River House Restaurant and Raw Bar — A dream deferred
We live in a microwave world where most people expect to get what they want immediately. But Chef John Varanese is proof that a little delayed gratification can be just as sweet. Varanese fell...
Chef Q&A: Chef Harold Baker at Gary’s on Spring
Michael L. Jones’s questions provoke revealing answers about Chef Harold Baker’s experience in the restaurant world and how he ended up as executive chef at Gary’s on Spring.
Wiltshire at the Speed — talents combine for artful eating
For three years a massive project has been going on at the Speed Art Museum, a transformation of the staid 1927 Neo-classical landmark into a new space that will be a center of education,...
Comings & Goings – Summer 2016
In this issue we list the arrival of two dozen new restaurants, the expansion of 10 more established businesses into one or more additional locations, and the return to business of two restaurants closed...
Hot off the presses: The new issue of Food & Dining Magazine has hit...
Our Summer 2016 issue of Food & Dining Magazine is now available on newsstand and online!
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In this issue:
Comings & Goings — A summary...
Easy Entertaining — Cajun Crawfish Boil…Made Easy
Up here, north of Bayou Country, Cajun food is party food, the mark of a celebration that includes spicy sausage and seafood, rice and okra, catfish, gumbo, maque choux...
And the epitome of Cajun party...
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...
Cork 101: Regional Picks — All Wine is Local
Our wine panel picks good values from their favorite wine regions, explaining why and how local conditions influence the character of wine.
Often, people who want to know more about wine get befuddled because there...
Humor — Happily Ever After… The Mouse that Hurled
I am not, as they say, a “Disney Person.” The waits that rival Soviet-era bread lines, the Malthusian crowds … such things give me the heebie-jeebies. I swore in college I would never go...
Cooking with Ron: Un-fussy Country Ham
A whole ham is a challenge, but here are some ways to appreciate Kentucky ham’s rich flavors without investing a lot of time and money.
Everyone should go to a real Derby party blow-out at...
