Henry's Place opening announcement

[Robin Garr]

Un-edited news release, for your entertainment. If you're curious about what in the heck brigade de cuisine is, here's a link:
http://escoffier.com/index.php/culinary ... de-cuisine

Henry’s Place Announces June 1 Opening in Brownsboro Center
New Restaurant Celebrates American Brigade with Pan-European Cuisine by Executive Chef Charles Reed

LOUISVILLE, Ky. (May 18, 2012) --- Chef Charles Reed and business partner Pat McGinnis have joined to bring a new dining destination to east Louisville in Brownsboro Center. Henry’s Place, named in honor of one of Louisville’s most prominent citizens Henry Watterson, is slated to open on Friday, June 1. Chef Reed’s dining concept is built around the brigade de cuisine structure, and menu items promise to offer a haute dining experience focusing on Pan-European cuisine. Entrées will range in price from $15 to $30, and the beverage program will include a selection of wines by the bottle and glass. Henry’s Place features seating for 80 in the intimate dining room and bar. Dinner will be served Monday through Saturday, 5 p.m. to close.

“With Henry’s Place, we wanted to offer Louisville’s east end residents an upscale dining option close to home,” says McGinnis. “We couldn’t be more thrilled to be opening in Brownsboro Center! I look forward to hosting our guests and showcasing chef Reed’s elegant cuisine in the intimate and sophisticated space we’ve created here at Henry’s Place.”

Signature menu items at Henry’s Place will include: Tennessee Asparagus with butter poached asparagus, cress, fried chick peas and beurre blanc, $8; Chicken Ballotine and Linguine with consommé, tomatoes, heirloom carrots, house herbs, feta and brioche Melba, $20; Oyster Lemon Stew with James River oysters, white mirepoix, heirloom carrots and Russian banana potatoes, $16; Bison Pot Roast with braised bison shoulder, harvest roots, Russian banana potatoes and caramelized onion gravy, $17; and Rib-Eye Steak with 45-day dry-aged rib-eye, veal jus and buttered cauliflower, $26. Desserts will include a selection of paired cake and ice cream, fresh baked cookies and gourmet chocolates from Henry’s Place’s signature collection, Marse Henry’s Couverture Chocolates.

Chef Reed, a Denver, Colo. native, began his culinary education through the American Culinary Federation’s apprentice program. From charcutière to poissonier and pâtissier positions, the program afforded him extensive training in the 21 station brigade system. He fine tuned his culinary skills working in kitchens throughout the United States, and he has also earned numerous honors through culinary competitions both regionally and nationally.

Henry’s Place is located at 4864 Brownsboro Center. The menu utilizes the brigade de cuisine system and showcases Pan-European fare, handmade pastas and seafood dishes. Henry’s Place is named as a nod to the influence and sophistication of historic Louisville resident Henry Watterson. The restaurant is open for dinner Monday through Saturday, 5 p.m. to close. For more information, call (502)690-6585 or visit www.henrysplacelouisville.com.

Looks exciting.

This sounds wonderful. I've been awaiting word on this since Charles left Majid's for his own venture, and it is!

This menu has me drooling already!

Robin,
Is this the public release, or just for you/ Hotbytes? People are not going to know what brigade de cuisine is.....

Which location on Brownboro Road is this?

Deb

[Robin Garr]

Robin,
Is this the public release, or just for you/ Hotbytes? People are not going to know what brigade de cuisine is.....

Which location on Brownboro Road is this?

Deb

Public release, Deb, and you are correct, which is why I put in a link to "brigade de cuisine."

I don't want to hurt anybody's feelings, but that release is very poor, and it's all too typical of the work of local restaurant PR firms. I felt bad that the folks at Henry's (and other restaurants around town) are being sold on paying for PR services that they could do more effectively on their own. Editors respect authenticity, and honesty, and can smell PR BS a mile away.

It's in the same plaza with Shady Lane and Gasthause, I believe.

It's in the same plaza with Shady Lane and Gasthause, I believe.

You are correct Robin, it's actually the old Mike Best location that they have extensively remodeled. We were by there the other day and it looks very nice.

In 1975, the first culinary program started at JCC. Ed Garber was in that class, btw. Chef Harvey Colgin, who ran the program, was Auguste Escoffier's last pupil and protege. There are several chefs around here who are probably familiar with these methods.

I don't get it!! Brigade de Cuisine is the kitchen hierachy, ie head chef, sous chef, commis, etc. Surely, in that case ALL restaurants are run on the Brigade de Cuisine system. What makes Henry's so special? Please explain.

I don't get it!! Brigade de Cuisine is the kitchen hierachy, ie head chef, soux chef, commis, etc. Surely, in that case ALL restaurants are run on the Brigade de Cuisine system. What makes Henry's so special? Please explain.

+1

Sounds like a management, not cuisine, style. Pretentious dining is all over this place.

I also don't understand the difference between this kind of cuisine and other fine dining. When I worked in the industry, we had a chef, a sous chef, etc. down the line. And it was the kind of restaurant where the wait staff as college kids. I'm really feeling ignorant and confused right now.

My only guess (and this is just a guess) is that they're trying to say that all 21 or whatever brigade de cuisine stations are represented at Henry's Place, and that this is fairly uncommon.

Their website speaks to this quite a bit. It still seems like mostly PR fluff, but it did have this to say:

"[...] at Henry’s Place, each of the 21 stations is represented by equipment and processes that are true to the original concept. In particular, at Henry’s Place, every recipe begins with basic ingredients that would be used at the appropriate station. No pre-prepared items will be used in the Henry’s Place kitchen."

If the photos on the website are an accurate representation, then their desserts look incredible. My only reservation is this admonishment, also from the website:

"We would really like it if you saved your blue jeans for the more casual dining spots. Patrons who are not suitably attired will be offered space in the bar area, if available. Thank you for dressing up a bit and being part of the show. Henry would be proud."

Now all I can imagine is the ghost of Henry Watterson, frowning and shaking a stern finger at me for wearing less than my Sunday best.

My only reservation is this admonishment, also from the website:

"We would really like it if you saved your blue jeans for the more casual dining spots. Patrons who are not suitably attired will be offered space in the bar area, if available. Thank you for dressing up a bit and being part of the show. Henry would be proud."

Now all I can imagine is the ghost of Henry Watterson, frowning and shaking a stern finger at me for wearing less than my Sunday best.

Ha, I agree with you, Lauren. I found the menu very appealing, but I almost decided not to try it based solely on some punk-ass website implying that I don't know how to dress myself.

However, I'd like to try that cioppino, so I will put my convictions aside.

.

Well they have certainly set a very high bar and I wonder if they can possibly live up to the pre-opening promotional hype. That said - most places that have a dress requirement don't have to advertise it. Looking forward to trying it out.