Veggies Front and Center
In the latest food trends, plant-based meals are moving to the center of the plate, creating a new mind-set as people grow increasingly aware of the connection between health and food. At Ward 426, we are also seeing more aggressive cooking methods, like charring vegetables, and more exciting veggie-centric cuisine that doesn’t exclude meat.
We hope you enjoy making some of our favorite seasonal dishes, and invite you to also enjoy them at our house.
Louisville native Chef Shawn Ward created Ward 426 four years ago with Dean Corbett and Nirmesh Agrawal. Ward has cooked at the James Beard House four times, and his Southern-inspired menus have garnered local and national accolades for more than 18 years. His passion for cooking extends to teaching community classes and cooking for charitable events. Formerly executive chef at Jack Fry’s, Ward is a graduate of Johnson & Wales University.
Local buying sources
• Ward 426: 426 Baxter Ave., Louisville. 502-365-2505, Ward426.com
• Father’s Country Ham: FathersCountryHams.com
• Bourbon Barrel Foods: BourbonBarrelFoods.com
