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Lamas to cook sustainable seafood dinner at James Beard House
For his sixth outing at New York City’s culinary mecca, the James Beard House, Thursday, July 10, Anthony Lamas of Seviche–A Latin Restaurant, Bardstown...
Lee and Cary make James Beard Foundation’s regional lists again
The annual nominations for James Beard awards have been announced, and local chefs Edward Lee, of 610 Magnolia and Milkwood, and Kathy Cary of...
Big honor: Louisville chosen to host James Beard Foundation Boot Camp
We know, the headline ain’t so sexy, but we’re sticking with the facts and hoping you read further—because this event is significant for li’l...
Chef James Moran Releases New Pine Room Menu
The Pine Room, a contemporary restaurant located in Harrods Creek has debuted a new winter menu designed by Chef James Moran. Once a popular...
Kentucky Chefs Will Offer Modern Kentucky Dinner at Beard House in New York
Some of Louisville’s top culinary talent are headed to the James Beard House in New York to show Kentucky has more to offer than...
Varanese re-creates Beard House dinner
Monday, Nov. 27, at 7 p.m., chef/restaurateur John Varanese will recreate the dishes he and his staff prepared for James Beard House dinners in...
2 Beard-nominated chefs cook dinner at 610 Magnolia
Tuesday, March 28, Chef/ owner Edward Lee will collaborate with Ian Boden of The Shack in Staunton, Virginia to present a 5-course dinner at...
Six up-and-coming Louisville chefs to descend on the Beard House
Six young local chefs–and a bartender–will head to New York Monday, March 23 to cook up a storm at the James Beard House. Their...
7 Kentucky eateries competing in Beard Foundation’s Taste America Local Dish Challenge
Five Louisville restaurants and two Lexington spots are among 100 restaurants nationwide competing in the James Beard Foundation’s Taste America Local Dish Challenge.
The Louisville...
Denham heading up Heritage Pork Feast Thursday at Beard House
You likely remember Jay Denham as the executive chef at Park Place several years ago. Since that business closed, he’s become a master charcutier...
