Lounge 86 (original) (raw)

(no subject)	[Sep. 30th, 2005\|09:30 pm]Lounge 86
Restaurant / Hotel AppreciationTwo nights back to back!(every week!) Every Wednesday: @ L&N Wine Bar and Bistro1765 Mellwood AvePh. 502.897.0070_10pm-2am50% off all feature wines$2 off all infusions50% off appetizersNew beer feature every WednesdaySmoking Allowed!(L&N is usually 100% non smoking)_Every Thursday: @ Asiatique1767 Bardstown Rd.Ph. 502.451.2749_Happy Hour for all restaurant/hotel staff'small plates' in lounge and bar always $6_go out and have fun people.
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[Sep. 30th, 2005|09:30 pm]Lounge 86

Restaurant / Hotel AppreciationTwo nights back to back!(every week!) **Every Wednesday: @ L&N Wine Bar and Bistro**1765 Mellwood AvePh. 502.897.0070_10pm-2am50% off all feature wines$2 off all infusions50% off appetizersNew beer feature every WednesdaySmoking Allowed!(L&N is usually 100% non smoking)_**Every Thursday: @ Asiatique**1767 Bardstown Rd.Ph. 502.451.2749_Happy Hour for all restaurant/hotel staff'small plates' in lounge and bar always $6_go out and have fun people.

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(no subject)	[Sep. 15th, 2005\|04:53 pm]Lounge 86
call me for tickets
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(no subject)	[Aug. 15th, 2005\|02:46 pm]Lounge 86

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new number	[Jun. 23rd, 2005\|02:33 am]Lounge 86
got a new phone 614-271-6330give me your numbers because i lost them
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(no subject)	[Feb. 17th, 2005\|10:23 am]Lounge 86
alright so here's the deal...a number of local restaurants have banded together to form a coucil to represent independent restaurants within the city, as the local chapter of CIRA, the Council for Independent Restaurants of America.their website is here: louisvilleoriginals.combut furthermore, they are offering discounted coupons at 40% off as part of their 'Louisville Originals Supper Club'for example, you can purchase a 25giftcertificatefor25 gift certificate for 25giftcertificatefor15, with 15 restaurant to choose between, and the higher end venues are offering 50giftcertificatesfor50 gift certificates for 50giftcertificatesfor30, of which there are 9 restaurants to choose between.you can find the link to the gift certificates page here.and for the record, the following restaurants are represented through LouisvilleOriginals.com:Artemisia620 E. Market St.Louisville, KY 40202Artemisia Restaurant(888) 583-4177 Asiatique1767 Bardstown Rd.Louisville, KY 40205Asiatique(502) 451-2749 August Moon2269 Lexington Rd.Louisville, KY 40204August Moon Chinese Bistro(502) 456-6569 Baxter Station Bar & Grill1201 Payne St.Louisville, KY 40204Baxter Station Bar & Grill(502) 584-1635 Browning's Restaurant & Brewery401 East Main St.Louisville, KY 40241Browning's Restaurant & Brewery(502) 515-0174 Cafe Lou Lou1800 Frankfort Ave.Louisville, KY 40206Cafe Lou Lou(502) 893-7776 Cafe Metro1700 Bardstown Rd.Louisville, KY 40205Cafe Metro(502) 458-4830 Coach Lamp Restaurant& Pub751 Vine St.Louisville, KY 40204(502) 583-9165 Cumberland Brews1576 Bardstown Rd.Louisville, KY 40205(502) 458-8727 De la Torre's/La Bodega1606 Bardstown Rd.Louisville, KY 40205De la Torre's/La Bodega(502) 456-4955 El Mundo2345 Frankfort Ave.Louisville, KY 40206El Mundo(502) 899-9930 Equus/Jack's122 Sears Ave.Louisville, KY 40207Equus/Jack's(502) 897-9721The Irish Rover2319 Frankfort Ave.Louisville, KY 40206(502) 899-3544 Irish Rover, Too117 East MainLa Grange, KY 40031(502) 222-2286 Jarfi's Bistro & Catering501 West Main St.Louisville, KY 40202Jarfi's Bistro & Catering(502) 589-5060 L & N Wine Bar & Bistro1765 Mellwood Ave.Louisville, KY 40206L & N Wine Bar & Bistro(502) 897-0070 Lentini's Little Italy1543 Bardstown RoadLouisville, KY 40205Lentini's Little Italy(502) 459-3020 Melillo's829 E. Market St. Ste. BLouisville, KY 40206Melillo's(502) 540-9975 Napa River Grill3938 Dupont CircleLouisville, KY 40207(502) 893-0141 Palermo Viejo Authentic Argentine Restaurant1359 Bardstown RoadLouisville, KY 40205Palermo Viejo Authentic Argentine Restaurant(502) 456-6461 Park Place on Main401 East Main St.Louisville, KY 40202Park Place on Main(502) 515-0172 The Patron3400 Frankfort Ave.Louisville, KY 40207The Patron(502) 896-1661 Saffron's131 West Market St.Louisville, KY 40202Saffron's(502) 584-7800 Uptown Cafe1624 Bardstown Rd.Louisville, KY 40205(502) 458-4212
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[Feb. 17th, 2005|10:23 am]Lounge 86

