COLUMNS & FEATURES

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

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.

Wiltshire at the Speed — talents combine for artful eating

For three years a massive project has been going on at the Speed Art Museum, a transformation of the staid 1927 Neo-classical landmark into a new space that will be a center of education,...

Comings & Goings – Summer 2016

In this issue we list the arrival of two dozen new restaurants, the expansion of 10 more established businesses into one or more additional locations, and the return to business of two restaurants closed...

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...

Humor — Save the Glutens: A Public Service Announcement

I write to you today to bring your attention to a terrible plight, one that exists in plain view, yet remains unquestioned by many in our great nation. I speak to you of the...

Cork 101: Regional Picks — All Wine is Local

Our wine panel picks good values from their favorite wine regions, explaining why and how local conditions influence the character of wine.  Often, people who want to know more about wine get befuddled because there...

Humor — Happily Ever After… The Mouse that Hurled

I am not, as they say, a “Disney Person.” The waits that rival Soviet-era bread lines, the Malthusian crowds … such things give me the heebie-jeebies. I swore in college I would never go...

Cooking with Ron: Un-fussy Country Ham

A whole ham is a challenge, but here are some ways to appreciate Kentucky ham’s rich flavors without investing a lot of time and money. Everyone should go to a real Derby party blow-out at...

HIP HOPS: A look at two new New Albany Breweries

In 1906, thirsty residents of New Albany had the choice of three local breweries to visit when it came time to refill pails gone dry. Paul Reising’s plant was the granddaddy of them all, taking...

Chef Q&A: Adam Burress and Chase Mucerino

Adam Burress and Chase Mucerino have literally grown up together in the Louisville restaurant scene. The two chefs met in the culinary program at Sullivan University. Chef Jayson Llewellyn tapped them to work with...

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