Kentucky culinary odyssey includes Seviche, Ghyslain, La Coop and others.
A sign that culinary tourism has arrived here: Gwen Pratesi, the blogger behindBunkycooks (a James Beard Award-nominated food and travel blog), is hosting a tour of Louisville restaurants designed to give out-of-towners a look into the inner workings of some top Louisville restaurants, distillers and food producers. Continue reading Attention, foodie tourists!
For those of you who chose French over Spanish in high school,
The translated title of this terrific story is Guaca Mole on Fire. (So there you have it … all the Spanish we know in one sentence. Class dismissed.) Continue reading Guaca Mole “en Fuego”
Have you tried Dumante, that ancient nutty liqueur sipped for ages in pistachio groves of Sicily?
Don’t feel bad if you haven’t, because Dumante has only been out since Fall of 2007, although its rich, sophisticated taste and elegant packaging suggest a more established product. Continue reading Old World Character with a New Age Spirit – Dumante Verdenoce
Opinion is divided regarding the Food Network on cable television these days.
Some complain that it has gotten away from its roots. Instead of a real chef in a real kitchen cooking real food, critics grumble, we get Rachael Ray scrunching her nose at the camera as she dumps a can of mushroom soup over a frozen chicken breast and exclaims “Yum-O!”
Continue reading A Modest Proposal
If you are growing weary of hyper-descriptive menus making implausible claims about the ancestry of their radishes, you are not alone.
I too have noticed this escalating trend, which results in turgid descriptions like the following:
Cruelty-free adolescent Kookaburra Prawns chaperoned by Free-Range Incan Corn Fritters laved in Virgin Chiapas Avocado Must upon a Matrix of Hickory Smoked Ice. (Québécois Paddlefish Caviar $100 supplement). $87 Continue reading Source This!
There’s only one bad thing about Ghyslain on Market.
It’s so busy that it’s hard to get in there at all! But, according to Ghyslain Maurais himself, a new restaurant is coming to Westport Village to serve the East End crowd that doesn’t always go downtown.
Continue reading Ghyslain to open 2nd location; group declares intentions for L&N site
If you have a business that would benefit from reaching more people than you have ever met, you might want to consider Food & Dining Magazine. We are small business priced, with big business reach. Continue reading Did you know that over a half million people read Food & Dining magazine each issue?