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Posts Tagged ‘Sullivan University’

‘Tis the Season for Catering! Louisville Chefs to Cater Your Holiday Party

Friday, November 15th, 2013

OLYMPUS DIGITAL CAMERATake a break this holiday season and leave the cooking to the professionals! Everyone needs a chance to celebrate worry free of cooking and cleaning. Some of our favorite caterers offer innovative party food that everyone will enjoy.

Bristol Catering
The catering staff at the Bristol has decades of experience and can provide complete logistical planning and execution, theme design and venue selection, customized or preselected menus and professional uniformed service staff. Whether you are looking for boxed lunches, a seated dinner or a buffet, the Bristol can meet all your needs. Call 502-584-3663 or visit www.bristolcatering.com.

Some Bristol catering favorites:

  • Green chili wontons
  • Pork dijonnaise
  • Mini Kentucky hot browns
  • Potato pancakes with apple butter and sour cream

Juleps Catering at Sullivan University
Juleps Catering offers a variety of food service options, including passed canapés, carving stations, seated dinners, boxed and executive lunches and themed events. Call 502-454-4499 or visit www.julepsoflouisville.com for a full list of catering menus. Signature Juleps entrées include smoked pork chop; Juleps crab cakes, chicken Milanese and spicy spinach linguine. Popular action stations and displays include the Tapas/Meze Bar; the Mashed Potato Bar with the Antipasto Display. Gourmet sandwich and salad offerings include the Caprese Salad, Juleps cranberry-almond chicken salad sandwich; and the Kentucky roast beef sandwich.

Some Juleps catering favorites include:

  • Kentucky tamale pulled pork and grit terrine
  • Bacon wrapped scallop with merlot reduction on a sugar cane stick
  • Artichoke fritters- deep fried, served with Green Goddess dipping sauce

Ramsi’s Café on the World
Ramsi’s Cafe specializes in limitless possibilities. The large and diverse menu at Ramsi’s Café on the World is a great starting place for a custom menu for your event. But the options don’t stop there. Ramsi’s can prepare any kind of cuisine whatsoever. From multi-cultural wedding receptions to vegan cocktail parties to Kosher bar mitzvahs to Southern style picnics, the experience and expertise to create a menu that reflects your unique celebration is all there. Call 502-451-0700 or visit http://www.ramsiscafe.com.

Some Ramsi’s favorites are:

  • Crab cakes with Creole remoulade
  • Housemade falafel with fresh mint sauce
  • Friend plantains with maple syrup and ginger whipped cream

Crushed Ice Events
Whether you are hosting an intimate dinner party or a large-scale production, Crushed Ice Events provides every function they cater with a personal feel through meticulous attention to detail. From galas and socials, to conferences, to home and holiday parties, their progressive attitude is what sets them apart and gives each catered event a signature style. Call (502) 589-4700 or visit http://www.crushediceevents.com.

Some Crushed Ice Event favorites:

  • Lobster bisque with sherry anise froth
  • Herb crostini with house-cured pastrami and Russian dressing
  • Bourbon pumpkin rolls with praline pecans and Creole cream cheese ice cream

Want event spaces or private dining ideas? We covered that too…

Listed below are some of our favorite private dining and event spaces in the Louisville area, check them out:

  • Seviche
  • The Bristol Bar and Grille
  • The Ice House
  • The Peterson-Dumesnil House
  • Distilled Spirits Epicenter
  • The Brown Hotel

Happy Holidays!!!

Chefs Offer Mouthwatering Thanksgiving Menus in Louisville and Chicago

Tuesday, November 12th, 2013
Fall Cupcakes at The Bakery

Fall Cupcakes at The Bakery

Too busy, too tired, or don’t know how to cook a Thanksgiving dinner? Maybe you just want to try something different on this Thanksgiving holiday? Whatever the reason may be, there are restaurants all over that want to help you and share their Thanksgiving holiday with you. A number of restaurants across the country are offering Thanksgiving Day feasts. The dinners at these restaurants range from a sophisticated atmosphere to a casual dining experience for all families to enjoy.

In Louisville, Winston’s Restaurant at Sullivan University will be serving a sit-down meal for the first time this Thanksgiving. The staff at Winston’s has teamed up with The Bakery at Sullivan University and Juleps Catering to give you a Thanksgiving you won’t forget. The menu includes traditional favorites such as turkey, cornbread dressing, mashed potatoes and pumpkin pie.

Also in Louisville, The Brown Hotel offers two different style Thanksgiving Dinners. J.Graham’s Café invites you to try the buffet of seasonal entrees and handmade desserts. Featured dishes of this special Thanksgiving Day menu included Kansas City strip loin, maple-glazed Kentucky ham, and citrus roasted turkey breast. J. Graham’s Café offers a more casual family Thanksgiving dinner.

For a more sophisticated feel The Brown Hotel opens their English Grill to you on Thanksgiving. The English Grill will be serving delectable appetizers such as duck confit in croute, a pickle bar, and a selection of imported meats, to start the holiday dinner. The Thanksgiving Day entrees will include; Ora King salmon, pan seared filet mignon, and a traditional turkey plate.

Louisville is not the only place offering wonderful Thanksgiving Day dinners. Big Jones in Chicago wants to celebrate as well with their festive Southern feast. Deep fried turkey, vegetables served family style, and pineapple conserves highlight this southern style Thanksgiving menu.

These restaurants definitely know how to do Thanksgiving, with these mouth watering menus. How could you say no? Get stuffed and have a Happy Thanksgiving.

