In this Q&A, we chat with Rebecca Burnworth, owner of The Stave Restaurant and Bourbon Bar in Millville, Kentucky. She talks about launching the Stave Restaurant, working as an architect/interior designer, designing other restaurants in central Kentucky, the location of The Stave, creating the outside spot The Treehouse, the name, what folks can expect when they visit, a potential new restaurant in Lexington and more.
Tag: food
Q&A with chef Sara Bradley
In this Q&A, we chat with Sara Bradley, owner/chef of the freight house in Paducah and runner-up Season 16 of Top Chef. Sara talks about how she became a chef, how she puts her psychology degree to use, sharing the restaurant with family, having fun on social media, what it was like on Top Chef, returning to Paducah, launching the freight house, the restaurant's booze collection and what's next for her.
Q&A with Barn8 at Hermitage Farm
In this Q&A, we chat with Alison Settle, executive chef, and Randi Densford, beverage director, of Barn8 at Hermitage Farm. They join us to talk about their roles at the restaurant/farm, how they got into their careers, earning some impressive honors, their food, their drinks, how they incorporate the farm into their programs, what they have in story for the summer and more.
What’s Pouring: Luxco introduces Alias Straight Rye Whiskey plus Lone River launches Ranch Rita and Spiceology & Maker’s Mark partner up
Luxco introduces Alias Straight Rye Whiskey which pays tribute to country's early female distilling pioneers plus Lone River Beverage Co. launches new margarita style beverage Ranch Rita and Spiceology, Maker's Mark 46 reimagine family recipes with four new spice blends.
Q&A with the Inebriated Baker
In this Q&A, we chat with Danielle Rowell, owner/founder of Inebriated Baker and Inebriated Chef. She joins us to talk about how she started the Inebriated Baker, who Cletus is (the logo), the difficulty of baking with booze, how her boozy cupcakes differ from others, the many boozy options she has now, the perks of a storefront and more.
Alcohol & Chocolate with Bixby Chocolate founder Kate McAleer
We talk with Bixby Chocolate founder Kate McAleer who recently teamed up with Allagash Brewing to create Beer Brittle. Kate McAleer, brainchild of this product collaboration, said “Bixby was seeking a way to innovate a new brittle concept and craft beer seemed like a wonderful addition to the flavor profile. Allagash was our dream partner—we started R+D with Allagash White and grew the concept from there.”
Q&A with Agave & Rye
Our latest Q&A is with the good folks at Agave & Rye. Chris Britt, Director of Operations, and Erin Strong, Director of Libations & Bar Standards, join us to talk about his how Agave & Rye got started, owners Yvonne & Wade Sarber, the name, the concept, making epic tacos with unique ingredients, expanding to… Continue reading Q&A with Agave & Rye
Q&A with chef and author Albert W.A. Schmid
Our latest Q&A features chef, educator and author Albert W.A. Schmid. Albert joins to talk about his book Burgoo, Barbecue & Bourbon: A Kentucky Culinary Trinity. We also talk about what burgoo actually is, researching the book, his culinary experience, his connections to Kentucky and more.
Episode 65: Bourbon, food and barrel picks with Chef Ouita Michel
Whiskey Weeks 2021 continues with award-winning chef and entrepreneur Chef Ouita Michel who talks about bourbon, food, barrel picks and her new cookbook "Just a Few Miles South." Ouita talks about how she became a chef, sharing her love of food with others, working on the cookbook, the role beer/bourbon/wine play at a restaurant, bourbon clubs, barrel picks, what's next and more.
Hops & Spirits 