Robert DeMott reminisces on his 20+ year friendship with Jim Harrison. The two formed a brotherly bond forged by fishing, feasting, and the oftentimes humbling pursuit of the authentic literary experience.
As a vice president with the Boca Restaurant Group, Fries is tasked with creating spaces that are as sumptuous as the food. We talked to him about creating the experience of dining at Boca.
What’s that dangerously cool creature at the corner of Kenwood and Madison? It’s none other than the Mad Llama itself. We sat down with owners Andrew Jeavons and Jeff Gardocki to talk ancestry, traditional bagel methods, and the power of a good pair of sunglasses.
Creation Gardens works with Boca Restaurant Group to hold a two-day culinary clinic for top chefs and butchers.
Cheesemaking requires a level of care that might intimidate the most natural obsessives, i.e., chefs.
Middle-aged librarian Holbrook Sample tied on an apron, rolled up his sleeves, and set about doing a six-month, unpaid stage at Salazar. He burnt a lot of bread, whipped up chocolate cakes on the fly, burnt his finger, ate a pig testicle (and liked it!), and almost forgot about his day job in the process.
The owner of Phoenician Taverna takes pride in his in-house pita.
You know the pork and fig pâté with goat cheese served in a mini-Mason jar at Japp’s? Credit that to Lisa Kagen, who sold her businesses, Melt, to Wellmann’s Brands and then joined the company as executive chef in 2016 to develop the food menus at its growing network of bars and restaurants.
Belarus-born chef Gary Leybman and his wife Libby Power started The Pickled Pig making dog treats for rescued Cincinnati pups. They’ve since moved on to people food, operating out of the Northern Kentucky Incubator Kitchen.
West Chester native McKel Hill, a registered dietician/nutritionist and founder of online well-being site NutritionStripped.com, created a far-reaching wellness community followed by a cookbook of the same name.