The food pantry’s 1,000-square-foot kitchen is a bit
smaller than the 7,000-square-foot Northern Kentucky Incubator Kitchen
in Covington, but, as owner Rachel DesRochers puts it, it’s much less intimidating,
and a better size for those just starting out.
If you’re stuck inside a restaurant for up to 16 hours a day cooking and serving food to others, when you finally do get some time off, you’re going to want to see the light of day and enjoy a meal prepared by people who take as much pride in their job as you do.
Several years ago, I had an idea to open a
tater tot eatery and call it Tater Tot Heaven. Well, Scott Nelowet beat
me to the punch (sort of) with French Fry Heaven, which originally
opened as a fry stand in Jacksonville, Florida, in 2011.
This year, Asian Food Fest expects 20,000 visitors. But
festival organizers are bringing back some of the non-professional
enthusiasm it had in its beginnings with four vendors who are home cooks preparing a “secret
menu” of foods they love.
First off, let’s recap what’s new in brews. Last week, MadTree
released their popular and limited Galaxy High imperial IPA. The “dank”
flavored beer is made with New Zealand hops, has 120 IBUs and a 10.2
percent ABV. Get it in cans and on draft.
Ramps and fiddleheads and morels! Spring
has sprung, and its warmer days and cooler nights mean that there’s a
very small window of time for our local chefs to get their hands on some
really unique produce.