Life as the Innkeeper at the Aleksander House in "Old Louisville" Kentucky.......recipes and articles about food, healthy eating, special diets, kitchens, restaurants, travel and activities in Kentucky.
Friday, May 22, 2009
610 Magnolia, Louisville KY: unusual restaurant, amazing food, creative chef
Located in the heart of historic Old Louisville on an out of the way side street is 610 Magnolia, from the outside, a small, unpretentious building with no indication that it is, indeed, one of the finest restaurants, and maybe the finest restaurant in Louisville. If you were to walk by during the day, you would never guess that on Thursday, Friday and Saturday, an extraordinary chef was creating extraordinary cuisine.
Offering his guests a combination of southern hospitality and urban sophistication, he has created an interior which is a simple statement in elegance with the original wooden beams along the ceiling, mullioned windows, and French doors leading to alovely garden patio. Inside the restaurant are highly polished mahogany tables, Frette linens and Riedel crystal that add up, along with the unsurpassed wine list, to a truly unique dining experience.
Chef Edward Lee has been cooking professionally for 10 years in America and Europe, training under Chef Frank Crispo in New York. At 25, he opened Clay, a successful Asian-inspired restaurant in the NoLiTa section of Manhattan. "I was the chef, the manager, the dishwasher and the host there. After five years, I was looking to rise to the next level."
He discovered 610 Magnolia eight years ago, while researching the best American restaurants. A regular customer in New York who was also a Louisville native, told him about the restaurant and its eccentric chef, Ed Garber. When Lee visited Garber during Kentucky Derby week 2001, they began a mentor-apprentice relationship that resulted in the passing of the torch from one Ed to another. Garber closed 610 Magnolia in July. Lee, in partnership with businessman Brook Smith, reopened 610 Magnolia on September 11, 2003.
610 Magnolia has reopened, in 2003, under the leadership of Edward Lee, a former innovative New York City chef who has studied under Ed Garber, the former chef and proprietor. The restaurant is now open to the public three nights a week. The restaurant focusses on New American cuisine, blending the eclectic with classical European techniques to produce a contemporary and exciting approach to dining that has always been the benchmark of 610 Magnolia. Chef Lee brings to the diners of Louisville a top tier dining experience comparable to the finest restaurants in this country.
Chef Lee believes that a true dining experience requires an entire evening. So there is only one seating nightly. "Your reserved table is yours for the whole evening,” he said. “That's what it takes to make a dinner memorable." The menu changes week-to-week depending on the seasons. The restaurant is open Thursday, Friday and Saturday. Tables will not turn. Reservations are required. A full bar serving a small a la carte menu opens at 5:30 p.m. 610 Magnolia is also available for private events.
Photos: courtesy Dan Dry If you enjoyed this post, please consider making a comment
Perhaps things have improved drastically at 610. When Garber manned the kitchen it was heaven. We tried once with Lee at the helm - awful!!! Had to send back an entree.
This beautiful, coffee-table cookbook, sponsered by the Bed and Breakfast Association of Kentucky, features a collection of recipes from the Premier Bed and Breakfasts located in the cities, towns, and villages of Kentucky.
The Aleksander House is featured in the cookbook with several wonderful breakfast recipes, which are served at the Inn on a regular basis.
The new cookbook is filled with delicious gourmet recipes and beautiful photographs of prepared dishes, featured Inns, and extraordinary landscapes of Kentucky. It may be purchased at the Aleksander House.
I am a writer, educator, musician, and ex-small business owner, living and writing in Vermont I am passionate about writing, women's issues, the arts, and life in general. I love to blog.
Contact Nancy
alekhouse@aol.com
A charming, 1882, european-style, Victorian bed and breakfast in historic "Old Louisville" Kentucky, completely restored and catering to business and leisure travelers
Breakfast at the Aleksander House
Pears poached in White Zinfindel
Recipes
From time to time we'll add a new recipe. They are either Aleksander House recipes, recipes from the Bed and Breakfast Association of Kentucky new cookbook (which I edited and to which I contributed writing and styling ideas) or favorite recipes from friends and family.
