Strawberry season is the perfect time of year, and strawberries are my all time favorite fruit. A friend of mine pretty much summed it up with, “I love strawberries because they’re awesome.” Yep, I totally agree.

I’ve posted recipes for a few strawberry goodies on this site: Sweet & Savory Strawberry Salad, Strawberry Shortcake Muffins and Fresh Strawberry Shortcake. Below are a few favorites from my fellow Southern Food Bloggers I hope to try before all the fresh, sweet strawberries of the season disappear…

Fake Food Free‘s Strawberry Rosemary Shortbread and Strawberry Lime Salsa

Strawberry Bread Pudding from Friends Drift Inn

Egg-Free Strawberry Ice Cream from Gourmandistan

Strawberry Frozen Yogurt from The World in My Kitchen

Strawberry Shortcake from Tasty Comforts of North Georgia

Strawberry Limeade Sparkling Cooler from Syrup & Biscuits

Fudgy Strawberry Brownie Nachos (Holy smokes!) from Simply Southern Baking

Roasted Strawberry Sauce from Biscuits & Such

Strawberry Tart from She Wears Many Hats

Strawberry Pudding from The Southern Lady Cooks

Strawberry Dessert Pizza from Mommy’s Kitchen

Eat up and enjoy the sweetness of the season!

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The beauty of salads filled with fresh Spring ingredients is their simplicity, and this little strawberry salad is no exception. The sweetness of the strawberries is perfectly complemented by the aroma and kick of fresh basil mixed into the greens. While the blue cheese and pecans add a perfect savory note to balance out the complex yet simple flavors. Add a little lavender into the homemade vinaigrette and you are set for pure palate pleasure.

Yield: 4 Individual Salads, About 8-10 Cups

INGREDIENTS
7 Cups Mache (also known as Lamb’s Lettuce) or Baby Spinach (chop if leaves are too large)
1/4 Cup Fresh Basil Leaves, coarsely chopped
2 Cups Fresh Strawberries, sliced
1/2 Cup Blue Cheese Crumbles
1/3 Cup Pecan Pieces

DRESSING
8 Tbsp White Balsamic Vinegar or White Wine Vinegar
4 Tbsp Extra Virgin Olive Oil
Freshly Ground Sea Salt
Freshly Ground Lavender Pepper

DIRECTIONS
1. In a large bowl toss together washed Mache or Spinach and Basil, divide into 4 individual bowls. Sprinkle Strawberries, Blue Cheese and Pecans over the top of each salad, dividing evenly.
2. FOR DRESSING: In a small pitcher or mixing bowl whisk together Vinegar, Olive Oil, Salt and Lavender Pepper. Taste and continue adding Salt and Pepper until the flavor balances out. It will take more salt than you would expect to balance out the tart flavor of the vinegar. If in doubt, add more salt. You will start to taste the flavor shift.
3. Drizzle salads with dressing, and top with a little freshly ground sea salt and lavender pepper. Enjoy!

The small bouquet of common yard flowers I gathered for my desk this morning

I remembered the mini feasts I’d make of the small wild berries in the yard that were low enough to miss the blades of the lawnmower. I’d sit on the itchy green blanket, contented, eating every small red dot within reach. I thought of the clover necklaces, bracelets and head bands I’d knot together as a child with my grandmother. I recalled the small bouquets I gathered for whomever in my family might accept them.

As a child, there was no flower too small or common to escape my notice. I’ll never forget the bundles of dandelions I so proudly gathered only to have my mom proclaim them “weeds”. I would place the bright yellow poofs in a white styrofoam cup (the only vessel available in her small office) and would wedge them onto her desk amidst the stacks of towering papers and buzzing machines where they mostly went unnoticed. I would traverse the ditches along the gravel road and make many attempts (often futile) to cut the beautiful purple blossoms off the thistles without getting scratched and pricked. The bright blooms themselves were so fluffy and soft and a favorite to bees.

These small things filled my life with presence and joy but, at some point, I lost touch with them.

I wonder, at what point in our lives we stop noticing and appreciating these small things? I guess it isn’t so much a single moment as a slow hardening to life over time. We are hurt, we start to lose trust and faith, we accumulate larger, more expensive things to fill the void and are always looking for what is next, new and better. We are too busy and lose our connection to nature, to earth, to simplicity, to beauty, to truth. We are no longer present in the moment.

So, how do we turn that around?

