Like tomatoes? Beyond sliced and salted or buttressed by white bread slices, mayonnaise, lettuce and bacon? Beyond tomato soup and grilled cheese even? Then the annual Heirloom Tomato dinner at Winston’s, the restaurant at Sullivan University’s school of hospitality, is definitely for you. The multi-course tomato-centered dinner began a few years ago as a one evening ...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.