Patrick is the Executive Chef at the Louisville Country Club in Louisville, Kentucky. He is married to wife Lynn and has two beautiful children: Reece and Lillie.
Raised in Louisville, Kentucky Patrick's interest in cooking started early. During high school he worked for a local hotel and eventually Vincenzo's Restaurant. From there he trained at Johnson & Wales University in Charleston, South Carolina. While in Charleston Patrick worked for local favorites such as Roberts of Charleston, Seabrook Island Resort and was a private chef for a prominent Charleston family. Patrick has been fortunate enough to travel throughout the eastern part of the United States with stops at the Grove Park Inn in Asheville, North Carolina, Augustus Snow House in Cape Cod, Massachusetts, and Dallas, Texas as a private chef. Since returning to Louisville area Patrick has presided over the kitchens at Harmony Landing Country Club and Louisville Slugger Field.
Chef Patrick has garnered numerous awards in local, regional, national and international competition. He was a member of the 1992 Culinary Olympic Team and received a gold medal from the Culinary Olympics in Frankfurt, Germany, as well as received the Consumer's Choice Award in the Woodford Reserve Culinary Cocktail Tour Competition. He has also been a featured chef on the Food Networks "Best of Ballparks" series. Patrick is a member of the Club Managers Association of America, the American Culinary Federation, and the Chaine de Rotisseurs with a very active roll in the local training for the Chaine de Rotisseurs Young Commis program and competition. He has been a proud supporter of the Louisville March of Dimes Signature Chefs Auction as well as other community and charitable organizations.
KENTUCKY FRESH WATER PRAWNS AND LARGE MOUTH BASS
Ingredients
2 lbs KY Fresh Water Prawns
2 teaspoons Shallots, minced
½ teaspoon Fresh Garlic, minced
¼ cup Woodford Reserve Bourbon
Sea Salt (to taste)
Black pepper (to taste)
2 Tablespoons Light olive oil
1 Tablespoon Flat leaf parsley, chopped
Preparation of BOURBON KY. PRAWNS
Peel, devein, and remove tails from shrimp. Reserve shells for grits. Place Prawns into a zip-lock bag. Add shallots, garlic, 1T. of olive oil and 1T. of Bourbon, sea salt and black pepper. Close bag and mix to coat prawns thoroughly. Set aside for service. When ready to serve; heat a large sauté pan. When hot add 1 Tablespoon of olive oil to pan. Add prawns. Cook until approximately ½ done. Cook time will depend on size of prawns. Add remaining bourbon and finishing Cooking prawns for approximately 1 minute. Remove from heat. Add parsley and adjust seasoning with Sea salt and black pepper. Keep warm for assembly
**Note** After removing shrimp keep pan warm to deglaze with bbq sauce
Ingredients:
1 ½ lbs Bass Fillets, skinned
2 Tablespoon Light olive oil
1 teaspoons Shallots, minced
½ Teaspoon Fresh garlic
¼ Teaspoon Fresh ginger, minced
Sea salt (to taste)
Black pepper (to taste)
Preparation of BARREL ROASTED LARGE MOUTH KENTUCKY BASS:
Portion bass into 3 to 4 ounce portion. Place portions into a zip-lock bag. Add 1 tablespoon of olive oil. Add shallots, garlic, ginger, salt and pepper. Marinate for least 20-30 minutes. Reserve for service. When ready to service, heat a non-stick pan. Add remaining olive oil. Sear fish to a golden brown on both sides. Do not cook fish. Only sear. Remove fish and transfer to a pre-heated bourbon Barrel top. Roast in oven approximately 5 minutes depending on thickness. Remove and keep warm for assembly
