
Café Lou Lou Pastry Chef Marsha Lynch and Sous Chef Mark Johnson whipped up a batch of chili for the eighth annual Phoenix Hill Chili Cookoff recently, and it impressed the judges so much that they gave it the grand prize.
Lynch (who also pens the monthly Industry Standard article within this column) said she can't reveal everything that's in it, but gave credit for its bodacious numminess to such goodies as house-made hot sausage from Frank's Meats, plus dark red kidney beans and black beans, habanero chile powder, chipotles en adobo, roasted corn kernels, masa harina and more. But no spaghetti. Absolutely not. Lynch considers that local custom a perversion.
The chili went on the menu at Café Lou Lou last Thursday and will remain as a special while supplies last.
Café Lou Lou
106 Sears Ave.
893-7776
http://www.cafeloulou.com
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