Miracle. It’s a word you hear a lot when you sit and talk with the talent-stacked team creating the upcoming Staplehouse restaurant – one that promises to truly be unlike any other out there. As their story unfolds, you realize they may use that word miracle frequently, but never flippantly.
|
|
Following a successful stint as the executive chef at Woodfire Grill, a Top Chef finalist and current James Beards award finalist for his cookbook Fire in My Belly, Kevin Gillespie is launching his own, distinct spot. Gunshow, which is set to open May 8 in Glenwood Park, will be an entirely different experience for anyone previously familiar with Kevin’s cooking – as it’s the first time he is delving into something not considered “fine dining.” We caught up with Kevin to learn a little more about what we can expect at Gunshow.
|
|
|
We are entering that time of year made for afternoons spent sitting outside in the sun while having a beer or eating ice cream – or doing both at the same time? That combination may sound odd, but the locally made stuff Frozen Pints is churning out will probably change your mind.
|
|
|
After years of hosting sustainable dinners in a shotgun house in Athens, Georgia, the team behind the The Four Coursemen is taking its show on the road with a new venture called Public Domain Dinners.
|
|
|
In New Orleans, warmer weather and longer days mark the beginning of crawfish season. From March to May every year, Louisiana harvests more than 110 million pounds of the little lobsters, sending them to backyard boils and upscale plates around the nation. Crawfish (or crayfish or crawdads, depending on where you grew up) are a native to the Louisiana coast, where open water provides a perfect habitat for the crustaceans to burrow and grow.
|
|
|
