With all the “best of” lists published these days, some might ignore StarChefs singling out Kentucky and Tennessee for its Rising Star Awards in 2014. They shouldn’t. It’s easily one of the best-vetted best-of compilations in the U.S., one with an independent mission of finding who’s ......Read more
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Chef Q&A: David Danielson
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.