Dining in Louisville
According to the Louisville Convention & Visitors Bureau, the city has more than 2,500 restaurants—and patrons are eating it up. In this segment, the debut of Louisville Life’s new “Dining” feature, local experts dish on the River City’s recipe for success. They include food critic Robin Garr, chef John Castro, chef Michael Paley, and Proof on Main General Manager Jeremy Beck.
Robin Garr is a food critic with more than 20 years’ experience in the Louisville market. He created Louisville Hot Bytes, the go-to guide for restaurant reviews and interactive forums, and serves as editor-in-chief for the Food & Dining magazine Louisville edition. He writes about restaurants, food, and drink for LEO and the Voice-Tribune and has written widely about food and wine for national publications. He is also the host of WineLoversPage.com, the oldest, largest, and most honored wine-appreciation web site.
John Castro is the executive chef at Winston’s at Sullivan University. Trained formally at the Northwood Institute at West Baden Springs, IN and the Culinary Institute of America at Hyde Park, NY, Castro is well known in Louisville. He was the last executive chef at Hasenour’s before becoming executive chef at Winston’s, where he trains a new group of culinary students every 11 to 13 weeks. Graduates of Sullivan’s Culinary Arts program can be seen working in, owning, and operating many local restaurants.
The featured restaurant for the week is Proof on Main, located in the 21c Museum Hotel on Main Street. Since its debut in March 2006, Proof, managed by the New York City-based Myriad Restaurant Group, has been featured in both regional and national publications.
Both Michael Paley and Jeremy Beck bring years of experience to Proof on Main. As executive chef, Paley celebrates local farmers, artisanal producers, and sustainable agriculture in his menu and strives to add to Louisville’s continued growth on the national culinary stage. An Evansville, IN native, Beck honed his management skills in some of Manhattan’s busiest establishments. He started at Proof as restaurant director and was named general manager in October 2006.
The experts agree that one ingredient in Louisville’s vibrant restaurant scene is the number of food festivals and tasting events in the area, including Fleur De Licious. Much of the video for this segment was shot at Fleur De Licious 2007, where the participating restaurants included Intermezzo Café & Cabaret, Primo, and Yaching’s East West Cuisine.
Another opportunity to get a taste of what Louisville restaurants have to offer is coming up this month: Our own Candyce Clifft will be one of the celebrity chefs for Signature Chefs of Louisville 2007, an event to benefit the March of Dimes, on November 28.
- Program 206
- Dining in Louisville, Cousin Willie's Popcorn, food literacy and local food expert Sarah Fritschner. (#206)