Salads!

These are a few if my salads! Get out there and explore your taste! Try anything. I find inspiration from all kinds if places. Make your own choices. Remember, you can, ROCK THAT PLATE!

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Roasted veggies for a cold night!

3 zucchini's- quartered & cut into 1 inch pieces

2 cartons of baby portobello mushrooms. -De-stemmed & cut in half.

3 cloves of garlic- large dice.

1/2 purple onion diced

1/4 teaspoon of crushed red pepper flakes

3 tablespoons of good olive oil

3 tablespoons of good steak sauce

1 tablespoon of dried basil

Kosher salt & black pepper to taste

Heat oven to 400 degrees. Toss ALL ingredients together EXCEPT for steak sauce. Roast until tender. Around 20 minutes. Add steak sauce and turn oven to BROIL until caramelized.


This is a shot of veggie bliss. Easy, easy, easy! I have ( on occasion ) added chicken breast and served with brown rice. Simple & satisfying. Remember, you can, ROCK THAT PLATE!

A new front for the restaurant!

Here we are hard at work! Really happy to be serving high quality food to out very busy guest at the Kentucky Fair & Expo Center! We have a brand new look. A beautiful new front counter. Our graphics & the quality of the front are really something to be proud of. We have grown leaps & bounds in such a short time.

I wanted to express my gratitude for all our guest this past year. Yes, we are now 14 months old & loving each day. I have to thank my husband, family, friends, & my staff. We,without fail, have met every challenge together. I am beyond proud. I have absolute gratitude for each & everyone who has been or come into my life during this journey. Remember, you can, ROCK THAT PLATE?

POT ROAST....THE SEQUEL!

1 Rump roast. You pick how big. The cooking time will be on the package or ask your butcher.
2 Tablespoons of vegetable oil
2 cans of Campbell's condensed French onion soup
1/2 cup of Sherry
2 cloves of garlic
Kosher salt & black pepper

Any vegetables you like. I used baby carrots & baby Ukon gold potatoes.

I use an enamel coated cast iron Dutch oven. Some suggested makers of said pot are Log Cabin & Le  Creuset. Available on the web, just Google it.

Dry your rump roast with a paper towel. Cover it with Kosher salt & fresh black pepper. I use a lot more pepper because the condensed soup is inherently salty. Let it sit outside of your refrigerator for 1 hour. Your goal is to get it to room temperature.

On high, heat the oil. Wait until it almost smokes & sear all sides of the rump. This will take a while. You are trying to create that nice crust & fond on the bottom of your pot. When ALL sides are rich and dark brown, set it aside. Use the Sherry to deglaze the pan. Vigorously scrape the bottom of your pan with a wooden spoon or spatula. Place everything in the pot. Rest the meat inside & cook as recommended. 1 hour before it is done add any veg you want. Let the meat rest on a platter loosely covered in foil for 1/2 hour. Cut roast into desired thickness. ***Cut roast against the grain.***

The Sherry really adds a mystical quality to this roast. The easy French onion soup saves time! It also gives a rich depth to the broth. Yummy! I really love a one pot meal! Remember, you can, ROCK THAT PLATE!

Arugula, feta, roasted golden beet salad with a lemon vinaigrette.

6 cups of baby Arugula leaves
2 tablespoons of fresh minced chives
6 small to medium golden beets ( or which ever beet you prefer)
1/2 to 1 cup of 1/2 inch cubed Feta cheese ( I prefer Euphrates Feta )
1 tablespoon of olive oil
Kosher salt & black pepper

Coat washed whole beets with olive oil and sprinkle with salt & pepper. Roast whole beets on 400 until tender. A knife should easily pass into the beet without resistance. Cooking time is dependent on the beets actual size. Let them cool completely then remove the skin like you would peel a potato.

Vinaigrette:
1 lemon zest & the juice of 2 lemons
1/2 cup of good extra virgin olive oil
Kosher salt & black pepper to taste
****Be careful with the salt! Feta cheese by its nature is a salty cheese****

Marinate the beets in the vinaigrette for as long as you have. Toss all of these ingredients together.

This is a wonderfully fresh salad. I must confess I am obsessed with Arugula and its versatile peppery quality. It plays well with the slightly salty flavor of the Feta & the tender sweetness of the golden beets. It is a MUST make. Remember, you can ROCK THAT PLATE!!!!!

Let us cater your event!

Hot or cold cuisine, fancy or budget minded we have you covered. Let us tailor a menu to your event. We can deliver to your event. We can staff your event with servers & bartenders. Let us provide the best for you.
Contact Rock That Plate Cafe
502-417-5902
Louisville Kentucky Metro Area

Remember, WE can ROCK YOUR PLATE!

The Root Cellar definitely ROCKS!

Fresh farm to table food comes to my community. Located at the corner of Kentucky and Swan street- Germantown- Louisville, Kentucky.
!!
947 E. Kentucky 502-618-0663
Tues.-Sat. 12:00 pm -7:00pm
Sunday 12:00 pm-5:00 pm
Monday CLOSED

A must shop destination!!!

OUR COMMERCIAL WITH THE FORD MOTOR COMPANY!!!

I am really proud to announce.....My Ford commercial has been posted to the web! I filmed this in May. I am pleased with the way it turned out. It is really hard to watch yourself on film. I am hypercritical! The Ford Motor Company has made us a focus of there 2012 Truck Campaign. That is a huge honor.  I tell my GREAT crew that "We are the little engine that does"! What a blessing and great opportunity.  Check us out!
******YOU CAN WIN ONE!***** Click on the watch Transit Connect video!
https://www.fordbuildyourbusiness.com/default.aspx

New Rock That Plate Catering Menu!

ROCK THAT PLATE CATERING IS LOCATED IN LOUISVILLE,  KENTUCKY. LET US KNOW HOW WE CAN PROVIDE FOOD FOR YOU OR YOUR EVENT.

937 Phillips Lane
Louisville, Kentucky 40209
(502) 417-5902

Our New Rock That Plate Cafe Menus!

ROCK THAT PLATE CAFE IS LOCATED INSIDE THE KENTUCKY FAIR & EXPO CENTER IN LOUISVILLE,  KENTUCKY. WE ARE OPEN FOR TRADE SHOW AND EVENTS.

937 Phillips Lane
Louisville, Kentucky 40209
(502) 417-5902