Nfocus Louisville — July 2015

JULY 2015

Yum! Brands Dares to Care

Kevin Grangier

The Food Literacy Project's Royal Visit

Talks Le Moo

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Contents July 2015 | Vol. vi, No. 2

parties

14

Project Perfection

G ilda’s Night of a Thousand Laughs

Putting the FUN in Fundraising

Grown Rogue

6

21

departments

3

Editor’s Letter

24

Corporate Spotlight

25

Charity Spotlight

26

Chat with the Chair

28

On the Circuit

4

Brand You Women’s Leadership Conference

Passion, Purpose and the Will to Lead

8

Chamber Music Festival of the Bluegrass

Shaker Village at Pleasant Hill is a Cultural Destination

10

The Prelude

12

Waterfront Botanical Gardens

Zoofari One Wild Night

features Kevin Grangier

July Fashion

A Taste for Perfection

Yum! Brands

The Food Literacy Project

JK McKnight, Forecastle Festival

J ourney of Hope Luncheon, Lenny Lyles Awards Banquet, Spring Zing, Boys & Girls Club Big Event, Drag Brunch, Speed Museum Garden Party

14 31

The Scene

32

Nretrospect

Calendar of July Events

Winston Shelton: A History of Food Innovation

25

21 ON THE COVER Kevin Grangier photographed

by Clay Cook. Read more beginning on page 14.

12

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Vince.

Pam Brooks editor Tonya Abeln editorial associate Josh Miller contributing writers Molly Edds, Allison Goodan, Lauren Schuhmann fashion editor Gunnar Deatherage art director Derek Potter contributing photographers Jolea Brown, Jessica Budnick, Clay Cook, Alexa Pence, John Sodrel production manager Matt Bach marketing art director Christie Passarello graphic designers Katy Barrett-Alley, Amy Gomoljak, James Osborne circulation manager Chris Sparrow account executive Sarah Mitchell account manager Jennie Fults publisher

SOUTHCOMM

Paul Bonaiuto Chris Ferrell Chief Financial Officer Ed Tearman

Chief Executive Officer President

Blair Johnson Carla Simon Vice President Of Human Resources Ed Wood Vice President Of Production Operations Curt Pordes Chief Revenue Officer Dave Carter Director Of Digital Sales & Marketing David Walker Controller Todd Patton Creative Director Heather Pierce

Executive Vice President Of Digital And Support Services Director Of Financial Planning And Analysis

Nfocus is published monthly by SouthComm. Advertising deadline for the next issue is Wednesday, July 22, 2015.

A limited number of free copies, one per reader, are available at select retail establishments, listed on the website: nfocuslouisville.com. First-class subscriptions are available for $48 per year. Send your name and address along with a check to: PAM BROOKS, SOUTHCOMM, P.O. BOX 30, EASTWOOD, KY 40018. For advertising information call PAM BROOKS at 502-245-8227 (o) 502-262-7619 (c).

Copyright ©2015 SouthComm, LLC.

>>

EDITOR’S LETTER

A Taste for Perfection

T

he culinary creativity of this city is practically unparalleled and well-documented, garnering recognition on nearly every food-related list, countdown or award coming and going recently. Our Chefs are highly regarded and our population quite discerning, paying respect with loyalty to restaurant institutions and flocking to support the newest concepts. The result is a thriving food scene where the forecast for the year ahead looks more delightful than ever.

Contributing to that anticipation is Kevin Grangier who will open Le Moo this month. While he doesn’t consider himself a restauranteur, his track record with The Village Anchor has certainly established him among the best of them. In this Food Issue, we are also reminded that while dining out is a privilege that is celebrated in our city, it is a luxury

that many are not able to enjoy.

Our Corporate Spotlight on Yum! Brands is a reminder of how we can join their efforts to help those in our community who are food insecure. Likewise, our conversation with The Food Literacy Project highlights the need for access to fresh foods in every reach of our city. Their vision to protect, preserve and promote the health of Louisville’s youth recently resulted in a visit from Her Royal Highness the Duchess of Cornwall.

I also had the great pleasure this month to sit down with a food innovator for our Nretrospect column, whose impact on the industry was monumental with international acclaim. At 93 years old, Winston Shelton still reports to work every day at Winston Industries and is still a visionary in food safety.

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Tonya Cook, Teri and Mack Dryden

Lillian Levy, Annette Grisanti, Sarah Okoon

Michael and Sarah Rasmorich

Teagan and Jillian Morrison, Jack Baize

David Moore, Jennifer Moore, Karen Morrison

Stephanie Fellon, Dean Corbett, Sue Voght

Gilda’s Night of a Thousand Laughs Putting the FUN in Fundraising

Y

ells rang out from the bar at The Kentucky Center as American Pharoah crossed the finish line of the Preakness Stakes, winning the second leg of the Triple Crown. The cheers served as an excellent vocal warmup for the night of laughter ahead.

The Ringtones opened before CEO and President, Karen Morrison, welcomed and thanked everyone for supporting Gilda’s Club, an organization offering free support for those in our community with cancer. Morrison welcomed Cole Shoeman, a 17-year-old cancer survivor, who gave his touching testimony with a healthy dose of humor throughout.

