Three truths:
- It’s not every day that I eat lunch.
- It’s not every day that I eat lunch at a restaurant.
- It’s not every day that I eat lunch at The Brown Hotel at the Chef’s Table.
So when I was invited to this VIP lunch, I knew it was probably a once-in-a-lifetime opportunity that was too good to pass up. Kirby Adams, formerly of WHAS-TV and now the Courier-Journal’s features reporter, Rachel Goldenberg from Estes Public Relations and I all enjoyed this wonderful experience together with Executive Chef Josh Bettis. Bettis recently took over this position from Laurent Geroli, hailing from Montelucia Resort and Spa in Scottsdale, Arizona. He is interesting and engaging — a perfect person to talk to during our experience here.
He is very interested in all local food here. This is just one of many herbs and lettuces he had in his kitchen when we were there.
He is most intrigued with the Hot Brown, having never experienced one until his job interview at the Brown. He has been informed that he will be making anywhere from 800 a week during regular times and up to 15,000 a week during Derby. (At least they gave him all this information up front, before he took the job.)
The Chef’s Table concept has been around for years. In fact, this has been offered at the Brown Hotel for some time, but has never really been publicized. For not much more money than a regular dinner at The English Grill, you can be treated to a behind-the-scenes view of the kitchen. This is a worthwhile experience for a foodie, or anyone who loves to eat and be catered to. The menu is prix fixe.
Here’s our meal. (Let the jealousy begin.)
Canape
Appetizers
Entrees
Desserts
The Chef’s Table is a formal setting in an informal atmosphere. Chef Bettis encourages guests to get up and walk around and to ask questions. He guides you through the meal and you are welcome to watch. The Chef’s table has its own personal waiter who went out of his way to accommodate our requests, including taking lots of pictures of us (which I’m sure is not on his job description).
The Chef’s Table at the Brown Hotel is usually reserved just for dinner and will accommodate from 4 to 15 people. There is a prix fixe menu of four to seven courses. This starts at $75 per person without alcohol and $150 with wine pairings. As a courtesy, guests living in Louisville may request to be picked up or dropped off by the hotel van (available for parties of eight).
Please call 502-583-1234 and ask for the English Grill to make reservations today or click here: www.brownhotel.com
