There are times when charity to others returns great things to the giver.
Recently, this adage proved itself in a big way for some friends and me. We went to Louisville on a trip bought at a No Kid Hungry event and we enjoyed one of the most indulgent foodie weekends I have ever experienced.
Our first dinner was a magical time at Decca, a beautiful restaurant with stunning food and service. But our most amazing meal was dinner at Proof on Main, hosted by Chef Mike Wajda.
Chef Mike spent years working for some of the biggest names in the culinary world—from Gordon Ramsey to Michael Mina.
His experience ranges from Boston to California, with many restaurant openings and new concepts in between. He moved to Louisville to work with the 21cMuseum Hotel group, crafting a menu that highlights local produce and purveyors that support sustainable farming and seasonal delights.
While he can draw much from the 1,200-acre farm that the 21c Museum Hotel team owns, he has also created great relationships with other farmers too, ensuring he gets the best of ingredients produced in the region. And he uses those ingredients to create sophisticated but earthy dishes that truly celebrate great flavors and unique combinations.
Take, for example, the plum pop tart with chicken liver pate and cardamom.
A surprisingly delicious twist on the pop tarts of our youth, combining savory pate and slightly sweet plums to make for a delectable dish. For our dinner, he took advantage of a giant sweet potato from one of his farmers.
He roasted the whole sweet potato (which was the size of my head) until it was smoky and soft, then served it with crispy fried kale, a mushroom conserva and chicken jus.
The family-style presentation made it one of the most memorable dishes of the season, only topped by his presentation of “roasted bones.” These were large beef bones, split and roasted to bring out flavor then served on a large decadent looking platter with sea butter, kimchi and a pine nut miso to complement the rich marrow to the fullest.
Taking the rich theme a touch further, he followed the bones with a delicate presentation of foie gras terrine with bourbon cherry preserves. There were also schmaltz roasted scallops counterbalanced by crispy capers and a lovely small dish of sweet potato pasta tossed with walnuts, kale and pecorino cheese.
Clearly, this was the dining experience of a lifetime, thoroughly enjoyed by all and proof that we in the middle of the country can live well—better perhaps than many coastal gourmands.
Recall, this fabulous evening came about through supporting No Kids Hungry, which is a worthwhile charity to support in any season.
I highly recommend supporting them both with participation in their events and by donating when you can. I would also recommend a drive to Louisville just for dinner at Proof on Main.
A stay at the 21c Museum Hotel which is in the heart of downtown is also a unique experience, with art and atmosphere everywhere you turn. If you can’t make it to Louisville, Chef Wajda graciously gave me a recipe to share which just might be the best new holiday recipe I have tried.
I used fish that a friend smoked for me, but if you don’t know anyone with great smoking skills, you can usually find smoked fish at seafood markets and counters around town.
SMOKED CATFISH DIP
This recipe makes a lot, but you can easily divide it—or put the extra in a mason jar and give to a friend as a holiday gift.
YIELD: 1 QUART
INGREDIENTS
1 lb. Smoked catfish
1 teaspoon Dijon mustard
1 cup sour cream
3 Tablespoons small diced celery
3 Tablespoons small diced white onion
Juice and Zest of One Lemon
1 Tablespoon chopped fresh parsley
2 Tablespoons mayonnaise
Salt and black pepper to taste
TO SERVE
Lemon wedges
Hot sauce
Pretzel crackers
Fresh dill for garnish
Flake the fish with your hands until it is fluffy. Combine the mustard, sour cream, celery, onion, parsley, lemon juice and zest and the mayonnaise together. Combine with the catfish and mix until it is well incorporated. Season to taste with salt and freshly ground black pepper. Serve cold with fresh dill and lemon wedges, your favorite hot sauce and pretzel crackers.
