Home | List of Restaurants | Restaurant Sites | About Us | Contact Us
 
Louisville Restaurants Forum

Skip to content

It's Throwdown Time!

Welcome to the interactive Louisville Restaurants Forum, a civil place for the intelligent discussion of the local restaurant scene and just about any other topic related to food and drink in and around Louisville.

It's Throwdown Time!

Postby Stephen D » Fri Dec 28, 2012 11:19 pm

It seems to me that it has been too long since we've had a Throwdown. January would be a great time for us to hold one, as the industry tends to slow down some.

So what do we think? Anybody have some great ideas for the subject matter?
Instructor/Placement Director-Kentucky School of Bartending
Bartender-Bistro 1860
Mixologist, Chef- http://bourbonblog.com
User avatar
Stephen D
Foodie
 
Posts: 1957
Joined: Sun Feb 03, 2008 3:41 am
Location: Lyndon, Ky

Re: It's Throwdown Time!

Postby Bruce W » Sat Dec 29, 2012 4:33 am

I don't know if it would be a "throwdown" per se, but I would like to see a battle of Modern vs. Traditional. Different techniques applied to the same 3 courses from two different chefs. I'm thinking Ryan Rogers vs. Mark Ford.
Bruce W
Foodie
 
Posts: 19
Joined: Thu Mar 31, 2011 4:33 am

Re: It's Throwdown Time!

Postby Ryan Rogers » Sat Dec 29, 2012 12:53 pm

Bruce W wrote:I don't know if it would be a "throwdown" per se, but I would like to see a battle of Modern vs. Traditional. Different techniques applied to the same 3 courses from two different chefs. I'm thinking Ryan Rogers vs. Mark Ford.

Only If I can assemble a team and there is a cocktail component. Dibs on Mr. Dennison.
Feast BBQ
116 West Main St.
New Albany, IN 47150
Ryan Rogers
Foodie
 
Posts: 238
Joined: Tue Jan 25, 2011 12:28 am
Location: New Albany, IN

Re: It's Throwdown Time!

Postby Margie L » Sat Dec 29, 2012 11:52 pm

I volunteer to eat and drink! :)
Margie L
Foodie
 
Posts: 180
Joined: Tue Sep 16, 2008 1:47 pm

Re: It's Throwdown Time!

Postby Harold Baker » Sun Dec 30, 2012 12:24 am

It's time to Rumble !
Harold Baker
Foodie
 
Posts: 40
Joined: Tue Jul 08, 2008 2:19 am
Location: prospect,ky

Re: It's Throwdown Time!

Postby Alan Carrick » Wed Jan 02, 2013 10:52 am

Stephen D wrote:It seems to me that it has been too long since we've had a Throwdown. January would be a great time for us to hold one, as the industry tends to slow down some.

So what do we think? Anybody have some great ideas for the subject matter?


Stephen...sounds good to me...lets put our heads together and come up with a winner! Cheers!
To Err is Human, to F.U.B.A.R. Takes a Computer
Alan Carrick
Foodie
 
Posts: 21
Joined: Fri Aug 21, 2009 5:31 pm

Re: It's Throwdown Time!

Postby Mark F » Wed Jan 02, 2013 3:43 pm

I’d be into a little competition and it sounds like fun. I’d call for a dessert course and dibs on Ashley Holt of The Next Great Baker 3. Ashley’s raspberry-ginger beer is delicious without any booze.
I’ll regret this tomorrow…
Mark F
Foodie
 
Posts: 68
Joined: Mon Jun 07, 2010 10:46 pm

Re: It's Throwdown Time!

Postby Stephen D » Wed Jan 02, 2013 4:22 pm

This works for me!

If there are no more takers, then we will run an event between four houses.

Any others interested?
Instructor/Placement Director-Kentucky School of Bartending
Bartender-Bistro 1860
Mixologist, Chef- http://bourbonblog.com
User avatar
Stephen D
Foodie
 
Posts: 1957
Joined: Sun Feb 03, 2008 3:41 am
Location: Lyndon, Ky

Re: It's Throwdown Time!

Postby Deb Hall » Wed Jan 02, 2013 5:04 pm

Stephen-
For those who don't recognize name- which "houses" are in at this point?

Deb
User avatar
Deb Hall
Foodie
 
Posts: 3867
Joined: Sun Mar 04, 2007 4:46 pm
Location: EAST END, Louisville

Re: It's Throwdown Time!

Postby Dan Thomas » Wed Jan 02, 2013 8:02 pm

I'm sure that I could assemble a squad to participate.
As a past organizer of events like this, for starters, some of the things to consider as starting points are:

Find a willing venue

Should we sell tickets to the public and donate to a local charity like we've done in the past?

