Tag: History

Introudcing Buffalo Trace’s New 100 Proof Sazerac Rye Whiskey

Buffalo Trace, Distiller Spirits, Distilleries, Kentucky Bourbon Classic, Whiskey

Buffalo Trace Distillery proudly announces a new, higher-proof addition to its renowned Sazerac Rye Whiskey portfolio, Sazerac Rye Whiskey 100 Proof. Developed in response to demand from bartenders and whiskey enthusiasts, this innovative expression is designed to offer enhanced flavor, versatility and control in cocktail creation while maintaining the smooth, approachable profile that defines Sazerac Rye.

After extensive development to ensure the elevated proof complements rather than overwhelms its signature flavor, Sazerac Rye Whiskey 100 Proof delivers a richer, more structured whiskey that stands up beautifully in both bold and classic cocktails such as the Sazerac and Manhattan.

“As the whiskey of America’s first cocktail, Sazerac Rye has played a central role in rye whiskey’s resurgence,” said Andrew Duncan, Global Brand Director at Buffalo Trace Distillery. “Bartenders have increasingly embraced 100 proof ryes for the balance, strength and versatility they provide. Sazerac Rye 100 Proof offers greater control over flavor and balance, empowering creativity behind the bar. It’s built to be the perfect cocktail whiskey.”

A longtime favorite among bartenders, Sazerac Rye Whiskey pays homage to both the character of New Orleans and the rich history of American spirits. Known for its spicy, peppery, and dry profile, rye whiskey plays a vital role in cocktails that demand a harmony of sweet and dry ingredients.

“Sazerac Rye 100 Proof was crafted specifically with bartenders and cocktail enthusiasts in mind,” said Harlen Wheatley, Master Distiller at Buffalo Trace Distillery. With the renewed interest in classic cocktails that rely on a rye whiskey base, we focused on ensuring this higher-proof spirit delivers complexity and structure without losing its signature profile. We’re proud of the result and look forward to seeing it elevate cocktails around the world.”

Similar to its 90-proof counterpart, Sazerac Rye Whiskey 100 Proof features aromas of clove, vanilla, anise, and pepper. On the palate, it reveals subtle notes of candied spices and citrus, leading to a smooth finish with hints of licorice. The higher proof amplifies these flavors, offering a richer, more balanced drinking experience.

As of July 1, 2025, Sazerac Rye Whiskey 100 Proof is now available at retailers, bars and restaurants in select markets via Sazerac’s United States distributor networks at a suggested retail price of $29.99 per 1L bottle; taxes and fees will vary by market.

Additionally, Sazerac Rye Whiskey 100 Proof joins the Sazerac Barrel Select (SBS) program as its newest single-barrel offering. This provides select accounts the opportunity to hand-pick their own barrel of Sazerac Rye 100 Proof. As part of the launch celebration, the first 100 on-premise accounts to select a barrel will receive a limited-edition commemorative barrelhead to display in their bar or restaurant.

For more information, visit www.buffalotracedistillery.com.

About Buffalo Trace Distillery    

Buffalo Trace Distillery is an American, family-owned company based in Frankfort, Kentucky. A National Historic Landmark and listed on the National Register of Historic Places, the Distillery dates back to 1775. Its history includes such legendary distillers as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace Distillery is a fully operational distillery producing bourbon, rye and vodka at its historic location.

The Distillery has won over 40 distillery titles since 2000 and garnered more than 1,000 awards for its diverse range of premium whiskies. Its William Larue Weller and Stagg were named Best of Show at the 2024 Denver International Spirits Competition and its Traveller Whiskey is the Most Awarded Super Premium Whiskey Release of 2024. Buffalo Trace Distillery has a deep commitment to supporting charitable initiatives.

Nonprofit organizations interested in learning more about the Distillery’s efforts are encouraged to register their charity here. To learn more about Buffalo Trace Distillery, visit www.buffalotracedistillery.com.

Stagecoach Stops, Al Capone & More: A Drink with History

Book events, Book signings, Books, Historic foodways, Historic Restaurants, Michiana

I am honored that the Berrien County Historical Association has asked me to participate in “A Drink with History” at Lemon Creek Winery this Thursday, July 10th, starting at 6 p.m. I’ll be discussing my book, “Classic Restaurants of Michiana.”

