Foxhollow Farm is hosting a Wheelbarrow to Table dinner prepared by Rye executive chef Tyler Morris this Saturday, Sept. 21. We always thought it worked the other way … that you stuffed your gut and then called for a wheelbarrow to take you away from the table and to the car after dinner. But alas, Foxhollow is a farm and owners ...Read more
SHARE
Previous articleAle: There’s an app for that
Next articleJunior Bridgeman to teach the burger biz to new Wendy’s partner Chauncey Billups
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.