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Ben Deutsch

@alexander.nevermind

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Neighborhood ice cream guy
@rettasscoops

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Beginnings and Endings

To begin our Chef’s Counter menu, a trio of bites.
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A sourdough donut, filled with chanterelle mushroom butterscotch, glazed in caramelized onion and finished with smoked trout roe.

A yeasted cornbread madeleine with a chocolate made from roasted corn husks.

An elderberry cordial made from John Vaughn’s elderberries, elderberry cheong and @bouvy_fruit Cidre Bouvy extra brut 2022, for an Appalachian twist on a classic Kir Royale. Encapsulated in sumac and lavender and finished with @groundscore.farm hana hojiso.

Our final dessert of the menu is based on an Appalachian classic, Banana Cream Pie. However, ours utilizes more localized and native products. Bananas are replaced with paw paw fruit - sometimes known as the Indiana Banana - made into a cremeaux. Sunflower praline and depth and grounded, earthy caramel tones. Whipped topping is replaced by sumac fudge, bright and floral. Nilla wafers are made with fig leaves and buttermilk instead of vanilla, for an almond and coconut esque pie crust.
Tropical flavors, though all from the mountains.
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Our chefs counter can be reserved for up to 4 guests from 6pm Thursday through Sunday. Reservations can be made on @exploretock, the link in our bio or through Google.

📸: @fotokento by @alexander.nevermind

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3 days ago

CORN, pecan, marigold.

Capturing the transitional nature of summer to autumn with three ingredients. Undeniably of the most important crops of the Americas, corn reminds us of the cookouts, gatherings and celebrations of summer. It reminds us of the cool nights of autumn, transformed into a bowl of grits or polenta.

Here, kernels are cooked in cob stock and corn juice until a fresh polenta takes shape, thickening from its on starch, sweetening from concentrating its juices. We turn this polenta into a semifreddo, molding it in a traditional @lodgecastiron cornbread pan.

Kentucky pecans - a harbinger of autumn - provide an earthy centerpiece to contrast the corns sweetness. A pecan “sandy” - a sablee in this case - crusts the corn semifreddo.
Last years pecan miso is blended with new pecans to make a pecan milk.

Finally, marigolds provide citrus like acidity and fruitiness. @bellaireblooms marigold petals are used both dried and fresh. The petals flavoring the pecan milk and the greens turned into a floral and vegetal oil.

Available on both our Dining Room and Chef’s Counter menus.

Reservations can be made through @exploretock

📸: @fotokento taken in Clifton by @alexander.nevermind

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11 days ago

With so many people I know recommending @rettasscoops by @alexander.nevermind, I knew we had to stop by. I can honestly say I’ve never experienced anything quite like his dessert tasting menu at the chef’s counter.

Ben has such a wonderfully inventive mind. The unexpected flavor combinations were delicious, and hearing his perspective made me appreciate the thought and care behind each course even more. I never knew corn chicharrón was a thing, but thank goodness I do now!

Thank you, Ben, for such a unique, delicious, and welcoming experience. We couldn’t have asked for a better way to end our night. taken in Louisville, Kentucky by @alexander.nevermind

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15 days ago

An early autumn fruit sundae, combining the last of the summer’s ingredients with the forethought toward autumnal preservation.

4 varieties of peppers are confit in both sugar and oil. To be eaten now as well as canned for the upcoming winter months. Trapdiera Werner, Purple Beauty, Bullhorn and Banana peppers are used in various ways to accentuate peppers’ natural sweetness, florality and to help mitigate some of their heat.

Pepper sorbet nests on sourdough ice cream, drizzled with Pedro Ximenez. A coulis of peppers, preserved strawberry and saffron. @ansonmills Benne seed financier, @groundscore.farm rue and a crisp made from candied peppers.

Paired with @frankcornelissen_winery munjabel 2021 ‘VA’

On our chef’s counter menu.

