Rosenberg named chef over Citizen 7: Apparently opening Fontleroys this month isn’t enough to keep Allan Rosenberg busy.
The creator of Papalino’s also will be the chef overseeing the kitchen creations at Citizen 7, a Mexican restaurant under construction in Norton Commons. (Owners originally named it Citizen Taco but later ran into trademark issues.) The restaurant should open this fall.
“I’m overseeing the food part of it now, but I’ll eventually hire a chef to run day-to-day operations,” Rosenberg said. “The owners have a plan to develop several restaurants, and I’ll be involved with those.”
Rosenberg says few know of his affinity for Mexican food, a passion stoked by rubbing shoulders with greats like chef Rick Bayless (Frontera Grill and Topolobampo in Chicago). He also spent time learning Latin food nuances under chef Anthony Lamas at Seviche.
“The menu at Citizen 7 is still in development, but what we’re looking to do there is use traditional flavors, but not to necessarily create traditional food,” Rosenberg said.
“Chefs like Rick Bayless and Mario Batali cook Mexican and Italian food, but mostly in the spirit of each. It doesn’t have to be exactly what they’re doing in Oaxaca or in Italy, but what they cook draws on those traditions. We’re aiming for that.”
As far as Fontleroys, Rosenberg believes construction should be completed this week, followed by at least a full week of training.
“We’re still shooting for the end of July, and I think we can do that,” he said.
The perils of pork production: Blue Dog Bakery and Café owners Bob Hancock and Kit Garret are well known for raising their own drove of heritage breed hogs for curing and serving in their restaurant. What few know is just how dangerous pigs can be.
Several weeks ago, Garret was attacked by a sow when she got too close to a piglet. The sow, weighing several hundred pounds, knocked Garret to the ground and bit her multiple times on the arm and wrist. Surgery was required, and Garret is recovering. In a text, the modest pork maven said she was feeling better though “a bit more cranky than usual.” (Yeah, right. She’s one of the sweetest operators in town.)
Sadly, she also said a pig rolled on to Bob, her husband, few weeks ago. “So he is next up for the surgeon. Blew out his knee!”
Whether their recovery will delay the opening of Red Hog is not known. I’d say they could use a little grace for any delay.
Zykan leaving Doc Crow’s to join Old Fo’: Jacquelyn Zykan is leaving her post as beverage manager at DC Restaurant Group (Doc Crow’s and Union Commons in Nashville) to join the brand team at Old Forester Bourbon. The highly regarded bartender is regularly seen ’round town as a cocktail shaker for hire at events as well.
Her last day at Doc Crow’s is Friday, but given Brown-Forman’s efforts to raise the profile of its heritage brand, it’s likely you’ll see her at Old Forester events and at its forthcoming distillery.
Corbett insists festival is in the works: When yacking it up on the “Mandy Connell Show” last Friday, my cohort Dean Corbett informed me (and hopefully about a million listeners) that a Louisville bourbon and food festival is in the works. He said an event management firm has been hired to create a smaller, preliminary event that will grow into the larger event.
Was news to me then, and now it’s news to you.
On 701’s Facebook page, Scales is advertising for kitchen help, which surely means an opening is nigh.
Lack of (local) food for thought: While interviewing Holly Hill Inn chef-owner Ouita Michel for an unrelated story, she dropped this notion into the chat: “I think we’re going to see some shortages in local foods in the near future.”
Specifically she was speaking of the Lexington area, where she runs five restaurants all drawing on ingredients from local farms. Not only are more farm-to-table restaurants opening in Lexington, but in Louisville and everywhere else it seems.
Significantly, the University of Kentucky’s foodservice program will tax the system mightily when it begins following a new initiative to feed students local foods this fall.
“When we first opened Holly Hill, we had too many local suppliers,” Michel said. “But now between all the CSAs and restaurants, I think we may have some supply problems coming down the pike.”
She allowed that this is a good problem to have as demand will push farmers to produce more and possibly get more people into small-scale farming. Interesting, I thought.
Marc Mondavi special guest at 8UP dinner: Yep, you recognize that last name, don’t you? U.S. winemaking royalty will visit Louisville when third-generation winemaker Marc Mondavi will host an exclusive dinner in the glass-enclosed private dining room at 8UP Elevated Drinkery & Kitchen on Thursday, July 23.
The event is limited to 36 people who will enjoy four wines selected by Monday from the family’s Divining Rod and Charles Krug labels. Each will be paired with dishes created by 8UP executive chef Jacob Coronado.
The four-course meal, including what should be some terrific wines, is $55 per person (tax and gratuity not included). And one would imagine with such a small group, you’ll probably get to meet Mondavi.
Why is he coming to 8UP? I’m guessing general manager and sommelier, Julia DeFriend, who is working on her master sommelier designation, has some pull.
Dinner begins at 6:30 p.m. Call 631-4180 for reservations.
Quick bit 1: Sounds like a great beer dinner planned at Equus on July 29. Check it out here.
Quick bit 2: The English Grill is hosting a special dinner Thursday, July 23, at 7 p.m. when authors Ronni Lundy and chef Paul Fehribach (Big Jones, Chicago) team with Brown Hotel executive chef Josh Bettis for a fab five-course feast. Fehribach will show off his new tome, “The Big Jones Cookbook,” and Lundy, former dining critic and features writer for The Courier-Journal, will debut her new book “Sorghum’s Savor.” The wine-paired dinner will cost $69 per person (plus tax and gratuity). Call 583-1234 to make reservations.