The official artwork from the @beardfoundation makes it feel all that more real. The banner says it best, “WE’RE a 2026 Restaurant and Chef Award Semifinalist”. This is our nomination Red Yeti, from every dishwasher, server, bartender, cook, owner, family member, farmer, and supporter….we did it!!!!
Tartine - @bluedogbakeryandcafe Brioche, @capriolegoatcheese Sofia, Spring Valley Farm’s Damson Plum Jam, @broadbenthams Heritage Ham “Hillbilly Prosciutto”, @sadona_farms Buckwheat Shoots
This is a new addition to our “Starters” list on our recently released spring / summer menus. We wanted to highlight some of our regions best products in one bite and so far this has been a fan favorite. We’re so lucky to work with such talented folks.
Had to do it. @kerns_kitchen Derby Pie Ice Cream - We took their Pecan Pie, scooped the filling and made brittle, made a sweet crumble out of the pie shell and ground some dark chocolate chips. The ice cream is made with the OG Derby Pie. Available now. 💥 Happy 152 everyone.
“Crispy Enoki Mushroom, Tarragon & Lamb’s Marrow Aioli, Grana Padano” - Our friends @pdubsx and @meladelia with @frondosafarms dropped off some gorgeous enoki mushrooms. They don’t grow these often so we feel so lucky to have a little fun. Admittedly, the kitchen boys and I just scarfed them all. Something like this may hit the menu soon. So so so good.
The move to Red Yeti was not as simple as people might think.
Chef Michael Bowe joined me for a conversation about the road that shaped him, and this part really stood out. He talked about the adjustment of going from a fine dining background into a more bar-driven environment at Red Yeti, and what it took to find his footing in that transition.
I think this part of the story says a lot about humility, growth, and building something real.
Full episode of From Appalachia to Red Yeti is now live on YouTube, Spotify, and Apple Podcasts.
What’s a transition in your own life that ended up shaping you?
“Lamb Roast” @freedomrunfarm Lamb Osso Buco, Hickory & Tart Cherry Glaze, @jqdsalt , Braised Vegetables, Lamb Stock - This dish is joining our new spring menus and we couldn’t be more excited.
Is this food scene still being overlooked?
Chef Michael Bowe of Red Yeti has played a major role in helping elevate the conversation around food in Southern Indiana, and in this episode we talked about whether this region still gets underestimated when it comes to what it brings to the table. As a James Beard semifinalist, his perspective on that carries real weight.
This part of the conversation felt bigger than just one restaurant.
Full episode of From Appalachia to Red Yeti is now live on YouTube, Spotify, and Apple Podcasts.
What chef, restaurant, or food spot around Southern Indiana or Louisville deserves more love?
This moment is bigger than one chef.
I sat down with Chef Michael Bowe of Red Yeti, James Beard semifinalist for Best Chef: Great Lakes, and one thing that stood out was how he talked about this recognition. Not just as something personal, but as something that reflects his team, his people, and the food scene across Southern Indiana and Louisville.
That perspective says a lot about who he is.
Full episode of From Appalachia to Red Yeti is now live on YouTube, Spotify, and Apple Podcasts.
Who is somebody in this region you think deserves more shine?
