Our Fall 2016 issue of Food & Dining Magazine is now available on newsstands and online!
In this issue:
Bourbon in transition:
Master distillers take years to learn their craft, and stay on the job for decades. But now the old guard is passing on their lore to a new generation of distillers getting ready to make their mark. Carla Carlton reports on how the traditions continue.
Profile: Brooklyn and the Butcher
New Albany restaurateur Ian Hall adds another jewel to his crown with the sharp, elegant renovation of a historic downtown building. Greg Gapsis takes a tour and discovers the culinary vision behind it all.
COMINGS & GOINGS
A summary of changes on the local restaurant scene, with openings, closings, moves and more.
Hip Hops: Bourbon-barrel-aged Imperial Stout
Roger Baylor considers the complex but agreeable relationship between beer and used Bourbon barrels.
Cork 101: The wines of South Africa
Master Sommelier Scott Harper’s recently visited South African vineyards, and returns to tell us about some of his favorite wine finds.
Cooking With Ron: Corn: the harbinger of high summer in the Ohio Valley.
Ron Mikulak muses on the historical and cultural implications of corn, and offers some simple recipes for making the best use of this indigenous American food.
Easy Entertaining: Cooking with Bourbon
Top Chefs Dean Corbett, Shawn Ward and Jess Inman give Tim and Lori Laird ideas for incorporating the flavors of Bourbon into their cooking.