starters | from the editor
From the Editor
Hello. I’m Jessica Mathis, and I’m the new editor-in-chief. After more than a decade of intermittent stints wrangling this magazine as editor, Ron Mikulak is ready to spend more time in the kitchen and enjoying retirement bliss. He’ll still be sharing amazing recipes in his “Cooking with Ron” column and covering restaurant change-ups in the “Comings and Goings.” He’ll also keep dishing bite sized delicious blurbs about restaurants around town. As Ron spends more time at the stove top, I’ll be spending more time at the desk top. I’ve been involved with the magazine in some capacity for a year now, and I most recently took over the duties as online editor. Now with my expanded role as the editor-in-chief, I’m excited to work with the talented writers and photographers who have given this publication such an impressive 15 years of relaying culinary trends and excellence with informative profiles and quality photography. Louisville’s service, hospitality and tourism industries have exploded like never before, and I look forward to being part of the next chapter for Louisville’s food culture and this magazine. I come from a background in writing, producing and performing (like stand-up comedy.) I’ve served as editor-in-chief of a college publication as well as writing and producing for video, print, live events and online publications while also juggling the hats of single parenting. After a simple culinary upbringing, the diverse food scene in Louisville has opened my eyes to a whole new world over the years, and I’ve become a total foodie. I love great stories, and our growing city is blossoming with plenty for us to share with you as the magazine also grows in some exciting ways. So, what’s next? We have been busy here at the magazine. You might have noticed more activity on our website and social media outlets as we’ve begun to expand our digital presence. Things are just getting cooking with an Instagram account, some live Facebook broadcasts, audio chef interviews and more in depth articles at www.foodanddine.com to keep you informed between issues. So, we invite you to follow us on our social media outlets — Facebook (/FoodandDine), Twitter (@FoodandDine), and Instagram (@food_and_dining_magazine). While you’re at it, go to our website, and sign up for our newsletter, too. We’ll be offering our newsletter followers exclusive invitations to free VIP events, restaurant gift card drawings and other free perks. We will also be more involved out in the community with launch parties for each issue and other live events. We have a Whole Hog Cook-off (pitting four of our city’s celebrated chefs against each other) in the works for later this summer. Keep your eyes on our website for more details, or sign up for that newsletter for the advance invitation. I’d love to hear from our readers. You can let me know how we’re doing or send tips, ideas, press releases, invitations, news and feedback to editor@foodanddine.com. In addition to my editor duties, I’ll let the stand-up comic in me out to play from time to time with a humor column under my alter-ego “The Clueless Ginger,” where I recount moments from my own esculent explorations. Check out the very first one on our website now, and watch for future columns here in the magazine. By all means, laugh at my silly antics, but don't judge me by them. I'll keep my jester hat for my column and put on the serious hat to manage all the good stories about our city’s unbelievable food culture. Make sure to say hello if you see me out. And if you’re inclined, I doubt I’d refuse the chance to share great conversation or stories over good bites and drinks. Cheers!
8 Summer 2018 www.foodanddine.com