The past couple of weeks I’ve been reading Deepak Chopra’s The Seven Spiritual Laws of Success. Like many spiritual guides of its kind, it talks about being in the space in between thoughts. That silent space is your true being, where you can sense the true divine essence that is you.

Deepak recommends meditating for 30 minutes every morning and every night to really find, and become comfortable in, that space. Well that sounds great, but this busy girl (yes, I am making excuses) can’t sit still for that long (even though that is the point). However, I’ve been meditating in my backyard for about 10 minutes in the morning, and I do feel the shift. Even the slightest change can cause waves of difference.

The particular shade of blue in the sky becomes known to me. I really see the birds, squirrels and chipmunks dancing around my yard. The combination of breeze and sun on my skin meld perfectly. My thoughts quiet. I am grounded into the moment.

Such a small change for 10 minutes a day may not seem like much, but it really has created a difference in my day, even after just a few weeks. It helped me again to recognize those small flowers at my feet. And, while it is a very human trait to want to “have them” and remove them from the earth, the small vase of tiny blooms and berries on my desk is a wonderful reminder of the small things that make a life. They call to the center of my being, my true self, and ground me throughout the day.

I hope you find a sacred place to sit still and just be, even if you can only find time for a few moments in your day. And I hope it leads you to the small connections you may have lost along your journey. When you reside in stillness and space the world opens up and reveals itself to you. It has been there waiting for you all along.

Strawberry season is here, and depending on your region of the country the season may be winding down or just getting started. In Kentucky, we are at the beginning of the season. Last week I was in Tennessee, a little farther South, and the season was in full swing. We ate mounds of sweet, delicious strawberries at my friend Pam’s beautiful lakehouse, and on my way home I picked up a bucket of fresh strawberries for myself.

Once home I wanted to try some new creations and these muffins were at the top of the list. My other friend Pam in Kentucky (confusing, I know) gave me a 1938 cookbook called The Household Searchlight Recipe Book. The Butter Cake recipe from that cookbook is the basis of the batter I created for these muffins. Between fresh strawberries and Butter Cake you really can’t go wrong. Thanks to the Pams this recipe was born.

As an aside on the old cookbook, the intro to the book notes, “The Household Searchlight is a service station conducted for the readers of The Household Magazine. In this seven-room house lives a family of specialists whose entire time is spent in working out the problems of homemaking common to every woman who finds herself responsible for the management of a home and the care of children.” I wonder what that “family” from 1938 looked like, and how different they would appear next to the families of today.

How wonderful to live in a time where we can all cook and sit down to share a meal together.

Yield: About 18 Muffins

INGREDIENTS
FOR BERRIES:
2 Cups Strawberries, sliced
1/4 Cup Granulated Sugar

FOR MUFFIN MIX:
1/2 Cup (1 Stick) Butter, room temperature
1 Cup Granulated Sugar
2 Eggs, room temperature
2 Cups Cake Flour
2 Tsp Baking Powder
1/4 Tsp Salt
3/4 Cup Buttermilk, room temperature
1 Tbsp Vanilla Extract
1/4 Cup Raw Sugar, to sprinkle on tops

DIRECTIONS
1. In a medium bowl combine fresh sliced Strawberries and 1/4 cup Sugar. Allow berries to sit and marinate in their own juices while you make the muffin batter.
2. Preheat oven to 375 degrees. In a large bowl combine Butter and Sugar with an electric mixer until creamy, about 4 minutes. Add Eggs and beat until fluffy.
3. In a large bowl sift together Cake Flour, Baking Powder and Salt. Add Flour mixture to batter in 1/2 Cup scoops while continually mixing, alternate by adding 1/4 cup Buttermilk into batter at a time. Continue to mix, add more Flour, mix, add more Buttermilk, mix. Continue this process until all Flour and Buttermilk are added. Add Vanilla at the end, scrape down sides of bowl and give it one last mix.
4. Line a muffin pan with paper muffin cups. Scoop a couple tablespoons of batter into each muffin cup. Layer a couple tablespoons of fresh sugary Strawberries on top of batter. Add one last layer of batter on the top, about 1-2 tablespoons. Pour last bit of batter in the center of strawberries but don’t cover them completely. Batter will spread as it cooks and you want the strawberries to show a little. Sprinkle tops of muffins with Raw Sugar.
5. Place muffins in the oven and bake for about 20-23 minutes until they are a rich golden brown on top. Remember the centers will cook more slowly with the fresh fruit inside, so be sure not to under bake the muffins.
6. Remove muffins from the oven and allow to cool. Prepare next batch as directed above. Once muffins have cooled a little you can eat plain, or serve with a little whipped cream and strawberry juice (reserved from the bowl of strawberries you prepped with sugar). Pecans are a nice topping to add too. Eat up and Enjoy!