Lemon Creek Winery, established in 1834, is a multi-generational family farm and winery at 533 E Lemon Creek Road, Berrien Springs, Michigan. 269-471-1321. They will be pairing their wines with classic restaurants mentioned in my book. It’s a cool idea, I wish I could claim it as my own. But alas, no.

Remember These Brews?

Artisan beer, Breweries, Historic foodways, Historic Restaurants

Vintage Beers That Vanished From America’s Fridges https://flip.it/xa_b98

Medieval Cities: A Step Back in Time

Uncategorized

Forget the Big Cities—These 12 Medieval Towns Are Europe’s True Gems https://worldwildschooling.com/these-12-medieval-towns-are-europes-true-gems/?utm_source=flipboard&utm_content=travelers/magazine/The+Travel+Exchange

Classic Restaurants of Michiana Book Signing June 11th

Book events, Book signings, Historic Restaurants, Michiana, Northern Indiana, Restaurants, South Bend

The members of the Sacred Heart of Mary Catholic Church Book/Movie Discussion Group have invited me to speak this Wednesday, June 11th at 6:30 p.m. If you have the time and are interested in the history of restaurants in Michiana, please come. The church is lovely, located in a beautiful country setting at  51841 Leach Rd, Dowagiac, Michigan. The event itself is next door in the Parish Hall.

Mary’s City of David Vegetarian Cafe in Benton Harbor, which opened in 1931 and closed in 1975, specialized in farm-to-table meals.

Here is the flyer that Terri Moore sent out:

Over the centuries, residents of Michiana have never wanted for superb dining choices. Award-winning author Jane Simon Ammeson will lead us on a culinary road trip through Northern Indiana and Southwestern Michigan.

A cigarette girl at the posh House of David motor lodge and restaurant/nightclub called the Vista Grande

Once a stagecoach stop, The Old Tavern Inn has been open since the time of President Andrew Jackson. Tosi’s is known for its gorgeous starlit garden and gastronomic traditions stretching back almost a century, and The Volcano was amongst the first pizzerias in the country.

One of the earliest hotels in St. Joseph, the Perkins house, built in 1840, stood on the corner of State and Ship Streets. Note the side entrance for the saloon which was, of course, given the times, for men only.

These restaurants and other classic eateries remain part of the thriving local food scene. But the doors of others have long been closed. Some like Mead’s Chicken Nook and Robertson’s Tea Room linger in memories while The Owl Saloon, O. A. Clark’s Lunch Rooms, and Lobster Lounge are long lost to time.

The restaurant is still open at the Barbee, it was a fav of Al Capone. However, when he arrived, all the other guests had to leave.

Jane Simon Ammeson is a food and travel columnist who has authored seventeen books, including Classic Restaurants of Northwest Indiana. Always willing to travel for food, she blogs about her experiences at janeammeson.com.

At one time, the lakeside towns of southwesterern Berrien County had a large Swedish population. The Swedish Coffee Pot was just one of several. Only the Swedish Bakery remains.

Light refreshments will be served

For more information contact:

Terri Moore, 269-782-6925, t2sewmoore@outlook.com

Cyprus Immerses Visitors in the Slow Travel Trend 

Authentic travel, Beaches, Travel trends

For several years now, especially post-COVID-19 pandemic, the travel industry has seen increasing interest in the concept of “slow travel”, commonly identified as a desire for travelers to leisurely immerse themselves into a destination, connect with locals and fully experience its culture, foods, and traditions.

Cyprus is one of the oldest civilizations in the Mediterranean with a long history that spans 11,000 years and a rich culture due to its unique geographic position at the crossroads of three continents – Europe, Asia, and Africa. Throughout the centuries, Cyprus has been home to Myceanian Greeks, Phoenicians, Assyrians, Egyptians, Romans, Franks, Venetians, Ottomans and the British, who have all left behind visible remnants of their passage (especially in their architecture) and created a mosaic of different cultures and periods on the island.

The Republic of Cyprus, with its relatively small geographic area of 3,572 square miles, is a model destination for the concept of slow travel. It boasts the advantage of being one of the oldest civilizations in the Mediterranean. Steeped in history, the island’s soul can be found in its heartland – filled with hospitable people, enduring traditions, clear waters, diving opportunities, beaches, fresh produce, and ancient foodways. 

