TKO Flight Club is having a Derby party, and so let’s begin with proper introductions. At TKO Flight Club, we are passionate about two things: bourbon and making a positive impact in our community. As a non-profit organization, we host bourbon tastings and events to raise funds for charitable causes, with a special focus on […]
Heitzman Traditional Bakery and Deli is next for APRON Inc.’s Chef in a Box promotion, but first the bigger picture. Food & Dining Magazine continues to preview the forthcoming Chef in a Box offering. It’s a tasty fundraising project dating to the summer of 2020, benefiting APRON Inc.’s ongoing grant program. The Chef in a Box […]
Our columnist Kevin Gibson diligently visited the Chicken House three times to research his column for the current print edition of F&D (Spring 2024) with sufficient thoroughness, learning that since new owners took over in 2019, the atmosphere has become gentler and more family-oriented — and along with the eatery’s signature fried chicken, the array […]
“You know the old saying: you win some, you lose some. And then there’s that little-known third category.” — Al Gore Let’s say you’re a small brewery with a relentless social media presence that includes three, four or even more Facebook posts per day, probably 90% of them touting musical performances and various in-house events […]
The food and dining scene is a replicable daily grind, by necessity. Systems and techniques are put into place, honed by repetition and experience. It’s like umpires or referees at a ballgame; if a spectator takes no notice of them, it means their jobs were performed flawlessly. We go out to dinner, for all […]Today’s story begins in January with a social media post from Cafe Commons, formerly FIX, and now also formerly Cafe Commons. The text: We’re welcoming a new treat boutique to sweeten your day at the former Cafe Commons location. Drick’s Bakery & Cafe will offer decadent cupcakes, luxurious desserts, and chocolate-covered treats. Plus, savor […]
“Edibles & Potables” is F&D’s Sunday morning slot for stories that range beyond our metropolitan Louisville coverage area, as with today’s look at how the familiar Greek “national” dish called moussaka came to be — at least, as we know it now. My first overseas travel experience came in 1985, and included time in Greece. […]As readers of F&D’s daily feed, you are obliged on occasion to allow the “content provider” (that’s me, and I prefer the term “writer”) to display his affection for a famous quote by journalist David Brinkley: “You’re entitled to MY opinion.” But not today. I’m perfectly content to admit that I missed this one a […]A few French words of impending significance: Patisserie: a shop where French pastries and cakes are sold. Boulangerie: a bakery that specializes in bread and especially in French-style breads. Gateau: a large, sweet cake, usually with cream or fruit in it. Thus informed, veteran restaurateur Charles Reed (ex- Henry’s Place and Melba’s Culinary Canvas) has announced […]
Buy me a coffee
Spenden / Donate