Game: Adam Burress and Chase Mucerino hunt it down, grind it up and feed...
Burress and Mucerino pair-bonded at Sullivan College ten years ago and worked their way together through kitchens including Blu, Jeff Ruby’s, and Seviche before opening Hammerheads, the popular gourmet-bar-food dive in Germantown.
In February —...
Humor — Our First Mardi Gras
Earlier this year my wife and I decided that, since we didn't already have enough problems, we should open yet another bakery. But, unlike our other locations, this one would have a secret ingredient...
Read “20 Years of Restaurant Comings & Goings,” in our summer issue
https://issuu.com/foodanddiningmagazine/docs/summer_2023_vol._78_/8
Our Summer 2023 issue simply isn’t ordinary. It’s a Food & Dining recap of two decades covering the food and dining scene in metro Louisville, and a key contributor to this coverage was the...
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...
Easy Entertaining — Easy Kebab Party
It’s hard to beat a cookout for casual entertainment. The mood is relaxed, never rushed, and the food is informal, which makes for a perfect opportunity to grill kebabs.
This ancient means of grilling food...
John Varanese’s Big Night in the Big Apple at the Beard House
A lot is made of a chef’s journey to cook at the James Beard House in Manhattan — and for good reason.
It’s the showplace for America’s culinary talent. But any visitor to the kitchen...
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 SPRING 2018 ISSUE IS ON THE RACKS!
Our Spring 2018 issue of Food & Dining Magazine is now available on newsstands and online!
Sign up here for our free digital subscription and every new issue delivered to your inbox .
In this issue:
The Rise of West...
Louis Le Français: A Timeless Take on French Cuisine
Some 4,285 miles east of New Albany, Indiana, lies the French village of Miradoux, where chef Louis Retailleau was born.
Set in the agriculturally abundant Gascony region, Miradoux’s landscape is reminiscent of Kentucky or Southern...
Profile — Pizza Lupo
Bitter in Balance
Max Balliet is not bitter.
(Originally published in the Fall 2019 issue of Food & Dining)
In fact, he carries himself with a cheerful, placid calm. In conversation he is thoughtful and precise,...
