Ron Mikulak
(Executive Editor) Ron Mikulak, a founding staff member and former Editor-in-Chief of F&D, has also served as the Assistant Food Editor at the Courier-Journal, where for nine years he managed the test kitchen, cooked hundreds of restaurant dishes requested by C-J readers for the "Cook's Corner" column and developed his own recipes for feature articles. After retiring from the newspaper in 2013 he happily returned to F&D, where he now writes the popular columns “Cooking with Ron” and "Comings and Goings." Ron also pens the pithy restaurant guide blurbs that try to capture the spirit of all the area restaurants.
It’s still just a bare razed patch on Brownsboro Rd. near Chenoweth, but the plans are that by fall of 2014, the spot that once housed Bauer’s Restaurant, then La Paloma, and then Azalea, will be Mesh, a 330-seat...
The mystery of what happened to all that Pappy Van Winkle whiskey–95 bottles of 20-year-old Pappy Van Winkle, and nine bottles of 13-year-old rye reserve–, stolen from Buffalo Trace Distillery in Frankfort last October remains unsolved, despite the $10,000 reward...
Lexington Brewing and Distilling Co., Maker of Kentucky Bourbon Barrel ale, stout and pumpkin ale, is set to release a new seasonal brew, . Since it is made from grain, and not fruit, barley wine is really an ale,...
The 25-year run of Miguel and Maggie de la Torres will end April 11, when they will turn over the keys to their eponymous Spanish restaurant (and adjoining tapas bar, La Bodega) to the owners Chad and Lauren Coulter.
The...
Perhaps the cold weather will have retarded the blossoming of the dogwoods enough so that that mystical concurrence, Derby and dogwoods in bloom, might actually happen this year.
As we wait to see, Derby Festival events are getting under way. ...
We all know Friday will be crazy throughout the state. UK and U of L go head to head in the NCAA basketball tournament; the winner advancing to the Elite 8. To celebrate the craziness, Boombozz Pizza and Taphouse ...
Eddie Merlot’s (455 South Fourth Street, Suite 102) has from the start been known for its seafood as well as its steaks. Now through April 18, the handsome downtown eatery has added several lobster specials to the menu, at...
Instead of looking to out-of-town chefs, as they sometimes have in the past for their “celebrity chef” fundraising dinner, Winston’s Restaurant has asked Josh Bettis, executive chef of the Brown Hotel to present a five-course dining event on April...
The eco-news aggregator Grist is reporting on a troubling growing trend—counterfeiting of premium food products.
Food fraud is not new, as anyone who has followed the Italian olive oil scandals knows.
But Grist cites reports from the British newspaper The Independent that organized crime is...
The fire that destroyed Sam’s Food & Spirits in New Albany late last year put a pall over the restaurant’s many fans, but owner Sam Anderson is plugging on.
Anderson and his crew are planning to convert their catering and...
