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FEATURE STORIES

The best each print issue has to offer. These are the stories each issue is built around.

Bourbon in Transition

Master distillers' decades-long experience lays foundation for Bourbon industry's future. Making good Bourbon takes a long time. So does making a master distiller. These artisans of alcohol must learn every aspect of the Bourbon business,...

Brasserie Provence – Traditional southern French brasserie

When he was just a 16-year-old serving tourists on the beach in his home city of Cannes, Guy Genoud knew that one day, he would open his own restaurant. He could envision every detail: It...

MasterChef Winner Gerron Hurt Shares His Favorite Holiday Recipes

While we love entertaining and food prepping for our parties ourselves, we never turn down the chance to have chefs join us. Easy Entertaining By Tim & Lori Laird | Photos by Dan Dry  Winter 2018...

3 Decades, 4 Stars— Equus Turns Thirty

After 30 years, Equus and its owner-chef Dean Corbett are still cooking for fans in St. Matthews In August, Equus reached a milestone few restaurants in Louisville's history have achieved: 30 years in operation. Chef-owner Dean...

Chef Peng S. Looi: The Roots of Success

It is impossible to appreciate the food of Chef Peng S. Looi without knowing a little bit about Malaysia, the Southeast Asian nation that shares land and maritime borders with Thailand, Singapore, Vietnam, Indonesia,...

Ward 426

On April Fool’s Day 2014, Chefs Dean Corbett and Shawn Ward and their partners took over the kitchen of The Brewery. To long-time followers of the two high profile chefs, it might have seemed like...

Ward 426

On April Fool’s Day 2014, Chefs Dean Corbett and Shawn Ward and their partners took over the kitchen of The Brewery. To long-time followers of the two high profile chefs, it might have seemed like...

Butchertown Grocery — A kitchen of his own

Three friends open the Butchertown Grocery, a culinary and entertainment venue where the community can get its collective groove on. Quantum mechanics established long ago that one person could not exist in two places at...

PERSONALITY, STYLE AND CREATIVITY SHINE AT LE MOO

Louisville is quickly becoming famous as a world-class food city. Its evolution in this regard over the past 25 years has been remarkable. From a few solitary outposts, the area has developed an abundance...

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