5 Questions with SuperChefs owner Darnell Ferguson
LOUISVILLE, KY (WAVE) - This is the time of year when we all gain a few extra pounds – thanks to Thanksgiving and all those holiday parties.
So why not just throw caution to the wind and eat at a restaurant where you absolutely should not count calories?
SuperChefs opened in July at 1702 Bardstown Road for breakfast and lunch. And recently it opened for dinner as well, but it's done in a very different way.
Every Wednesday thru Saturday after lunch, the employees of SuperChefs completely change the décor of the restaurant. In the day, it's all about superheroes. At night, it's all about the villains. It takes a couple of hours to do, and owner Darnell Ferguson explains why they do it.
You might recall SuperChefs being in the news back in January. Ferguson's St. Matthews location burned down in a fire after being open for only five months. Now, in his new location, he's ready to feed the good guy or bad guy in all of us.
1) You're open for dinner now and the décor is totally different than during the day. How do you do it?
We flip the artwork around and put the table covers on the table at night time with our dinner logo on there. We also put a lounge area next to the bar with LED tables and comfortable seating.
2) What made you come up with the hero theme for day/villain for night?
We came up with the theme because we really didn't want people to think of breakfast when they think of dinner for us. That's why we changed everything to give us a different identity at night.
3) What would you suggest a first -timer gets on your dinner menu?
Definitely the Southern egg rolls with the sweet potato dipping sauce and our sticky ribs with our Sprite and agave barbecue sauce.
4) How do you and your Chef, Rodney White, develop the items on your menu?
I do all the menu creation and development. I feel creating is my gift. So creating new things tends to be more of a necessity to get out the ideas that are in my head, like our new fried pasta dishes.
5) You have gone through a lot with the fire, forcing you to close your original location. What has that taught you?
It's taught me that cooking can't be my identity. Even though it's my gift, I have to make sure I'm living for my purpose, which is showing people how God uses the mess of life to strengthen his best soldiers.
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