Persimmon pudding with brandy
Rye
900 E. Market St.
“The dish is an Iroquois persimmon pudding that is served with Copper & Kings brandied raisins, black walnuts, honey and orange. The drink is called the Kindness of Strangers. It has Copper & Kings brandy, Giffard Vanille de Madagascar, lemon juice and hot apple cider. The drink is served warm, and we spice the cider with cinnamon, nutmeg, clove and star anise. The pairing is warming and comforting as we are approaching winter. Being able to utilize the brandy in both the cocktail and the dessert provides a base thread. The flavor profiles are similar, without being too matching, and the difference in temperature provides great contrasting bites and sips.” — Doug Petry, beverage director at Rye
Bavarian pretzel with beer cheese, Bavarian mustard and an Atwater lager
River City Drafthouse
1574 Bardstown Road
“It’s really a classic pairing. The malty flavors of the beer are an excellent complement to the buttery bread flavors of the pretzel and the tangy sweetness of the mustard. The smoky and slightly spicy beer cheese is a delightful contrast to the beer’s subtle sweetness. Because we constantly rotate the beers we have on tap, look for another German-style lager like Schlafly’s summer lager in the warmer months. And in the fall, an Oktoberfest-style lager with our Bavarian pretzel would be wunderbar!” — Patrick Smith, River City Drafthouse owner
Braised short ribs with the Exchange Old Fashioned*
The Exchange Pub + Kitchen
118 W. Main St., New Albany, Ind.
“We take a classic cocktail and make it our own by using Old Forester bourbon, house-made Demerara syrup, Angostura and walnut bitters. We love this updated classic with our braised short ribs. The rich flavors of meat, hearty potatoes and savory tomato sauce stand up well to the bold flavors of the Old Fashioned. The potent burn of the bourbon cuts through the butter, while the tannins in the walnut bitters leave the palate clean and ready for more.” — Ian Hall, The Exchange Pub + Kitchen proprietor
Ruby red trout with mezcal
El Camino
1314 Bardstown Road
“The ruby red trout is pan-roasted and served in an Almendrado sauce, which is a Mexican almond-based mole made with grilled onions and roasted tomatoes, in addition to the toasted almonds, roasted garlic and dried guajillo peppers, which give the dish that hint of smoke and roast-y flavor that pairs so nicely with the smoke from the mezcal. The roasted Brussels sprouts and grilled pear that accompany the trout also mirror those smoky notes and play in with the sweet potato aroma and caramel finish of the Mezcal Vago Espadin.” — Susie Hoyt, beverage director at El Camino and the Silver Dollar
Charcuterie with cheese and rosé
Brasserie Provence
150 N. Hurstbourne Pkwy.
“Before lunch or dinner, or for an afternoon snack, I enjoy sharing a bottle of rosé from Côtes de Provence, my favorite being Château D’esclans Whispering Angels, with an assortment of garlic sausage, saucisson sec (cured sausage) and duck rillettes for charcuterie, some Bleu d’Auvergne and Tomme des Pyrénées cheeses, and of course some French bread. Both of these cheeses are mild and don’t overpower the wine.” — Guy Genoud, Brasserie Provence owner
Images courtesy of Aaron Kingsbury
This article appears in the winter issue of SWIG. To subscribe to Louisville Magazine, click here.
