Down One Bourbon Bar will host an intimate dinner with Wild Turkey master distiller Jimmy Russell Friday, April 18 at 7 p.m. Held in the private, Speakeasy Room, the meal includes three courses with drinks paired with each course. The menu includes: Passed canapé paired with a Kentucky Reviver cocktail, a drink featuring Wild Turkey 81, Cointreau, Lillet Blanc, lemon juice ...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.