Spring has sprung and is mostly gone, at least for those of us in the South. The heat came early this year, beaming down in wonderful rays of sunshine and warming us in the glow. Salads and cool meals become choice cuisine in the heat of the year. This salad is loaded with Spring Greens, has a lemony dressing for a little zing, and melds a couple types of Italian cheese for a salty complement. It is simple and delicious.

Yield: 4 Individual Salads, About 8-10 Cups

INGREDIENTS
15 Slender Asparagus Stalks, coarsely chopped
7 Cups Baby Spinach (chop if leaves are too large)
1/4 Cup Fresh Basil Leaves, coarsely chopped
1 1/2 Cups Pea Shoots, coarsely chopped
3 Persian (or other small variety) Cucumbers, sliced
12 Small Mozzarella Balls, halved
1/2 Cup Parmesan Cheese, shaved

Some additions for protein if you want to make your salad your meal:
4 Hard Boiled Eggs, chopped (optional)
2 Grilled Chicken Breast, chopped (optional)

DRESSING
Juice from 1 Lemon
2 Tbsp White Balsamic Vinegar or White Wine Vinegar
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Coarse Ground Dijon Mustard
1/2 Tsp Fresh Ginger, minced
Freshly Ground Sea Salt
Freshly Ground Black Pepper

DIRECTIONS
1. Bring about 3 cups of water to a boil in a small sauce pan. Once boiling, add chopped Asparagus and blanch for 1-2 minutes. Remove Asparagus from heat, drain in a colander and rinse with cold water until Asparagus is at room temperature.
2. While Asparagus is being prepared in a large bowl toss together washed Spinach, Basil and Pea Shoots. Layer Cucumbers, Mozzarella, Parmesan and cooked Asparagus over the top (add Eggs and/or Chicken is desired).
3. FOR DRESSING: In a small pitcher or mixing bowl whisk together Lemon Juice, Vinegar, Olive Oil, Mustard, Ginger, Salt and Pepper. Taste and continue adding Salt and Pepper until the flavor balances out. It will take more salt than you would expect to balance out the tart flavor of the lemon and vinegar. If in doubt, add more salt. You will start to taste the flavor shift.
4. Divide salad into individual bowls, drizzle with dressing, and top with a little freshly ground pepper. Enjoy!

These burgers are quick and easy to make, but add a major punch of tasty flavor to any meal. I cooked these burgers in Coconut Oil, which was a first for me. Coconut oil adds a delicate addition to the flavor, and the smell when the oil is melting is heavenly. Coconut oil is a healthy oil that holds up to high temperatures and is ideal for cooking, whereas other healthy oils like extra virgin olive oil break down in the heat. Coconut oil promotes lean body weight, increases metabolism and improves heart health. For more information on the health benefits of coconut oil read this article at The Huffington Post.

Yield: 6 Turkey Burgers

INGREDIENTS
1 1/2 Lbs. Ground Turkey*
3 Medium Shallots, diced
3 Cloves Garlic, diced
1 4oz. can of Diced Green Chiles (Smoked if you can find them)
3/4 Cup Panko Bread Crumbs
1/2 Tsp Ginger, minced
4 Tbsp Worcestershire Sauce
1 Tsp Cayenne Pepper
Fresh Ground Sea Salt
Fresh Ground Black Pepper
4 Tbsp Coconut Oil, divided
6 Slices of Smoked Gouda
Whole Grain Bread or Buns of Choice

* I use the full bird ground turkey, not just ground turkey breast. The inclusion of dark meat gives it more flavor and keeps it juicy.

