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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

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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

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#noone in #louisvillefood knows about @rettasscoops 🤫

But Chef @alexander.nevermind is hooking me up with #espresso before heading home! 🍵

@alienware also plugged in. Pretty sure @crescenthill breakers weren't made for this! 🤣

Charging up my pixelwatch, #pixelbudspro2, and #pixel11proxl
nooneknows @queensofthestoneage @googlepixel

♥️⚜️♥️🍦♥️🤘♥️⚜️♥️

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#recharge self @daysespressoandcoffee 🍵✅
Recharge @googlepixel #pixelwatch ✅
Recharge stomach before @sevicherestaurant ✅
Listen to @wutangclan ✅
#ceviche with @chefanthonylamas 🔜
#icecreamlover @alexander.nevermind @ @rettasscoops 🔜

Feels like I've been #reunited with old friends in Louisville!

♥️⚜️♥️

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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.

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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

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I hear Yeti, Chefs, and photographers can be weirdos and allusive and do weird stuff. I only see one allusive weirdo in this pic, and I assure you, it is none of the fine and professional folks that treated us to such an amazing meal last night. 👀

Thanks again @alexander.nevermind and @chefmichaelbowe ! See you tonight, @mesalivedining !

Please understand if I don't go to the magic show and dinner thing on Saturday, I need to take a water break from you guys!

♥️🫈♥️🍨♥️📸♥️⚜️♥️

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Last night’s 5-Course Chef Collaboration brought together James Beard Semi-Finalist Chef Michael Bowe of Red Yeti and Chef Ben Deutsch of Retta’s for an incredible evening inspired by the flavors and ingredients of the Appalachian region. 🍽️✨

🍩 First Course: Paw Paw Doughnut
Country ham | fig leaf | clover | sunflower praline

🌾 Second Course: Quinoa
Kabocha | delicata | honeynut | toum | cured yolk | broccoli ash | crispy kale

🐟 Third Course: Trout
Smoked mushroom jus | spoonbread dumpling | Roma beans | collards | trout roe

🦌 Fourth Course: Krieger Venison
Preserved elderberries | chestnuts

🍨 Fifth Course: Pepper Sundae
Sourdough | sherry vinegar

A huge thank you to Chefs Michael and Ben for bringing their talents together for this unique Appalachian-inspired collaboration, and to everyone who joined us for another memorable evening at Mesa! ❤️

#ChefCollaboration #MesaChefs #ChefMichaelBowe #ChefBenDeutsch #RedYeti Rettas AppalachianCuisine LouisvilleEats

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Dinner reservations tonight @murrayscreolepub for #tikkatuesday. I'm not setting the bar at @gymkhanalondon or anything but if IS the best #indianfood I've ever had!

No pressure @weeksinadaze , see ya in a few hours. No expectations just hunger and respect for your guidance tonight!

Thanks again to @alexander.nevermind at @rettasscoops for reminder of #tikkatuesday!!

See both y'all real soon!

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#louisvillefoodlife (collab?!?!) inspired a @andbeyondfestival food collage they I needed to put to music because it cracks me up sometimes to play with IG for fun, the way I play with my camera or watch or other #madtechnology

s/o @czarface_eso , @methodmanofficial , @frankiepulitzer , @tomhardy ... Y'all went HARD on the whole dang album. Can't stop listening with @alexander.nevermind at @rettasscoops !!

Thanks to @chefchrisfourpegs , @noam_bilitzer , @chefmichaelbowe , @chefanthonylamas from @fourpegsbeer , @meeshmeesh_med_lou , @theredyetijeff , and @sevicherestaurant !

Thanks again to @dannywimmerpresents and @mayorcraiggreenberg for all you do for the city!

Also last s/o to @carmichaelsbookstore , @blackbeardespresso , @maggieharlowspeaker, @ericeashley , @7504.jeremy ! Y'all aren't food for my mouth, but you're food for my #louisvilleky soul!

The rising tide raises all boats. Let's all raise up these people and rise the whole #502!!

Love to each and every last one of you. See you around town!!

♥️♥️♥️⚜️⚜️⚜️♥️♥️♥️

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Or bamboo totti*. Sp?

Everybody in here is insane, @ericeashley @alexander.nevermind and @7504.jeremy included!

They're closing up shop for the night, but come here often!!

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Free offer update!!

Come see my dude in the Bigfoot pic for a free NA drink tonight, on us!!

@rettasscoops isn't JUST ice cream. It isn't just music. It isn't just great dudes like @alexander.nevermind . It isn't just mind blowing.

It. Just. Isn't.*

*Also isn't valid after we bounce!

**Also, @chefmichaelbowe
Don't sue for yeti reference. No offense to @theredyetijeff ! Y'all can fight over me at @mesalivedining this week?

Did I mention how much #louisvillefood is driving me nuts? I ♥️⚜️

Thanks again to @mayorcraiggreenberg for really encouraging this #fallfestival season in our fair city! And thanks to all the beautiful folks in the #502
!

PS @nappyroots these are the folks I was telling you about at @theholygrale
!!♥️⚜️🍨♥️

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