Everything tastes better with bourbon!
Fireworks, Fourth and Flea Off.
"I want all my diners to feel special and important. That will be the main focus for me at Fond.”
After a four-day work week, you have to be ready to party.
I think this bourbon thing is starting to catch on.
The best chefs and mixologists know how to work bourbon into the menu.
In Louisville, Bourbon is a food group.
Since 2007, Guerrilla Cuisine has been renowned for their underground dining events that feature experimental cuisine, music and art. On Tuesday, April 3, Seviche chef/owner Anthony Lamas joined the ranks of celebrated chefs participating in the organization’s “On the Road” series, which took the feast for the senses beyond Charleston to our home in Louisville.
The Wine Cellar at 610 Magnolia was the site for “Lite Bites & Bourbon”, Friday, February 24th. The event was a preview for the Atlanta Food & Wine Festival. Hosted by Chef Edward Lee (610 Magnolia, Top Chef), Matt Jamie (Bourbon Barrel Foods) and Preston Van Winkle (Old Rip Van Winkle Distillery), the local setting made for the perfect atmosphere to introduce local Louisvillian’s to a festival that focuses on the food and beverage traditions of the South.
These two wonderful companies have paired to produce one of my favorite new food items of the year - their Bourbon Sorghum Vinaigrette.