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    Bistro 1860 highlights fresh Hawaiian fish at April 2 nine-course dinner
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    Chef Michael Crouch and Bistro 1860 are bringing ocean-fresh seafood to Louisville with a unique nine-course wine dinner Thursday, April 2. The dinner will feature eight different types of fish hand-selected from renowned Honolulu Fish Company. Products from Honolulu Fish Company are revered nationwide for their freshness, quality and taste. The fish are caught using eco-friendly fishing methods in American waters. Each course highlights the distinct flavors and texture of each fish and is expertly paired with fine wines. The dinner begins at 6:30 p.m. and tickets are $225 per person, plus tax and gratuity. For reservations, call (502) 618-1745.

    Chef Crouch’s Honolulu Fish Company dinner includes the following courses and wines:

    First Course

    Ama Ebi with green curry, coconut gelee, green apple jus, hot pepper and chive

    Bodegas Palacio Milflores, 2013 Viura D.O.C. Rioja, Spain

    Second Course

    Yellowtail Crudo with orange blossom coriander water, passion fruit, cilantro, Thai chile and mint

    Bivio, Prosecco DOC, NV, Veneto, Italy

    Third Course

    Marlin Sashimi with pickled ginger Meyer lemon emulsion, lotus, lump crab, radish butter, smoked black pepper and mandarin

    Bodegas Vina Mayor, 2013 Verdejo, D.O. Rueda, Spain

    Fourth Course

    Tuna Gremolata Carpaccio with mango, wasabi, bourbon barrel smoked miso, celery leaf and bourbon barrel soy

    Pierre Chainier 1749, 2013 Sauvignon Blanc, Loire Valley, France

    Fifth Course

    Blue Hawaiian King Prawn with suckling pig, pickled carrot and fennel frond in sesame rice paper. Sweet plum spring onion jus, cucumber and maitake

    Sables d'Azur, 2013 Rose, Blend of Grenache, Syrah, Cinsault, Cotes de Provence, France

    Sixth Course

    Olive Oil Poached Mahi Mahi with dill cabbage, English pea, porcini dust, lemon buttermilk, celery and pickled shallot powder

    Niner Estates, 2013 Sauvignon Blanc, Paso Robles, California

    Seventh Course

    Smoked Mero Sea Bass with lardo, carrot pistachio pesto, beer honey yogurt, uni and basil

    Garnet Vineyards, 2013 Pinot Noir, Monterey County, California

    Eighth Course

    Fire Grilled Opah with candied lemon, castletravano olive puree, poached tomato, South African spiny lobster and saffron mayo

    Robert Hall, 2011 Syrah, Paso Robles, California

    Ninth Course

    Chocolate Grand Marnier Torte with shaved almond, key lime ice cream and cherry syrup

    Summers Estate Wines, 2010 “Villa Andriana” Charbono, Calistoga AVA, Napa Valley, California

    Bistro 1860 highlights fresh Hawaiian fish at April 2 nine-course dinner

     

    About Honolulu Fish Company

    Founded in 1995 by owner and CEO Wayne Samiere, a marine biologist, Honolulu Fish Company is a top seafood distributor offering more than 30 varieties of eco-friendly Pacific water fish to 3,000+ customers, including several five star chefs across the country. The company purchases, packages and prepares its fresh product to arrive within 24 hours. For more information, visit www.honolulufish.com or call (888) 475-6244.

    About Bistro 1860

    Helmed by Chef Michael Crouch, Bistro 1860 at 1765 Mellwood Ave. in Louisville features French-American fusion cuisine, a one-of-a-kind wine bar and custom cocktails. The restaurant is open Monday through Thursday from 4 to 10 p.m. and Friday and Saturday from 4 to 11 p.m. For more information, call (502) 618-1745, visit bistro1860.com or follow @Bistro1860 on Facebook and Twitter.

    Photos Courtesy of Estes Public Relations and Chef Michael Crouch 

    Allison Myers's picture

    About Allison Myers

    Aspiring Marathoner. Experienced Cyclist. Extreme Foodie. Founder of @EatLoveLouisville. Instagram Fanatic. Marketing Maven. Shoe Fashionista.

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