Come up with some sort of format(mystery basket Iron Chef/Chopped prepare courses thing for judging OR have a predetermined dish throw-down style sampling affair and have a peoples choice and a panel of judges like we've done in the past?

Pick a logical date

That's just scratching the surface....
Dan Thomas
Operator Specialist
Key Impact Sales & Systems

dthomas@kisales.com

"People who aren't interested in food seem rather dry, unloving and don't have a real gusto for life."
Julia Child
User avatar
Dan Thomas
Foodie
 
Posts: 2414
Joined: Thu Mar 01, 2007 11:19 am
Location: Sunny Forest Hills

Re: It's Throwdown Time!

Postby Steve P » Wed Jan 02, 2013 9:08 pm

Dan Thomas wrote:That's just scratching the surface....


You ain't just whistlin' Dixie. :roll:

And personally...at -some- point in time I'd like to see one of these "Throwdowns" open to amateur cooks as well as you seasoned "pros". No Pro-Am "divisions"...Just line everyone up and let 'er buck. My gut instinct tells me there might be a few people running back to their restaurant kitchens with their tails stuck between their legs.
Stevie P...The Daddio of the Patio
User avatar
Steve P
Foodie
 
Posts: 4584
Joined: Sun Sep 23, 2007 10:18 pm

Re: It's Throwdown Time!

Postby Stephen D » Thu Jan 03, 2013 1:12 pm

So here is what I have, so far:

@ Deb: I'm not sure yet who is going to participate. We're very early on in the process. I like the term 'houses' because I feel that there are a number of flags that one could compete under- not just a brick-n-mortar restaurant. Which leads me to...

@Steve: I'm with you on this. I don't believe in pro/am either. My mother doesn't cook for a living, but her Manicotti is the stuff of legend. She will whoop anybody, any day. The enrollment for contenders will be open to all. And if you need a couple of extra hands, your friends are right there in the kitchen, ready to help.

I say we donate the proceeds to APRON and in that spirit, I want this event to bring us together, not tear us apart. I don't compete in any of the serious competitions anymore. I love the March of Dimes event because there is a sense of community that makes me happy. Nobody should be getting upset because they didn't win- indeed we should all be having a good time with it.

That being said, I love what Deb did with the trophies at the shrimp and grits competition. What's say we get one trophy, kind of like the Governor's Cup. That way, who ever just won the last one passes the trophy to the next house?

Majid's wouldn't mind hosting this event, but if someone else wants to take point, we're ok with that, as well...

I'm gonna toss this out there, though. As opposed to a particular dish, why not do a composed meal with a single ingredient? That way the guests aren't eating the same thing, over-and-over? Iron Chef it, so to speak.

Eight courses, different takes on the subject. I'll provide a complimentary appertif and a toast at the end. We'll pair each course with a beer and/or wine.

How about, the Kentucky 'Bison Battle?'
Instructor/Placement Director-Kentucky School of Bartending
Bartender-Bistro 1860
Mixologist, Chef- http://bourbonblog.com
User avatar
Stephen D
Foodie
 
Posts: 1957
Joined: Sun Feb 03, 2008 3:41 am
Location: Lyndon, Ky

Re: It's Throwdown Time!

Postby Stephen D » Thu Jan 03, 2013 3:07 pm

Jeremy Ashby of Azur Restaurant in Lexington has agreed to join in the fray, time willing.

Sweet)
Instructor/Placement Director-Kentucky School of Bartending
Bartender-Bistro 1860
Mixologist, Chef- http://bourbonblog.com
User avatar
Stephen D
Foodie
 
Posts: 1957
Joined: Sun Feb 03, 2008 3:41 am
Location: Lyndon, Ky

Re: It's Throwdown Time!

Postby Leah S » Thu Jan 03, 2013 3:21 pm

how about a non-meat theme ingredient?
User avatar
Leah S
Foodie
 
Posts: 2147
Joined: Thu Mar 01, 2007 12:31 pm
Location: Old Louisville

Re: It's Throwdown Time!

Postby Stephen D » Thu Jan 03, 2013 3:27 pm

Leah S wrote:how about a non-meat theme ingredient?


Like a Beet Battle? Would it sell?
Instructor/Placement Director-Kentucky School of Bartending
Bartender-Bistro 1860
Mixologist, Chef- http://bourbonblog.com
User avatar
Stephen D
Foodie
 
Posts: 1957
Joined: Sun Feb 03, 2008 3:41 am
Location: Lyndon, Ky

Next

Return to Louisville Restaurants Forum

Who is online

Users browsing this forum: Bing [Bot], Eve Lee, Google [Bot], Roger A. Baylor and 5 guests