Hilarious Emcee Dean Corbett kept the crowd laughing each time he introduced the entertainers. Eugene Carner opened: “Any Indiana fans in here?” A few hands shot into the air. “Then I’ll talk real slow.” Patty Browning recalled the lead she gave her fiancé: “If my mother asks, we met on Christianmingle.com and if my dad asks, you hate Obama.” Current Miss Kentucky USA, Katie George, gave a few accounts of failed one-liners: “You’re as hot as my daughter.” Headliner Mack Dryden, proffessional comedian and two-time cancer survivor, kept the entire crowd bent over in their seats, laughs lingering from previous jokes. He elaborated personal feelings on testicular cancer: “You get more personally attached to some organs. I don’t even know what my spleen feels like… can’t be as fun to scratch.”

After a standing ovation, everyone mingled to enjoy cocktails and desserts. The late Comedian, Gilda Radner, after whom this incredible cancer support organization is named, would be proud to know that a thousand healing laughs, and then some, were shared this night.

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Brand You Women’s Leadership Conference Passion, Purpose and the Will to Lead

I

ntegrating Woman Leaders Foundation (IWL), based in Indianapolis, expanded their IWL Brand You Women’s Leadership Conference to Louisville, Kentucky where the inaugural event of innovative programming was held at the Louisville Marriott Downtown. Of their desire to reach and impact more women, IWL Foundation Board President Jennifer Browning Holes said, “We are meeting a need and addressing issues for individual women and employers that are not just relevant in Indianapolis but also in Louisville and the nation.”

The community-oriented conference featured local leaders Ruth Brinkley, CEO of KentuckyOne Health and Elizabeth Bierbower, President of the Employer Group Segment at Humana along with best-selling author and talk show host, Bethany Williams. Each of the notable keynote speakers provided a unique perspective on the conference theme: Passion, Purpose and the Will to Lead, with Williams sharing, “IWL’s mission of developing individual women into leaders through empowerment, support and connections is a powerful one. I feel privileged to aid in the advancement of that mission and know that it will propel women’s careers.” The event also boasted a number of the most recognized leaders in our community as speakers through general sessions held throughout the day.

As part of the conference, the IWL Conference Planning Committee unanimously chose The Center for Women and Families as their Charity Spotlight Award Recipient. In helping victims of intimate partner abuse or sexual violence become survivors, the Center fosters hope, promotes self-sufficiency and rebuilds lives.

Much like the mission of the conference, The Center for Women and Families helps women build stronger networks, creates opportunity and encourages them to be the best possible version of themselves.

Carin Schetler, Vice President at Fifth Third Bank, one of the local corporate sponsors, shared of her experience, “The conference was a great match for what we are committed to providing the women of Fifth Third Bank (Kentucky). It provided an opportunity for women in our organization to network, collaborate and learn from other outstanding women in our community. It was both inspiring and reassuring to learn how local leaders and featured speakers found success both personally and professionally.”

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Cathy Surowiec, Sara Haynes, Elizabeth Urbanski

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Dot Neale, Sylvia Jaegers

Beth Scherfee, Mark Davis

Patti Oldham Pinkley, Jim Voyles

Neville Blakemore, Jr., Virginia Gray Henry-Blackmore, Lee Robinson

effrey Cohen, Beth Sackler, J Adam Barnett-Hart, Priscilla Kauff

Chamber Music Festival of the Bluegrass Shaker Village at Pleasant Hill is a Cultural Destination

I

n its ninth year, the Chamber Music Festival of the Bluegrass, sponsored by Brown-Forman and The Lee W. Robinson Company, established Shaker Village at Pleasant Hill as a cultural destination. Fourteen esteemed musicians from New York’s Chamber Music Society of Lincoln Center (CMS) comprised the 2015 Festival line up which was highlighted by a performance of Aaron Copland’s Appalachian Spring, a most appropriate orchestral instrumental for the setting featuring adaptations of the Shaker hymn, Simple Gifts. CMS Artistic Directors David Finckel and Wu Han were also part of the weekend lineup that was recorded for the PBS program Live From Lincoln Center. Now in its 40th anniversary, the Festival of the Bluegrass recording, broadcast to international audiences, marks the first time ever that Live From the Lincoln Center was filmed outside of Lincoln Center for the Performing Arts. Production crews of the 13-time Emmy Award-winning series were onsite throughout the weekend to film the performances and lectures as well as to capture the unique setting of the Festival.

Festival sponsor and primary underwriter, Lee Robinson, played host to many of the guests traveling from Louisville and New Work for the event. He shared, “I’m often quoted as saying that my ultimate objective is to bring the best of Kentucky to New York and the best of New York to Kentucky. This one-of-a-kind musical experience in the heart of Kentucky at Shaker Village of Pleasant Hill afforded me the opportunity to do that.”

Maynard Crossland, Wu Han

Neville Blakemore, George Foreman

Tonya Abeln pho t ographs by John S odrel

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Lee Robinson, William Ballard, Ghislain d’Humieres, Julie Ballard, (Back Row) William Schreiber, Valerie and Dave Hall, Babs Robinson

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Laura Lee Brown, Steve Wilson, Libby and Robbie Brown

Paul Ayers, Lauri Wade, Amanda Schmitt, Bill Wade

Ann and Dave Pinter

Brian Voelker, Kasey Maier, Greg Braun

The Prelude Waterfront Botanical Gardens

T

he Prelude, hosted by Botanica welcomed 280 guests on May 31 to the site that will house the Waterfront Botanical Gardens for an evening of garden installations and performances, raising $175,000 to support their vision to create a botanical garden and conservatory of surpassing beauty that engages, enlightens and inspires people about plants and nature.