DIRECTIONS
1. In a large mixing bowl combine Ground Turkey, Shallots, Garlic, Green Chiles, Panko, Ginger, Worcestershire and Cayenne. Add Salt and Pepper to taste, combine thoroughly. The consistency may vary depending on the Turkey in your market. If mixture is too wet, add more Panko. If mixture is too dry, add an Egg. The mixture should be very moist, yet stick together easily in a patty form.
2. Divide mixture into 6 equal sections. Form each into a ball and press into burger sized patties. Place Turkey Burger Patties on a clean plate. Make an indent with your thumb in the center of each patty. The meat will swell and rise in the center as it cooks, the indent in the center will give you a more even shape when cooking.
3. In a large skillet heat 2 Tablespoons of Coconut Oil over medium low heat. Add 3 Turkey Burger Patties to the oil and cover the pan with a lid. Cook on one side for about 5 minutes, press burgers down with a spatula, then flip and cook for another 3-5 minutes until cooked through. Flip again and add a slice of Smoked Gouda to the top, reduce heat to a simmer, cover with the lid and allow Gouda to melt over burger. (Note: You can also grill burgers if desired.)
4. Remove each cheesy turkey burger and place on warm buns or bread. Repeat step 3 for remaining Coconut Oil and Turkey Burger Patties.
5. Serve hot burgers with condiments and sides of choice. I love whole grain mustard on my turkey burgers and Sweet Potato Fries on the side. Enjoy!

This recipe is featured in the May 2012 edition of Kentucky Monthly magazine and was the winner of the recipe contest for the category of Local Fare (you can see an image of the magazine article here. I’ve included ingredients from some of my favorite Kentucky producers including Bourbon Barrel Foods, Weisenberger Mill, Kenny’s Farmhouse Cheese, Kentucky Bison Company and Lotsa Pasta.

Bison is one of my top picks at the local farmers market and there is a broad selection from our amazing local farms. I love local beer cheeses, Weisenberger grains and the amazingly unique and quality products produced by Bourbon Barrel Foods. I’m also lucky enough to live less than a mile from Lotsa Pasta, which satiates my Italian food love with a local option as well. The vast variety of Kentucky Proud products on the market makes everyday cooking an adventure. This recipe combines many of my favorites to create a heavenly taste of the Bluegrass.

These meatballs were a miracle of happenstance. I went to look for my standard oatmeal and realized there was none in the pantry. I was rummaging around for an additional starch filler for my meatballs and stumbled across my Quinoa (pronounced ‘keen-wah’). If you’re anything like the three guests at my table that night, you’re probably thinking, “What’s that?” It is SO good. The hearty grain gives these tender, delicate meatballs an amazing texture and wonderful flavor.

Yield: About 15 Meatballs and lots of Sauce and Pasta, Serves 6

INGREDIENTS
FOR MEATBALLS
1 lb. Ground Kentucky Bison
1 Kentucky Farm Fresh Egg
1/3 Cup Italian Bread Crumbs
1/2 Cup Whole Grain Quinoa
1 Tbsp Bourbon Smoked Paprika
1/2 Tsp Bourbon Smoked Sea Salt
1 Tsp Freshly Ground Bourbon Smoked Pepper
3 Cloves Garlic, chopped
4 Tbsp River Rat Beer Cheese (Mild)
2 Tbsp Bourbon Barrel Aged Worcestershire, divided
4 oz. Kenny’s Farmhouse Aged Cheddar Cheese, cut into cubes (about 16 pieces)
1 Cup Weisenberger Mill Yellow Corn Meal
2 Tbsp Butter

FOR PAN SAUCE
3 Tbsp Butter
3 Tbsp Flour
2 1/2 Cups Unsalted Beef Stock
1/2 Cup Kentucky Bourbon Barrel Ale
1/2 Yellow Onion, Coarsely Chopped
1/2 Yellow Pepper, Diced
2 Carrots, Diced
1 Tbsp Bourbon Barrel Aged Worcestershire
1/2 Tbsp Bourbon Smoked Paprika
1 Tsp Bourbon Smoked Sea Salt
Freshly Ground Bourbon Smoked Pepper

FOR PASTA
1 Spaghetti Squash, cut in half and de-seeded
1 Pound Lotsa Pasta Fresh Egg Spaghetti
4 Tbsp Extra Virgin Olive Oil
1 Tbsp Red Pepper Flake
Bourbon Smoked Sea Salt
Freshly Ground Bourbon Smoked Pepper
1 Cup Lotsa Pasta Parmesan Grana Padano, shredded

