2 0 1 6 living On the Table DISHES DECONSTRUCTED + RECIPES Meet the Craftsmen BEHIND THE SCENES AT THE HIDDEN BAR Sweet Spot! EVENTS AT L’AMICO Michters All About RYE Tourondel LT Mag_HL 5/28/15 1:50 PM Page 1 CONTENTS 5MEET OUR NEW CHEF Larry Baldwin joins Laurent Tourondel 6DISHES AND RECIPES IITT’’SS AALLLL L’Amico entrées deconstructed AABBOOUUTT TTHHEE TM 9 ROSÉ + MUSIC WWHHIISSKKEEYY Rosé All Day at the Vine 12 MEET THE CRAFTSMEN Behind the scenes with our purveyors 19EVENTFUL Events and parties in the L’Amico www.michters.com event space MICHTER’S DISTILLERY LLC H LOUISVILLE, KENTUCKY 2016 . LT LIVING 3 CHEF LARRY BALDWIN CHEF LARRY Chef Larry Baldwin: COOKING WITH A TASTE FOR SPEED ewly appointed Corporate Chef Larry Baldwin is well oven that, at the most, reaches 500 degrees—you really have to think acquainted with Mediterranean cooking. With time spent about how you are going to manipulate a dish you are planning on at Casa Mono, which ignited his passion for Spanish cooking in the oven to match the speed at which it will cook. And since N cuisine, and Centro Vinoteca, both in New York City, he our sauté space is generally reserved for pasta dishes, most everything then delved deeper into Iberian cooking at Barcelona, in Stamford, else goes into the oven.” Connecticut. There, he carved out his signature style: decidedly modern American cooking influenced Baldwin finds himself on the road once or by Spain and the Mediterranean. Those twice a month, working out of each of Chef experiences boded well for when he “It’s exciting to get Tourondel’s restaurants. “It’s exciting to get found himself back in the city at Cata, a out of the city and out of the city and have a chance to work Catalan-inspired tapas restaurant with a have a chance to work with other chefs. It’s very inspiring.” locally sourced menu. Today, he brings the with other chefs. It’s cumulative benefit of his cooking skills and Just as inspiring was working for Chef more to Laurent Tourondel’s restaurants. very inspiring.” Tourondel, for whom Baldwin briefly worked years ago, when Union Pacific “One of my favorite stations to work in the was converted into BLT Prime. “For kitchen is the plancha,” explains Chef Baldwin, “because of the speed it this kind of position, as a chef, it is really about who you work requires.” Cooking on these griddles creates a fast-paced environment for, and Chef Tourondel is an amazing chef, restaurateur, and and lends itself to everything from meat and fish to vegetables. “Based businessman. Besides our styles meshing, working for someone of out of the kitchen at L’Amico, with access to the wood-burning ovens, his caliber means so much. Of course, he is demanding and really was very exciting to me, because in many ways these ovens are like pushes you, but I appreciate that since I know how much I am planchas. With temperatures of 800 to 1,000 degrees—versus a home going to learn in the process.” 4 2016 . LT LIVING 2016 . LT LIVING 5 SEVEN PEPPERCORN– RECIPES CRUSTED STEAK CONFIT POTATOES, ONION PETALS, GORGONzOLA Piccante Serves 1 • Sides and garnish yield many extra portions. BROkEN Potatoes 4 idaho potatoes Wash the potatoes and bake them in a 400°F oven until fork-tender. Cool slightly before peeling off the skin. Cool completely and then break off irregular bite-size chunks of potatoes. Warm the cream to a simmer. In a mixer, beat the cheeses on low until they RED ONION Petals start to come together. Slowly drizzle in the warm cream and mix until 6 medium red onions homogenous and creamy, scraping the sides occasionally. Mix in the onion 3 /4 cup balsamic vinegar powder and then the herbs, and make sure everything is well incorporated. 3 /4 cup olive oil 2 tbs rosemary, chopped STEAk Salt and pepper to taste 1 /2 little gem lettuce, cut in half 2 oz broken potatoes olive oil 7 red onion petals Remove the top on each red onion and lightly trim the root strings off the king salmon blAckened ScALLOPS roSticiAnnA “Al FORNO” Salt and pepper to taste 2 tbs red wine vinaigrette bottom. Be sure the root is fully intact, and leave all the outer layers. Cut 1 10 oz skirt steak 1 /2 oz gorgonzola “boursin” each red onion from the top side ⅔ of the way through, careful to not cut 1 tbs seven-peppercorn mix Sea salt to taste into the root. Repeat this two more times, making 6 equal triangles. (substitute with any peppercorn mix or just black pepper) Place the scored onions in the center of a piece of aluminum foil. Over each onion, drizzle 2 tablespoons of balsamic vinegar, 2 tablespoons of Drizzle the lettuce with olive oil and season with salt and pepper. Grill over The Main Event olive oil, 1 teaspoon of chopped rosemary, and salt and pepper. Be sure all high heat to get a good char and then cool. When cool, take off the core of the ingredients reach the center of the onion. Fold up the 4 corners of you might look at the menu and see it as rustic American-italian cooking with a french flair, and separate the individual lettuce leaves. foil to meet in the middle above the onion and pinch to seal. Let sit for 1 to but there’s more than meets the eye for the dishes at l’Amico. 