“It was our intention to create an event that had never been created or experienced before,” shared Kasey Maier, Director of Program Management of Waterfront Botanical Gardens. “The mix of creative and wonderful food, interested guests, and an outstanding performance by the dancers, accompanied by Ben Sollee, as they grew from the landscaped spaces was amazing. This event shows Louisville what the Waterfront Botanical Gardens can do for the city in terms of gardens, education, cultural opportunities and performance, and collaborating with a variety of other organizations. There will be many more exciting experiences to be had at the Waterfront Botanical Gardens.”

Artists from Kentucky School of Art painted dancers from the Louisville Ballet, who performed throughout the space to music by Ben Sollee as guests enjoyed seasonal fare carefully crafted by Chef Bobby Benjamin of Butchertown Grocery and Chad Welch of Atria Senior Living Hospital and cocktails by Brown-Forman.

Sponsors for The Prelude include The Glenview Trust Company, Stites & Harbison, C&H Audio-Visual Servies, Menish Auctions, Nugent Sand Co, and Frank Otte Landscape & Design Group.

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Pat Dwyer, Mary Alexander, John Downard

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Mike Braswell, Steve Hofmann

Royce Donovan, Madison Orman

Chris and Jennifer Barker, Casi Osborn, Will Rivera

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Zoofari One Wild Night

O

utdoor lights clung to lush magnolia trees while Caribbean music set a relaxed mood. Guests took advantage of the bar and passed hors d’oeuvres as many surrounded the outdoor projector for the Belmont Stakes. The energy peaked as heated shouts echoed through the Louisville Zoo, and American Pharoah took the Triple Crown.

“Where else can you interact with exotic animals?” Annette Schnatter, co-chair of Zoofari, asked. Looking on theme in a fitted snake-print dress, Schnatter’s attire echoed the choices of many others, with cheetah, tiger, zebra and floral Hawaiianprint attire spotted throughout. While guests roamed to observe the animals, Zoo staff availed themselves to answer passing questions. Sumatra orangutans swung about near giant turtles, a hedgehog and small kangaroo, while a massive brightyellow anaconda received pets as it slithered along the ground. At the Sponsor Reception, VIP guests even had the chance to sit next to Feebee, the Zoo’s cheetah, for a photo.

“I’ve been volunteering for twelve years,” Anne Thomas said. “This is the single most engaged working board.” The immense amount of work that goes into Zoofari is obvious. After cocktail hour, safari carts picked guests up for a drive through the Zoo and arrival at the live auction dinner. Walking through the dimly-lit pathway, a large tent opened to a breathtaking reception area with another bar and displayed silent auction items. “I’ve been to most black tie events and this one is quite different,” Thomas said.

John Walczak, Executive Director of the Zoo addressed the crowd while diners enjoyed a tropical salad, petit filet and curried Mahi Mahi. Top bidders donated money to the wellbeing of ten wild animals and received a personal meet-and-greet the next morning. The School at the Zoo program also benefitted while guests finished their passionfruit, black currant macadamia crumble-topped coconut panna cotta. This year, Zoofari raised $440,000 according to Lori Hagest, the Development Coordinator.

“And, by the way, Annette Schnatter and John Walczak were both back at the zoo at 8:30 the morning after the event for cleanup.” Thomas later added. “Told you’re we’re a working board!”

John Walczak, Annette Schnatter

Amanda Ryan, Chris Siebel

Ginny Frazier, Erica Lemberger

Steve and Karen Day

Allison Goodan pho t ographs BY John S odrel

12 >> JULY 2015 | nfocuslouisville.com Debbie Kelsey, Karen Rippy Zoofari.indd 12

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ction: tive Dire a re C k o Dana Clay Co istants: s s graphy: A to o to h o P ation: er Ph nya Abeln ence Loc hina Sop P C : a x ir a le Story: To H A e nt: eatherag n Assista e Gunnar D roductio P nchorag e A g , a d P elsey ood Roa w e ll e Roger, K B 1116

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evin Grangier doesn’t consider himself a restauranteur, though that is how many in Louisville would refer to him as he is poised to open Le Moo on the heels of success with The Village Anchor. “I consider myself to still be a marketing and branding guy,” he asserts. “A restaurant is no different than any other product that I launched or branded over the course of my career.” Many people (including me) have asked him how he was able to achieve so much in such a difficult business with no prior experience. “Every element of the food business, to me, is no different than New Balance or Coors,” both of which were his previous clients.

Kevin refers to every stage of his life and career as a project. He has always found motivation in starting a project, diving into it fully, learning as much about it as possible, then executing and moving on to something else. He says in jest, “That routine is probably the product of my very limited ability to pay attention for very long.” I would argue that his ability to pay attention and make each person he meets feel important is perhaps one of his most noteworthy qualities. Kevin is surprisingly easy going for someone who is clearly a perfectionist and one who has encountered such overwhelming success in intense industries. It’s evident that creative ideas come and go very quickly and easily for him and when he pauses to capitalize on any one of them, magic follows.

After leaving Louisville and the corporate world to begin a career in Los Angeles, his first projects involved marketing, branding, crisis communication and issues management resulting in his own agency, CarryOn, that was started out of his bedroom in West Hollywood. That agency would go on to celebrate $1 million in revenue in its first full year of business and within three years, the work demand was growing at such a steadfast rate, and with a most impressive client roster, that he also opened an office on the Upper West Side in New York. Offices eventually opened in Louisville and Chicago while Kevin acquired and created other agencies (Brandeaver, Label-Counscious, among others). “One was a technology firm, one was a branding agency,” Kevin explains. “There was an agency for issues management and a conflict agency; but, my hands were involved in all of them. I created these agencies each time out of the desire to start new things.”

