Yeah, we know Derby’s coming and that some really swell events will fall in the last week of April. But until then, we wanted to keep you up to date on three great dining events scheduled earlier in the month (in order of occurrence): Continue reading April’s gifts: showers, flowers and really cool dinners
The Anchorage Café with host a benefit in support of the Bellewood Home for Children Friday, April 12, celebrating its new photo gallery created by Dan Dry. Continue reading Anchorage Café opens photo gallery featuring work of F&D shooter Dan Dry
You’ve likely heard that Doc Crow’s is being sued by a pair of former servers who say the restaurant forced them to participate in its tip pool, something that’s clearly against the law.
The “forced” part, that is. The law in Kentucky and in many other states says servers don’t have tip out if they don’t want to.
Fact is, the vast majority of them do because tip pooling provides a fair channel through which they can share their trips with front-of-the-house support staff, i.e. bartenders, food and drink runners and bussers. Continue reading Tip pooling works really well when all parties cooperate.
The NCAA Men’s Basketball tournament is better than Christmas for the staff at Food & Dining. That our University of Louisville Cardinals’ men’s and women’s teams are in their respective Final Fours is darn-near more than we can take. It’s a wonder we can get any work done around here.
But alas, our desire to serve you, dear readers, and our need to maintain jobs that pay motivate us to stay at it. And when we’re not on the job, we’re out and
about, soaking in the tourney with the hoi polloi, cheering obnoxiously in some bar or restaurant and high-fiving complete strangers who share our joy. Continue reading Put down the remote, get out to a bar or restaurant and cheer on the Cards!
Sometimes entertaining isn’t about the most complicated recipes and chic tableware. It’s about getting together with people you like without having to spend hours of preparation.
Keeping it easy and fun is as simple as hot dogs and old-fashioned board games, where young and old can eat together and play together. For one night, we turn off the electronics and bring all generations together for dinner that pleases all the people all the time. Continue reading Easy Entertaining — Hot Dogs & Board Games
It appears a new restaurant will be built in the near future on the grounds last home to Azalea restaurant but originally Bauer’s 1870s Tavern—a really long time ago.
Since Azalea closed in 2007, the property had fallen into significant disrepair, but when private developers sought to raze the structure, preservationists successfully designated it an historic landmark in 2008. Continue reading Finally! Plans for new restaurant near old Bauer’s Tavern site moves ahead.
Hog and hops. There’s hardly a better pairing that we know of. And leave it to Harvest and the New Albania Brewing Co. to figure out a way to marry them flavorfully at one dinner.
On April 9, the restaurant and brewery will present a night of great food and local craft beer backed by The 23 String Band‘s all-original music.
It starts making its appearance as you cross that mythical, yet definitive boundary that is the acclaimed Gateway to the South — the Mason-Dixon line.
It is found in the land where the term “y’all” permeates in every conversation, where Alabama and Georgia football games are considered national holidays, and where honey is the only thing that can accompany butter on biscuits. You have encountered the house wine of the south, sweet tea. Continue reading Sweet Tea — the House Wine of the South
Josh Moore grows his own—produce, that is, on a 10-acre farm near Taylorsville. When the fruits and vegetables are ripe, they end up plated at Volare, where Moore is executive chef and partner.
Outside the garden, he pursues an eclectic batch of activities, from power lifting to creating sugar art. These days he’s also renovating his 110-year-old farmhouse. The kitchen was the first room done. “I put in a commercial Vulcan six-burner, double oven range with a two-foot griddle-broiler combo,” he says, smiling. “It’s beautiful.” Continue reading Q&A: Chef Josh Moore of Volare