Our Winter 2018 issue of Food & Dining Magazine is now available on newsstands and online!

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COMINGS & GOINGS |
A summary of changes in the local restaurant scene — with openings, closings, moves and more.

PROFILE | Old Stone Inn & Tavern
Chef David Danielson is taking the reins of this 200-year-old iconic Simpsonville landmark and blending two epic histories.

 

PROFILE | Ostra
Discovering the negative impact food production has on the planet led Ostra Chef Adam Burress to open one of the most innovative restaurant concepts in the city.

 

CHEF Q&A | Harvest Restaurant: Jeff Dailey
Executive Chef Jeff Dailey talks with Michael Jones about working within farm-to-table boundaries and his early inspirations.

 

EASY ENTERTAINING | MasterChef Gerron Hurt
MasterChef Season 9 winner, and Louisville native, Gerron Hurt joined us for some Southern cookin’ fun, focusing on the foods he makes for his family during the holidays.
 

SPIRITS | Where’s Pappy?
Steve Akley found what he believes to be the holy grail of bourbon tours — the Pappy Van Winkle tour.
 

FROM THE EDITOR | Adventures in Fooding
Jessica shares adventures like lamb cooked over a fire, meeting a bourbon loving wrestler, cocktails from local jams, and the horrible mating sounds of elk.

COOKING WITH RON | The Meat of the CSA
Ron tries a new type of CSA — a monthly meat CSA, and he offers a few ideas on how to use all the bounty.

HUMOR | Meet the Gang
Restaurant kitchens have a recognizable and structured pecking order. Jay Forman explains in great and hilarious detail.

DINING GUIDE |
Our comprehensive listing of over 1,400 area restaurants, complete with reviews.

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