All posts in Features
Lexington’s Stella Parks named a Best New Pastry Chef, Food and Wine Magazine
Lexington’s Brave Tart, Stella Parks, has been named one of 2012′s Best New Pastry Chefs by Food and Wine Magazine. They selected her blood orange panna cotta with a toasted Champagne marshmallow as a standout, and wrote, ““Her desserts are …
Lexington’s Winter Farmers’ Market
by Tom Yates On February 11th, students from UK's Writing, Rhetoric, and Digital Media program will be hosting an on-site archiving day at the Lexington Farmers Market. The hope
Azur’s Chef Jeremy Ashby part of Lexington cooking school lineup
Lexicurean Local cooking classes offer wide range of culinary training By Abby Laub For bewildered Lexingtonians looking for a way to entertain guests over the holidays, a slew of local cooking
Spalding’s Donuts on Serious Eats
Serious Eats Sweets has some nice things to say about Lexington's Spalding's Donuts today. (Note that their URL reads Lexington KY crunchy lard fried donuts from Spalding's --
Louisville’s Chef Edward Lee takes on Top Chef Texas
Top Chef Season 9, Top Chef Texas, will include Louisville's Chef Edward Lee as a chef-testant when the Bravo series premieres on November 2, 2011. He will compete
A look back at the year in Food by Tom Yates
OCTOBER 2010: WEG's James Beard Celebrity Chef Series at the Horse Park On a warm autumn Saturday early evening, 80 guests gathered on the lawn of the The Farmhouse
What’s Up at the Disco Kroger?
"We prefer to buy the same items as the proletariat -- it's just that we buy rarefied versions of these items that members of the working
Cupcake Wars: Lexington’s Brown’s Bakery a Contender
This story appears on page 6 of the June 16 edition of Ace. BY TOM YATES Last week, Brown's Bakery announced via Twitter that they had been selected
BOOKS: Chef Memoirs, Grant Achatz and Gabrielle Hamilton
[Click blue titles to purchase books.]New Books: Friday Reads. Book Reviews. Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We
FOOD: Winchell’s Graham Waller creates 60-course feast for father’s 60th birthday
“The last two or three years, we’ve got the idea to express ourselves through the whole menu, not certain dishes...The most important thing is the sequences: five or
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