alright so here's the deal...a number of local restaurants have banded together to form a coucil to represent independent restaurants within the city, as the local chapter of CIRA, the Council for Independent Restaurants of America.their website is here: louisvilleoriginals.combut furthermore, they are offering discounted coupons at 40% off as part of their 'Louisville Originals Supper Club'for example, you can purchase a 25giftcertificatefor25 gift certificate for 25giftcertificatefor15, with 15 restaurant to choose between, and the higher end venues are offering 50giftcertificatesfor50 gift certificates for 50giftcertificatesfor30, of which there are 9 restaurants to choose between.you can find the link to the gift certificates page here.and for the record, the following restaurants are represented through LouisvilleOriginals.com:Artemisia620 E. Market St.Louisville, KY 40202Artemisia Restaurant(888) 583-4177 Asiatique1767 Bardstown Rd.Louisville, KY 40205Asiatique(502) 451-2749 August Moon2269 Lexington Rd.Louisville, KY 40204August Moon Chinese Bistro(502) 456-6569 Baxter Station Bar & Grill1201 Payne St.Louisville, KY 40204Baxter Station Bar & Grill(502) 584-1635 Browning's Restaurant & Brewery401 East Main St.Louisville, KY 40241Browning's Restaurant & Brewery(502) 515-0174 Cafe Lou Lou1800 Frankfort Ave.Louisville, KY 40206Cafe Lou Lou(502) 893-7776 Cafe Metro1700 Bardstown Rd.Louisville, KY 40205Cafe Metro(502) 458-4830 Coach Lamp Restaurant& Pub751 Vine St.Louisville, KY 40204(502) 583-9165 Cumberland Brews1576 Bardstown Rd.Louisville, KY 40205(502) 458-8727 De la Torre's/La Bodega1606 Bardstown Rd.Louisville, KY 40205De la Torre's/La Bodega(502) 456-4955 El Mundo2345 Frankfort Ave.Louisville, KY 40206El Mundo(502) 899-9930 Equus/Jack's122 Sears Ave.Louisville, KY 40207Equus/Jack's(502) 897-9721The Irish Rover2319 Frankfort Ave.Louisville, KY 40206(502) 899-3544 Irish Rover, Too117 East MainLa Grange, KY 40031(502) 222-2286 Jarfi's Bistro & Catering501 West Main St.Louisville, KY 40202Jarfi's Bistro & Catering(502) 589-5060 L & N Wine Bar & Bistro1765 Mellwood Ave.Louisville, KY 40206L & N Wine Bar & Bistro(502) 897-0070 Lentini's Little Italy1543 Bardstown RoadLouisville, KY 40205Lentini's Little Italy(502) 459-3020 Melillo's829 E. Market St. Ste. BLouisville, KY 40206Melillo's(502) 540-9975 Napa River Grill3938 Dupont CircleLouisville, KY 40207(502) 893-0141 Palermo Viejo Authentic Argentine Restaurant1359 Bardstown RoadLouisville, KY 40205Palermo Viejo Authentic Argentine Restaurant(502) 456-6461 Park Place on Main401 East Main St.Louisville, KY 40202Park Place on Main(502) 515-0172 The Patron3400 Frankfort Ave.Louisville, KY 40207The Patron(502) 896-1661 Saffron's131 West Market St.Louisville, KY 40202Saffron's(502) 584-7800 Uptown Cafe1624 Bardstown Rd.Louisville, KY 40205(502) 458-4212

