HOLY COMBO, BATMAN!
Chefs can take (often humble) ingredients and transform them into
something delightful. Can I do those things? Sometimes, but usually only
when the stars are aligned perfectly. But these chefs can come up with
things that I can’t. I’m a decent enough cook, but I’m not masterful the
way so many of the chefs at our SoIN restaurants are.
Three of my favorite ingredients are goat cheese, bacon, and honey. Some
genius at the Exchange Pub + Kitchen decided one day to serve delicately
breaded goat cheese fritters on a bed of bacon aioli. Then, to top it off, they
drizzled them lightly with smoked honey. Talk about delicious! My friend
paired these with a glass of sauvignon blanc from the Exchange’s menu.
It’s now my standard order.
THE EXCHANGE PUB + KITCHEN
118 W. Main
New Albany
812.948.6501
ExchangeForFood.com
Wine is usually my libation of choice, but on a hot afternoon, there’s
nothing like an ice-cold beer. Who, then, would use it as a glaze for salmon?
That’s right, a chef. The folks at Floyd County Brewing Company use their
amber brew to glaze their salmon filet. Served with steamed veggies and
rice pilaf, this is the healthiest and yummiest way to appreciate a good beer.
Pair that with any of FCBC’s beers brewed on site.
FLOYD COUNTY BREWING COMPANY
129 W. Main St.
New Albany
470.LUV.BEER (470.588.2337)
FloydCountyBrewing.com
TIMING IS EVERYTHING
They say timing is everything in love. That saying is even more appropriate for a meal.
I’m doing good to get all my dishes finished at the same time (within a couple of minutes of each other). Could I do that for a group of people each
night? Probably not. That’s why I’m amazed at a restaurant’s chef and staff. They work as a team to feed dozens, hundreds or even thousands of guests a
night – every night!
These rock star chefs and others are waiting to prepare a meal for you. If you want to sample any of the dishes described here, search SoIN’s website for
a restaurant that strikes your fancy.
Visit www.gosoin.com/restaurants/ to browse the restaurants for a memorable – and delicious – taste of SoIN.
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