Rye Not? — The Other American Whiskey
Bourbon drinkers are aware that their favorite whiskey, while distilled from a fermented grain recipe that is mostly made up of corn, usually also contains a fairly large percentage of rye, as well as...
Stupid Food Trends (Humor)
This is the season when those lazy, hazy, crazy days of summer give way to the crisp, cool, clarity of fall. Swimsuits and summer romances are replaced by letter sweaters and “it’s complicated” updates...
Easy Entertaining: Downtown Triple Crown
On the first Saturday in May, Derby season is celebrated in Kentucky and throughout the region. As we hope for another Triple Crown winner, people begin the festivities weeks before the Derby, party hard...
$10 Challenge— Toonerville Deli
I had never eaten a Reuben before I visited Toonerville Deli. As a kid, this type of sandwich intimidated me. Maybe the flavors were too complex for my naïve palate. I wasn’t stuck on...
Easy Entertaining — Chopped F&D Style (Recipes)
When we throw a Derby party, we think big. We have been collaborating for our Easy Entertaining parties with local chefs for over 10 years, and they have given us many great food ideas....
Hot off the presses: The Winter 2023 issue of Food & Dining Magazine has...
The Winter 2023 issue of Food & Dining Magazine is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online.
Subscribe to our award-winning print publication and have it...
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...
Restaurant Humor — Meet The Gang
Meet The Gang
By Jay Forman Winter 2018 Print Issue
If it takes a village to raise a child, it takes an asylum to run a restaurant. The ecosystem of even a small independent usually involves...
Afternoon Archive: Setting up your home (improvement) bar
It's the 2020 Derby Week that wasn't (see y'all on Labor Day weekend, we hope), and we're dipping into past issues of Food & Dining Magazine. Tim and Lori Laird's home bar setup advice...
Afternoon Archive: Q & A with Chef David Danielson of Churchill Downs
We're combing the archives for items of interest, and this 2014 interview by Michael L. Jones with Chef David Danielson remains fascinating. How does he feed all those people at Churchill Downs on a...