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(no subject)	[Nov. 6th, 2004\|09:00 am]Lounge 86
well, all packed up and ready to move. U-hal is coming on wednesday. Thursday i am gone. It has been an good 2.5 years here inlouisville, but i have even better things to look foward to. I stardt my new job on friday. It is gonna be great.
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(no subject)	[Aug. 19th, 2004\|02:57 pm]Lounge 86
i'm halfway writing this because i was reminded/inspired by an article i just read in Art Culinaire...but also because a good friend of mine (Josh Bailey) was posed with the same question (during an interview!) when he applied at a restaurant here in Louisville... he did in fact get the job.anyhow...the article interviews Charlie Palmer of Aureole and Marcus Samuelson of Aquavit and Riingo; all in NYC...the question posed to the two chef/restauranteurs and to my friend durig his interview was this:_"if you knew you were going to die; say you were on death row....what would your last meal be?_when i was told that my friend was asked that in his interview... i was floored.it blew me away... it's a tough question, and even worse... it's a completely relevent one at that...though he and i both agreed, when we're in the position of hiring cooks; that question will most certainly be included in our interviews.so i ask the question:what would your last meal be?
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(no subject)

[Aug. 19th, 2004|02:57 pm]Lounge 86

i'm halfway writing this because i was reminded/inspired by an article i just read in Art Culinaire...but also because a good friend of mine (Josh Bailey) was posed with the same question (during an interview!) when he applied at a restaurant here in Louisville... he did in fact get the job.anyhow...the article interviews Charlie Palmer of Aureole and Marcus Samuelson of Aquavit and Riingo; all in NYC...the question posed to the two chef/restauranteurs and to my friend durig his interview was this:_"if you knew you were going to die; say you were on death row....what would your last meal be?_when i was told that my friend was asked that in his interview... i was floored.it blew me away... it's a tough question, and even worse... it's a completely relevent one at that...though he and i both agreed, when we're in the position of hiring cooks; that question will most certainly be included in our interviews.so i ask the question:what would your last meal be?

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(no subject)	[Aug. 18th, 2004\|10:54 pm]Lounge 86
Friends of the Beard House - LouisvilleThe Oakroom at The Seelbach Hilton LouisvilleLouisville, KentuckyOctober 8, 2004$200 per person, all inclusiveBarry Benson, Host, Fox in the Morning - Master of Ceremonies_Menu and Participating Chefs_ Agostino Gabriele, Vincenzo'sTimbale of risotto garnished w/ jumbo shrimpAnthony Lamas, Jicama GrillSeared beef tenderloin seviche over Hart County greens w/ yellow tomato, cucumber and red chili-ginger mojo and crispy tortillaJim Gerhardt and Michael Cunha, Limestone"Freshwater - Saltwater"Ocean diver scallops in the shell w/ basil crusted freshwater prawns drizzled w/ a new spirit and Meyer lemon vinaigrettePeng S. Looi, August Moon Chinese Bistro and AsiatiqueWok charred sumac crusted onaga (Hawaiian red snapper), roasted pineapple and lychee chutney, and grilled chinese brocolli in a kaffir infused curry emulsionWalter Leffler, The Oakroom at The Seelbach Hilton LouisvilleSeared foie gras and monkfish liver w/ braised oxtail and smoked cheddar gritsAnoosh Shariat, Park PlaceChocolate Orgy and a chocolate mocha shooterFriends of James Beard Benefit Louisville, KY
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[Aug. 18th, 2004|10:54 pm]Lounge 86

