BourbonBlog.com is sad to report that Lynn’s Paraside Cafe of Louisville, Kentucky has closed its doors ( as of Friday, January 12, 2013. Lynn’s was one of our favorite places not just in Kentucky, but in all our travels.
We invite YOU to share your favorite recipes and moment on this link.
The hospitality, atmosphere, and unique Southern cuisine at Lynn’s made it a gem that was featured on Travel Channel, Food Network, BourbonBlog.com and in media
Bobby Flay even challenged Owner Lynn Winter to a “Breakfast Throwdown with Bobby Flay” several years back at the Cafe which was aired on Food Network.
Lynn Winter opened Lynn’s Paradise cafe in 1991 combineing her immense love of food, charismatic personality and boundless creativity to serve thousands of loyal customers.
And for those of you that loved the Bourbon Ball Milkshake and Bourbon Ball French toast, we’re including both of those recipes below.
Why has Lynn’s Paradise Cafe closed?
No one knows for sure, but many media outlets are citing changes in employee policies which came under scrutiny saying they may have led to this closing.
BourbonBlog.com has been following the story and bring you the official statement released yesterday is included below along with an update from today on Lynn’s Paradise Cafe official facebook page.
We’re bringing you a collection of photos of great moments from Lynn’s below AND a our archived video from Lynn’s from several years back at the very bottom of this story.
The collection below includes BourbonBlog.com‘s Tom Fischer and Moonshiner Tim Smith in 2012, President Bill and Hillary Clinton’s visit, Paul Shaffer, Ashton Kutcher, and Guy Fieri.
Stay tuned for more as we will continue to follow this story!
Official Press Statement by Lynn’s on Friday, Jan. 11, 2013
“For 22 years Lynn’s Paradise Café has been committed to working with our employees to create a positive working environment through the challenges of an ever-changing economy.
We are disappointed to learn that a few former employees and third-party agitators have some disagreements with us at this time. The issues raised arise from personnel matters that we cannot and will not discuss publically.
We are reviewing all of the issues raised, we are listening to the concerns and we will respond at an appropriate time and in an appropriate manner.”
Statement on Lynn’s Paradise Cafe Facebook Page, Saturday, January 12, 2012
“Lynn’s Paradise Café is beyond thankful for the overwhelming amount of support and love we’ve received from our loyal customers. We are so grateful for your positivity and the wonderful memories you’ve shared with us over the years. Thank you.
Currently our primary focus is on the employees in transition and how we can assist them in their future endeavors. If any former employee within the past year has had changes to their mailing address, they’re asked to contact firstname.lastname@example.org. Paychecks and W-2s will be mailed on time.
We will issue more information about gift cards at a later date. We sincerely appreciate your patience.
Tomorrow, Lynn’s Paradise Café will be distributing our inventory to the community’s needy. If you would like more information, please contact email@example.com.
Again, Lynn’s Paradise Café thanks you for allowing us to be a part of your lives for 22 years.”
Lynn’s Paradise Cafe Bourbon Ball Milkshake Recipe
Makes 3 serving
1/3 cup chocolate chips
1/3 cup walnuts
6 to 8 scoops vanilla ice cream
1 oz. Woodford Reserve Bourbon
1 tablespoon cream
whipped cream, for garnish
whole walnuts, for garnish
1. Whip all the (non-garnish) ingredients in a blender and pour into a tall parfait glass.
2. Serve topped with whipped cream and walnuts.
Lynn’s famous “Frenzy at the Finish” celebration was held ever year on the Sunday after Kentucky Derby.
Celebrity Photos by Banks-Christensen Photography
Bourbon Ball French Toast Recipe
- 6 eggs
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 1 (16-ounce) loaf firm textured bread, preferably a baguette
- Canola oil, for frying
- Bourbon Vanilla Custard, recipe follows
- Chocolate syrup
- Kentucky Bourbon Whipped Cream, recipe follows
- 1 pint fresh sliced strawberries
- 1 cup toasted pecan halves
For the batter: Beat all batter ingredients together in a medium-sized bowl. Set aside.
For the French Toast: Slice the baguette into 18 thick slices. Soak the slices in the batter for about 3 minutes, turning to coat evenly on each side. Heat oil in a large saute pan over medium-high heat. Lift the bread from the batter and place it in the hot pan. Add only enough slices to fit easily in the pan. Saute on both sides until golden brown. Keep warm until all slices have been cooked.
Place 3 slices on each plate. Drizzle with warm Bourbon Vanilla Custard. Garnish with chocolate syrup and Kentucky Bourbon Whipped Cream. Top with sliced strawberries and toasted pecan halves. Serve immediately.
Bourbon Vanilla Custard:
- 2 cups half-and-half
- 1 cup heavy cream
- 4 large egg yolks
- 1/2 cup sugar
- 4 teaspoons cornstarch
- 2 teaspoons vanilla extract
- 1/3 cup Kentucky bourbon
Heat half-and-half and whipping cream in a small saucepan over low heat, until the mixture begins to simmer. Remove from heat and set aside.
Whisk egg yolks, sugar and cornstarch in a stainless steel bowl for about 2 minutes or until the mixture thickens and lightens in color. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the custard to the saucepan and place over low heat. Stir constantly until the mixture reaches 170 degrees F. Remove from heat and stir in the vanilla and bourbon. Serve immediately or hold over a hot water bath.
Yield: 3 1/2 cups
Kentucky Bourbon Whipped Cream:
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- 3 tablespoons Kentucky bourbon
Whip cream in well chilled mixing bowl just until soft peaks form. Add powdered sugar and bourbon and whip just long enough to incorporate. Taste and adjust flavors. Chill until ready for use.
Yield: 3 cups
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Archived Video from New Year’s Eve Part at Lynn’s Paradise Cafe on BourbonBlog.com