Winston’s restaurant at Sullivan University is celebrating Father’s Day on June 14, 15 and 16 with a special brunch menu that is sure to please the whole family. Chef John Castro will serve up sweet and savory specialties on Friday and Saturday from 11 a.m. to 2 p.m. and on Sunday from 10 a.m. to 2 p.m. Sample dishes from the menu include chocolate raspberry French toast ($10); “The Reward” 18 ounce New York strip with eggs cooked to order ($36); and fried shrimp tacos with roasted corn salsa, cilantro mojo sauce, green chiles, lettuce and red onion ($12). Seating is limited, so it is recommended that guests make reservations by calling 502-456-0980.
Posts Tagged ‘Sullivan University’
The Bakery at Sullivan University celebrates Derby season with boxed lunches for the track and Oaks Lily and Mint Julep cupcakesFriday, April 12th, 2013
The Bakery at Sullivan University is your source for Derby season desserts and lunches, with cupcakes inspired by Churchill Downs’ favorite cocktails and boxed meals ready for the track. Chef Robin Richardson will feature the Oaks Lily and Mint Julep cupcakes, as well as other gourmet treats, at Sullivan University’s retail bakery from Monday, April 22 through Saturday, May 4. Each cupcake costs $2 and is ready to present for a party host gift or to showcase on your dessert display. Boxed lunches will also be available through Derby Day. Each lunch costs $12 and includes a choice of gourmet sandwich or salad in addition to chips and pasta salad. To make an order for cupcakes or boxed lunches, please call The Bakery at (502) 452-1210. The Bakery is located at the intersection of Bardstown Road and I-264 (the Watterson).
On Friday, Sept. 14, sixteen of Louisville’s biggest names in food converged on the Brown Hotel to create a spectacular 7-course meal for 300 eager guests. The event, co-hosted by the Brown Hotel and Sullivan University and coordinated by Estes Public Relations, raised thousands of dollars for the James Beard Foundation as part of the Serving Up James Beard campaign that celebrated the 25th anniversary of the foundation.
The extravagant meal was prepared from foods donated by local and national food distributors, farms and the chefs themselves.
Highlights included a Hawaiian tuna tartare created by John Varanese of Varanese and JJ Kingery of Wild Eggs; seared sea scallop with grits and tomato jam made by Kathy Cary of Lilly’s and Dean Corbett of Corbett’s: An American Place, Equus & Jack’s Lounge; and yuzu-lemon curd with coconut dacquoise prepared by Ghyslain Maurais of Ghyslain Chocolatier and Laurent Geroli of the Brown Hotel.
Other participating chefs included: Mike Cunha of Sullivan University, Agostino Gabriele of Vincenzo’s, Anthony Lamas of Seviche, Anoosh Shariat of Shariat Restaurants, Peng Looi of August Moon and Asiatique, Shawn Ward of Jack Fry’s, Joe Castro of GE, John Castro of Winston’s, Jim Gerhardt of Limestone Restaurant, and Dallas McGarity of Marketplace at Theater Square. Angie Fenton of the Voice-Tribune and WHAS11 served as the evening’s emcee. James Beard Award winner Julian Van Winkle III was a featured guest.
Four Sullivan University students who helped in the kitchen for the event were awarded $1250 scholarships from Gordon Food Service. Chancellor Sullivan presented the scholarships mid-way through the event.
(Photos by Josh Meredith, Original Makers Club)
Every year during the week before Derby, the Louisville television and radio stations broadcast live from the backside at Churchill Downs, where horse industry experts, local celebrities and eager spectators get an early look at the horses in the running. The program is entirely Derby focused, and Estes Public Relations coordinates much of the culinary talent that brings recipes and entertaining tips to the viewers.
In all, we booked, coordinated, prepared and executed more than 30 backside interviews this year. Interview topics included cooking with local ingredients for Derby parties, hangover cures and coffee cocktails. Arriving around 5 a.m. daily, we carried bus tubs of ingredients, set up cooking demonstrations in 45 seconds or less with cameras rolling, booked on-the-spot radio interviews and even modeled a few Derby hats!
