What’s Cooking

The latest in local food news

J. Gumbo’s

J. Gumbo’s Relaunches Brand at Flagship Louisville Restaurant

J. Gumbo’s is celebrating their 13th anniversary with an exciting relaunch of the brand starting with its original restaurant on Frankfort Avenue. “We’d like to thank all of our customers throughout the years for their support,” noted J. Gumbo’s founder Billy Fox. “Starting at our first location on Frankfort Avenue in the Clifton neighborhood of Louisville, we have now expanded to 12 states and over 30 locations serving the unique and delicious J. Gumbo’s menu.”

Thirteen years ago, J. Gumbo’s started offering $5 big bowl entrees featuring their signature specialty items: Drunken Chicken, Voodoo Chicken and Honey Sriracha along with the traditional offerings of Jambalaya, Shrimp Etouffe and Gumbo.

To celebrate the relaunch, J. Gumbo’s will be offering a limited-time special, returning all meals to the original price of $5 (after 2 p.m. Offer expires July 31). Catering will also only cost $5 per person. These specials only apply to the Frankfort Avenue location.

Breakfast has been discontinued for now but will return in the coming months with a new breakfast/brunch menu. A nice selection of draft and bottled beer will also be coming soon.

J. Gumbo’s

2109 Frankfort Ave.



Tacos at El Taco Luchador.

Something to Taco ‘Bout: El Taco Luchador Will Soon Have a Downtown Location

The taqueria that has been named the most popular taco spot in the state by BuzzFeed and Yelp, and recognized in Southern Living’s “City Guide to Louisville,” is opening a third location, this time in downtown Louisville. Chef Fernando Martinez’s Olé Hospitality Group announced recently that the company plans to open El Taco Luchador sometime in late summer or early fall in the space formerly occupied by Zoë’s Kitchen, 500 W. Jefferson St., at the corner of West Jefferson and South Fifth Street.

The group opened the first El Taco Luchador in 2013 at 938 Baxter Ave. and followed up in July of 2017 with the second location in St. Matthews at 112 Meridian Ave.

“We’ve been looking for a great spot downtown and we finally found the right match,” said Chef Martinez. “We’re making some updates to give it the personality of the other locations. It will be our largest taqueria yet at 2,300 square feet. We’re going to be walkable from the Bourbon District, the Yum! Center and, of course, the new renovated convention center that is set to open soon. There’s so much great momentum.”

The group is still working on an expansion of its original location at 938 Baxter Ave. and the opening of a new El Taco Luchador at Stonybrook Village Center at 9204 Taylorsville Road in Jeffersontown.

Copper & Kings American Brandy Co. Launches American Brandy Cookbook

Louisville-based Copper & Kings American Brandy Co. announces its latest innovation – a full cookbook detailing 20 coursed recipes prepared with American Brandy and an additional three superlative brandy pairings with country ham, cheese and artisanal chocolate. For more information, visit shop.copperandkings.com/products/take-me-to-the-river-cookbook.

The book illustrates the use of Copper & Kings’ aged American brandies – American Craft Brandy, Floodwall Apple Brandy and Butchertown Reserve Casks Brandy – in recipes ranging from amuses, soups and salads through appetizers and entrées. All dishes were developed and prepared by executive chef Dallas McGarity.

“Brandy has been used as an ingredient in fine cooking for centuries,” says Copper & Kings founder Joe Heron. “We want to showcase a modern American interpretation of imaginative cuisine prepared with our brandy. Adventurous, fresh, surprising. A showcase of versatility alongside creativity. We are also excited to see a deeper crossover between the culinary and the spirits worlds in terms of delicious libations – the combined talents of a great chef and an excellent bartender can be dynamic and inventive – and through that an elevated guest experience.”

“We have spent a lot of time illustrating American brandy’s role within the cocktail canon, and we have a close relationship with the bartending community. We wanted to open up that dialogue to chefs,” says Copper & Kings creative director Ron Jasin. “Chefs have tremendous palates by definition, and for the adventurous chef, they see the opportunities for the interesting layering of novel flavors, richness and aroma. From a creative side, it is exciting to see the chef’s art up close and intimate to understand the build and the thought process and to try to capture that in a fun, usable format.”

“We wanted to provide recipes that would excite chefs but would not intimidate the home enthusiast with overbearing complexity. This is just great food. We want you to feel hungry most of all,” added chef McGarity.

All pairings were coordinated by renowned food and spirits writer, Steve Coomes. “I love my job,” said Coomes. “This was a lovely adventure – moving outside of the fantastic, coursed recipes and drilling it down to the simpler pleasures of pairing American brandy with American country ham and artisanal cheeses and chocolates. One could live on this diet. The pairing process is always quite individual and personal; the joy is in the exploration – and the joining of the mutual expressiveness of the spirits with the artisanal foodstuffs is extraordinary. And what a highlight to work with the outstanding chocolatier – Erika Chavez-Graziano.”