With a burning desire for change, he came back to Kentucky. “The project I started at that point was this house – Bellewood. I spent a number of years delivering this perfect home for me.” Bellewood is a Southern Colonial originally built in 1869 and currently on the market for $3.25 million. In front of the grand estate stands an inspiring stone block fountain that Kevin had imported from Belgium while inside the house every 7, 331 square foot is filled with antiques and collectibles acquired by Kevin from all over the world, each bearing a story and deliberately chosen. Upon completion of Bellewood’s renovation, he opened The Village Anchor Pub & Roast, less than a mile down the street from his home in Anchorage.

“What I brought to the table when I opened that restaurant was the understanding of product development and how to attract a customer. What I didn’t bring to the table was any knowledge of food,” Kevin recalls. Due to his business aptitude, he was wise enough to hire the right people to create an exceptional product. He explains, “I admire restauranteurs immensely because creating something like food that has to appeal to such a variety of people – where the product never changes but the people change constantly – is very, very difficult.

The customer can be a picky lot, and one person’s palette is completely different from another; so, to even attempt to address that is hugely impressive to me.” He doesn’t manage the restaurant or cook. In fact, he says, “They force me out of the kitchen and I’m happy to get out because it scares the hell out of me!” Kevin does excel at assuring the product is as perfect as possible. “There is a gap between the time the food leaves the kitchen, where the Chef is responsible for it, and the time it makes it to the table, where the front-of-the-house manager is responsible for it.

A lot can go wrong in that gap that could make a customer unhappy. I try to make sure phase one and phase two are connected.”

At The Village Anchor, Kevin incorporated a weekly charity night concept that has resulted in over $200,000 in financial contributions to local nonprofits. “I have always had a philanthropic spirit,” he shares, “whether sitting on national boards or chairing major events. When I returned to Louisville, I wanted to give back to the community, but in a way where I didn’t need to participate to the degree that I knew I wouldn’t have time in this business.” His creative solution was to identify the slowest night for the restaurant which is typically Monday across the industry, and create something that benefitted both his business and the community. “We called it Celebrity Host Night and the idea was that the nonprofit representative would be the host for the night by inviting people who wished to support the organization. We would help promote it and try to get 100 people in, then we would give 10 percent of our revenue directly back to the organization to say thank you for bringing your people in.” That’s 10 percent of the total revenue for the night, not just the profit which, “On a Monday night,” Kevin says, “accounts for all of your profit in most restaurants.”

He acknowledges, “Look, anybody can put a restaurant in Anchorage, and every day I wake up scared that someone is going to do that, but I know what makes my business successful is that I want to deliver an experience from the minute you pull into the parking lot. It’s important to me that when you get out of your car that what you see is compelling. The music you hear is always louder on the outside because I want you to hear it as you approach the building. I want you to see the flowers and hear Eartha Kitt singing ‘C’est Si Bon’ so that you anticipate something unique and clever. The minute you open the door, the hostess takes over, and if she doesn’t greet you enthusiastically then we have dented your expericontinued on page 18

nfocuslouisville.com

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VIEW ALL LOUISVILLE LISTINGS AT LENIHANSIR.COM 16 >> Jul y 2015 | nfocuslouisville.com

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ence. It is hard to recover from that. At The Village Anchor, we give our checks in somewhat suggestive adult books because that is the last impression before you leave, and I think it’s memorable and humorous and leaves you with a good feeling….or it leaves most people with a good feeling.”

It’s a formula that has worked for Kevin so far and one that he will employ as he opens his new restaurant concept – Le Moo. He describes it as a product of his imagination that will be “a cross between a vintage warehouse, a Parisian brothel and a Catholic Church,” all of which will come together to create what he hopes to be a beautiful food experience. Le Moo will likely be perceived, at first, as an upscale steakhouse, but Kevin assures that the menu will be just as diverse as The Village Anchor, only filled with a different product. “I have to be able to attract the broadest range of customers possible so I wanted to create a menu that, while steak is the primary item, would also incorporate seafood, pork, chicken and vegetarian options and represent a number of food varieties.” Not unlike The Village Anchor, he says the price point ranges from $25 to a Wagyu Portherhouse priced at over $100. “Trust me,” he explains, “with over 14 steak selections, you’ll be able to get a damn fine steak for $30 too.”

Beyond the menu, the experience for the customer will be memorable. Kevin has been engaging the community on Facebook from the start to help him decide on everything from wine glasses to cutlery. “People often indicate to me that food is the most important thing in a restaurant experience,” Kevin says, “and arguably, that might be so; but, it’s my theory that food makes up 25 percent. Not that the food is any less important – you must absolutely create great food to the level that meets or exceeds a customer’s expectations. Chip Lawrence was the senior Sous Chef at Village Anchor and now Executive Chef at Le Moo and I’m already confident he will do that. I also put equal amount of weight on the environment, the service and the liquor. If you slack on any one of those elements, it reflects what could be a negative experience for the customer.”

Eager patrons can expect a soft opening for Le Moo at the end of July with a full opening around mid-August. When all is said and done, the space will accommodate about 350 seated diners. The outdoor space and Blues Bar that will be called Blue Moo won’t be ready until first quarter of next year, but will only add to the overall ambience. “I’m looking for an incredible singer who can really own

the stage in hopes that guests will have a full dinner experience and then stay to enjoy the incredible music.”

