Lee wins local chefs scrap on Food Network
Barbecue soon returns to the former County Line property
Since there was a Sunday surprise post, I pushed Monday’s back a couple days. That also allowed me to report that chef Kevin Lee defeated crosstown rival Jonathon Stranger on Food Network’s “Superchef Grudge Match.”
In Tuesday’s episode of the new show, host Darnell "Superchef" Ferguson challenged the chefs to compose a dish using the deep-fryer on ingredients each brought to the competition.
Stranger brought huitlacoche, a corn fungus considered a delicacy in Mexican cuisine; Lee brought Kimchi. Lee edged Stranger by a single point before a live audience, which Lee said was a real highlight.
“That was the best part,” the Birdie’s Fried Chicken owner told me. “It felt like being an NBA superstar whipping up the crowd. It was awesome.”
Even more awesome is the loot Lee brought home. On top of a cool $10K, Kevin added to his knife roll Stranger’s custom-made chef’s knife.
Lee is currently posing for pics with it at Birdie’s.
Stranger voiced his happiness for Lee at the end of their segment, but don’t be surprised if that knife becomes the subject of some future challenge. Stranger introduced El Coyote to the old Britton District last summer and also owns Osteria and Bar Cicchetti.
Each chef had previously brought home victories competing on Guy Fieri’s “Guy’s Grocery Games.”
If you missed Tuesday’s premiere, the episode replays tonight at 11 p.m., Sunday at 10 p.m. and Monday at 2 p.m.
BBQ returns to old Kentucky home
The home of the notorious Kentucky Club has been vacant since Gabriella’s left last year, but its future is beginning to take shape.
Mobile kitchen Hank’s K3wl Cooking will soon set up permanent shop with a new name in the bungalow once used by The County Line Barbecue for private dining. Specializing in Memphis-style smoked meats, including turkey legs, Hank’s will open before summer.
The County Line Barbecue operated from 1981 to 2010. Gabriella’s Italian Kitchen moved into the space next, but the Krebs-based restaurant moved to Edmond last summer.
The property is owned by entrepreneur Chip Fudge, who has designs on restoring the main space back to its former glory. The historic space has infamous origins, operating first as a speakeasy during Prohibition. After numerous raids, the Kentucky Club took its gaming tables, booze, and party girls to 1025 NW 70th St. – later home to Charlie Newton’s for many years.
Renovations are currently under way. Fudge has several restaurants investments, including Ludivine, R&J Lounge & Supper Club, and Edge Craft Barbecue. Look for him to add a new one at the old Kentucky Club. Don’t be surprised if steak, pasta and wine are served but the gaming will be over at Remington Park and the party girls have all moved to the Internet.
Highs and Lows
Last week included a lot of great food, including …
Elote wings from Palo Santo …
a whitefish salad bagel from Krell’s Delicatessen…
Arctic char over mushroom-dashi broth and soba noodles from Rococo…
…and free slices of cake from Ganache Patisserie …
but the bite that had me swooning came from chef Josh Valentine’s kitchen at Milo in the form of a Pimiento Cheese Tots.
That’s right folks, your favorite third-grader food meets your granny’s best cheese dip and the results are divine. Some sliced Fresno chiles provided texture and spicy ketchup brought the bite.
As for lows, there weren’t really any on the plate, but I was late for lunch twice. The second time to the aforementioned Milo, and the lovely Nicole Thomas of Epic Events had those tots on the table when I arrived. Truly wasn’t worthy.
My favorite dish at Milo is the Pork Adovada, which is what I ordered last week. The sauce is what makes the dish, and if I had to pick a dining low-point for last week it was the lack of that sauce on my plate.
Here’s a picture of a previous iteration of the dish.
Here’s one from last week.
A quibble for sure, and I have no doubt JV will make sure I get a bucket of the luscious red chile I’m whining about, (maybe even somewhere I don’t want it) but I promised to call them as I taste them. Or in this case, didn’t. What sauce I did get, was swiped up in polenta and enjoyed as usual. The pork tenderloin was perfectly pink both times.
Look for more visuals from the aforementioned Krell’s Deli later this week, and an update on the TV show I’m helping develop for local television.