It’s another tasty episode of the city’s best restaurant and bar podcast. As we close in on a full year of podcasting excellence, Rick and Steve are serving up the inside scoop on new developments around town. We start with news that Fork & Barrel will open Friday in the old Basa spot on Frankfort Ave. From there, you won’t have to go far for Chik’n & Mi, now open on lower Brownsboro with a little-known, but Bobby Benjamin-endorsed chef, Jason McCullen. Down the road a bit, there’s a new place to eat at the Disney World of Distilleries, Maker’s Mark. And finally, in the Old Louisville spot once occupied by Slice, a new Cajun-Creole restaurant is coming at the end of April.

Stephen Bowles has decades of accumulated expertise in all things barbecue, including operating three former Pepperwood stores. These days he spends much of his time cooking up BBQ for various charities, including the upcoming Jill’s Wish party at Bowman Field. Steve’s guest is renowned chef Michael Crouch of Bistro 1860, who is preparing for an all hands-on-deck celebration called the Titanic Dinner, a 10-course feast coming April 13.

In our Copper & Kings favorites segment, Steve couldn’t decide between two treats at the Cured & Crafted event Sunday — a savory pork corndog from Commonwealth Cured, or the Camp Marshmallow ice cream from Louisville Cream. At the same event, Rick loved his hand-made chicken hand pie from the Butchertown Pie Co. You can read about Steve’s favorite drink at EatDrinkTalk.net, Gin from the Copper and Kings still and in a gin and tonic. Rick remembered the bourbon on tap, poured into a memorable Old Fashioned, from his visit to Parlour in Jeffersonville.

There’s all that and more in this 49th episode of the EatDrinkTalk podcast. Please share it with your friends, and thanks for listening.

EDT49MichaelCrouch
Michael Crouch prepares the Titanic
EDT49StephenBowles
Stephen Bowles is all about Barbecue

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