May 17, 2013 - 9:00am
May 18, 2013 at Oxmoor Farm, gorge yourself on bacon, bourbon and beer.
The Bacon Ball is my favorite culinary event of the year.
December 3, 2012 - 4:41pm
Logo courtesy of Garage Bar on Market
Andrew Zimmern is putting Louisville on the foodie map with a Kentucky episode that films this week!
Louisville is an incredible place to be right now if you’re a foodie, and Andrew Zimmern of ‘Bizarre Foods’ has taken notice - this week, he is filming a Kentucky episode of his spin-off show ‘Bizarre Foods America’, which aired its first season this year. The Kentucky...
October 30, 2012 - 11:00am
Because Decca is classy, and Halloween...well, Halloween is kind of not classy at all. But that's cool. Just tell your Grandma you're going to a nice restaurant.
This Wednesday (Halloween night, for all of you who just figured it was this past weekend when you saw all the scantily clad witches and zombies roaming Bardstown like a shivering hoard of escapees from the brothel) one of the classiest joint in town, Decca, is holding a Halloween party! So suck it...
September 18, 2012 - 9:00am
Michael Chioldi
Baritone Michael Chioldi takes on one of his favorite roles, the villainous Scarpia in Tosca, as Kentucky Opera opens its 60th Season. He talks about how he became an opera star, sharing the stage with Pavarotti, his favorite food in Louisville, and nude scenes!
Baritone Michael Chioldi takes on the role of the villainous Scarpia in Kentucky Opera's opening performance of Tosca this Friday night. Puccini's classic tale of love, jealousy, betrayal, and tragedy is a grand entry to ring in the 60th Kentucky Opera season and to welcome back the much-...
August 15, 2012 - 3:00pm
The Louisville Fantasy Restaurant Draft [Food & Dining]
by Lou
How do you combine restaurants and football in a way that interests both foodies and pigskin fans?
  This article appeared in the August 2012 edition of Louisville Magazine. Huddle up.How do you combine restaurants and football in a way that interests both foodies and pigskin fans? Easy —let Shawn Ward, the chef at Jack Fry’s, spike a head of lettuce on a football...
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