It’s been exciting to work with the wonderful producers, anchors, radio personalities and Churchill Downs staff members for another year. We’re looking forward to seeing them all again in 2013!
On Saturday, March 31, six Sullivan University Baking and Pastry Arts students represented Sullivan’s main campus in Louisville in the American Culinary Federation (ACF) competition at the Midwest Culinary Institute in Cincinnati, Ohio. Every member of the team was a winner, with five gold medals and one silver honoring the students’ dedication and accomplishments. Coached by chef instructors Scott Turner and Derek Spendlove, the team of baking and pastry arts students bested the competition in the categories of Bread Sculpture, Mixed Media Sculpture, Chocolate, Fat Sculpture and Decorative Cake.
There are only 11 Certified Master Pastry Chefs in the United States and the competitors were judged by one of them; Albert Imming, CMPC; and two certified Master Chefs; Kevin Gawronski, CMC and John Kinsella, CMC. Chef Donald Miller, CEC was also on the panel of judges.
Pictured left to right: Chef instructor Scott Turner, CEC, CEPC, CHE, M.A.Ed., students Anna Rossel, Kendall Knies, Kelsee Newman, Jordyn Moseley, Haile Raymer, Alyssa Taranto and department chair for the Baking & Pastry Arts program chef instructor Derek Spendlove, CEPC CCECCP, CCE, AAC, ACE, HOGT, chair, baking and pastry arts.
“I am very proud of this weekend’s past accomplishments by our students,” stated Chef Derek Spendlove, chair of the baking and pastry arts program. “The baking and pastry arts team represented the University in great honor. A special word of thanks to Chef Instructor Scott Turner and the pastry faculty for their support in helping the team bring home their medals. The Baking & Pastry Arts program is recognized by chefs across the United States as continuing Sullivan University’s high standards of excellence.”
Google Derby recipes, and you tend to find the same old things year after year. Benedictines. Mint Juleps. Asparagus. But here in Louisville, we like to modernize things with a little help from the chefs who make the Kentucky Derby delicious! Here are three great cookbooks that make Derby entertaining easy, fun and unique.
The Kentucky Bourbon Cookbook offers a lesson in Commonwealth cuisine from chef Albert Schmid, director of the beverage management program at Sullivan University. Decadent treats include Candied Kentucky Bourbon Bacon Bites; Kentucky Bourbon Beignets and Bourbon and Green Garlic Kentucky Short Ribs. The book is arranged by season, so you can browse for recipes according to what’s fresh!
David Dominé is the authority on Kentucky entertaining, and his book Splash of Bourbon: Kentucky’s Spirit is a great resource for planning a Derby dinner part from beginning to end. Start with Shrimp and Bourbon Bisque; amp up the menu with Bourbonnaised Filet Mignon and end on a sweet note with American Honey Cheesecake. The book even includes Dominé’s recipe for Whiskey Truffles that he likes to send home with guests.
The Hot Brown was invented by the landmark Brown Hotel and is a perennial Kentucky favorite, but new twists on this classic are always welcome. In chef Jonathan Lundy’s book Jonathan’s Bluegrass Table, the Sea Scallop Hot Brown recipe offers a great way to take the Hot Brown bite-size. Other great recipes in this book include the Fried Green Tomato Salad with buttermilk dressing and the Kentucky Bourbon Barrel Ale Beer Cheese.
Don’t delay! There’s sure to be a run on these great titles in April, so it’s best to order yours today!
Sullivan University is helping local churches lighten up their soul food dinners! Learn how in today’s Courier-Journal.
On Thursday, Nov. 18, chef Dean Corbett was presented with the Regional Distinguished Visiting Chef Award by Sullivan University. Chef Corbett was honored as a role model for the school’s aspiring culinarians. Fox News was on the scene to get chef Corbett’s reaction.
If you are interested in making your holiday meal lighter and healthier, check out these great ideas from Sullivan University!
Seven year old Aidan Stewart prefers the Food Network to cartoons, and he has always wanted to be a chef. To celebrate his final leukemia treatment, he got to be “Chef for a Day” at Sullivan University. WLKY was there to capture the action: