Louisvillian Matt Jamie was featured in the Dining & Wine section of the October 21 edition of the New York Times. In August Jamie released the first batch of soy sauce to ever be produced in the United States. Bluegrass Soy Sauce, as it’s known, was inspired by the hundreds of small soy breweries in [...]

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Jay Denham, executive chef at Park Place, likes to bring his dinner guests close to the source of their food. On Saturday, September 27 at 6:30 p.m., Denham and his culinary team will host the Second Annual Kentucky Farm Dinner at Ivor Chodkowski’s Field Day Farm at 9001 Limehouse Lane. The cost is $65 per [...]

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In the past I’ve written about Bourbon Barrel Foods, a new company that specializes in condiments and spices aged and seasoned in spent bourbon barrels. In addition to soy sauce, Worcestershire sauce, smoked paprika, black pepper and sea salt, they also produce several varieties of sweet sorghum.
Now available from Bourbon Barrel Foods are two ingredients [...]

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by David Dominé, the Bluegrass Peasant
As American as apple pie? Actually, apple pie comes from England.
And here’s something else to ponder as you fire up the grill and light the sparklers for the Fourth of July this year: Is that cherished family recipe that grandma hauls out for special celebrations an Old World favorite or [...]

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by David Dominé, the Bluegrass Peasant
An exciting company recently celebrated the grand opening of its new shop and manufacturing facility in the Historic Butchertown Market at 1201 Story Ave. The open-to-the-public event included product tastings, tours of the facility and live music by the Kentucky Fried Pickin’ bluegrass band. Known as Bourbon Barrel Foods, the [...]

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