F&D Recommends Jamaican Jerk Chicken at the Kentucky Reggae Festival (recipe included)
Certain foods bring more to the table than just their good taste. Some foods evoke a range of sensory connections that tie us to experiences and memories.
For me, when I eat the foods of the Caribbean, I see again the deep blue sky over the white sands that hug the blue-green waters, I hear the happy laughter of the people who have come to love living by that warm sea, who create rich art and music out of their long-established culture.
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Why Bison?
From ancient forests and savannahs of Kentucky comes a native food that helps define our local cuisine as naturally delicious.
There was a blip on the culinary radar a decade or so ago, when chefs became enamored of exotic meats, particularly ostrich, which was purported to be lean and crammed with protein. It tasted OK, but it was somewhat removed from its terroir, as it were. Even if the birds were raised in Southern Indiana, it didn’t feel like they belonged on our menus.
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The Ham Belt
Cured country ham is practically synonymous with Kentucky, whether fried up for breakfast or as the centerpiece of a holiday meal.
And if one Kentucky chef is correct, it will be the basis for Kentucky becoming famous for a high-value, cured meat industry supplied by a bevy of small farmers across the region.
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Clearwater Seafood
Outpost of the Atlantic Maritimes thrives in Louisville
In a nondescript business park in South Louisville, among loading docks and plain-faced offices, a Nova Scotia company is busy handling a treasure among ocean seafood — live, hard-shelled lobster harvested from the cold Atlantic waters of Canada’s maritime provinces.
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Shuckman’s Fish Company
With a ready laugh and sparkle in his eyes, Lewis Shuckman projects an easy-going joie de vivre,
perhaps evidence of his satisfaction heading the third generation of a family business founded in 1919.
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