Bill Lynch was born in Montville, New Jersey but managed to overcome this handicap when his family moved to Louisville. Bill’s passion for cooking began when his family instituted a policy of whomever cooked dinner was excused from doing the dishes. From that day forward Bill knew that as long as he was cooking he would never have to eat Hamburger Helper again. He attended Trinity High school and spent the majority of his youth waiting for his latent mutant powers to activate. When it became clear to Bill that superpowers were not part of his future he decided to concentrate on cooking as he had already squandered several years working as a short order cook at the Twig and Leaf. Bill attended Sullivan University, and while there began working at legendary Louisville eatery Jack Fry’s. Mentored by Shawn Ward, Bill steadily moved through Jack Fry’s kitchen honing all phases of his cooking until he was tapped by Anthony Dike to take over the kitchen of Le Relais. Bill introduced a more casual bistro vibe to Le Relais while striving to still maintain the high standards of quality and excellence the restaurant is known for. Chef Bill has appeared on Secrets of Louisville Chefs and Secrets of Louisville Chefs: Live! And his recipes have appeared in numerous publications throughout the region.
Bill is an active member of the Louisville Originals and a member of the Louisville Water Company’s Community Advisory Committee. While he loves cooking, Bill is still holding out hope he might get bitten by some sort of radioactive animal or drafted into an interstellar police force.
Steak Au Poivre With Brandy, Golden Raisin Cream
Four 1 ½ inch thick steaks (Strip or ribeye work best)
4 tablespoons cracked black pepper
½ cup brandy
1 cup golden raisins
½ cup cream
1 tablespoon chopped garlic
1/8 cup beef broth (home made or low sodium)
Salt and pepper to taste
Several hours before you cook your steaks pour the brandy over the raisins and cover to allow the raisins to plump. Rub the steaks on both sides with three tablespoons coarsely cracked black pepper and some kosher salt. Preheat a large heavy skilled (such as enameled cast iron) to medium high heat. Cook the steaks in the skillet to your desired degree of doneness and remove from the skillet. Cover the steaks with foil to rest and dump out all the fat from the pan save one tablespoon. Add the remaining tablespoon of pepper along with the garlic and cook over medium high heat for one minute or until the garlic is tender. Remove the pan from the heat and add the brandy and raisins. Return to the heat and burn off the alcohol. Add the broth and reduce down till only 2 tablespoons of liquid are remaining and then pour in the cream. Bring to a boil and taste for seasoning. Serve with French fries or whatever potato dish you care for, and a nice green salad.