Pan-roasted brussels sprouts in a Bourbon hoisin sauce with dried cherries.
We live in the age of the chef-driven restaurant. Across the nation and around the city, chefs have become outside personalities, featured on stage, screen and TV. Louisville has been no exception to this principle, with our top chefs turning up on Food Network, competing in chefly combat and scrambling after awards, honors and, of course, sweet, profitable publicity for Louisville's eateries and for the city.

It's no surprise that quite a few chefs, including more than a handful of locals, have jumped into this fray with chef knives drawn, and their bold efforts seem to pay off in fame and, we hope for their sakes, fortune.

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Source: http://icilouisville.org