Cooking@Millie’s offers how-to classes

A spanking new and elegantly fitted out space offering cooking classes by local chefs has opened at 340 W. Chestnut St., between the Henry Clay and Hilton Garden Inn. Cooking@Millie’s has 16 2-person cooking and prep stations, each fully equipped with cooktops and ovens, all the prep equipment each station needs, and large screen TVs at the front so students can watch the chef and follow along. Continue reading Cooking@Millie’s offers how-to classes

Comings & Goings

[Originally published in the Summer 2017 issue of Food & Dining Magazine]

Just following the numbers makes clear that Louisville’s restaurant scene continues to thrive. In this rundown, we’re listing 27 new dining choices — 16 new businesses and 11 new locations for existing companies — while removing only 11 listings, three of which are multiple location businesses closing one location each. Continue reading Comings & Goings


Our Summer 2017 issue of Food & Dining Magazine is now available on newsstands and online!

Sign up here for our free digital subscription and get every new issue delivered to your inbox .


In this issue:

(PROFILE) Red Hog Artisan Butcher + Restaurant

(SPIRITS) Bourbon Finds Its Distaff Side

(PROFILE) From Canton to Szechuan

(COLUMN) Comings & Goings

(COLUMN) Easy Entertaining — Bring It To the Party

(COLUMN) Cooking with Ron — Watermelon

(COLUMN) Farmer’s Market Guide

(HUMOR) My First Mardi Gras

Against the Grain creates bands with beers schedule

Against the Grain Brewery, 401 E. Main St., has come up with an idea so natural that it is surprising no one else has come up with it before. They have created a summer schedule of free concerts, co-presented by Copper & Kings, which they are calling The Local Lineup, and has paired each performer with one of its own locally-brewed craft beers. Continue reading Against the Grain creates bands with beers schedule

Chef Harold Baker meets Bobby Flay

But whether he beat Bobby Flay, we will have to wait to November to find out.

Last Thursday, Harold Baker, Executive Chef at Gary’s on Spring, competed on the Food Network show “Beat Bobby Flay.” Though he was excited to talk with F&D with the experience, those pesky protocols of reality TV that keep the outcome in suspense until broadcast time prevented him from revealing too many details. Baker was,  however, eager to talk about what led up to his appearance on the Food TV show. Continue reading Chef Harold Baker meets Bobby Flay

Rhône wine dinner at Brasserie Provence

Wednesday,  May 24 at 6:30 p.m., Brasserie Provence, 150 N. Hurstbourne Pkwy., will host a 4-course wine dinner featuring all red wines from Michel Chapoutier Winery. Certified Specialist of Wines Katie Benjamin from Terlato Estates and Certified Sommelier Jonathan Kiviniemi from Heidelberg Distributing will be the guests who will discuss the wine pairings from Chapoutier, a vineyard that has been making fine wines in the peculiar soils and terrain of the Rhône Valley since 1808.

Chef Patrick Gosden’s menu will begin with duck confit ravioli,  followed by grilled merguez sausage and pearl couscous salad. The entrée will be barbecued beef spare ribs with a macaroni-smoked gouda potato wrap and radicchio spring slaw. Dessert will be a “decadent” chocolate cake.

The dinner and wine pairings will be $75.Call 502-883-3153 or go to Wines served at the dinner will be available for purchase with 15% discount through Westport Whiskey & Wine.