Do some learnin’ on bourbon next month at IdeaFestival University
Looking for an irrefutable intellectual argument to sell your wife/husband/significant other on your going over to the Silver Dollar saloon to drink bourbon and listen to Buck Owens? Continue reading “Demystifying Bourbon” at the Silver Dollar
Four Roses Bourbon cocktail battle kicks off holiday season (Nov 23 – Dec 2)
Bars and restaurants along Bardstown Road and Baxter Avenue are mixing up holiday-inspired cocktails for the chance of being named champion in Four Roses’ third annual Holiday Bourbon Battle.
Continue reading Kickoff the holiday season: bourbon cocktail battle
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.
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).
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
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.
Napa River Grill has a new owner—a team, specifically.
And chief among its members is Junior Bridgeman, former star player for the University of Louisville Cardinals and the Milwaukee Bucks. But, Bridgeman’s success extends well outside the basketball court. Continue reading Napa River Grill sold to Junior Bridgeman
Five-patty tower burgers in Japan.
Americans are known for doing things a bit over the top, and for some reason, the Japanese often itch to go a step further into the land of insanity.
Such is the case with the five-patty beef and fried shrimp burgers (respectively, not combined) served at Lotteria, a Japanese chain.
Click here to take a gander at these towers of artery-clogging power.
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.
The Highlands Tap Room has expanded to second location with a focus on food.
For over a decade, the Highlands Tap Room (1279 Bardstown Road) has been serving up live music, karaoke and assorted craft beers. It’s become a pretty popular hangout for hip Highlanders.
Continue reading Highlands Tap Room Grill earns 3 stars