The new issue of Food & Dining Magazine is available for viewing online and currently is being delivered to hotels and racks. The quarterly magazine is entirely supported by advertising and arrives completely free to readers. Links are provided below.
My contribution is a survey of craft beer in 2019.
Craft Beer Nation wins because people like craft beer, but when we swipe our debit card for a case of Founders Solid Gold it’s just the final transaction of many required to take beer from origins in water, malt, hops and yeast to our waiting lips.
Another article of great interest to me is Susan Reigler’s profile of Chad and Lauren Coulter, originators of the LouVino wine bar. Amid the never ending uncertainty surrounding New Albany’s River City Winery, I look at the space and its adjoining former Preston Arts building and see LouVino (or something similar) written all over it.
Happy reading. When you patronize one of the magazine’s advertisers, tell them you saw their advertisement in Food & Dining.
FEATURES
Fernando Martinez is one of the most prolific restaurateurs this city has ever known. With 15 restaurants to his credit, he and his team at Ole’ Restaurant Group are set to launch another volley.
Over the last decade, Jared Matthews has blossomed into a rising star as the managing partner in four restaurants and bars. Hold the press! Make that five.
Chad and Lauren Coulter’s LouVino has grown to five locations in three states, and they’ve opened the first of their newest concept, Biscuit Belly.
COLUMNS
A summary of changes in the local restaurant scene — with openings, closings, moves and more.
Resident food humorist Jay Forman imagines a line of technology that might disrupt the food industry in the future.
RECIPES
Ron creates vegan dishes from the summer bounty of excellent fresh vegetables and fruit by local farmers.
Tired of avocado toast? Tim and Lori Laird offer a variety of other creative toast treat recipes that are sure to please.
LIQUIDS
Craft Beer has gone from mom n’ pop shop to button-down boardroom, and Roger Baylor learns firsthand that the business of craft beer is business.
Maybe you’ve never heard of the Neeleys, but they’ve been making whiskey for 11 generations and legally for one. Steve Akley recounts their bloody family history.
DINING GUIDE
Our comprehensive listing of over 1,400 area restaurants, complete with reviews.