To that end, the Heartland of Legends Routes, a project designed by the Cyprus Deputy Ministry of Tourism, invites visitors to explore the island’s hidden rural gems, immerse themselves in the mythology and traditions of the land, and enjoy the benefit of slow travel. With its temperate Mediterranean climate, long dry summers and mild winters, separated by short autumn and spring seasons, Cyprus is a destination ripe for discovery year-round!

Examples of some of the thematic Heartland of Legends routes celebrated are: 

  • The Divine Olive Oil Route – This route celebrates the cultivation and production of olive oil which has been a part of Cyprus’s tradition for centuries, with the Greek Orthodox church imbuing olive oil with divine properties. Typically a traditional olive harvest lasts from October to March and, among the heartland villages, visitors will come across a number of restored traditional olive oil presses and may even participate in the harvest. Purchase a bottle to take home – Cypriot extra virgin olive oil is known for its distinctive, fruity aroma and robust flavour. 
  • The Honey Taste Route – Since antiquity, man has associated bees with nature’s regenerative forces and honey has been appreciated for its nutritional value, used for both ceremonial as well as medical purposes. By the early twentieth century, a decline in bee hives prompted Cypriot authorities to introduce modern wooden beehives, with movable frames, to the island. The Honey Taste route visits nine villages in the southeast area of the Troodos mountainous range, where the majority of beekeeping on the island is done. Visitors will have the opportunity to learn about Cypriot honey harvesting, taste different varieties and even make their own beeswax candles.
  • Weaving of Dreams Route – Embroidery in Cyprus, influenced by both Byzantine and Venetian patterns as well as new designs, is one of the most important contributions to the island’s intangible heritage. Today, women wanting to revive the interest of the younger generation and bring back to fashion the traditional embroidery have combined the beauty of Lefkaritika lace making and the geometrical and colorful designs of Fythkiotika to create new fashionable items. On the Weaving of Dreams Route, travelers can easily spend a day visiting six of the most picturesque and quaint villages, visiting traditional workshops or boutiques and admiring the collection of bags, dresses, cushions and accessories. 

More information about the Heartland of Legends Routes can be found here: Heartland of Legends | Cyprus is the island of Legends & Stories 

More information about travel to Cyprus can be found at: https://www.visitcyprus.com/ 

Photos courtesy of Visit Cyprus.

EXPERIENCE THE GASTRONOMY OF THE LOIRE VALLEY

cooking, France, Gastronomy, Luxury, Michelin, Restaurants, Uncategorized, winery

Known as the “Garden of France,” the Loire Valley has a rich and varied gastronomy, garden-to-plate experiences, and unique culinary specialties. From goat cheese to Michelin-starred experiences to traditionally made vinegar to Tarte Tatin, below are some of the many quintessential culinary experiences of the Loire Valley.

Auberge du XIIème Siècle (Credit: Marieke Gourdin)

In the Loire Valley, more than 170 “Maîtres Restaurateurs” utilize the local produce and ingredients of the region to create their own unique mark on the local gastronomy, while honoring traditional French art de vivre. Les Jardiniers, located in the heart of the Loire Valley’s Rabelais region along an old railway line, received its first Green Michelin Star in 2024. Chef Martin Bolaers brings a true “garden-to-plate” experience, using produce from their extensive vegetable garden and truffle farm to create creative, seasonal dishes.

Château d’Azay-le-Rideau. Credit Benoît Bâlon at Wikimedia Commons.

The Auberge du 12ème Siècle, a 12th-century inn and restaurant located in the charming village of Saché, was awarded a Michelin star in March 2024. Led by chef Kevin Gardien, the restaurant features locally sourced ingredients and innovative cuisine served in a beautifully preserved, medieval dining room.

Photo courtesy of Auberge du 12 ème Siècle 

Culinary specialties of the Loire Valley include the famous upside-down apple tart, Tarte Tatin; slow-cooked meat from the 19th century, Tours rillettes; toasted almonds dating back to the 17th century, Pralines de Montargis; and Orléans vinegar. Orléans vinegar dates back to the Middle Ages, when the city became a hub for vinegar production due to its strategic position as a major wine trading center.

Photo courtesy of Martin-Pouret.

