Wednesday, May 18, 2022
Home Authors Posts by Roger Baylor

Roger Baylor

955 POSTS 0 COMMENTS
(Web Editor / Columnist / Feature Writer) An entrepreneur, educator, and innovator with more than a quarter-century of hands-on experience and expertise as a brewer, restaurateur, and commentator. As the leader of New Albany’s Sportstime Pizza/Rich O’s Public House (which later became New Albanian Brewing Company), Baylor played a seminal role in Louisville’s craft beer renaissance. Currently, he is the beer director at Pints&union in New Albany. Baylor’s “Hip Hops” columns on beer-related subjects have been a fixture in F&D since 2005, and he was named the magazine's digital editor in 2019.

advertising content

advertising content

For detailed information about the 2022 Ukrainian refugee crisis, consult Wikipedia. The (Russian) invasion caused Europe's largest refugee crisis since World War II and its aftermath, is the first of its kind in Europe since the Yugoslav Wars in the...
 New Albany's dining scene is once again generating headlines. There's a lot to unpack here, so we'll begin with the June 1 return of Toast on Market, which prior to the pandemic was THE New Albany breakfast spot. However the...
(Edibles & Potables will return next Sunday) Over at The Bar Belle, Sara Havens has the story of a little Big Bar that could (quadruple its floor space), even if the process took four years, because at the end of...
The Fat Lamb is next up for APRON Inc.'s Chef in a Box promotion, but first the bigger picture. Food & Dining Magazine continues to preview the coming Chef in a Box offering. It's a tasty fundraising project dating to the...
Tickets for the 2022 Kentucky Bourbon Festival in Bardstown, Kentucky (Sept. 16-18, 2022) have gone on sale. The festival returns for its 31st year during National Bourbon Heritage Month. According to Randy Prasse, president and COO of Kentucky Bourbon Festival,...
Culinary Crossroads shines a spotlight on the people, products, places and services that define Indiana’s culinary landscape and help make Indiana the place where people want to live, work and play. The Culinary Crossroads collaborative dinner described below takes place...
Holiday break's over. No more custard tarts and tawny port. Back on your heads. While I was away in Portugal, the tireless beer advocates at Louisville Ale Trail seemed even busier than usual. Trust me: I'm not going to pull your...
Gasthaus German Restaurant celebrated its 28th birthday just six months ago. https://foodanddine.com/gasthaus-returns-from-its-annual-holiday-and-begins-its-29th-year/ Alas, now it appears Year 29 will be the last for this undisputed Louisville institution. Dear Guests and Friends of the Gasthaus We very much regret that after 29 years...
https://issuu.com/foodanddiningmagazine/docs/summer_2021_vol._70_/34 In our summer print edition last year (Summer 2021; Vol. 70), we considered phraseology as a preference to breakfast. When it comes to international cuisine, both language and custom can be confusing-- especially when you’re hungry. But sometimes there’s a...
The last time we visited the island of Madeira in 2018, while dining on the unique dish of black scabbard fish with fried bananas (or passion fruit sauce), I asked about the bananas and was given an overview by...