610 Magnolia’s Edward Lee to publish cookbook in May

He’s talked about it for quite a while, and now it’s coming to fruition.

Edward Lee, creator of 610 Magnolia’s always clever and ever-changing cuisine, is publishing a cookbook titled “Smoke and Pickles” in May. Given that Lee has a bachelor’s in literature from New York University, it should be well done. Eater Louisville has a brief video on the book and provides a nice look into what to expect. Click here to read the full story.

Thanksgiving advice

Worry less about crazy relatives and more about sharp knives.

Before you get too stressed out about hosting Thanksgiving dinner, you might want to read Insider Louisville blogger Steve Coomes’ piece on the perils of cooking with “cocktail courageous” guests in the room.

If you’ve cooked before on Turkey Day, you’ll feel his pain — and hopefully laugh along the way.

Click here to read the full story (and for some good laughs).

Sullivan Students compete in Culinary Olympics in Germany

Four student chefs from Louisville’s Sullivan University are headed for Erfut, Germany, on Friday, to compete in the World Culinary Olympics.

Today they met with Mayor Greg Fischer, who wished the students a bon voyage, and remarked, “I can’t tell you how much I brag about out our city’s culinary activities.” Continue reading Sullivan Students compete in Culinary Olympics in Germany

Thankspigging — the beginning of a new tradition.

The Thankspigging Manifesto.

On November twenty-something, most Americans will sit down to a Thanksgiving dinner. They will eat turkey with gravy, mashed potatoes, dressings and casseroles. They will finish with pumpkin pie, wipe their mouths, and push back from the table, thinking that they have had a good meal. They are wrong!

Continue reading Thankspigging — the beginning of a new tradition.

John Varanese’s Big Night in the Big Apple at the Beard House

A lot is made of a chef’s journey to cook at the James Beard House in Manhattan — and for good reason.

It’s the showplace for America’s culinary talent. But any visitor to the kitchen of this iconic American dining spot knows it’s a tough place to cook. Read in our fall issue about Louisville chef John Varanese’s big night at the Beard House to see how tough it is. To read the full story, click here.

Louisville's Foodie Magazine