We’re hitting the road again!
Culinary Crossroads launched the On the Road dinner series last October in Evansville, and now we’re headed to the New Albany and Jeffersonville area. We thought you’d like to meet our three “culinary ambassadors” who’ll be creating an incredible menu for our May 18 dinner at Huber Orchard & Winery.
Ming Pu, executive chef, Brooklyn & the Butcher
A native of Taiwan, chef Ming Pu credits his mother for instilling in him a true passion for cooking. When he was 7, Ming and his family moved to Vancouver, Canada, where they lived for two years before making Louisville their permanent home in 1999. Along the way, the 30-year-old chef gained a diverse food vocabulary of East Asian and French techniques and skills with a wide range of ingredients that are evident today in his New American cuisine at Brooklyn and The Butcher in New Albany. Ming has been honored by local and national publications, has been a contestant on the Food Network series “Beat Bobby Flay,” has cooked at the James Beard House in New York City and has participated in food and wine fests around the country.
Scott Dickenson, chef/owner, 1816 Modern Kitchen & Drinks
Born and raised in Norfolk, Va., chef Scott Dickenson made his way into the kitchen out of necessity. Growing up on ramen and tough times, he left school at 16 to take a job as a busboy, and after working his way up, he found his true passion – cooking. A motorcycle accident in 2014 put him in a wheelchair for a year, but he never stopped thinking about food and where it was going to take him. He relearned how to walk, and during a visit to Corydon, he fell in love with its small-town charm. While working at local restaurants, he began doing live cooking shows at Mesa in New Albany, where local investors took notice. With their help in 2019, he opened 1816 Modern Kitchen + Drinks, which features a Southern and Asian fusion menu.
Brittany Nicholson, pastry chef, Coffee Crossing
Brittany Nicholson is a classically trained pastry chef with a love for simple, flavorful desserts with an elevated twist. Born and raised in southern Indiana, her love for cooking began in the kitchen with her family. After deciding on a culinary career, Brittany studied at Sullivan University in Louisville and graduated in 2014. She accepted a position as an entry level baker and in less than six months had moved up to senior cake designer, a position she held for the next four years. While there, her work was featured in competitions, newspapers and magazines such as Kentucky Living and Louisville Eats. Today she runs the bakeshop at Coffee Crossing in New Albany, which produces pastries for six coffee shop locations. She also is a chef instructor for Mesa Kids Cooking School.