The enthusiasm is intoxicating when Kevin discusses his newest project. The environment and the name are completely a part of his imagination. “There is nothing about the décor that makes sense,” he laughs. “There is lots of tufted velvet and bronze fringe juxtaposed with natural steel and stick wood chairs – there is a vintage French feel to it so I wanted to apply that element to the name.” Le Moo means, well…it doesn’t really mean anything, he admits. “When I first said Le Moo, people assumed the spelling was Moux or Mous but it’s just Moo as in cow. In my head it just means ‘the French cow,’ but it’s totally made up. It does, however, represent to me high style that is not stuffy, and that is ultimately what I want the space and menu to reflect.”

The greatest irony, he says, will be the next personal transition in his life from Bellewood. “I want to move into a one bedroom apartment – pack up every single thing I own except my cats and my Ipad and just live there for two years and decompress.” As for where he will go, he shares definitively that he will stay in Louisville where his family and businesses are. What part of the city, what type of home or where he sees himself in five years is “exciting, but yet to be determined.”

Having experienced so much at this point, he says his focus is now on being happy and making other people happy too. “Whether it’s through food or making them laugh, enjoying my home or my restaurants, that is where my head is now and what I hope to continue to do.”

Kevin talks of future projects, details that he must keep minimal for the moment. There are concepts for a sushi bar, Indian food, hamburger and breakfast joints milling around in his head, awaiting their opportunity to be nurtured.

We talk about these as I admire his impressive cufflink collection that he handmade from his grandmother’s vintage earrings. It occurs to me that there are a number of creative businesses he could easily start, but he doesn’t, because Kevin isn’t able to devote himself to anything just partially. He reflects on his drive for perfection and admits that it is absolutely to a fault: “It’s why I have to focus on one thing at a time. It’s probably why I’m single and why I have moved from city to city.”

When it comes to perfection, Kevin Grangier’s fault is our gain.

18 >> JULY 2015 | nfocuslouisville.com Kevin Grangier.indd 18

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Amanda: Black and White Illusion Tea Party Dress Asia: Green and Black Fringe Tea Party Dress Maria: Black and White Illusion Gown

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Amanda: Black and White Oxford. Sheer Mosquito Netting Dress. Elastic Harness. Fringed Skirt Asia: Black and Bronze Tea Party Dress Maria: Bronze and White Oxford. Striped Silk Scarf. Green Canvas Gardening Skirt

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A manda: Mosquito N etting Blouse. S triped S ilk S carf. Waxed Canvas Vest. S atin and N etting S kirt A sia: Purple and Cream O xford. Black, Green and Cream N etting S kirt M aria: White Billowy O xford, Green F lare Jacket, Black Waxed S kirt.

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Corporate SPOTLIGHT

Photo courtesy of yum! Brands

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hen a father in his twenties lost his second job, he had to choose between lights and food for his family. Happening upon a local Yum! sponsored hunger relief program allowed this struggling dad to put food on the table for several nights and keep the lights on.

For more than 20 years, Yum! and their brands has had a mission to support the working poor, those who are surviving but not thriving. To date, KFC, Pizza Hut and Taco Bell restaurants have contributed more than 176 million pounds of food to Yum’s Harvest program, the world’s largest prepared food donation program in order to assist people in the community who are considered “food insecure.” Last year alone, local KFC and Pizza Hut Harvest programs donated surplus prepared food with a fair market value of over a million dollars.

According to Laura Melillo, Executive Director of the Yum! Brands Foundation, donating viable prepared food through Harvest to partnering agencies like Dare to Care, nonprofits, food banks, soup kitchens and religious and community organizations is becoming a “trend around the world.” In fact, “agencies and organizations in cities all across the country combine to serve more than 10 million brand donated meals to those in need.”

Melillo encourages franchisees and the community to get involved and support those in need by volunteering at a church or shelter, donating food to mobile food pantries or by raising awareness for the World’s Largest Hunger Relief Program, which will kick-off in October. She is a firm believer that everyone “can affect change” because participation in the Harvest program is a “win, win, win all the way around.”

If you want to get a jump start on supporting those feeding efforts and have fun at the same time, throw on a life jacket with nine of your best rowing friends and join Yum’s World Championship Voyager Canoe Race July 11 on the Ohio River. The Mayor’s office, local athletes and media personalities will race to the finish to support Dare to Care. For more information contact jackiekeating@daretocare.org.

Feeding opportunities will again be the focus July 20-21 when Yum! partners with ARK (Acts of Random Kindness) Project Now, a program started by college student Alex Radelich who simply wondered what would happen if random kindness became normal. ARK will be in Louisville looking to transform lives with acts of random kindness. Yum! will mirror those efforts with random feeding opportunities throughout the community.

Melillo believes, “this is a great opportunity to affect change in a fun and fulfilling way.”

Molly edds

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CHARITY SPOTLIGHT

Blissful souls PhotograPhy for the food literacy Project

The Food Literacy Project

A

visit from royalty brings to mind visions of grand ballrooms, formal dinners and etiquette protocol. However, on a recent stop in Louisville, the Duchess of Cornwall had the opportunity to visit a place that stands in stark contrast to that. Her Royal Highness sought out Oxmoor Farm to learn more about the Food Literacy Project, a nonprofit that helps our youth “understand the complex story behind the food we eat.”

Executive director Carol Gunderson, shares more about the royal visit.

Her Royal Highness the Duchess of Cornwall visited the farm for a hands-on experience with local students. She was joined by First Lady of Kentucky Jane Beshear and Lady Susie Westmacott (wife of Sir Peter Westmacott, British Ambassador to the United States). The distinguished guests were hosted by the Wellington Elementary Field-to-Fork Afterschool Club. The students invited them to help plant a perennial rhubarb plant in the Food Literacy Project’s learning garden. Her Royal Highness later joined the students in the outdoor teaching kitchen, where they used freshly-harvested toppings to make “farm-scratch pizzas,” which were baked in the farm’s firebrick oven.

