Food & Wine "People's Best New Chef" Nominee, 2015
StarChefs "Rising Star", 2014
Eater.com "Chef Of The Year" 2013
COCHON Heritage "BBQ Queen" 2013
Executive Chef, Decca, Louisville, KY
Originally Featured October 2015
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The Artisan Ingredients
Crafted By: Mac + Philip Weisenberger
South Elkhorn Creek, KY
Weisenberger mills locally grown GMO-free yellow corn. These grits are prized by chefs throughout the South due to their texture, nutrients and hearty flavor - byproducts of the sustainable practices Weisenberger has stood by since it began operating in the 1860's.
Ideally suited for Southern staples such as shrimp + grits with tasso or warmed and served with a seasonal compote we equally love using this variety throughout the day in innovative dishes. Start out fresh with bacon-infused grits served with braised greens and poached eggs; in a souffle with aged Gouda and scallions for lunch or dinner; and end the day with a sweet treat like buttered grits cookies or maple grits pudding.
Sfoglini Pasta Shop
Crafted By: Scott Ketchum + Steve Gonzalez
This decidedly odd name means "fat little calves" in Sardinian but all you need to know is that this is one ridiculously delicious pasta. Traditionally native to that coastal region south of Italy, Sfoglini's Malloreddus pasta is made with a hint of saffron, giving the dough its yellow-orange hue and subtly exotic flavor.
We love pairing the pasta with the traditional ingredients it is served with in Sardinia: Pecorino, mint, and tomato or fennel and sausage. It's deep flavors equally play well with briny claims, sea urchin and mussels; folded into light cream sauces topped with toasted golden breadcrumbs; or mixed with roasted walnuts and velvety prosciutto.
Savour This Kitchen
Crafted By: Michael + Marlene Bernstein
Los Angeles, CA
Drawing upon such spices native to the Mediterranean Coast, the Nomad spice blend, is the quintessential flavor boost to dishes traditionally found in this area. This fragrant spice blend is robust with lots of warm, herbaceous flavors. "Nomad" features a blend of sumac, sesame, coriander, thyme, mint, onion, and red pepper - salt- and sugar-free, vegan, and Paleo-friendly.
We love adding the blend into hummus or labneh, mixed into fresh dough for pasta or pizza, or to imbue a deep crisp flavor to roasted eggplant. Dust it over a Greek salad to enhance its flavors, and go one step further whisking into a creamy feta dressing for an extra punch of flavor. This Coastal inspired blend of flavors will leave you feeling like a gourmet chef.
Bourbon Barrel Foods
Crafted By: Matt Jamie
Bluegrass Soy Sauce is microbrewed in small batches using only whole Kentucky grown Non-GMO soybeans, soft red winter wheat, and the purest limestone filtered Kentucky spring water. Bourbon Barrel Foods ferment and age their soybean mash in re-purposed bourbon barrels. It’s smoky and brothy with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon.
Use this rich condiment to deepen the flavors of stews and stocks; in marinades and dipping sauces for meats and vegetables of almost any kind; or even to brighten a Bloody Mary or marinara sauce.
Butchertown Soda Co.
Crafted By: Joe + Lesley Heron
With a focus on crafting small-batch sodas that reflect the vitality + authenticity of the namesake neighborhood of their home-town, Butchertown Sodas use all natural ingredients to produce this clean + natural tonic that is deliciously refreshing with a crisp, natural bitterness reminiscent of fresh citrus.
This blend of superior natural ingredients is perfect sipped on its own on a warm afternoon + even better with added to a little bourbon, whiskey or a classic gin + tonic. Not only great in cocktails, Butchertown's Sodas tonic is great to enhance a tempura batter or mix with citrus to create a unique granita!
The Signature Recipes
About Chef Pettry
As Executive Chef of Decca, Annie Pettry brings to the table a passionate and uncompromising commitment to quality, a respect for technique, and an artistic sensibility that results in a balanced yet exhilarating eating experience. With a nuanced palate and an ingredient driven mindset, she creates her own unique take on American cuisine. Raised in Asheville, North Carolina, which proudly claims itself as a “foodtopian Society,” Annie’s childhood was steeped with influential food experiences including growing vegetables, foraging for mushrooms, trout fishing and countless hours in the kitchen learning from her parents’ global cooking style.