Equus Restaurant will debut its first buffet collaboration featuring buddies Chef Dean Corbett and Chef Ellen Gill McCarty on Sunday April 8 from 11:30 a.m. to 2 p.m. with a “Science Hill Inn” style buffet.  The bountiful buffet featuring comfort food fare with a Southern flair celebrates Chef Ellen being cancer free and toasts her father, Terry Gill Sr.’s day of birth. Her father ran and operated Science Hill Inn for almost 40 years with his wife, Chef Donna Gill and Ellen.  He passed away a few years ago, but his memory lives on in the wisdom he passed down to her like, “Weigh them when they come in, weigh them when they leave and charge accordingly!”

This buffet will be $40 per person (does not include tax or tip) and includes a cocktail with Ballotin Whiskey.

Due to Ellen’s last bout with cancer (her third round), the Gills are no longer associated with the restaurant, but Ellen is slowly returning to the culinary scene with small catering gigs, special events like this and making bourbon ball pies for the derby season.  (Connect with  her on  Facebook for more information.)

Chef Donna Gill will also be adding her special touches to the spread and old Science Hill Inn regulars will recognize servers Raymond and Pappy, who will be working at the buffet as well.

Owner of Equus Restaurant & Jack’s Lounge, Chef Dean  is an award winning chef with a long and illustrious career bio and a heart for fundraising.  He has started or been involved in many charitable events like Bourbon and Bowties in addition to many others, including help organizing and hosting a fundraiser for the family of Food & Dining’s vice-president Dan Boyle when Dan died suddenly from a heart attack (See a special note about it in our current issue’s Comings and Goings.) He was inducted to the Honorable Order of the Golden Toque in 2009. The Honorable Order is the highest recognition a chef can receive in the United States and has a membership restriction of only 100 lifetime active members. He and Chef Ellen have been friends for several decades.

“I am super excited to be working with Chef Ellen again. She is one of my very best friends and an amazingly talented chef,” said Chef Dean. “I look forward to working together to bring the Science Hill Brunch back to its original glory here at Equus/Jacks. Sundays in Louisville are looking up!”                                               

According to Ballotin Chocolate Whiskey’s Publicist, Caroline Knop, this may become a monthly brunch event.

Here is a Taste of the Buffet:

Salads: Tossed Salad, Sliced Tomatoes, Cucumber Mouse, Tomatoes Aspic with Avocado Salsa, Wild Rice Salad, Chicken Salad, Country Ham Salad, Fresh Fruit and More!

Sides: Green Beans, Baby Beets, Honey Glazed Carrots, Corn Pudding, Mashed Potatoes, Baby Lima Beans, Kale Greens, Zucchini Casserole with Blue Cheese and Bacon and More!

Main Dishes: Hot Brown Casserole, Pork Loin with Mustard Crème, Country Ham, Fried Chicken

Desserts: Ballotin Chocolate Whiskey Buttermilk Pie, Biscuit Pudding with Bourbon Sauce, Blueberry Crisp, Strawberries with Brown Sugar Cream Sauce


Photography Chef Ellen Gill McCarty and Dean Corbett, courtesy of Simply PR