Monday, June 18, 2012

Enjoying Louisville, Kentucky (PCA General Assembly)

Nathan and I are representing the Heartland Presbytery at the PCA General Assembly in Louisville, Kentucky. We got here this morning as Nathan had a committee meeting this afternoon. My first meeting is Tuesday morning.

Whenever we travel to General Assembly, we search out and try some of the local cuisine. We met a brother who knew the various eating spots in Louisville and graciously took us to an Irish pub called "Rovers". This apetizer is a Scotch Egg and it was delicious. It's a hard-boiled egg, wrapped in sausage, dipped in Guinness-batter, and deep fried. You can top it off with a touch of Goldman's mustard. Of course, a pint of "snake bite" washes it all down (snake bite is a shandy made with equal parts of lager and cider).

1 comment:

Woody Woodward said...

Pastor's, if you have time you have to do "Jack Fry's" restaurant.
We ate there last year on our way to visit Tate in VA and it was absolutely fab!
Their phone number is 502-452-9244; address is 1007 Bardstown Road.
Here is the review I sent to "Travel Advisor."
Jack Fry’s
Stephanie Meeks, Owner/GM
1007 Bardstown Road
Louisville, KY 40204
Phone: 502-452-9244

Dear Fry Team,

It’s a long drive from Kansas City to Jack Fry’s outstanding downtown Louisville eatery, but these folks deserve a Rahm Fama Meat and Potatoes attention! It was the rave reviews on your web site that drew us. As I read each account, I was convinced this was no ordinary “Jack-in-the-Box!”
As we entered the old doors that beheld over 78 years of fine dining tradition, hostess Carla Gracie welcomed us with a huge smile. As we were seated at a corner table, Carla introduced us to our experienced, very personable server, Diana Sanders. Diana’s 30 years of service and 11 years at Jack Fry’s gained us the best seat in the house! Instantly we felt the contagious electricity surrounding the standing room only bar area that carried over to every filled to capacity table in the dining room. Loud and vibrant, but what a pleasant surprise to see all the well dressed business folks having a 2XL time, in this ole time “Speak Easy” atmosphere.

While enjoying some fine libations from the bar, Diana suggested we begin with the pan seared Diver Scallops. These monsters were served a top of Bibb lettuce, finished in white truffle oil, with a loaf of the best soda bread this side of Ireland! Next, salad time with more soda bread! Cheri was delighted with her goat cheese mixed greens salad, served with sundried cranberries, toasted pecans, with a lemon and balsamic vinaigrette dressing. I was overwhelmed with such a tasty Cesar, served with a fried quail egg and Brioche and homemade garlic chips with just the right dash of slivered almonds. With plenty of time between servings, we enjoyed a fabulous Western Australia, 2008 Gully Shiraz.
With fresh silverware presented at every course, I devoured the 8 oz center cut filet served with Parma Prosciutto, asparagus, sage beurre blanc with a crispy potato cake. Cheri allowed me to taste her perfectly prepared pan seared Atlantic salmon, sitting on top of a bed of wild rice and carrots. The salmon was encrusted with almonds and pistachios, with a tomato, pearl onion and chive beurre blanc sauce.

When Diana told us about all your homemade desserts, being from Iowa, Cheri jumped on the hot rhubarb/strawberry mint pie, with homemade vanilla ice-cream, drizzled with chocolate, with dash of powdered sugar and just a touch on cinnamon. A fresh cup of finely brewed coffee allowed us to sit back and enjoy the exciting ambiance that filled Jack Fry’s restaurant.

Please be assured, we will do our part to tell others about the relaxing ambiance, the wonderful foods, and an overall fun/fine dining experience that awaits folks far and wide at Jack Fry’s!

Very Pleased Customers from Kansas City,

Woody and Cheri Woodward