Whiskey with Asian food? No kidding. In fact, if you’ve never enjoyed it that way, you’re in for a real treat. If your palate picks out the spicy notes in good whiskey, just wait until you sip some with great Asian food. On Aug. 29 at 7 p.m. ......Read more
SHARE
Previous articleLolita’s Tacos turns 20, Yang Kee Noodle turns 10
Next articleJeffersonville restaurants eagerly await Big Four Bridge opening
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, WhiskeyWash.com 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.