Lilly’s owner-chef, Kathy Cary, is no stranger to off-premise catering, but we wonder how many times she’s done dinners in a food processor factory such as Bourbon Barrel Foods. If you go to the Oct. 23 and Oct. 24 dinners there at BBF’s Butchertown warehouse (1201 Story Ave.), you can ask her. Trust us, she’s as friendly as they come. But that’s another matter. To the meal she’ll make: According to a news release, each evening&rsq ......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.