Introduction - Steve Coomes

John Schnatter, founder, Papa John's Pizza. Photo courtesy of Papa John's

Schnatter’s resignation is a tale of the man who couldn’t tame his tongue

Thanks to the flow of ever-questionable words flowing from his mouth, John Schnatter’s role as a leader of Papa John’s Pizza, the company he founded in 1984, is officially over....

Heaven Hill releasing 2018 orange curaçao-rested Parker’s Heritage bourbon in September

BARDSTOWN, Ky.—Heaven Hill said today it’ll release its 2018 limited edition release of Parker’s Heritage Collection Kentucky Straight Bourbon Whiskey in September. Since we’re still in July, I think that’s...

Evan Williams Bourbon Experience opens ON3 cocktail bar

LOUISVILLE, Ky.—Bourbon enthusiasts can now enjoy cocktails during visits to the Evan Williams Bourbon Experience at its new bar, ON3. This cocktail corner adds a unique asset to the Visitor...

Heaven Hill Distillery releases ‘pre-fire’ 27-Year-Old Barrel Proof Bourbon

Start stroking your whiskey retailer connections now, because you may want this. Heaven Hill Distillery announced the late fall release of a 27-Year-Old Barrel Proof Small Batch Kentucky Straight Bourbon...

Copper & Kings’ new brandy cookbook features works of McGarity, Chavez-Graziano

In May, Copper & Kings Distillery hired me to manage the making of a modest cookbook of recipes and pairings using its excellent grape and apple brandies. C&K co-owner Joe...

Old Forester Distilling Co. opens remarkable Whiskey Row distillery

If you stand on the Main St. sidewalk with your back to the new Old Forester Distilling Co., you’ll see George Garvin Brown’s picture painted on the east-facing wall of...

ALEX&NDER bar opens at Copper & Kings distillery in Butchertown

For fans of Copper & Kings American Brandy Distillery in Butchertown, the opening of its ALEX&NDER rooftop bar has been a long time coming. They knew it would represent more...

Fresh slices of Tennshootoe 18-month old ham by The Hamery in Murfreesboro, Tenn. Photo by Steve Coomes

American cured ham’s time has come

“American food is wonderful, but if this country is ever going to rise to the gastronomic heights of France, Italy and Spain, and take strides toward global respect for our...

Corbett’s sale of Equus and Jack’s Lounge was timely and wise

Thirty-three years ago, when I cooked alongside Dean Corbett at Sixth Avenue (he a 23-year-old sous chef, I a 21-year-old cook), he said he was leaving to take over Equus,...

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