Six of Louisville’s top chefs will band together to create a multicourse dinner to raise funds for the Salvation Army’s Chefs for Hope program Feb. 22 at 6:30 p.m. at Big Springs Country Club. According to a news release, the Salvation Army in Louisville helps people with no marketable work skills change the dire ......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.