2 hours, allowing the onion to marinate. Rub the steak with peppercorn mix. Grill to temperature and then let rest. Once marinated, place all 6 onions in a 500°F oven and roast for about Toss the potatoes in olive oil, salt, and pepper and roast in a 500°F oven Chef Larry Baldwin breaks down the latest menu offerings: “Although these dishes are decidedly rustic, the amount of thought and technique 30 minutes, until they are completely translucent and soft all the way until golden brown and crispy. Warm the onion petals. that goes into each one gives them certain finesse.” Adds Chef Laurent Tourondel: “We are all constantly experimenting with new dish ideas in the through to the center. Let cool at room temperature and then take out of the foil. Pour off any of the juices and reserve. Peel off the skin and any In a bowl, mix the potatoes, onions, and lettuce leaves with an ounce of L’Amico kitchen. We bounce ideas off one another and do tastings frequently. Some remain a work in progress. These made it on the menu.” tough rubbery layers, and then peel apart the “petals” of onions. Toss red wine vinaigrette. with the reserved onion liquid. GORGONzOLA “BOURSIN” TO Assemble Spoon the Gorgonzola “Boursin” in the middle of the plate and build 6 oz heavy cream 1 tsp onion powder 1 the vegetables over the top. Flash the steak if needed. Slice and stack 24 oz gorgonzola piccante 1 /2 cups chives, thinly sliced SKIRT STEAK KING SALMON the steak on top, and drizzle with the remaining red wine vinaigrette 18 oz gorgonzola dolce 1 cup parsley, finely chopped and sea salt. Seven peppercornS, confit potAtoeS, Spring beAnS, whole-grAin muStArd, lemon 26 oz mascarpone gorgonzolA piccAnte We roast the fish skin-side down bake in the wood-burning Whole onions are tossed into the embers of the burned wood in the oven to create a super crisp skin; it also retains a nice oven, where they slowly roast and caramelize. Then we peel the petals salmon color, which is especially vivid on the king salmon. BRANzINO apart and marinate them in balsamic vinegar. A little Gem lettuce is seared The spring beans, such as favas, English peas, garbanzos, 2 branzino filets 2 oz white wine Salt and pepper to taste 2 oz fish stock (or chicken in the oven, and then cored, the leaves separated. Potatoes that have been wax beans, and sugar snap peas are served chilled as a 4 to 5 pieces sliced garlic or vegetable stock) cooked in duck fat are broken into chunks and thrown into the oven to get contrast to the hot salmon. 2 tsp olive oil 1 tsp spring garlic, chopped a good crust. The onions, salad, and potatoes are all tossed together. Then 1 tsp capers 1 tbs lemon juice BRANZINO 5 whole cherry tomatoes 1 pinch dried oregano we rub the steak with a seven-peppercorn blend and cook it in the oven. 1 oz Anchovy Sofrito BLISTERED TOMATOES, WHITE WINE, CAPERS METHOD Season the branzino filets with salt and pepper and place on a grill skin- side down, rotating 45 degrees after about 2 minutes to get diamond BLACKENED SCALLOPS ROSTICIANNA grill marks. white aspArAguS, rAmpS–Sherry Warm up the sliced garlic in a sauté pan with olive oil until lightly toasted. Add the capers and cherry tomatoes and turn the heat up. Continuously vinAigrette, ricottA “AL FORNO” shake the pan back and forth, rolling the tomatoes around until they blister and burst. pork ribS, gArbAnzo beAnS, rAdicchio, pAncettA We slice the scallops in half, dredge one side in a blackened spice mix, Anchovy Sofrito Add the Anchovy Sofrito and then deglaze with the wine and fish stock, cooking until reduced by half. Finish with the spring garlic, lemon juice, skewer them, and roast them in the oven on a cast iron “sizzle platter” 1 oz anchovy filets, finely minced The ribs are braised ahead of time, and then we rub them with a 1 oz garlic, finely minced and dried oregano.