Denham heading up Heritage Pork Feast Thursday at Beard House
You likely remember Jay Denham as the executive chef at Park Place several years ago. Since that business closed, he’s become a master charcutier and now partner in Woodlands Pork (in West Va.) and...
Food Network Magazine names Seviche’s “Avocado” Best Ice Cream Treat in Kentucky
The editors at Food Network Magazine have named the “Avocado,” a cleverly made ice cream dessert at Seviche, the best ice cream treat in Kentucky.
Sweet, no?
No, really, it is, believe it or not.
According to...
Q&A: Coby Ming of Harvest
As a female in a male-dominated field, Chef Coby Ming is used to being underestimated.
In fact, she welcomes it. In the variety of places she worked before becoming head chef at Harvest, she says,...
History in the glass on the menu during De La Torre’s Raventos wine dinner...
Louisville diners are treated to lots of wine dinners, but this one appears to be a bit special.
The De La Torre’s (1606 Bardstown Rd.) Raventos wine dinner, set for Wednesday, May 22, at 7...
Oh, the chefs, they are a changin’
Less than a month after he was made executive chef at the St. Charles Exchange, Tyler Powell is on his way to The Silver Dollar, the red-hot honky-tonk in Clifton, where he’ll assume the...
Big honor: Louisville chosen to host James Beard Foundation Boot Camp
We know, the headline ain’t so sexy, but we’re sticking with the facts and hoping you read further—because this event is significant for li’l ol’ Louisville.
Our fair city has been chosen to host the...
Q&A: Chef Josh Moore of Volare
Josh Moore grows his own—produce, that is, on a 10-acre farm near Taylorsville. When the fruits and vegetables are ripe, they end up plated at Volare, where Moore is executive chef and partner.
Outside the...
Q&A: Troy Schuster of 211 Clover Lane
Trying to get a table at 211 Clover Lane without a reservation on a weekend will send you seeking sustenance elsewhere. Their regular customers might not know the chefs' names, but make no mistake,...
Q&A: Chef John Plymale of Porcini
Chef John Plymale has been with Porcini since before its 1992 opening. Twenty-plus years later, the restaurant seems like an extension of the chef himself.
A thoughtful and affable guy, Plymale sat down for a...
Q&A: Chef Matt Weber of Uptown Cafe
Matt Weber will be the first to tell you he’s not part of Louisville’s chef fraternity.
But he is part of a restaurant family of sorts, working since he was 18 in Nancy Shepherd’s Uptown...