A spokesperson from the British Embassy said Their Royal Highnesses were keen to see how members of the Louisville community are working to protect, preserve and promote the health of the people of Louisville through community cohesion, clean air and food literacy initiatives. We are delighted the Duchess shares our

vision for sustainability, healthy eating and vibrant communities. The Royal visit was a pivotal moment for our small nonprofit organization.

Our food system is linked to a host of issues: obesity, climate change, food safety and the local and global economies. We are bombarded with messages that encourage us to eat in an unhealthful way – and many in our community, particularly in lowincome neighborhoods, lack adequate access to fresh foods. Hands-on “fieldto-fork” experiences can be powerful motivators for seeking out healthful foods. When students participate in growing, harvesting and cooking, they are much more willing to eat their vegetables! The work we’re doing here on Oxmoor Farm is about more than getting a kid to eat their vegetables; it represents a steadfast dedication to quality, life-changing experiences that instill youth with the character, confidence and compassion to contribute meaningfully to their community.

None of our work would be possible without the support of community members who share our passion for healthy children and a sustainable food system. Financial investments of any amount bring those values to life and inspire young people to say “yay, okra!”

We have volunteer opportunities on the farm on the second Saturday of each month throughout the growing season, and special volunteer work days can also be arranged with your company by contacting us at 502-4910072. Opportunities also exist for sponsorship of our annual fundraising event, the Field-to-Fork Dinner, scheduled for September 24th.

hours Monday: 11am - 2pm, 5pm - 10pm Tuesday: 11am - 2:30pm, 5pm - 10pm Wednesday: 11am - 2:30pm, 5pm - 10pm Thursday: 11am - 2:30pm, 5pm - 10pm Friday: 11am - 2:30pm, 5pm - 10:30pm Sat: 5pm - 11pm Sunday: Closed

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CHAT WITH THE CHAIR

JK McKnight Forecastle Festival

>> the event

Forecastle Festival

photo cou rtesy of Forecastle Fou ndation

When: July 17 – 19 Where: Waterfront Park Tariff: General Admission Level 3 $184.50, VIP $399.50 Info: forecastlefest.com

>> the look

Holly Weyler McKnight and JK McKnight

F

rom its humble beginnings as a neighborhood event in 2002 to what Rolling Stone now calls “one of the coolest festivals in America,” Forecastle has made a mark on the summer season with its specific brand of music, art and activism. This year, it will attract tens of thousands of music lovers with a lineup that includes headliners My Morning Jacket, Modest Mouse and 2015 Grammy juggernaut Sam Smith. We were able to catch up with the Captain of this ship, Forecastle founder JK McKnight, to talk about how he keeps this rapidly growing celebration feeling local and focused on his Foundation’s mission.

How important is something like Kentucky Landing to preserving the unique local flavor of Forecastle Festival?

The Landing is one of several pieces throughout the site that focuses on local elements that we feel are important and should be showcased prominently. The Bourbon Lodge is another, Port Stage, etc. The Landing is unique in that it allows us to spotlight a diverse number of businesses, organizations and nonprofits under one umbrella. The shaded topography is unique to the site too, and attracts a large crowd through all hours of the day.

I’ve heard of “Close Call Kolsch” that I’m told is brewed, in part, by the Captain himself with sales benefiting the Forecastle Foundation. I’m intrigued!

It’s a beer I did with Sierra Nevada in February at their brewery in Chico, California. We’re going to debut it with three official “Tapping of the Keg” Forecastle pre-parties. The “Close Call” is a slightly hoppy but highly-sessionable Kolsch crafted from German Pilsner Malt

and Hefeweizen Yeast, coupled with Amarillo and Nelson hops from Washington and New Zealand. The name “Close Call” was given after I accidentally poured two barrels of hops into the kettle too soon, resulting in a slightly more hoppy varietal. Although the current batch features the corrected recipe, the experience inspired Beer Campers to give it the title “Close Call Kolsch” (4.7% ABV). The launch events are from 6-9 p.m. and include: Mellow Mushroom (7/10, Highlands and St. Matthews), Valumarket (7/11, Bardstown Road) and Liquor Barn (7/15, 4301 Towne Center Drive). Patrons to these events will also receive a free, co-branded Sierra Nevada / Forecastle Festival pint glass.

You recently announced a partnership with The Nature Conservancy in Green River, Kentucky.

Could you explain the interesting connection between your previously existing major projects, the Guayaki Foundation (Marrecas, Brazil) and Kentucky Natural Lands Trust (Pine Mountain, Kentucky)?

They are connected through the migration of several transcontinental bird species who winter in Brazil, before migrating north to Canada in the Summer, cutting through the Pine Mountain corridor in the process. Both habitats are important to their journey.

You have another new impactful partnership that was recently announced on June 24.

Can you share?

Of course. It’s centered around an organic, Central American coffee blend and merchandise line titled “Kentucky Dreams” that we’ve worked on for months between Heine Brothers, Whole Foods and the Forecastle Foundation. Its goal will be to raise awareness and funds for the Forecastle Foundation’s Kentucky-based projects.

Mink Pink Olive Ruffle Crop $50, Mink Pink Olive Shorts $50, Necklace $22, Navy Hat with Feather $54, Tan Ankle Tie Sandal $23, Bouton Bracelet $25, Individual Buttons $5.99/each. All available at Blush Boutique.

