Recreate Louisville restaurant’s best recipes

After more than five years of business in Louisville’s Butchertown neighborhood, the ever-popular Butchertown Grocery is closing. 

The warm, stylish eatery in a 19th-century building was known for serving top-notch New American fare, brunch and artisanal cocktails, including things like beignets, braised short ribs, and, of course, decadent desserts.

To help you keep that nostalgia for Butchertown Grocery alive, here are a handful of recipes from our extensive archives that the chefs have shared with us over the years at The Courier Journal. We’re sure each of these will put a smile on your face.

So thanks for the memories, Butchertown Grocery. We’ll miss you one bite at a time.

Preacher’s Ham Omelet

Makes 1 omelet

Butchertown Grocery head chef Bobby Benjamin's Preacher's Ham and Cheese Omelet made with Princeton, Kentucky-produced Kenny's White Cheddar and Austin, Kentucky-produced Bill Newsome's Preacher Ham. The cheese and ham are combined with onions and topped with more cheese, parsley, tarragon and chives. 
Mar. 02, 2018
  • 3 large eggs
  • 2 tablespoons blended olive/canola oil
  • ¼ cup Newsom’s Preacher’s Ham, chopped
  • 2 tablespoons yellow onion, chopped
  • ¼ cup Gruyere cheese, shredded
  • 2 tablespoons fines herbes
  • 2 tablespoons micro parsley, chopped

In a medium bowl, beat the eggs. Heat omelet pan to medium. Add the oil. Add egg, ham and onion to pan. Cook omelet. Top with cheese and fines herbes. Place omelet onto a large plate and garnish with micro parsley.

Related:After more than 5 years, this popular Butchertown restaurant is closing permanently


Makes 30

The beignets at Brutchertown Grocery. Sept. 26, 2017
  • 1 tablespoon active dry yeast
  • ¼ cup warm water
  • 1 can evaporated milk
  • 2 eggs
  • ½ cup sugar
  • 2 ½ cups all-purpose flour
  • 2 ½ cups high-gluten flour
  • 1 teaspoon salt
  • ¼ cup lard

In the bowl of a stand mixer bloom yeast in warm water. Add evaporated milk, eggs and sugar. Whisk until dissolved. Add flours, salt, and lard. Mix with dough hook at medium speed to develop dough. Round dough on a floured bench and place in an oiled bowl. Ferment until a little less than double in size.

Punch the dough and roll out on floured surface to 1/3-inch thickness. Cut into 2-inch squares. Let rest 15 minutes.

Fry squares in a deep fryer until golden brown. Serve with a healthy dusting of powdered sugar.

Blueberry scones

Serves 8

Butchertown Grocery head chef Bobby Benjamin's blueberry scones served with lemon curd. 
Mar. 04, 2018
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 6 tablespoons raw sugar
  • ½ teaspoon salt
  • ½ cup butter
  • 8 eggs  
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup blueberries

Preheat oven to 375 degrees. Line a baking sheet with parchment.  In a large bowl, mix flour, baking powder, sugar and salt. Cut butter and stir in to mixture until crumbly. Gently knead egg, cream, vanilla extract and blueberries into mixture, being careful not to crush the blueberries.

Place dough on a floured surface and shape into a round puck. Cut into 8 wedges and place on lined baking sheet. Brush with extra cream and sprinkle sugar on top. Bake for 25 minutes.

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Bialy sandwich

Makes 9

Butchertown Grocery head chef Bobby Benjamin's cold-smoked salmon bialy is made with cold-smoked salmon, chive cream cheese and red onions served on a home-made poppy-seed bialy roll and served with Clarksville's Greatfull Greeens' spicy mix. A bialy is a cross between a roll and a bagel.
Mar. 02, 2018
  • 2 1/4 teaspoons active dry yeast
  • 2 1/4 cup warm water
  • 2 teaspoons granulated sugar
  • 2 1/4 teaspoons salt
  • 4 cups all-purpose flour
  •  1 1/4 teaspoons garlic powder, divided
  • 9 eggs
  • 1/4 cup vegetable oil
  • 8 ounces yellow onion, finely chopped
  • 2 tablespoons poppy seeds
  • Salt to taste
  • Pepper to taste
  • 4 tablespoons lemon juice
  • 2 pounds cream cheese
  • 2 tablespoons orange juice
  • 2 cups capers
  • 4 tablespoons chives
  • 1 teaspoon celery seed
  • 1 teaspoon onion powder
  • 5 ounces smoked salmon
  • 2 tablespoons red onion, shaved
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