Don’t sleep through this news, even though it contains the name, Rip Van Winkle … If you like Pappy Van Winkle and count yourself among the famously frustrated bourbon fans who never even get to taste it, now’s your chance to get a bunch of the Old Rip Van Winkle Distillery’s best and si ......Read more
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Courier-Journal Food Editor rejoins Food & Dining Magazine.
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.