Sunday, December 8 2013 11:06 PM EST2013-12-09 04:06:26 GMT
MT. WASHINGTON, Ky. (WDRB) -- According to jail records, Nicholas Bain was arrested and charged with terroristic threatening on Dec. 7 after he allegedly planned a shooting at a Bullitt County elementary school.More >>
According to jail records, Nicholas Bain was arrested and charged with terroristic threatening on Dec. 7 after he allegedly planned a shooting at a Bullitt County elementary school. More >>
Monday, December 9 2013 9:54 AM EST2013-12-09 14:54:27 GMT
LOUISVILLE, Ky., (WDRB) -- Six times during an armed robbery trial last December, defense attorney Frank Jewell asked Louisville Metro Police Det. Derrick Leachman whether he took photos at the crime scene. SixMore >>
Police have turned over to prosecutors a list of 26 officers whose credibility could be called in to question at trial.More >>
Follow the WDRB Newsroom, Reporters and Anchors.More >>
Tweets from the WDRB Newsroom, Reporters and Anchors.More >>
Italian cooking can be quick and easy to put together for dinner. Volare Chef Josh Moore is here to show us what he says is a simple dish that sounds fancy. He's sharing his recipe for Panzanella Florentine with shrimp scampi.
20 each 8-12ct Shrimp (peeled and divined, tail on) 8 cloves garlic (peeled and sliced thin) 4 oz Butter (cut into small cubes) 4 oz Pinot Grigio Salt and pepper ½ tsp. Crushed Red Pepper ¼ tsp. Fresh Thyme (chopped) 1 tsp. Italian parsley (chopped) 1 tsp. Fresh basil (chopped) 2 oz Parmigiano
In a sauté pan melt the butter and add the garlic. Sauté the garlic for about 30 seconds then add the remaining ingredients except for the cheese. Toss the shrimp for about 2 minutes then arrange in a single layer. Grate the cheese over the shrimp, enjoy.
1 Baguette (cut into 3/8" cubes) 3 cups Heirloom Tomatoes (cut into 3/8" cubes) ¼ cup Basil (Chiffonade) ½ cup EXVOO 2 Tbsp. Garlic (chopped) 8 oz Fresh Mozzarella Cheese (ciliegine "cherry size" preferred) 4 Tbsp. grated Parmesan Salt and pepper 2 tsp. Italian parsley (chopped)
Toast the bread in a 350¢ª oven for 4 minutes just to crisp the outside and remove moisture. In a large mixing bowl combine all ingredients except for the bread, and mix. Next add the toasted bread and toss until bread is coated with oil and salad is mixed well. Serve immediately or refrigerate for several hours, enjoy!
Year-Round Indoor and outdoor seating is available.
Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.
He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.
Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.
As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.
Volare Ristorante on Facebook: https://www.facebook.com/VolareLou on Twitter: https://www.twitter.com/VolareLou