Louisville Restaurants Forum

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?

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 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.

I volunteer to eat and drink!

It's time to Rumble !

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!

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.

This works for me!

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

Any others interested?

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

Deb

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

You ain't just whistlin' Dixie.

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.

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?'

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

Sweet)

how about a non-meat theme ingredient?

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

Like a Beet Battle? Would it sell?