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COLUMNS & FEATURES

Here is where all our regular columnist words move from print to screen

Humor — A Short List of Things that Restaurateurs Hate

These days, everyone knows who the chefs are. But does anyone know anything about the restaurateurs behind them? Chances are you don’t. Who would want to, anyway? They rarely boast full-body food-related tattoos, never...

$10 Challenge — Sitar Indian Restaurant

Not your everyday buffet. Sitar delivers flavor and variety, all piping hot. My undergraduate years sowed the seeds of my frugality. Scholarships took care of my major college expenses, but the paycheck I received from the...

Hip Hops: Louisville Beer Then and Now

“Anyone who has groped among the dark beer dungeons which lie for a number of deep streets under Phoenix Hill, would scarcely imagine while in those dark, chilly caves, that far above him the...

Chef Q&A: Chef Harold Baker at Gary’s on Spring

Michael L. Jones’s questions provoke revealing answers about Chef Harold Baker’s experience in the restaurant world and how he ended up as executive chef at Gary’s on Spring.

Along the Urban Bourbon Trail— Proof on Main

Since it first opened in 2006, the 21C Museum Hotel Louisville has twice been named the Top Hotel in the U.S. by the readers of Conde Nast Traveler magazine. That is because it is...

Humor — Source This!

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...

In The Mix

Although mixers are an instrumental part of building a delicious cocktail, the wrong mix can turn a good spirit into a bad cocktail. When I speak about cocktails, I always emphasize balance because you want...

Cooking with Tomatoes

If I had known when I was in college that “food historian” was a possible profession, my career path might have been different. Alas, I am constrained merely to be an eager audience for...

Easy Entertaining — Cajun Crawfish Boil…Made Easy

Up here, north of Bayou Country, Cajun food is party food, the mark of a celebration that includes spicy sausage and seafood, rice and okra, catfish, gumbo, maque choux... And the epitome of Cajun party...

Comings & Goings – Fall 2014

A recent vacation road trip to the East Cost and back unreeled one green vista after another — the Bluegrass, West Virginia’s forested mountains, the rolling lush fields and tree-covered hills of the Southern...

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