ slow-cooked bbq pork rib and pickled root vegetables, and ‘Capriole Farms’ goat cheese with crabmeat spring roll and spiced miso aioli. For the main course, choices will include triple-crusted ahi tuna, wok-seared Pacific salmon with roasted shallot and Sichuan hot oil, lemongrass-scented angus beef medallion with sauteed grilled vegetables and wilted spinach, wok fried tiger shrimp with scallop and garden vegetables, and bacon-wrapped pork roulade with goat cheese, spinach and red pepper, just to name a few. To finish the whole thing off, dessert options such a trio of creme brulee with blackberry gastrique, and vanilla cheese cake with strawberry compote and peppercorn caramel sauce will be available.

All reservations made and seated before 6:00 will only cost $50 per person. However, all seatings are for two hours from the reservation time and are subject to additional charges for reservations seated past the two-hour limit. All reservations must be accompanied by a credit card and are subject to a 48-hour cancellation policy. Call (502) 451-2749 for reservations or for more information.
Over in Midway at Holly Hill Inn $75 will get you a multi-course menu designed by chef owner Ouita Michel with chive-and-potato blini, pulled lobster that is folded into sauce verte and served with basmati rice and avocado and sweet pepper aioli, creamy parsnip Vichyssoise with crispy Jerusalem artichoke chips, a salad of Belgian endive with sliced orange and spiced walnuts, extra-petite poussan on fallen mushroom soufflé with sauce supreme, a choice of carved filet mignon or roasted sea bass, and “spectacular desserts by Stella.” You’ll also be sent home with brioche for New Year’s morning. For $65, a vegetarian option can be had. Make reservation with Donna at (859) 846-4732.

by David Dominé, The Bluegrass Peasant

“With these new offerings, we were able to reduce the price of the items on the lounge menu in response to people tightening their belts and watching their spending right now,” says chef owner Dean Corbett. “We also wanted to freshen up our lounge menu with some new items, particularly as people will be dining out with family and friends over the holidays and looking for a fun place with delicious food.”

The new menu will be served 5-11 p.m. Mondays through Saturdays, and bar specials will feature discounted wine flights, $1 off all beers and $5 premium well drinks. New economy-priced menu items – all priced at $8 – include Tempura Shrimp with plum sauce and micro greens; Diver Sea Scallop atop Weisenberger grits, Country Ham and Lobster Butter; Chef’s Bruschetta on house focaccia; Confit of Duck with multi-grain porridge; Pumpkin Risotto with apple cider and spiced pecans; Smoked Salmon “Brick Dough” Croquettes with olive caponata; Mixed Greens with Tea Smoked Duck, walnuts, poached pears and blood orange vinaigrette; Foie Gras Torchon with concord grape geleé and toasted peanuts; Lump Crab Cake with white truffle aioli; and Calamari with three-olive caponata, house hot sauce, caper and balsamic onions.

Corbett’s “an American place” is located at 5050 Norton Healthcare Boulevard in Old Brownsboro Crossing in east Louisville. Corbett’s is open for lunch Monday through Friday from 11 a.m. to 2 p.m. Dinner hours are 5 to 11 p.m. Monday through Saturday. For more information or to make a reservation, call (502) 327-5058.

by David Dominé, The Bluegrass Peasant

For more than 22 years, Corbett has impressed local and regional foodies with his charisma and culinary talent. Building on a foundation of Kentucky history and competent team members, Corbett has gained a reputation for working wonders with Southern hospitality and top-quality ingredients. His state-of-the-art eatery is housed in a 150-year-old East-end residence, the Von Allman mansion.

Corbett’s most recent accolades came about after Esquire food writer John Mariani spent time traveling across the country in search of the best dining experiences, judging potential candidates for their cuisine, service and ambiance. Mariani praised Corbett’s for its stylish design and chef de cuisine Chris Howerton‘s balanced use of local and international flavor.

Creations that hit the mark with Mariani were the hot-and-cold foie gras with plums and Southern Comfort gastrique and Vietnamese Coffee, a chocolate mousse dessert with condensed milk, espresso jelly and cinnamon meringue.

Corbett’s: An American Place is located at 5050 Norton Healthcare Boulevard in Old Brownsboro Crossing in east Louisville. Open for lunch Tuesday through Friday from 11 a.m. to 3 p.m., Corbett’s also has dinner hours from 5 to 11. p.m. Monday through Saturday. For more information or to make reservations, call (502) 327-5058.

by David Dominé, The Bluegrass Peasant

For those who want all the flavors from the New York trip, on April 3, 4 and 5, Corbett’s and Equus will offer tastes from the entire James Beard Dinner featuring eight courses for $75 per person.

Supper club music night at Westport General Store: This Friday, March 29, you can re-live the feel of the bygone supper club days at the Westport General Store. The restaurant will host Emmanuel Maize and Swing Shift Playing the American Song Book. Chef Harold Baker’s entrée specials include: Idaho Grouper encrusted with potatoes and topped with a Dijon cream sauce, filet Oscar (beef tenderloin with crabmeat, hollandaise sauce and asparagus); and black eyed pea stew served over rice. Music begins at 6:30 and ends at 10:30. Reservations are strongly encouraged. Call 502-222-4626.

Note: The owners recommend guests get their directions from this page, not Map Quest or Google. Take it from me, one who can be directionally challenged: It’s easy to get there; only one turn off Hwy 42. It’s a bit of a drive from the city, but well worth it.

Melting Pot hosting “Juleps for St. Jude”: The Melting Pot (2045 S. Hurstbourne Parkway) will host “Juleps for St. Jude” on Monday, April 21, to benefit St. Jude Children’s Research Hospital. The evening will feature the popular Derby-season Mint Julep and a special Kentucky-themed menu that includes bourbon bacon cheddar fondue, a Spring salad with strawberries, an entrée of Vanilla Rum Chicken, Jerk Seasoned Sirloin, Zesty Peppered Shrimp, and butternut Squash Ravioli, and chocolate fondue served with Derby Pie. Cost is $40 per person (gratuity not included), with a portion of the proceeds benefiting St Jude’s. Reservations are required, so call 491-3125 for yours.

• Hors d’oeurve: Duck Confit in Brick Pastry, Pear-Ginger Marmalade paired with Delirium Tremens
• First Course: Parsnip Soup, Crème Fraîche paired with Gouden Carolus Ambrio
• Second Course: Beef Short Ribs, Kasteel Bruin Reduction, Mashed Potatoes paired with Kasteel Bier Bruin
• Third Course: Floris Apple Wit Sorbet with Apple Chip
• Fourth Course: Braised Veal, Hoisin Glaze, Peanut Lo Mein paired with Gouden Carolus Grand Cru of the Emperor, 2007
• Fifth Course: Thyme Brûlée, Rhubarb Gelee, Chocolate Beignet St. Louis Framboise

Cost is $55 per person (tax and gratuity are additional). The event begins with a 6:30 p.m. reception followed by dinner service at 7 p.m. Seating is limited for this special event and reservations may be made by calling (502) 327-5058.

When I talked to owner Dean Corbett last week about the system, he called “it a blast to fool with” and beamed that no other chef in the nation has such a toy. Guests who dine in the tasting room can talk to the chefs and have the entire experience recorded on DVD to take home.

Given what I recall about my cooking days, the last thing I want is guest access to the kitchen. Talk about a distraction! Fun as it could be, it also could be an ugly place to work: tense, vulgar and angry. The pressure of being on stage … man, more power to those guys for letting customers have a look at the real action up close. Who knows? Maybe seeing guests in front of you (as is the case at the English Grill) or knowing the cameras are running would make the galley crew behave a little better.