Since Josh Bettis became the executive chef at The Brown Hotel in November, he’s focused on teaching the culinary team there “my style of cooking and my expectations,” and “working on contemporizing the menu. During a recent media luncheon at the English Grill, it was clear he’s well on his way to accomplishing ...Read more
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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 is a feature writer for Edible Louisville & The Bluegrass, Whisky Magazine, and The Bourbon Review. The author of two books, "Country Ham: A Southern Tradition of Hogs, Salt & Smoke," and the "Home Distiller's Guide to Spirits," he also serves as a ghostwriter for multiple clients.