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...
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...
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...
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...
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...
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...
Chef John Varanese named in Best Chefs America book
Chef John Varanese, of Varanese Restaurant, has been honored as one of the country’s top culinary talents in the premier edition of Best Chefs...
When celebrity chefs don’t deliver
Restaurant fanatics are all abuzz of late over New York Times dining critic, Pete Wells' torturous review of celeb-chef Guy Fieri's new restaurant in...
Chicago chef Bryce Caron at 610 Magnolia for guest stint
610 Magnolia is showcasing two tasting menus from Chicago's Bryce Caron this week
Caron is one of Food and Wine Magazine's best new pastry chefs...
Asiatique’s new menu and Thursday wine dinner
Normally, we put new menu information in our press release section because it’s not always news.
The new lineup at Asiatique, however, is an exception...
