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SPRING 2007
FEATURES
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LET’S DO BRUNCH
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Brunch is a celebration of life, good food and the company we keep.Writer Greg Gapsis guides us on a tour of Louisville’s best.
RESTAURANT PROFILES: FOUR HIDDEN GEMS These leading local chefs toil at excellent restaurants that are highly regarded and on the rise … and a bit off the beaten path.
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COLUMNS
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COMINGS & GOINGS Every quarter we update you on openings, closings, moves and more activity on the local dining scene.
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HUMOR: Who knew? Being married to a pastry chef has taught writer Jay Forman more than he ever expected to learn about sweets.
ROAD TRIP: Kentucky Inns Ron Johnson reports on some of Kentucky’s most historic and evocative country inns.
LIQUIDS SPIRITS: Brunch beverage best bets Make yours Irish Coffee. Make mine a Bloody Mary. Mixologist Jerry Slater reviews the brunch beverage classics.
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CORK 101: Twenty wonderful wines
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Our panel of wine experts share tips on excellent wines that are hot at Louisville’s restaurants and wine shops.
HIP HOPS: A beer trifecta Brewmeister Roger A. Baylor celebrates the season with these reports on three memorably eclectic brews.
COFFEE: At last, top-notch restaurant coffee America’s coffee palate is becoming more and more refined, and we’re demanding excellence in restaurant coffee service.
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RECIPES TOP CHEF RECIPES: Dishing up brunch Sullivan University chef-instructors Traci Badenhausen and Katie Payne have come up with memorable brunch dishes featuring Kentucky flavors and ingredients.
RESTAURANT FAVORITES: Gingerbread Pancakes
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At Louisville’s Toast on Market, Chef George Morris fashions tender pancakes that will remind you of your grandmother’s gingerbread.
RESTAURANT GUIDE DINING GUIDE
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Our updated, comprehensive listing of over 900 area restaurants complete with reviews.
MAPS Find all of the restaurants in our Dining Guide on 16 area maps.
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www.foodanddiningmagazine.com Spring 2007
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