Baked Sweet Potato Shoestrings
recipe by Karina'Kitchen
Sweet Potato Shoestrings
We bake our shoestring potatoes instead of deep-frying them because after a certain age your tummy starts to protest too much fat. But don't worry. These fries are still crispy and delicious (compliments of Karina's Kitchen).
Ingredients 1 sweet potato per person Light olive oil or organic canola oil, as needed ground cumin, thyme, black pepper, red pepper, cinnamon* For serving:Sea saltChampagne or rice vinegar
Instructions Preheat the oven to 450 degrees. Peel the sweet potatoes and cut them into long thin shoestrings. Toss them into a bowl and drizzle with light olive oil; stirring lightly to coat.Generously season them.
My seasoning mix is equal shakes of: cumin, thyme and black pepper; and a little bit of hot red pepper and cinnamon.
Throw them on a baking sheet. Spread evenly- in one layer, if possible.Bake in the upper portion of your oven for about 20 to 30 minutes- until they are tender and sizzling and crispy around the edges.
Season with sea salt immediately. (Adding salt after they roast keeps them crisper.) Serve with a sprinkle of champagne vinegar (at the table) or scarf them down plain.
Delicious Gluten-Free Muffins
1 C. Authentic Foods Pancake & Baking Mix* 1/2 C sugar 1 TBL sugar 1/8 tsp Xanthan gum (optional) 1/8 tsp allspice 1 tsp cinnamon 1/2 tsp baking powder 2 TBL corn or canola oil 1/2 tsp lemon juice 1 egg or 2 egg whites 1/4 C cream 2 TBL water 1/2 C. raisins and/or nuts paper muffin cups
Preheat oven to 375 degrees. place paper muffin cups into muffin tin, spray with baking oil, & set aside.
In a medium bowl, mix together first 7 ingredients. In a small bowl, beat together remaining wet ingredients. Add to dry ingredients, and stil until smooth. Add raisins and/or nuts. Divide batter into 6 muffin cups andBake at 375 degrees for 20 minutes. Muffins should be golden.Muffins are done when a toothpick inserted in centercomes out clean.
* may substitute any reputable gluten-free baking mix
Spinach-Mushroom Quiche
Ingredients 1 cup sliced mushrooms 1 TBL olive oil 1TBL butter 1 cup Mozzarella cheese (shredded) 1/2 cup Mexican cheeses (shredded) 1 cup Swiss cheese (shredded 1 cup chiffonade of fresh spinach 1 tsp basil (dried or fresh, minced) 1/2 tsp dill (dried or fresh, minced) 1/4 tsp Cayene pepper 1/2 tsp garlic salt fresh cracked pepper (to taste) 1 pie crust 5 eggs 1 cup half & half 1/2 cup sour creme grated parmesean (to taste)
Instructions(Pre-heat oven to 400 degrees)
Saute mushrooms in olive oil and butter until browned and slightly crisp. Set aside.
Line a quiche pan with pie crust. Crimp around edges. Combine cheeses, spinach, and seasonings and press into pie shell. Distribute sauteed mushrooms across top of cheese mixture.
Process eggs, half & half, and sour creme together in blender, until smooth. Pour over cheese mixture. Fill to top. Sprinkle with cracked pepper and grated parmesean. Bake 45-50 minutes at 400 degrees. Top should be lightly browned.
