I just have time for a quick post so this is really only a place holder. I'm waiting for a friend who is at times technologically challenged to e-mail me a couple of photos from his phone. If I weren't memorologically challenged I would not have forgotten my own phone in the car today while visiting Shuckman's Fish Co on W. Main (I mean really west).
For the record Lewis Shuckman of Shuckman's Fish Co. & Smokery is one cool dude and he provides Louisville with some pretty amazing products. Check out his website http://www.kysmokedfish.com/
or better yet read the wonderful article in the latest copy of Food & Dinning Magazine.
In fact read the whole damn magazine and marvel at the incredible pictures. This quarter's issue is fantastic and I'm going to spring for a subscription. If you don't have one you're missing out!
Back later!
Ok, it's later and I still don't have pictures. May not get them so, I'm going to post without them.
A couple of months ago my friend Chris asked me where he could get some caviar. I didn't know but I said I would put it to the foodie community. I posed the question in a post but there was no response.
On Monday I was sitting at the bar in the Holy Grale and a guy slaps down a copy of Food and Dining Magazine. As I leafed through the copy at the bar I was amazed at the quality of the food pics. I asked the guy if he had something to do with putting out the magazine. He said he was the publisher. Didn't see that coming!
Later as I looked through the magazine more thoroughly I noticed it was filled with excellent articles as well as pictures and one was all about Shuckman's Fish Company. I mentioned this to Chris and we decided to check it out.
He called them to confirm their hours and we drove the length of W. Main Street on Friday to their facility. We arrived at 12:30 to find the place deserted. After leaving a message on their machine we drove over to the Coach Lamp for lunch. The oyster poboy was just as good as I remembered and Chris said his etouffe was excellent. We were having a nice conversation with the owner when Chris's phone rang. It was Lewis Shuckman and he invited us to come back.
On our return, we met Lewis, one of the coolest most generous small business owners ever. He apologize to us for our previous unsuccessful visit. When I pulled out my copy of Food and Dining to show him the article that had prompted our visit, he pointed to a copy on the counter and said that it had been delivered to him that same day. He was very excited about the article and described the process that led to it, including Greg Capsis' visit to the facility and the photo shoots at Rye and Jack Fry's.
His enthusiasm was contagious and we found ourselves happy for him even though we had just met him. We told him we wanted some of each of his dips and 4oz of his Spoonfish caviar. He was delighted to help us and even discounted our purchases. He also gave each of us a serving of his cold smoked salmon. He also insisted that we take a cold smoked white fish. This is a product that is so new it's not even on his price list yet. He said that it is in such demand in the Japanese market that he had only recently procured a supplier after years of trying.
Lewis proudly showed us his facility including his ultra high tech cold smoker and the machines used to produce his dips. He talked of his family who are involved in the business. He invited anyone who wanted to purchase his products to contact him and come to his place on W. Main St. I encourage anyone who wants to try his products to go and meet him for yourselves.
We are going to have a euchre party at Chris' on Saturday and we will try the loot we took away today. I'll let you know how we liked the various dips, smoked fish, and caviar. Cheers.