Round these parts, people know their bourbon, but they usually know it only in the form of a cocktail, not a food complement. And, so says Ouita Michel, the chef-in-residence at Woodford Reserve Distillery in Versailles, (yeah, the same cool lady who co-owns and runs Holly Hill Inn and three other restaurants) not ......Read more
SHARE
Previous article‘Restaurant Impossible’ show coming to help Coach Lamp next week
Next articleLouisville’s own Damaris Phillips is Food Network ‘Next Star’
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.