Sullivan University student Kendall Knies to compete for the title of ACF National Student Chef of the Year

Wednesday, July 10th, 2013

Kendall KniesFollowing her victory in the American Culinary Federation (ACF) Southeast regional competition, Sullivan University student Kendall Knies will compete for the National Student Chef of the Year title in Las Vegas on Thursday, July 23. Kendall’s culinary skills will be tested against three other regional student champions: Jaclyn Adamonis of Joliet Junior College, Alexis Chamoff of State University of New York at Delhi and Lyn Wells of Utah Valley University.

Competitors have 2 hours to create a hot and cold dish from a list of required ingredients to be judged according to taste and presentation. While the other three competitors will create savory dishes, Kendall will be representing Sullivan University’s Baking and Pastry Arts department and will be creating desserts. This is the first time Sullivan University has had a student compete at an individual level at the event.

“I’m very excited to have this opportunity and I look forward to representing Sullivan University and the Southeast region to the best of my ability,” says Kendall.

Kendall’s secret weapon is her grandmother Ruth Knies’ pear crisp recipe and she plans to present a variation of the dish for judging. She used the dessert as inspiration when developing her own recipe for the competition.

“When I was asking for advice about the national competition, my grandma suggested doing something simple that tasted good and was proven to succeed,” says Kendall.

Celestine, Ind. native Kendall Knies is a third year student of Sullivan University’s Baking and Pastry Arts program and is employed at The Bakery at Sullivan University. She holds an associate’s degree in Baking and Pastry Arts and is working toward her bachelor’s degree in the same program. She participated and received a diploma in the 2012 IKA Culinary Olympics in Erfurt, Germany and also earned a gold medal at the ACF’s 2012 Culinary Salon at the Midwest Culinary Institute. Kendall was honored as 2012-2013 Culinary Student of the Year by the Kentucky Restaurant Association. She won the 2013 ACF Southeast Regional Student Chef Competition, making her eligible to compete for the title of National Student Chef of the Year.

Distilled Spirits Epicenter’s Moonshine University offers two hour “Cooking With Bourbon” course

Tuesday, June 25th, 2013

Moonshine UniversityOn Saturday, July 13 from 3 to 5 p.m., Epicenter, will be offering a “Cooking With Bourbon” class led by The Kentucky Bourbon Cookbook author and Sullivan University professor Albert Schmid. The class will include cooking tips, a sensory evaluation and a bourbon 101 lesson. Video demonstrations will offer a guide to cooking with Kentucky’s signature spirit. The afternoon will include a tour of Moonshine University’s working distillery that will offer a visual representation of the distilling process. The class takes place at 801 S. 8th St. and costs $29 per person. To register, call (502) 301-8126 or visit www.moonshineuniversity.com.

Moonshine University, the educational division of Distilled Spirits Albert SchmidAlbert Schmid is a professor and chair of the beverage management, hotel/restaurant management and hospitality management departments at Sullivan University. Schmid is the author of The Kentucky Bourbon Cookbook (University Press of Kentucky, 2010), which won a 2010 Gourmand World Cookbook Award for Best Book on Cooking with Wines, Beers and Spirits in the USA and Best Book for Cooking with Drinks in the World. He co-authored The Beverage Manager’s Guide to Wines, Beers and Spirits (Pearson Education, 2012), which won the Gourmand Award for Best Wine Book for Professionals in the USA. Schmid also wrote The Old Fashioned: An Essential Guide to the Original Whiskey Cocktail (University Press of Kentucky, 2013) and The Hospitality Manager’s Guide to Wines, Beers and Spirits (Pearson Education, 2004, 2008).

Winston’s restaurant offers Father’s Day brunch

Friday, June 7th, 2013

Winston'sWinston’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.

The Bakery at Sullivan University celebrates Derby season with boxed lunches for the track and Oaks Lily and Mint Julep cupcakes

Friday, April 12th, 2013

The BakeryThe 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).

Derby Cupcakes

Oaks Lily and Mint Julep cupcakes

Louisville Dinner Benefits James Beard Foundation, Sullivan University Scholarship Fund

Thursday, September 20th, 2012

J.J. Kingery, Dallas McGarity, Agostino Gabriele, Peng Looi, Anoosh Shariat, Kathy Cary, Shawn Ward, Mike Cunha, Laurent Geroli, John Varanese, Dean Corbett, Anthony Lamas and Ghyslain Maurais.

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.

Cheese Plate

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.

Agostino Gabriele is assisted by Sullivan students.

 

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.

Students who earned scholarships from GFS.

(Photos by Josh Meredith, Original Makers Club)

Behind the Scenes at Churchill Downs – Derby Week!

Wednesday, May 2nd, 2012

Megan Countryman and Tyson Long of Winston’s Restaurant talk Bloody Marys

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.

Chef Laurent Geroli of The Brown Hotel shared classic Derby recipes

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!

T.J. Oakley of the Bristol Bar and Grille shares tips for using Kentucky Proud ingredients in Derby recipes

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!

 

Brad and Carla Sue Broecker represented Fabulous Finds while Estes PR President Jamie Estes and PR Associate Alex Kruse modeled Derby hats

 

Sullivan University Wins Big At American Culinary Federation Competition

Tuesday, April 3rd, 2012

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.”

It’s Never too Early to Start Thinking About Derby!

Monday, February 14th, 2011

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!

 

Splash of BourbonDavid 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!