Luke Barr is the author of Provence, 1970, an intimate peek at a turning point in America’s culinary history when six iconic figures, including James Beard, Julia Child, Richard Olney, and his own great aunt, beloved food writer MFK Fisher, found themselves together in the south of France. He'll give a reading at the Mercantile Library on June 9.
A luxe Bluegrass outpost realizes its full potential.
You wouldn't think a simple basil-for-lettuce swap would make such a difference, but it really does.
It’s a dense historic district with charm to spare and—since people still actually live there—plenty of shops, restaurants, and amenities.
Take the quick 40-minute drive up to Germantown to sample serious locavore eats from Lee Anne House, creator of Dayton’s award-winning HouseMade Sriracha sauce.
On Saturday, June 6, downtown Indy will host its boozy summertime bacchanal, the 16th-annual Vintage Indiana Wine and Food Festival.
It’s the culinary antidote to food assembled with tweezers.
Family-owned and operated since its inception on St. Patrick’s Day, 1937, by Aloysius Lambert “Thompson” Willett, who produced 30 barrels on that first lucky run, Willett Distillery occupies a patch of prime Kentucky real estate (lush, verdant, and spring-fed) just outside of Bardstown.
Pristine tasting rooms and a breathtaking Chihuly glass ceiling installation conclude the hour-long tour that juxtaposes bourbon tradition with finely tuned modern marketing.
They’ve been making fine whiskey here since approximately forever