Food

UPDATED: Devastating loss in American ham curing is significant, but temporary

January 21, 2016
UPDATED: Devastating loss in American ham curing is significant, but temporary

UPDATED: In the space of six weeks, America nearly lost two of its finest ham curing companies. The voluntary closure of Woodlands Pork in Louisville and the tragic fire at Edwards & Sons in Surry, Va., is a profound setback to the renaissance of American cured hams. The nation’s culinary community, which has supported both […]

Read the full article →

Spirits Academy Class 3: Brandy 

July 28, 2015
Spirits Academy Class 3: Brandy 

I admit to being a brandy novice. I know the basics of how it’s made, where it’s made why it’s so prized. But until I tasted the range we did today in class, I had no idea how much I’ve missed all these years. I’ve written in other blogs about the Southern Wine & Spirits’ Academy […]

Read the full article →

Brown-Forman shows Old Forester some love with a new distillery 

July 24, 2015
Brown-Forman shows Old Forester some love with a new distillery 

Finally, Old Forester bourbon is getting the love it deserves from its owner, Brown-Forman. Over the past two years the historic bourbon has gained three line extensions and a mega-sports sponsorship of the Kentucky Derby. But most significantly, on July 22, its owner threw a party signifying the start of construction of a new $45 […]

Read the full article →

Ever been to a serious country ham dinner?

November 12, 2014
Ever been to a serious country ham dinner?

Tonight is your chance—though certainly not the last one—to enjoy a fantastic country ham-inspired dinner at Azur Restaurant in Lexington. Executive chef Jeremy Ashby will put on this four course feast beginning at 6:30 p.m., though no one will mind if you show up early for cocktails, which is what I’ll be doing. In case […]

Read the full article →

Country ham book interview on WDRB-41

August 21, 2014
Country ham book interview on WDRB-41

The lovely Rachel Collier from WDRB-41 interviewed me on Aug. 21 at the Kentucky State Fair, giving me a chance to talk about my book, “Country Ham: A Southern Tradition of Hogs, Salt & Smoke.” At the very least, it’s worth watching just to see the 2014 Grand Champion country ham, which later that day, […]

Read the full article →

Top local chefs creating country ham-inspired dinner commemorating book release by local author, food writer

August 18, 2014
Top local chefs creating country ham-inspired dinner commemorating book release by local author, food writer

Dean Corbett, Shawn Ward, Mark Stevens, Ouita Michel, Richard Lewis and Jay Denham to cook country-ham centered dinner celebrating release of “Country Ham: A Southern Tradition of Hogs, Salt & Smoke.” LOUISVILLE, Ky. (Aug. 13, 2014)—Six of Kentucky’s top chefs will gather to prepare a country ham-inspired dinner to commemorate the publishing of the book, […]

Read the full article →

Modernizing the Mexico image

November 2, 2013
Modernizing the Mexico image

A snippet of my profile for The Drinks Report: Pepe Hermosillo’s entry to the business marked the seventh generation of tequila makers, though he insisted his would be something different, “a modern representation of Mexico”. His training: “Totally on the job, hands on.” He was 19 when his father died, leading him to supervise the […]

Read the full article →

It’s a sin to waste rare tequila

October 8, 2013
It's a sin to waste rare tequila

TEQUILA, MEXICO–Most spirits tastings are pretty standard: Someone explains how they’re made, how they’re aged, what aromas and flavors to look for—and then you smell, taste and savor. Shattering that standard into a thousand pieces is to enjoy a tasting at the actual distillery—such as in the barrel aging room at Casa Noble Tequila, in […]

Read the full article →

Questionable? Zagat Guide says Michael’s Pizzeria best in U.S.

October 2, 2013
Questionable? Zagat Guide says Michael’s Pizzeria best in U.S.

Michael’s Pizzeria in Long Beach, Calif., is the best pizzeria in America. According to the Zagat Guide. I don’t buy it. No matter how good Michael’s is and no matter how many Michael’s customers Zagat said it contacted. Saying, “You’ve got to taste this—it’s great!” is one thing, but saying, “This is the best!” is […]

Read the full article →

Take note, indie eateries, chain restaurant survey says booze drives frequency

September 24, 2013
Take note, indie eateries, chain restaurant survey says booze drives frequency

A recent survey by Consumer Edge Insight says a good portion of chain restaurant customers frequent those establishments because of a good selection of properly priced alcoholic beverages. If there were one bit of information independent restaurant operators could use in their struggle against chains, that’s it. Not only do many independents have better bars, […]

Read the full article →