Joshua Moore, one of Louisville's star chefs, is a big cheese in the culinary world. Moore, executive chef and partner of Volare Italian Ristorante, 2300 Frankfort Ave., is the featured chef at several events at the Renaissance Resort in Oranjestad, Aruba, this week.
In an interview before he left for Aruba, Moore said he wanted to keep his style of nouveau-Italian cuisine, but also planned to use local ingredients available in Aruba. "Because I'm all about local produce, that became a no-brainer. Even the snapper — that's coming right off the boats on the island," Moore said.
Recently named the Kentucky Restaurant Association's Restaurateur of the Year, Moore is an ambassador for the Certified Angus Beef he serves at Volare. One of the selections on his Bones and Brews menu in Aruba will be Certified Angus Beef Tomahawk Steak served with garlic herb compound butter (see recipe below) and aged balsamic vinegar.
Much of the produce on Volare's menu is grown on his 10-acre Taylorsville farm. Nine years ago he planted six tomato plants. This year, he has 600 plants of 34 varieties of tomatoes in addition to kale, cabbage, broccoli, radicchio, lettuce, eggplant, a dozen varieties of squash, 20 types of peppers, potatoes, onions, cucumbers and okra.
He likes to grow fruits and vegetables that aren't available in the Louisville area, and is especially looking forward to the crop of melons he's growing from seeds shipped from an Italian company. He also keeps certain things in the family. The duck and chicken eggs he uses in his cooking are from his father's farm in Shelby County.
"I always wanted to be a chef. The farming thing plays into the chef thing. I love to know where my produce comes from. There's such a sense of pride to be able to grow something from seed and serve it to guests," he says.
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