Edibles & Potables: From liquor store architecture to the spit boy’s retirement
A few matters demanding attention last week.
On October 23 a new Liquor Barn Express opened in the downtown building at Brook and Market that all tenured Louisvillians know as the place "where Mike Walsh...
Babette’s Feast, the film (1987): “Once good taste is learned, there is no return”

Throughout the world sounds one long cry from the heart of the artist: Give me the chance to do my very best.
Your faithful correspondent was 27 years old when the film Babette's Feast was...
Sirocco Ridge Farm to launch house-made cheese and gelato in Henryville
"Hip Hops" will return next week.
In Sicily, a sirocco is a hot wind across the Mediterranean from Northern Africa. In Henryville, Sirocco Ridge Farm represents winds of change.
Sustainably and humanely grown livestock, no-till and...
Easy Entertaining— Cooking with Bourbon
With the growing emphasis on using local ingredients whenever possible in cooking, it is only natural that restaurant chefs would experiment with uses for Bourbon, a local product with a long and storied history...
The Taste Bud: Kevin details his Meat Box encounter at Hilltop Tavern
There is meat to be found in many places hereabouts, but only one Meat Box, as offered at Hilltop Tavern in Clifton.
"Technically," writes our friend and colleague Kevin Gibson, "the name is Smokey’s Meat Box,...
Get Your Taste On and Support Apron, inc July 22
Apron, Inc helps restaurant and service industry workers who find themselves in financial need through no fault of their own, and there will be a great opportunity to do some summerlicious tasting as you...
F&D Recommends Jamaican Jerk Chicken at the Kentucky Reggae Festival (recipe included)
Certain foods bring more to the table than just their good taste. Some foods evoke a range of sensory connections that tie us to experiences and memories.
For me, when I eat the foods of...
Gasthaus German Restaurant boasts curbside carryout Gemütlichkeit
Gasthaus German Restaurant (4812 Brownsboro Center) has been conjuring authentic German food for Louisville residents since 1993.
Speaking personally as a card-carrying trencherman, with numerous memories of dining out in Germany, not only does Gasthaus...
Letter from the Editor: Food, foodways and their social markers
In 1749 the pseudonymous French cookbook author known as Menon published a work called La Science Du Maître D'Hôtel Cuisinier (roughly, The Skills of the Steward Chef). In it, Menon documents a form of...
Edibles & Potables: A 106-year-old Tampa bakery’s existential struggles
"Edibles & Potables" is Food & Dining Magazine's space on Sunday for ranging beyond our usual Louisville metro coverage area.
Today our daily Cuban bread is baked in Tampa by a family-owned bakery, but the existential...