Timothy's White Chili
Yield: 6 servings
2-3 8 oz. cans Great Northern Beans 2 LB chicken breasts 1 ½ tsp. oregano 1TBL Olive oil ¼tsp grnd cloves 2 med Onions, chopped ¼ tsp Cayenne 4 Garlic cloves, minced 6 C. Chicken stock or broth 8 oz. Chopped mild green chilies 2tsp. Grnd cumin 3 C. Monterey Jack; grated 1/2 C. Sherry
Saute chicken in heavy large saucepan. until just tender, about 15 minutes. Drain, cool, remove skin, & cut into cubes. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves, and cayenne pepper and saute 2 minutes. Add beans and stock and bring to boil. Reduce to a simmer and cook for 1/2 hour. Add chicken and 1 cup cheese to chili and stir until cheese melts. Continue to simmer for another 1/2 hour. Add sherry 5 minutes before finished cooking. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro. (recipe edited by Aleksander House)
German Baked Apple Pancake (serves 2)
Glazed Apples 2 TBL butter 3 med-lg Grannie Smith apples, cored & sliced 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/3 cup packed light brown sugar Confectioners' sugar Maple syrup (optional)
Batter 3 large eggs, lightly beaten 3/4 cup whole milk 3/4 cup all-purpose flour 1/2 teaspoon vanilla extract pinch of salt 2 tablespoons butter
Instructions Preheat oven to 400 degrees. Saute apples in 2 tablespoons butter for 5 minutes. Add cinnamon, nutmeg and sugar. Continue sauteing until just soft. Keep warm. Mix eggs, milk, flour, vanilla and salt is an electric blender.Melt remaining 2 tablespoons butter is a large heavy frying pan (preferably iron). Heat for a minute or two on a burner on the stove top. Pour batter into hot pan and place in hot oven. Bake for 20 minutes. Remove from oven and slide pancake on to a plate. Pour sauteed apple over the pancake evenly and sprinkle with powdered sugar. Serve with maple syrup.
Gateau of Crepes
Serves 6
Ingredients: FOR THE BECHAMEL 1/2 medium onion, cut into 1/4-inch dice 1 ounce (2 tablespoons) unsalted butter, plus more for sheet 2 tablespoons all-purpose flour 1 1/2 cups whole milk 1 1/4 cups grated Gruyere cheese (4 ounces) Pinch of freshly grated nutmeg Coarse salt and freshly ground pepper
FOR THE ASSEMBLY 2 tablespoons extra-virgin olive oil 3 garlic cloves, minced (1 tablespoon) 5 ounces baby spinach (about 6 cups) Pinch of crushed red-pepper flakes Coarse salt and freshly ground pepper 1 lemon, for squeezing 12 small Basic Crepes
Directions: Make the Bechamel: Place onion and butter in a medium saucepan over medium heat, and cook until onion is translucent and softened, about 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk in a slow, steady stream. Cook, stirring constantly, until mixture has thickened, about 5 minutes. Add 1 cup Gruyere, and stir until cheese melts. Remove from heat, add nutmeg, and season with salt and pepper.
Assemble: Heat oil in a large saute pan over medium heat. Add garlic, and cook, stirring occasionally, until softened, about 2 minutes. Add spinach, and cook, stirring occasionally, until wilted, about 2 minutes. Add red-pepper flakes, and season with salt, pepper, and a squeeze of lemon. Let cool slightly. Squeeze out any excess liquid, and coarsely chop.
Finish Preheat oven to 450 degrees. Reserve 2 tablespoons bechamel. Mix remaining bechamel and spinach in a medium bowl. Butter a rimmed baking sheet. Place 1 crepe on center of sheet, and top with 3 tablespoons spinach mixture. Repeat with remaining crepes and spinach mixture, ending with a crepe. Spread reserved bechamel on top, and sprinkle with remaining 1/4 cup cheese. Bake until cheese melts and turns golden brown, 10 to 12 minutes. Let cool slightly, then transfer gateau de crepes to a platter. Cut into wedges, and serve warm.
Located in the heart of historic Old Louisville on an out of the way side street is 610 Magnolia, from the outside, a small, unpretentious building with no indication that it is, indeed, one of the finest restaurants, and maybe the finest restaurant in Louisville. If you were to walk by during the day, you would never guess that on Thursday, Friday and Saturday, an extraordinary chef was creating extraordinary cuisine.
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Nancy Hinchliff
I really like your beautiful blog and especially the recipes. I still haven't found your Fibromyalgia blog though. Can you help?
ReplyDeleteblueraven6
searcherus@earthlink.net
Thanks for the nice comment. Here is the Fibro URL: http://hubpages.com/hub/httpwwwamysteriousandpainfulmaladycom
ReplyDeletePlease come again. Glad you liked the site.
Perhaps things have improved drastically at 610. When Garber manned the kitchen it was heaven. We tried once with Lee at the helm - awful!!! Had to send back an entree.
ReplyDelete