Diary: Saturday's notes of brown, whiskey infusions, escargot and peanut butter pie.

Saturday was warm and sunny, and we were getting ready to go on a walk in New Albany when our Dayton friends texted and said they'd be at Against the Grain at eleven. We shrugged, jumped in the car and beat them there.

They had other visitors with them, all headed eventually to NABC for Gravity Head. Most of them ordered samplers, and I was struck by the number of small glasses on the table (above). It looked almost like a scene from Gravity Head.

I had a 4:00 p.m. appointment with Stephen Dennison at his place of work, Bistro 1860 on Mellwood Avenue. We parked the car there and went for a walk up Frankfort Avenue, returning in time to meet Stephen. To make a long story short, I'm doing a short piece for Food & Dining Magazine about Ballotin chocolate-flavored whiskey, and Stephen agreed to devise a few cocktails, in addition to allowing me to sample the four types with his commentary as accompaniment.

Priceless.

When conversation turned to a better martini, the evening began slipping away from me. I'm mighty glad Diana was there to be the designerated driver. Serendipity shifted into gear; eventually two couples we hadn't seen in ages arrived, and the relaxed socialization time at the bar embraced appetizers, white wine and conversation. At 7:300 p.m., Diana walked me to Sweet Surrender for fresh air and dessert. I needed the stroll.

Both Friday and Saturday were fantastic. I had resolved not to attend Gravity Head this year, far less so from pique at the slowness of my ongoing negotiation with partners; rather, it struck me as better to stay away from it and let staff do what I know they can. By all accounts they rocked it, as usual. I'm delighted to have had a hand in creating something like Gravity Head, and the hand-off is complete. What happens in the future is up to them. So it goes.

At the same time, two days' worth of distractions were nice, and there were friends, food, drinks and fun. I needed it. There are many miles ahead, with frequent detours for rancor and lawyers. But I'll not be forgetting the finer things in life.

Thanks to everyone who indulged me these past two days.

_

The BBQ Battle at Majid's was a victory.

Last Wednesday, March 6, the Curmudgeons attended an event at Majid's called the BBQ Battle. It was the brainchild of Stephen Dennison, whose multi-faceted skills at food and drink render him a concierge of hospitality.

BBQ Battle

Five Courses, Five Chefs
One Winner

Five Charities
For Dinner

The concept developed during discussions at the Louisville Restaurants Forum, with the idea being a contest among five chefs to concoct dishes with the common denominator of including something smoked. Before the dinner, Stephen listed the chefs and their chosen causes.

Mark Ford- Dare to Care. As a chef, he is passionate about the hungry in our community.

Anthony Lamas- Kosair Childrens Hospital. As a father, he champions the little ones in our lives.

Matt Durham- TBA

Stephen Dennison- APRON. Because we all walk together.

Brendan Mullaney- Red Cross. He believes in their cause for the greater global good.

After operating costs, the winner will receive 60% of the funds. The runners up will receive 10% each.

Stephen did the drink pairings, which were excellent. Following is Stephen's summary at the Forum. The Pastrami with Black & Blue Grass was my highest score, but then again, perhaps I was biased.

First, I should say that of all the events I've done over the years- this one is my sentimental favorite.

Once up, it ran like a dream- behind the scenes, the teams were teamworking amongst themselves, chattering like old friends, tasting each others food with nods of approval, etc. Silky smooth, as it should be.

At the tables, it was no different. You know you've thrown a good party if you approach the tables and there is laughter and an air of ease. People were having a good time. I really liked that aspect of having the chefs dine with the guests.

At the end, Chef Ford and Louisville Country Club took the prize. It was tight in the scoring- real tight.

First Course
Brendan Mullaney, Seafood Connection
Smoked Salmon Tacos
Berlucci Sparkling Rose, Italy

Second Course
Anthony Lamas, Seviche
Mofongo
The Progressive Greyhound (turns sour to sweet over time)

Third Course
Alicia Minteer, Personal Chef
Smoked Brisket Chimichurri
Castillo de Almansa, Garnacha Tintorera, Spain

Fourth Course
Stephen Dennison, Majid's
Cole Slaw- Napa Cabbage Wrap: Shrimp, Roasted Orange Pepper Aioli, Hot-Smoked Caviar
On the Boulevard (Lynn House's drink- bourbon, aperol, creme de cassis, lemon)

Fifth Course
Mark Ford, Louisville Country Club
Smoked Pastrami (I did taste this one and it was butter!)
NABC Black and Blue Grass

The Eight Beer Fantasy at Majid's on Sunday, January 29.

Is this the first beer dinner of 2012?

I'm not completely sure about that, but it's the first one for me to take part, and so let me introduce the Eight Beer Fantasy, as devised the mixologist Stephen Dennison, and as copied from his posting on the Louisville Restaurants Forum.

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Here's the menu, my friends. As always, I am open to suggestions. As we get closer, I will add some of the finer flourishes I am so fond of ... if you didn't catch it on the previous thread, Roger Baylor will be speaking on the craft of brewing. I will be addressing pairing techniques. And everyone will just be plain... discussing!

Appertif Cocktail: Sam Adams Imperial Double Bock Shandy- Domaine de Canton, Boker's Bitters


River City Pale Ale
Surf and Turf of Devilled Eggs- House Cured Salmon Belly and Crispy Pancetta


Rivertown Helles Lager
U-8 Shrimp Cocktail with Russian 'Potato Salad'


NABC Hoptimus Double IPA
Gorgonzolla Fondue with Filet Mignon and Mushroom 'Bourgogne Flavor'


Palate Cleanser: Jasmine/Lemon Granita


Upland Wheat
Persian Chicken Kabob with Sumac, Potato/Goat Cheese Fritter


BBC Nut Brown
Ash-E-Reshteh (Persian Whey Noodle Vegetable Soup,) Mir Poix Powder


Southern Tier Chocolate Stout
Mocha Pate', Creme Anglaise, Berries


Digestif Cocktail: BBC Bourbon Barrel Stout, Fernet Branca, Espresso-Walnut Gomme

With 3 oz pours, this brings the total imbibed to just over two drinks (because I'll be adding spirits to the cocktails.)


Price: $35, plus tax and gratuity


Sunday, January 29th at 2:30
Majid's
3930 Chenoweth Ln
502.618.2222