Friends of the Beard House - LouisvilleThe Oakroom at The Seelbach Hilton LouisvilleLouisville, KentuckyOctober 8, 2004$200 per person, all inclusiveBarry Benson, Host, Fox in the Morning - Master of Ceremonies_Menu and Participating Chefs_ Agostino Gabriele, Vincenzo'sTimbale of risotto garnished w/ jumbo shrimpAnthony Lamas, Jicama GrillSeared beef tenderloin seviche over Hart County greens w/ yellow tomato, cucumber and red chili-ginger mojo and crispy tortillaJim Gerhardt and Michael Cunha, Limestone"Freshwater - Saltwater"Ocean diver scallops in the shell w/ basil crusted freshwater prawns drizzled w/ a new spirit and Meyer lemon vinaigrettePeng S. Looi, August Moon Chinese Bistro and AsiatiqueWok charred sumac crusted onaga (Hawaiian red snapper), roasted pineapple and lychee chutney, and grilled chinese brocolli in a kaffir infused curry emulsionWalter Leffler, The Oakroom at The Seelbach Hilton LouisvilleSeared foie gras and monkfish liver w/ braised oxtail and smoked cheddar gritsAnoosh Shariat, Park PlaceChocolate Orgy and a chocolate mocha shooterFriends of James Beard Benefit Louisville, KY

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(no subject)	[Aug. 15th, 2004\|08:09 pm]Lounge 86
just making sure all you lounge86 kids are still alive...drop a comment and shake a lifeless fist at me.
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My New Job.	[Jun. 14th, 2004\|11:02 pm]Lounge 86
The Stirling Highland Hotel is just down the hill from Stirling Castle, high atop a mountain that sits behind the city of Stirling. Oh, this is all in Scotland for those who don't know. I had the amazing luck of landing an exchange-student internship here and will be here for the next three months or so.I started work today. The building is centuries old, it was originally the high school for Stirling and has all the signs of the zodiac carved outside the door and an observatory on top with a guy who comes in every Thursday night to open it up and do a little guided tour of the night sky. The kitchen isn't big, but it's bigger than most I've worked in. The only problem is that the kitchen is on one floor and all the storage is three flights down. But, really, considering all else, I'll get right over that.Went in at 11AM today, which was 6AM your time, but who's quibbling? Met my chef, Danny, and fellow cooks Paul and Graham who prefers to be called "Chalky," and "porters" Jimmy and Paul. There's a sous chef named Alex who I met when I dropped in the day before, but he was off today. Incidentally, after my first day today, I'm off tomorrow, work Wednesday, off Thursday, then on Friday, Saturday, and Sunday and we'll see about next week. It's a wierd schedule, but an amazing job.Alright, about the job already! It's in a smallish hotel so it's never too demanding. I did mostly prep in the morning, and a lot of gopher work getting myself familiarized with the place. Then around 7PM we actually got busy, because that's when "the Americans" come in to eat every night, a tour group that keeps the place supplied with Americans every night of the week. That's also when everyone in the hotel decides to eat and order room service.Our menu changes weekly, and we write it. They're sending me into town with £50 (just shy of $100) to buy cookbooks and come up with traditional Scottish food that "the Americans" will like. Tonight I helped plate up several different things, including:haggis, black pudding and applesauce served alongside airline chicken breast, lamb on top of a salsa with some mint hollandaise, beef steak with stuffed tomato and brussel sprouts and rice, haddock with mint hollandaise with the same sides, some kind of salmon and shrimp mayonnaise salad that has a name that i don't know how to say or spell because scottish people talk funny that has balsalmic syrup around it, a seafood platter with three kinds of salmon, that salmon salad, rollmop and some other fish on it, several different desserts, lots of chicken liver pate served either sliced or in cuinelles...We did so much business in just an hour and a half that I honestly don't remember it all, but I do remember that it was a blast and I'm positively thrilled to do more. This job rocks, even if the kitchen is a little dirty, and I love almost everyone I work with.Except for the smartass gym staff who said, "Oh, wait - I know where I've seen you before!"I said, "What? Where?"He said, "You were in the newspaper!"I said, "What? When?"He said, "Yeah, it was you! Standing there in your uniform smiling, pointing your finger like a gun at those naked Iraqis!"I said, "You know what, motherfucker? There are some lines that the general public would be courteous enough not to cross. That was the line you just flew past. Fuck off, it's not my war."What's a girl to do? I'm actually really curious to see what else might happen. So far, people have been really lovely and hospitable to me here, and even seemed excited to meet a real live American. Except for that one asshole, guys seem to love it. We'll see. I'll be writing the menu he sells to his guest next week, so he can eat it.
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My New Job.

