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.
Brasserie Provence, 150 N.Hurstbourne Pkwy., will host its fourth annual 5-course Holiday Champagne Dinner on Thursday, December 7 at 6:30 p.m. Advanced Level Sommelier...
Louisville native Akhtar Nawab is one of the featured chefs in the November online feature of Food and Wine magazine in which immigrant chefs...
Saturday, Dec. 2, from 1-5 p.m., Les Dames d’Escoffier Kentucky will host the organization's third annual holiday bake sale at Ramsi’s Café, 1293 Bardstown Rd....
Tomorrow, Thursday, Nov. 30, at 7 p.m., Decca, 812 E. Market St., is preparing for a gloves-off, no-holds-barred battle as two competing wine purveyors...
Today, Tuesday, Nov. 28, Cuvée Wine Table, 3598 Springhurst Blvd., will donate 10% of all sales to the Food Literacy Project’s #GivingFoodDay. The charity...
We reported earlier that Science Hill Inn had closed due to an illness in the McCarty family that had run the restaurant. We are...
Monday, Nov. 27, at 7 p.m., chef/restaurateur John Varanese will recreate the dishes he and his staff prepared for James Beard House dinners in...
Food & Dining wishes all readers a warm, happy Thanksgiving. If you have any photos of your wonderful dishes, feel free to share them...
Again this year RYE is participating in the nation-wide holiday bar event called “Miracle,” which started in 2014 in New York City, and has...
The continuing number of new restaurants to open in the area has been worth remarking on, but so is the fact that so many...
