Skepticism was the common feeling among the crowd during “The Bottle and the Board: How Bourbon Pairs with Cheese,” one of the Bourbon Classic University events held during last month’s Bourbon Classic in Louisville, Ky.
At the end of February, excitable news outlets and social media foodies were whirring about a new line of ice cream from a company that has a lot of experience in crafting clever twists on frozen favorites: Ben & Jerry’s.
Alfio Gulisano, executive chef of Alfio’s Buon Cibo in Hyde Park, wants to bring his “A game” to The Art of Food, The Carnegie’s annual exhibition of culinary and food-inspired visual art. Although the focus is on engaging the senses through food as art and art as food, he and other chefs say that every day is an opportunity to be artful when cooking and dining.
On a chilly January afternoon, my co-worker Bonnie and I stopped into one of these cool new establishments called Meatball Kitchen, a brick-and-mortar restaurant that recently evolved from a local pop-up dining experience.