Menu by Brent Mills
Design by Kin Ship
I was born and raised in Australia, but my cooking career started when I took a job as dishwasher followed by line cook at a Caribbean restaurant while studying abroad in Asheville, NC. After studying abroad I returned to Australia and worked in a finance position related to my studies that I knew deep down wasn't for me. I moved back to the USA living in Charleston, SC for a year before settling in Louisville. It was here that I enrolled at Sullivan University in the Culinary program to follow my passion for cooking. Following graduation, I have worked for the past year as a line cook at Asiatique and I also spent several months at Hillbilly Tea. Recently I took a trip to NYC and staged at Le Bernadin and all four Momofuku restaurants. Upon my return to Louisville, I accepted at job starting next month at Momofuku Ko which is my favorite restaurant in the world, I feel very lucky to have this opportunity.
Doing a pop-up restaurant / supper club dinner is something I have always dreamt of, so I figure what better time than before I leave the place that has been my home for the past five years and a region that has largely influenced how I view food. This menu has been in the works for the past few months and is based upon my experience in the American South, as I say goodbye for now (but certainly not forever, I love it here!):
The dinner will consist of approximately ten courses with five drink pairings. Below is a preview of some of the courses:
- Catfish two ways: olive oil poached filet, grilled catfish sausage with smoked red pepper grits and roasted black garlic
- Hand torn basil pasta, confit cherry tomatoes, shaved bison jerky, goat cheese foam
- Compressed watermelon, dried watermelon and blue cheese ice cream salad with mint dressing and toasted black walnut
- House made crumpet with green tomato and jalapeño jam
- Filet of venison, wild mushroom sauce, pumpkin seed puree
- Beet pickled deviled egg, cumin beet puree, chicken confit, crisp chicken skin
- S'Mores pie brûlée
The drink pairings will include speciality cocktails made from Bourbon that I personally blended and aged for several months in new small charred oak barrels, as well a sorghum beer that I recently brewed.
It will be one seating only starting at 6pm. Pricing is $50 per person or $70 with drink pairings. Non-alchohlic beverages will be provided free of charge.
For more information or to make a reservation, call 502-594-7753, email brentmills1982@gmail.com or PM me here. There will be 12 spots only, first come-first served.
Once I confirm your reservation, I ask that you make payment for the dinner in advance via paypal and then you will be provided with the exact address for the dinner which will be held in a picturesque field near Milltown on a solar powered property. If you don't know where that is, Milltown is a 40 minute drive from Louisville, just off I64 in Indiana.
Hope to see some of you next Sunday!
- Brent
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