The Oakroom at The Seelbach Hilton Louisville, 500 S. Fourth St., will host a dinner and movie night with the 1974 version of “The Great Gatsby” at 6 p.m. May 31 and June 1.
“I am positively giddy about it!” says events coordinator Jennifer Biesel.
“We will start with a cocktail reception with classic ’20s cocktails, some bubbles and passed hors d’oeuvres,” says Biesel. “Then a five-course dinner while we watch Robert Redford be his handsome self. Then we are ordering 125 copies of ‘The Great Gatsby’ from Carmichael’s so everyone will be leaving with a copy of the book.”
Modern attire is “acceptable, but ’20s attire will be encouraged,” Biesel says.
Legend has a number of connections between F. Scott Fitzgerald, author of “The Great Gatsby,” and the Seelbach Hotel — for instance, that he first began writing the novel on cocktail napkins from the hotel’s Old Seelbach Bar. The story also goes that Fitzgerald encountered gangster George Remus, who became the model for Jay Gatsby, at the hotel. And Fitzgerald chose the Grand Ballroom at The Seelbach as the backdrop for Tom and Daisy Buchanan’s wedding reception.
Down One Bourbon Bar launches new dinner menu
They’re making the switch from an all-day menu to separate lunch and dinner menus at recently opened Down One Bourbon Bar, 321 W. Main St.
“I’m a chef by training, and I just wanted to do more,” says general manager Christian Hattemerand. “I felt like the folks here wanted to do more. … It was time to make a little add-on.”
New dinner entrees include chili-rubbed pork with saffron onions, roasted peppers, romesco and crushed marcona almonds; roasted Amish-raised chicken breast with avocado, tomato, chipotle aioli and tortilla; and shrimp and grits featuring wild Gulf shrimp with andouille, tasso, tomato and Weisenberger jalapeno-cheddar grits.
“I learned the shrimp and grits dish when I worked in Georgia on St. Simons Island, just a tiny island right on the coast,” says Hattemerand. “We’re buying wild-caught Gulf shrimp. … Most of the rest of the world use farm-raised shrimp from Asia, but I like the wild shrimp flavor. We make a stock out of shells and make the sauce from that,” he explains.
Other new dishes include roasted beef brisket with smashed red-skin potatoes and horseradish, and a pan-seared flat-iron steak with three-potato hash and Gorgonzola butter.
Back Porch Sessions return to Rye
Rye on Market will reprise its popular Back Porch Sessions this summer. Held the third Thursday of the month from May through September, the free concert series takes place in the restaurant’s parking lot at 900 E. Market St.
“We had an awesome turnout last year, and we expect it to be even better,” says Rye manager Erin MacDonald. “We will be changing the performers at each concert. It will definitely be a very exciting lineup each time.”
The idea behind the series is to “take advantage of the great cornerstone spot that we have and try to provide a place for the community to come together and enjoy music and food,” MacDonald says. “We like offering it for free so we can bring all types of people together … and really establish ourselves as more than another restaurant.”
The first concert is Thursday at 7 p.m. and features The Pass, Jalin Roze and special guests.
Food and Wine magazine featured Louisville in its “10 Best Foodie Streets in America” roundup in the May Food and Travel issue, with chef Edward Lee’s picks on East Market Street. See www.foodandwine.com/articles/louisville-kentuckys-east-market-street.
Uptown Cafe, 1624 Bardstown Road, will undergo renovations this month and be closed May 20-28.
Sidebar, 129 N. Second St., is set to hold its grand opening Tuesday.
Gluten-free menus featuring entrees, side dishes and desserts are available now at Ouita Michel’s restaurants, including Holly Hill Inn, Wallace Station Deli and The Midway School Bakery in Midway.
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