📸: @fotokento

Reservations can be made through @exploretock taken in Clifton by @alexander.nevermind

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16 days ago

Catch @alexander.nevermind of @rettasscoops and @chefmichaelbowe of @theredyetijeff for a one night only celebration of Appalachian cuisine and live cookery @mesalivedining
When good friends find time to cook together, great evenings are made. Seats available at www.mesachefs.com
Join us next Thursday, 10/1, hope to see you there. by @alexander.nevermind

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25 days ago

We continue to celebrate the harvests of the height of summer though they will be leaving us soon.

Tomatoes, corn and peppers - three quintessentially summer ingredients also serve as a harbinger to cooler weather, shorter days and a re-centering in autumn.

We begin preserving the final moments of summer for use in winter, and treat with reverence what we can still receive from Green River Farm and our Kentucky producers and wilds.

Join us in our dining room or at the chefs counter to experience our current tasting menus, with reservations available through @resy or @exploretock

📸: @fotokento taken in Clifton by @alexander.nevermind

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a month ago

Last but not least, we also captured a few tasting menu items from @alexander.nevermind while we were at @rettasscoops

First one is preserved mulberries & blackberries with sourdough ice cream and a sauce made from black walnut miso and shagbark hickory

Second one is ham n eggs. @Bentonsbacon country ham with melons, @leopoldbros bourbon, @leopoldbrosvinegar and @robinsonfamilyfarm duck eggs.

Last is a peach galette with buckwheat, with a caramel and fudge made from last years’ noyaux and peach leaves by @alexander.nevermind

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4 months ago

Back at @rettasscoops like we never left! (Pt 2)

This time around we highlighted @pogi_romero who has been working under @alexander.nevermind curating some à la carte items outside of the tasting menu.

This one is “Peach”- poached peach, brown butter financier, blackberry kombucha gel, peach and blackberry gastrique, black berry, chantilly cream and pineapple mint by @alexander.nevermind

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4 months ago

Back at @rettasscoops like we never left!

This time around we highlighted @pogi_romero who has been working under @alexander.nevermind curating some à la carte items outside of the tasting menu.

This one is “Raspberry”inspired by memories of late night pb&j saltine cracker towers and raspberry bushes at grandpas house

buckwheat croustade, raspberry kombucha curd, chèvre mousse, raspberry kombucha gel, hazelnut praline butter, kombucha finished raspberry and nasturtium by @alexander.nevermind

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4 months ago

The next installment of Retta’s collaborative dinner series will be on June 11th - as a part of Blvck Svm’s michelinman Dinner Tour.

We’ve partnered with our neighbor John Douglass from renowned cocktail bar Pretty Decent to bring you an evening that will examine the close, yet obscure relationship of food and rap through an exploration of the album as a 6 course dinner and cocktail pairing.

Seats are extremely limited.
150 food
75 drinks

Reservations available at the link in bio.

@alexander.nevermind
@douglassjohn
@prettydecentbar
@blvcksvm by @alexander.nevermind

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5 months ago

To begin, a simple doughnut.

We start our tasting menu with something familiar. A brioche donut made from house cultured butter from @jdcountrymilk, wheats from @weisenbergermill here in Kentucky and @janiesmill in Illinois.

We fill them with lardo seasoned with two kinds of wild Kentucky roses, Rosa Carolina and Rosa palustris and a hint of apricot umeboshi from last summer.

We layer fragrant mandarin and lemon balm from @groundscore.farm with beet treacle, smoked trout roe and blooms from blackberries.

Made to eat with your fingers, intended as a transportive yet familiar bite to begin your meal.

Paired with Xavier Wiesskopf’s ‘La Rocher des Violettes’ Montlouis-sur-Loire. A unique pet-nat Chenin Blanc - welcoming and cozy, with a distinct Krispy Kreme bouquet.

One that stays on the menu yet evolves with the seasons as the year moves on.

📸@fotokento by @alexander.nevermind

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5 months ago

An absolutely WILD chefs table experience at @rettasscoops last night. 10/10 must do. #Food #louisville #dining #icecream by @alexander.nevermind

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5 months ago