As wines were transported to Paris, some would spoil during the journey and instead of discarding these wines, local merchants in Orléans began converting them into vinegar. Today, Martin-Pouret, a master vinegar-maker since 1797, still makes the famous Orléans vinegar in its traditional method, which allows wine to ferment slowly in wooden barrels. As of October 2024, travelers can now visit Martin-Pouret’s new vinegar factory located right outside of Orléans in Boigny-sur-Bionne, which has just opened to the public for the first time. Visitors can attend workshops to see how the vinegar is made, as well as participate in cooking and mixology classes using the vinegar.

Wine Tasting in a Historic Cave

Caves Monmousseau (Credit: Caves Monmousseau)

Some of the most unique wine tasting experiences in the Loire Valley take place in historic troglodyte caves. “Troglo Degusto” at Domaine des Tabourelles includes an underground tour of 22 miles of historic troglodyte galleries, located below the village of Bourré. After the underground tour, guests can try the domain’s wines along with food pairings.

At Caves Monmousseau, visitors can try sparkling wines that have been perfected for over 130 years, while experiencing a very unique art show in the underground cellars: images are illuminated on the tunnel walls, telling the story of the châteaux of the Loire through a spectacular sound and light show.

Experiencing the Loire Valley’s Goat Cheese

Trefle du Perche (Credit: Clara Ferrand)

The Loire Valley is celebrated for its diverse and high-quality goat cheeses with notable varieties include Sainte-Maure-de-Touraine, recognized by its rye straw center; Selles-sur-Cher, with its ash-coated rind and hazelnut flavor; Chavignol, also known as Crottin; Valençay, a pyramid-shaped cheese; and Pouligny Saint-Pierre.

Additionally, the region has introduced Trèfle du Perche, a four-leaf clover-shaped cheese gaining popularity in the region. Open since 2019, Les Passerelles, located in Sainte-Maure-de-Touraine, is a museum dedicated to showcasing the region’s heritage and goat cheese. The museum includes an immersive experience into the world of cheese-making, showcasing the history, techniques and traditions behind the production of some of the most famous cheeses in the area.

Announcing this year’s James Beard Award Nominees and Honorees

Chicago restaurants, Chicagoland Area, Historic foodways, James Beard 2025 Award Semifinalists, James Beard Awards

Announcing the 2025 Restaurant and Chef Award nominees, as well as the Impact, Lifetime Achievement, and Humanitarian of the Year Award honorees, for the James Beard Awards® presented by Capital One. Winners will be revealed at the James Beard Restaurant and Chef Awards ceremony on Monday, June 16 at the Lyric Opera of Chicago.

Eliesa Johnson Photography / JBF

Celebrating its 35th anniversary this year, the James Beard Awards® is upholding its role as the nation’s foremost culinary honors by evolving its awards structure. The 2025 Restaurant and Chef Awards is introducing three new categories: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service. As an extension of the James Beard Foundation’s impact work and advocacy policy priorities, we are also proud to inaugurate the Impact Awards, which recognize individuals and/or organizations advancing standards for a more equitable, sustainable, and economically viable restaurant industry and food system. Impact Award honorees will be acknowledged at a ceremony in Chicago on Sunday, June 15, as well as on stage at the Restaurant and Chef Awards ceremony on Monday, June 16, along with the Lifetime Achievement and Humanitarian of the Year Award honorees.

_©-Eliesa-Johnson-Photography

Tickets for the 35th anniversary of the James Beard Restaurant and Chef Awards in Chicago can be purchased here beginning at 3 P.M. ET on Wednesday, April 2. The Awards will be broadcast live on Eater. We encourage you to learn more about the James Beard Awards® categories, policies, and procedures here.

Check out the nominees and honorees below!

Christina Nguyen, Hai Hai, Minneapolis, MN. Galdones-Photography.


Restaurant and Chef Award Nominees


Outstanding Restaurateur

  • Stuart Brioza and Nicole Krasinski, Atomic Workshop (The Anchovy Bar, State Bird Provisions, and The Progress), San Francisco, CA
  • Sue Chin and Jason Chin, Good Salt Restaurant Group (Seito Sushi, Reyes Mezcaleria, The Osprey, and others), Orlando, FL
  • Scott Drewno and Danny Lee, The Fried Rice Collective (Anju, Chiko, and I Egg You), Washington, D.C.
  • Allison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT
  • Lee Hanson and Riad Nasr, Frenchette, Le Veau d’Or, and Le Rock, New York, NY
©-Galdones-Photography


