Our travel adventure continues! Last posting, we were headed out to dinner at Proof on Main, the trendy, popular restaurant in the 21c Museum Hotel in downtown Louisville. What a “wild” place! The décor says it all:



Service was fantastic, and food was delicious, with some unique drinks and dishes. I loved my cocktail, the Steffen Wolf (grapefruit vodka, grapefruit and lemon juice), which was very refreshing on a hot humid day!


Robert ordered an Old Forrester bourbon flight that he also enjoyed – they had several different bourbon flights to pick from:


Our favorite dish was the Chickpea and Country Ham Fritters. I would definitely recommend going through the “hotel museum” after dinner. Yes, it’s a contemporary museum in a hotel!

From Louisville, we drove to Cincinnati for the day (Day 6) to visit several retailers, then from there to Pittsburgh (Day 7) for more retail visits, and on to Philadelphia (Day 8)! We had a fun dinner at Buddakan – great décor, excellent service and food. Favorite dish: the”dip sum” doughnuts – spicy sugar doughnut holes served with blackberry jam, ginger cream cheese and chocolate sauce (sorry, photo didn’t turn out!). Yum!


While in Philly, we visited the Cookbook Stall in Redding Terminal Market – who will start carrying A Well-Seasoned Kitchen this fall. The market was great fun, and reminded me of similar markets I visited in the South of France. Lots of great food stalls! At the recommendation of Jill from the Cookbook Stall, we passed on eating Philly Cheesesteak sandwiches and instead went to Dinics for pork sandwiches, which were scrumptious. Make sure to order yours “with greens” – good advice from the regulars at the counter!


We wandered through the market a bit, and I particularly liked the “Spice Terminal” stall that had bags and bags of fresh spices – the smell was intoxicating!


Next, on to New Jersey get the trailer!

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.

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