EDT announces Rob Rice as new Executive Chef of Grassa Gramma set to open in June


This just in… Critically acclaimed Chef Rob Rice will lead the charge at Grassa Gramma, the new upscale Italian-American restaurant in full construction mode at Holiday Manor on Brownsboro Road. Rob sat down and dished with us about his years as a Corporate Chef Trainer alongside Wolfgang Puck and most recently his time spent opening Paul Wahlburg’s fine dining Italian restaurant in Boston.  So why Louisville for this Le Cordon Bleu graduate? What else, a Louisville girl!

Listen to the Podcast:


Guest host Dan Vonderheide fills in for Rick Redding who is sipping Mai Tai’s on the beach, and we vibe about our visit to Liege & Dairy – a new small batch ice creamery plus we have a good ‘ole debate on if local honey really cures seasonal allergies.

It’s a fun show! Please listen in and share it if you like it. Next week we have an extended hour-long podcast for first time Derby-goers and those seasoned Churchill Downs guests who will want to know about all the logistical changes at the track this year.

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About Eat Drink Talk Louisville

About Eat Drink Talk Louisville

EatDrinkTalk is a podcast created to showcase Louisville’s incredible restaurant and bar scene, the personalities behind it and everything they shake, stir and sauté. Located in the heart of Bourbon Country, the city has earned an international reputation for its hospitality, eats and libations—and we want to talk about it!

EatDrinkTalk is also a website and social media hub created to report on and share the most important developments in the River City’s finest form of year-round entertainment.

Your hosts for this feast of the mind are Steve Coomes and Rick Redding. Coomes is a nationally known restaurant, spirits and travel writer, while Redding brings years of experience writing about all things Louisville. As co-hosts of the weekly EatDrinkTalk podcast, they’ll report not only on local dining and drinking news, but season that discussion with national updates. The podcast will also feature guests recognized as leaders in the city’s food and drink scene. Be they red-hot chefs, cutting-edge bartenders or entrepreneurial restaurateurs, they’ll talk with Rick and Steve on EatDrinkTalk.

Steve Coomes is a restaurant veteran turned award-winning food, spirits and travel writer. In his 25-year career, he has edited and written for multiple national trade and consumer publications including Nation’s Restaurant News and Southern Living. He writes about restaurants for Insider Louisville, is a feature writer for Edible Louisville & The Bluegrass, and he’s written two books, “Country Ham: A Southern Tradition of Hogs, Salt & Smoke,” and the “Home Distiller’s Guide to Spirits.” Steve also serves as a ghostwriter for multiple clients.

Rick Redding began his popular podcast, the Rusty Satellite Show, in 2013, and has since interviewed more than 300 of the “most interesting people in the ‘Ville.” He began his local journalism career in 1996 as a reporter at Business First, and started the city’s first news blog, The ‘Ville Voice, in 2006. He’s also been the LEO Weekly media critic, and his work has appeared at Insider Louisville, Louisville.com, the Voice-Tribune and Extol Magazine. Currently, he operates LouisvilleKY.com, a popular news site, and hosts a podcast for the Jeffersontown Chamber.

Louisville Morning Sausage

My Son loves his Morning sausage, almost as much as I love bacon, and that’s saying something!

Have you looked at the labels on breakfast sausage lately? It’s almost impossible to find sausage without MSG or corn syrup; or an array of other ingredients you can’t pronounce (maybe it’s just me that can’t pronounce them, but either way, I don’t want to eat them). So I did a little research and then started experimenting with spices. I now have a nice blend that works great to make breakfast sausage patties or crumble up in your favorite breakfast dish. 🙂 (we love sausage gravy and biscuits)

Breakfast sausage with scrambled eggs makes an easy breakfast (or dinner).

When I started making my own seasoning and spice mixes, and cooking everything from scratch I started going through spices like crazy! When it was time to restock my spice cabinet I wanted fresh organic herbs and spices, not something that had been on a shelf since the Clinton administration. After some research I chose to go with Mountain Rose Herbs. I’m so glad I did!! This is a great company with a cool web site and AMAZING products. Go ahead and check it out, you will not be disappointed!