Brady Lowe, the creative force behind two of the nation’s most interesting pig-smoking events, Cochon 555 and Cochon Heritage Barbecue, is bringing the latter to Louisville next month. What are those, you ask? Both are feasts centered on cooking and eating heritage breed hogs, i.e. the best tasting pork going. Such pigs’ lines o ......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.