[Jun. 14th, 2004|11:02 pm]Lounge 86

The Stirling Highland Hotel is just down the hill from Stirling Castle, high atop a mountain that sits behind the city of Stirling. Oh, this is all in Scotland for those who don't know. I had the amazing luck of landing an exchange-student internship here and will be here for the next three months or so.I started work today. The building is centuries old, it was originally the high school for Stirling and has all the signs of the zodiac carved outside the door and an observatory on top with a guy who comes in every Thursday night to open it up and do a little guided tour of the night sky. The kitchen isn't big, but it's bigger than most I've worked in. The only problem is that the kitchen is on one floor and all the storage is three flights down. But, really, considering all else, I'll get right over that.Went in at 11AM today, which was 6AM your time, but who's quibbling? Met my chef, Danny, and fellow cooks Paul and Graham who prefers to be called "Chalky," and "porters" Jimmy and Paul. There's a sous chef named Alex who I met when I dropped in the day before, but he was off today. Incidentally, after my first day today, I'm off tomorrow, work Wednesday, off Thursday, then on Friday, Saturday, and Sunday and we'll see about next week. It's a wierd schedule, but an amazing job.Alright, about the job already! It's in a smallish hotel so it's never too demanding. I did mostly prep in the morning, and a lot of gopher work getting myself familiarized with the place. Then around 7PM we actually got busy, because that's when "the Americans" come in to eat every night, a tour group that keeps the place supplied with Americans every night of the week. That's also when everyone in the hotel decides to eat and order room service.Our menu changes weekly, and we write it. They're sending me into town with £50 (just shy of $100) to buy cookbooks and come up with traditional Scottish food that "the Americans" will like. Tonight I helped plate up several different things, including:haggis, black pudding and applesauce served alongside airline chicken breast, lamb on top of a salsa with some mint hollandaise, beef steak with stuffed tomato and brussel sprouts and rice, haddock with mint hollandaise with the same sides, some kind of salmon and shrimp mayonnaise salad that has a name that i don't know how to say or spell because scottish people talk funny that has balsalmic syrup around it, a seafood platter with three kinds of salmon, that salmon salad, rollmop and some other fish on it, several different desserts, lots of chicken liver pate served either sliced or in cuinelles...We did so much business in just an hour and a half that I honestly don't remember it all, but I do remember that it was a blast and I'm positively thrilled to do more. This job rocks, even if the kitchen is a little dirty, and I love almost everyone I work with.Except for the smartass gym staff who said, "Oh, wait - I know where I've seen you before!"I said, "What? Where?"He said, "You were in the newspaper!"I said, "What? When?"He said, "Yeah, it was you! Standing there in your uniform smiling, pointing your finger like a gun at those naked Iraqis!"I said, "You know what, motherfucker? There are some lines that the general public would be courteous enough not to cross. That was the line you just flew past. Fuck off, it's not my war."What's a girl to do? I'm actually really curious to see what else might happen. So far, people have been really lovely and hospitable to me here, and even seemed excited to meet a real live American. Except for that one asshole, guys seem to love it. We'll see. I'll be writing the menu he sells to his guest next week, so he can eat it.

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