1. Preheat oven to 375 degrees. Cut Spaghetti squash in 1/2 long ways and scrape all seeds out with a spoon. Cover a cookie sheet with aluminum foil and place squash halves on the covered pan, face (inside flesh side) down. Bake in the preheated oven for about 45 minutes until squash skin is semi firm when punctured with a fork and insides of squash is steamed to a soft, stringy pulp.
2. While squash is cooking, in a large bowl thoroughly combine Bison, Egg, Bread Crumbs, Quinoa, Paprika, Sea Salt, Pepper, Garlic, Beer Cheese and 1 Tbsp Worcestershire. Take a Cheese cube and mold Bison mixture around the cube and roll into a small meatball. Pour Cornmeal into a small bowl.
3. In an extra large non-stick pan melt 2 tablespoons Butter over medium low heat. Roll each meatball in the cornmeal then place in the hot butter. Shake additional 1 Tbsp Worcestershire over meatballs. Turn meatballs occasionally as they begin to brown and ensure even browning all around. Reduce heat as needed to maintain even browning.
4. While meatballs are cooking melt 3 Tbsp Butter in a small sauce pan over low heat. Add 3 Tbsp Flour, stirring constantly until flour lumps are mostly dissolved. Add 1/2 cup of Beef Stock, bring up the heat, and stir until all flour lumps are dissolved. Add additional 2 Cups of Beef Stock and continue to stir to keep lumps from forming as sauce mixture becomes hot.
5. Pour Bourbon Barrel Ale over meatballs. Dump Onion, Yellow Pepper and Carrots over meatballs. Pour sauce mixture over meatballs. Add 1 Tbsp Worcestershire, Paprika, Sea Salt and Pepper. Stir well. Bring to a low boil then reduce to a low simmering heat and cook for about thirty minutes, stirring occasionally, to allow pan sauce to marinade the meatballs and veggies and cook them through. If a meatball falls apart in the process don’t worry it will just thicken and add texture to the sauce.
6. At this point the squash should be close to done, check on it and allow additional time if needed. When done, remove from oven and allow squash to sit and steam while it cools.
7. During the last 15 minutes of meatballs simmering, cook Pasta in boiling, salted water according to instructions on the package (about 3-5 minutes for fresh pasta). Continue to stir and monitor progress of meatballs and sauce, adding Sea Salt and Pepper as needed for flavor. Cook pasta until al dente (slightly firm and chewy). Strain pasta in a colander. Retain about 1-2 Tablespoons of pasta water. Turn off heat on meatballs.
8. Dump pasta back into its original pan and add retained Pasta Water, Olive Oil, Red Pepper Flake, Sea Salt and Smoked Pepper to taste. Pick up cooling Squash with an oven mitt (if still too hot to handle). Take a fork or spoon and scrape out fleshy insides of squash into pasta. Thoroughly scrape out both halves. Combine squash and pasta and add more Olive Oil, Sea Salt, Red Pepper Flake and Smoked Pepper as needed for flavor. Remember you’re cooking fresh and may need more salt, it is a necessary flavoring agent and saves food from being bland.
9. Scoop about 2 cups of squash pasta into an individual bowl, deep enough for serving pasta. Top hot pasta with Cheesy Bison Quinoa Meatballs and pan sauce, and sprinkle with Parmesan cheese. Serve with your favorite salad and hearty, crusty bread. Enjoy!

This brown sugar pie is amazingly simple yet delicious. For this recipe, I made some modifications to a recipe I found in the Good n’ Southern Cookbook, a collection of recipes gathered by the Civil League of Newberry, SC. This particular recipe is credited to Mrs. Maude P. Cartwright. It is like a buttery caramel with crispy, sugar bits. A little like a Chess pie, but with an even better texture.

My friend from childhood, Lathon, loved brown sugar pie growing up and members of his family were geniuses at making it just perfect. When I saw this recipe I immediately thought of him and, though he was happy to eat seconds of the final result, it is different from the recipe crafted by his family. Maybe someday he’ll share his family’s secret recipe with me.

Yield: 1 Brown Sugar Pie, 8 Pieces

INGREDIENTS
1 Stick Butter
1 1/2 Cups Light Brown Sugar
2 Eggs
1 Tbsp Vanilla Extract
Pinch Salt
1 Pie Crust

DIRECTIONS
1. Prepare No Fail Pie Crust (or other pie crust of choice) and place in greased pie pan, but do not pre-bake crust. Preheat oven to 300 degrees.
2. In a large mixing bowl use an electric mixer to thoroughly combine Butter and Brown Sugar. Add Eggs, Vanilla and Salt and mix for about 2 minutes until fluffy.
3. Pour filling into prepared pie crust and smooth with a spatula.
4. Place pie in pre-heated oven and bake for about 45 minutes until filling is dark brown and bubbling up and crust is golden.
8. Remove pie from oven and allow to cool for at least 15 minutes to solidify. Slice and serve pie warm or at room temperature with Ice Cream or a dollop of Coconut Whipped Cream. Enjoy!

