All posts by Publisher

The founder and publisher of Food & Dining Magazine.

HOT OFF THE PRESSES — The Summer 2018 Issue Is On The Racks!

Our Summer 2018 issue of Food & Dining Magazine is now available on newsstands and online!

Sign up here for our free digital subscription and every new issue delivered to your inbox . You’ll also get special invitations to parties, tastings, and special events exclusive to our subscribers – like our issue release party on May 30.

 


Letter from Editor

My name is Jessica Lynn Mathis, and I’m your new editor-in-chief. Here’s what’s coming in the future for Food & Dining.


Comings & Goings

A summary of changes on the local restaurant scene — with openings. closings, moves and more.


Profile: ROC: Traditional Southern Italian With Flair

From Italy to New York to Louisville, this transplant brings Southern Italy cuisine and showmanship to this popular Highland spot.

 

Profile: Sarino: Carrying On Tradition

With family restaurants in Italy, Louisville (Vincenzo’s) and St. Louis,  this third generation offers authentic Italian and Neapolitan pizza in Germantown.


Profile: bar Vetti: A Kentucky Take on Italian

Inspired by an ancient house in Pompeii, bar Vetti gives new life to the ground floor of the 800 Tower, fusing Kentucky sourced ingredients with Italian methods.

Hip Hops: Rise of the NE IPA

Roger Baylor recounts the history of New England IPAs and dishes with Mile Wide Brewing about their Nomah!


Easy Entertaining |Bourbon Country Cooking

The Laird’s celebrate the 10th anniversary of this column with recipes from their newest  “Bourbon Country Cookbook” — a collaboration with Churchill Downs Executive Chef David Danielson

Cooking with Ron |When Summer Comes

Summer and picnics go together like Kentucky and Bourbon, but Ron takes you around the world with recipes for a globally inspired feast at the park


Restaurant Guide
Our comprehensive listing of over 1,400 area restaurants complete with reviews.

Easy Entertaining — Farmers’ Market Inspired Elegant but Easy Summer Party

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

We like what late summer here in the Ohio Valley provides us for parties — long, lazy afternoons and evenings; patios and decks ideal for grilling and eating al fresco; sitting in the dark listening to the crickets. And, of course, the bounty at the farmers markets’ that provide the freshest foods to feed guests. Continue reading Easy Entertaining — Farmers’ Market Inspired Elegant but Easy Summer Party

Profile: Mimi Dabbagh of August Moon Bistro

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

Some of us want to perform on stage, while others would rather coordinate the performance. Mimi Dabbagh has excelled at August Moon by selflessly setting the table with the timeless cuisine of business partner Peng Looi. Now, digging a little deeper, we see she has a powerful legacy all her own.   Continue reading Profile: Mimi Dabbagh of August Moon Bistro

Casual, Chic & Inviting — Ciao Ristorante makes its mark

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

On the shady corner of Payne and Cooper Streets in Louisville’s Irish Hill neighborhood, a new dining spot has revamped the space once occupied by Baxter Station. Unlike its predecessor, Ciao now adds a jaunty modern element to the quiet residential area with a steel and glass entryway and glowing orange against muted black and burnt umber walls. One enters a stylish setting not easily categorized — steel and iron, beautiful wood, whimsical lighting fixtures — but which suggests “Relax, this is a playful place.” Continue reading Casual, Chic & Inviting — Ciao Ristorante makes its mark

Fantasy football drafts require reality food and brews

The F&D team includes a lot of crazy football fans who will soon immerse themselves in our annual fantasy football team drafts. How crazy are we? We run and sponsor three leagues and hold three separate parties on three separate days to manage the madness.

Probably better than any restaurant company, Buffalo Wild Wings has catered to fantasy gridiron leagues by creating free fantasy football draft kits (for up to 20 people). Kits include several very cool things… Continue reading Fantasy football drafts require reality food and brews

HOT OFF THE PRESSES: THE FALL 2017 ISSUE OF FOOD & DINING HAS HIT THE STANDS!

Our Fall 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) August Moon — Behind the Scenes with Mimi Dabbagh

(SPIRITS) Four Roses Blossoms Again

(PROFILE) Becoming The Seafood Lady

(PROFILE) Ciao Ristorante — Casual, Chic & Inviting

(COLUMN) Comings & Goings

(COLUMN) Easy Entertaining — Elegant but Easy Summer Party

(COLUMN) Cooking with Ron — The Past is a Strange Place

(HUMOR) A Short List of Things That Restaurateurs Hate

Humor— Tips and Pointers for Opening Your Own Restaurant

As hard as it might be to believe, a career spent writing humor columns did not prepare me for the rigors of restaurant ownership. Shocking, I know, but true. Yet restaurant ownership remains the dream of many a deluded soul out there in the world. So as the owner of Gracious Bakery + Café and its subsidiaries here in New Orleans, I would like to share with such interested parties my keen insights gleaned from the past three years of proprietorship. Learn from my mistakes so that you in turn do not make them. Or better yet, open up a traveling cat circus. That would be the safer bet. Continue reading Humor— Tips and Pointers for Opening Your Own Restaurant

Farmers’ Market Guide — Buy local to eat local

One of the few things that get me out of bed on Saturday mornings is knowing there are several farmers’ markets where I can go to buy freshly picked local fruits and vegetables I crave, while maybe discovering something new I haven’t tried before and getting advice on how to prepare it. But it’s equally motivating to know I’ll get to schmooze with neighbors while getting a cooked-to-order omelet, bowl of grits or biscuit-and-egg sandwich I can eat while shopping. Continue reading Farmers’ Market Guide — Buy local to eat local