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 of changes on the local restaurant scene, with openings, closings, moves and more.
Wiltshire at the Speed Profile — Greg Gapsis is wowed by the renovated museum, and well-fed by restaurateur Susan Hershberg’s café, Wiltshire at the Speed, where he also talks art and food with Chef Coby Ming
River House Restaurant and Raw Bar Profile — Michael L. Jones talks to Chef John Varanese about the 15-year struggle to open an elegant riverside restaurant.
Chef Q&A — 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.
Easy Entertaining | Grilling Outside the Box — Three top chefs give Tim and Lori Laird ideas for getting beyond burgers, ribs and hot dogs for unique outdoor dining.
Cooking with Ron | Nashville-style hot chicken — It’s a trendy restaurant dish, but you can make spicy hot fried chicken (and cooling sides) in your own kitchen.
Hip Hops: Goodwood Brewing Co. stakes its future on barrel-aged and wood-seasoned craft beers – without splinters.
Spirits | Ballotin Chocolate Whiskey — Roger Baylor learns that the basis for four chocolate-flavored whiskeys is a spectrum of natural whiskey flavors.
Humor | Tips or Opening Your Own Restaurant — Jay Forman tells the aspiring restaurateur what he or she needs to know, based on his own experiences as a restaurant owner.