Styling by:

Tony a Abeln

26 >> JULY 2015 | nfocuslouisville.com ChatwiththeChair.indd 26

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Custom built

brick home in prestigious CEDAR POINTE with over 3,600 sq ft of living space 4 bedrooms, 3 1/2 baths, bonus room, enter into double front door into beautiful foyer with wood flooring. Formal Dining Room w/ columns, Living room stone fireplace w/ gas insert adjoins between living and master rooms. natural light Open floor plan hardwood & tile floors high traffic areas great for entertaining. Gorgeous master suite with 16 ft ceiling and a beautiful trey ceiling with lighting. Gourmet kitchen w/custom cabinetry, gorgeous tile back splash, solid surface counter, breakfast bar, pantry w/ Butler area, full complement of kitchen appliances (Gas cooktop) mud room off kitchen with built in storage bench & hall tree, laundry room w/ cabinets, refrigerator is neg. unfinished basement walk out lower level that includes an additional family and play area framed up but unfinished, storage galore, tall ceilings 2 sump pumps, sitting on 2.6 Acres w/ pond, bridge walkway. This is a must see!

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on the circui t

Journey of Hope Luncheon 05.19.15

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The 25th annual celebratory luncheon presented by Brown-Forman Corporation highlighted Maryhurst’s work with Kentucky’s abused and neglected children. Special guest and New York Times best-selling author, Liz Curtis Higgs delivered an encouraging and profoundly funny message, while Alumna of the Year honoree, Sheri Clay, shared the positive impact Maryhurst had on her life.

2

1. Bill Hollander, Jimmy Lee, Rusty Cheurront 2. Treva Brockman, Madelaine Ruggles, Erin Jones 3. Adrian Smithers, Mona Roberts 4. Hala Ziady, Fay Kleban, Alina Klimkina 5. Elizabeth Jefries

4 3

Tony a A beln pho t ographs by Jolea Brown

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Lenny Lyles Awards Banquet 05.21.15 Custom Quality Services has been serving the Portland neighborhood for over three decades by providing employment opportunities to individuals experiencing barriers. On May 21, CQS sponsored the Lenny Lyles Sportsperson of the Year Awards at Wildwood Country Club to celebrate outstanding Louisville athletes that have demonstrated excellence and community involvement.

1

2

3

1. Terry McCrary, Mikel Brown, Phil Berry 2. Harold Workman, Ben Ruiz 3. Dan Hall, Mordean Taylor-Archer, Al Davis 4. Barney Sutton, Susan Grant 5. Wally Oyler, Anne Kordes, Ron Kordes, Darrell Griffith Tony a A beln pho t ographs by John S odrel

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Spring Zing 05.21.15

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Southern fare, bourbon juleps and the endless possibilities that can be achieved when we all work together, lured a crowd out to The Gheens Lodge in the picturesque Parklands of Floyds Fork. Guests enjoyed music by Mary’s Dad’s Band while raising money for Zoom Group with the theme “Together We Zoom!”

1. Ryan and Katie St. Claire 2. Melissa Buddeke, Chuck Fischesser 3. Dan Smith, Sarah Smith, Alice Smith 4. Nik Clark, Cori Kessler, Brandon and Lisa Walker 5. Wendy and Gary O’Bryan, Tammra Catron, Kim Prather, Micah Chandler

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THANK YOU TO OUR SPONSORS

速

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on the circuit

Boys & Girls Club Big Event 05.30.15 Boys & Girls Club of Kentuckiana call this dinner, gala and auction what it really is – their Big Event; and 2015 was their biggest event in the 13 year history with over $220,000 raised. Presented

by Brown-Forman, “Club NYC: A Night in the Big City” was a record-breaking success.

1

2

3

1. Darren and Mellony Mattingly, Donna and Doug Morris 2. Robin Barich, Mark Klein 3. Brandi and Brian Crawford 4. David Stemler, Leslie Sheets, Justin and Karen Endres 5. Jennifer Helgeson, Katie Anderson, Kerri Arnold, Kelly Jarboe, Anna Altern T ony a A beln pho t ographs by Jolea Brown

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Drag Brunch 05.31.15

1

2

Giving new attitude to Sunday Funday, hosts Daniel Cole and Kris Ritcher kicked off Pride month with a most fabulous brunch at 8UP Elevated Drinkery & Kitchen. Featuring Delta Work of RuPaul’s Drag Race fame, brunchers were also entertained by local favorites Trinity Taylor and Vanessa Demornay while enjoying cocktails from BrownForman.

3

1. Adam Neff, Evan Davidson, Kevin Gibson 2. Delta Work 3. Tess McNair, Lisa Walker, Thomas Freels 4. Michael and Jenna Steele, Cat Platz, Aaron Saltar 5. Leslie Williams, Kyle Lueken, Vince Gill, Yunier Alfonso, Colin Johnson 5

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Speed Museum Garden Party 05.31.15 The Speed Museum Legacy Society gathered at Malvern House, the home of Lee and Babs Robinson, to enjoy its striking gardens designed by the Olmsted Brothers.

In the midst of a three-year expansion project, Museum supporters are counting down to the opening of the re-imagined space with a public fundraising effort called Speed 365.

