Finally, a gin class in the heart of Bourbon Country! No, it’s not sacrilege, it’s diversity that promotes knowledge in the mind, variety on the bar and great flavors in the glass. The Food & Dining team is an equal option consumer group, meaning we’ll drink about anything if tastes good. And ......Read more
SHARE
Previous articleLexington road trip! Local craft beer, bourbon and food celebrated at Kentucky Gathering
Next articleTipping in restaurants: Should it stay or should it go? What do you think?
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.