On April 3, 2012 Louisville hosted its first ever Guerrilla Cuisine dinner. The concept for Guerrilla Cuisine, created by Jimihatt, caught on like wildfire in Charleston, SC and is slowly moving into other cities around the country. Louisville was the location for the fifth event outside the state of South Carolina. I joined my writer friend Joyce (and her best pal Rhoda) from Friends Drift Inn to check out the scene and sample the surprising culinary creations.

Guerrilla Cuisine makes a unique twist on your standard dinner out on the town. Instead of picking a spot and heading to an ordinary restaurant, you buy a ticket in advance only knowing who the chef will be and what day you’ll be eating. You know you’ll be somewhere in town, but the address isn’t announced until the day it is time to eat. When you arrive you discover the details of the spot and the menu the award-winning chef has prepared. The event was BYOB and the beverages on the table ranged from cheap beer to nicer red wines to a mason jar of apple pie moonshine. The latter was the most popular by far.

Creator of Guerrilla Cuisine, Jimihatt, with Matt Jamie of Bourbon Barrel Foods.

If you haven’t had the joy of tasting the amazing products that come out of Bourbon Barrel Foods hurry to your local grocer or order them online ASAP. If you’re local to Louisville you can purchase the full line of products at Work the Metal, which sits in the front of the building housing the production warehouse (you can also go back and visit for a tour). Matt has created an amazing line of small batch, local Kentucky products in a few years time and I can only expect given the high quality and outstanding flavors that it will continue to grow. My favorites are the Bourbon Barrel Aged Soy Sauce and Worcestershire, as well as the Bourbon Smoked Paprika, Peppercorns and Sugar. My fridge and cupboards are always stocked accordingly.

Chef Lamas and Jimihatt assess the scene

We started with an Albacore Tuna Tiradito with some Bourbon Barrel Soy Sauce. The additional kick of ginger, lemon and lime made the flavor perfect. It wasn’t an unusual or unexpected dish, but the flavors were simple and well executed. Next, we had a Housemade Chorizo that was accompanied by Manchego Poblano Grits that were to die for. The two combined to make a pure slice of heaven with the perfect kick of fading heat. Marksbury Farm Market provided a whole hog for the event so the Chorizo was the first pork dish of the night. After the kick of the Chorizo and Poblano Grits we were given a homemade Pisco Sour Sorbet to cleanse our palate. Pisco is a popular spirit in Peru similar to a grape brandy, and the sorbet derivative was bright and delightful.

After sorbet, we had a simple salad with complex flavors of Arugula, Endive, Bourbon Barrel Sorghum, Apple Vinegar, Pecans, Green Apple and Kentucky Bleu Cheese from Kenny’s Farmhouse Cheese. Next up was the main dish of Roasted Pork. The spicy pork was slow roasted and fork tender. The spice’s origin is a popular Peruvian Chile, Aji Rocoto, that is native to the slopes of the Andes mountains. The pork was delectable and crowd-pleasing, aside from a non-pork eater at our table who may have gone home a little hungry that night.

Chef Lamas prepares the Liquid Nitrogen Popcorn

Watching Chef Lamas prepare the Sorghum Popcorn in the Liquid Nitrogen was one of the coolest parts of the night. The popcorn was tossed with can fulls of Bourbon Barrel Sorghum then dipped into the Liquid Nitrogen for finishing and effect. The smoke billowed about in a hazy dream while the sweet smelling popcorn made its way onto the plates with the delectable ice cream. It was quickly delivered to our tables and made it into our bellies in no time flat. It was the perfect finish to the night.

I left happy, satisfied and better for the experience. Louisville may see another one of these events in just a few months time so keep an eye out! It is well worth the wait and the cash. I hope to see you there.

Avocado Ice Cream with Liquid Nitrogen Sorghum Popcorn and a Nasturtium Garnish

The Shanghai Aquarium

Taikang Lu

The French Concession

Shanghai Museum

Pudong

Jing’An Temple