1

2

1. Michael Judd, Ghislain d’Humieres, Ben Small 2. Adele and Leonard Leight, Bob Kalp, Miranda Lash 3. Babs Robinson, Nikolas Raubertas 4. David and Valerie Hall, Lee Robinson 5. Lisa Resnik, Charles and Lisa Barr T ony a A beln pho t ographs by A lexa Pence

4 3

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THE SCENE

July 2015

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What: Louisville Orchestra Waterfront 4th…Fueled by Thorntons For: Louisville Orchestra When: Sat., July 4, 5 – 10:15 p.m.

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01

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What: Shakespeare in the Park For: Kentucky Shakespeare When: Tues. – Sun., Now – Aug. 9, 8 p.m.

Where: C. Douglas Ramey Amphitheatre, Central Park Tariff: Free Info: kyshakespeare.com What: Independence Day at Locust Grove For: Locust Grove When: Sat., July 4, 10 a.m. – 4:30 p.m.

Where: Locust Grove Tariff: Free Info: locustgrove.org

What: Smoketown Arts Festival When: Sat., July 11, 4 - 10 p.m.

Where: Corner of Lampton and Preston Tariff: Free Info: ideaslouisville.com

11

12

What: World Championship Voyageur Canoe Race For: Dare to Care When: Sat., July 11 Where: Waterfront Park’s Harbor Lawn Tariff: Gold Paddle $5,000, Silver Paddle $2,500 Info: voyageurwc.com What: Taste of Independents For: Apron Inc. When: Sun., July 12 Where: The Olmsted Tariff: $40 in Advance,

Are you ready to find the one?

START ON YOUR PATH TO JOY TODAY!

$45 at the Door Info: aproninc.org/events

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What: Art in Speed Park Poster Unveiling For: Art in Speed Park When: Thurs., July 9, 6 - 8 p.m.

Where: The Stables, New Albany Tariff: Free 11 Info: artinspeedpark.com

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What: The Cabbage Patch Invitational Golf Tournament For: The Cabbage Patch Settlement House, Inc. When: Mon., July 13, 8 a.m. – 5 p.m.

Where: Valhalla Golf Club Tariff: $1,625 Info: cabbagepatch.org/specialevents/golf What: Forecastle Festival For: Forecastle Foundation When: Fri., July 17 – Sun., July 19 Where: Waterfront Park Tariff: General Admission $184.50 - $199.50, VIP $399.50 Info: forecastlefest.com What: Historical Picnic: An 1822 Croghan Family Wedding & Ball For: Locust Grove When: Sat., July 18, noon – 10 p.m.

Where: Locust Grove Tariff: $8 Adults, $4 Children, Ball is $12/person Info: locustgrove.org

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What: APH Film Festival For: Museum of the American Printing House for the Blind When: Sat., July 25, 12:30 - 3 p.m.

Where: 1839 Frankfort Avenue Tariff: Free (Registration Required) Info: aph.org What: NAMI Louisville Step Forward for Mental Health Walk For: National Alliance on Mental Health When: Sat., Aug. 15, 10:30 a.m. – 12:30 p.m.

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Nretrospect

Winston Shelton: A History of Food Innovation Circa 1970

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hen Colonel Sanders approached Winston Shelton for a better way to fry chicken, Winston designed a revolutionary fryer called the Collectramatic®, an invention that is credited for catapulting KFC’s expansion and success. The two became fast friends and collaborators and when Winston made the decision to leave his employment at General Electric (where he authored more than 30 patents) to start his own company, the Colonel was one of his first investors.

After founding Winston Industries LLC, an innovative foodservice equipment manufacturer headquartered in Louisville, Winston began researching ways to better maintain food at a high quality. The resulting CVap® (Controlled Vapor Technology) cook and hold cabinet was another monumental game changer for the food industry and allowed food to retain moisture and be held at its optimum condition.

Winston has received numerous awards and honors for his achievements including an Honorary Doctorate of Business Administration degree from Sullivan College in 1996. He is active with the Louisville Chamber of Commerce and has been a strong supporter of urban renewal projects in the city. Winston’s inventions are still used by some of the most internationally recognized names in the culinary arts as well as many of Louisville’s most acclaimed Chefs.

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INTERIOR DESIGN

I N T ER I O R D ES I G N

B LU EP R I N T S

BLUEPRINTS

R E S I D E N T I A L R E N O VAT I O N & C O N S T R U C T I O N

R ES I D EN T I A L R EN OVAT I O N & CO N S T R U C T I O N

We love working with Lee because he listens to what inspires us and capitalizes on that with fresh and interesting ideas. And we are drawn to the energy and enthusiasm he is bringing to our project. This is our second total home renovation together... not to be confused with the last!

C R E AT I N G

Kim Morris and Stephen Hillenmeyer

F O R R E A L LI F E ...

Foxbrook Farm • Midway Kentucky L O U I S V I LLE

N EW YO R K

SOU THAMP TON

Lee with Dr. John & Nancy Hubbard and Shooter Chatel.

William Baker, Kenny Chatel and Caroline Baker.

PA L M B E AC H

2 1 1 C L OV ER L A N E • L O U I S V I LLE , K EN T U C K Y 4 0 2 0 7 • 5 0 2 - 8 9 5 - 1 4 0 1 LEEW RO B I N S O N . CO M

When Lee walked through our new “downsize” to evaluate our wants and needs he immediately put me at ease and won me over when he asked what we wanted before offering his own ideas. Throughout the process he was mindful of our lifestyle and budget and had a wonderful vision when it came to incorporating what we already had with a fresh approach. We could not be more pleased! - Nancy Hubbard

LOUISVILLE

N E W YO R K

SOU THAMP TON

PA L M B E AC H

T H E L E E W. R O B I N S O N C O M PA N Y

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