Outstanding Chef presented by Hilton

  • Lisa Becklund, FarmBar, Tulsa, OK
  • Gabriel Kreuther, Gabriel Kreuther, New York, NY
  • Josh Niernberg, Bin 707, Grand Junction, CO
  • Cassie Piuma, Sarma, Somerville, MA
  • Jungsik Yim, Jungsik, New York, NY


Outstanding Restaurant presented by Acqua Panna® Natural Spring Water

Photo courtesy of Galit.
  • Coquine, Portland, OR
  • Frasca Food and Wine, Boulder, CO
  • Galit, Chicago, IL
  • Nonesuch, Oklahoma City, OK
  • Oberlin, Providence, RI


Emerging Chef presented by S.Pellegrino® Sparkling Natural Mineral Water

Photo courtesy of Lagniappe Bakery.
  • Kaitlin Guerin, Lagniappe Bakehouse, New Orleans, LA
  • Phila Lorn, Mawn, Philadelphia, PA
  • Nikhil Naiker, NIMKI, Providence, RI
  • Jane Sacro Chatham, Vicia, St. Louis, MO
  • RJ Yoakum, Georgie, Dallas, TX
Photo Jane Simon Ammeson


Best New Restaurant

  • Alma Fonda Fina, Denver, CO
  • Atoma, Seattle, WA
  • Bûcheron, Minneapolis, MN
  • Ema, Houston, TX
  • Fet-Fisk, Pittsburgh, PA
  • Mābo, Dallas, TX
  • Mita, Washington, D.C.
  • Ômo by Jônt, Winter Park, FL
  • Penny, New York, NY
  • The Union, Helena, MT
Photo Jane Simon Ammeson.


Outstanding Bakery

  • Atelier Ortega, Jackson Hole, WY
  • Gusto Bread, Long Beach, CA
  • JinJu Patisserie, Portland, OR
  • Starship Bagel, Dallas and Lewisville, TX
  • Super Secret Ice Cream, Bethlehem, NH


Outstanding Pastry Chef or Baker

  • Susan Bae, Moon Rabbit, Washington, D.C.
  • Cat Cox, Country Bird Bakery, Tulsa, OK
  • April Franqueza, The Dining Room at High Hampton, Cashiers, NC
  • Crystal Kass, Valentine, Phoenix, AZ
  • Carolyn Nugent and Alen Ramos, Poulette Bakeshop, Parker, CO
Photo courtesy of Valentine.


Outstanding Hospitality presented by American Airlines

  • Archipelago, Seattle, WA
  • Aria, Atlanta, GA
  • Atomix, New York, NY
  • Harbor House Inn, Elk, CA
  • Mixtli, San Antonio, TX
©-Galdones-Photography


Outstanding Wine and Other Beverages Program

  • Bar Brava, Minneapolis, MN
  • Campo at Los Poblanos, Los Ranchos de Albuquerque, NM
  • Charleston, Baltimore, MD
  • MARCH, Houston, TX
  • Strong Water, Anaheim, CA


Outstanding Bar

Photo courtesy of Kumiko.
  • Kumiko, Chicago, IL
  • Scotch Lodge, Portland, OR
  • The Lovers Bar at Friday Saturday Sunday, Philadelphia, PA
  • Water Witch, Salt Lake City, UT
  • Wolf Tree, White River Junction, VT


Best New Bar

Photo courtesy of Identidad Cocktail Bar
  • Agency, Milwaukee, WI
  • Bar Colette, Dallas, TX
  • Identidad Cocktail Bar, San Juan, PR
  • Merai, Brookline, MA
  • ViceVersa, Miami, FL


Outstanding Professional in Beverage Service

  • Jacob Brown, Lazy Bear, San Francisco, CA
  • Jose Medina Camacho, Adiõs, Birmingham, AL
  • Arjav Ezekiel, Birdie’s, Austin, TX
  • Cassandra Felix, Daniel, New York, NY
  • Cristie Norman, Delilah, Las Vegas, NV


Outstanding Professional in Cocktail Service

  • McLain Hedges and Mary Allison Wright, Yacht Club, Denver, CO
  • Ignacio “Nacho” Jimenez, Superbueno, New York, NY
  • Dave Newman, Pint + Jigger, Honolulu, HI
  • Tobin Shea, Redbird, Los Angeles, CA
  • Mike Stankovich, Longfellow, Cincinnati, OH
©-Eliesa-Johnson-Photography-



Best Chefs presented by Capital One (by region)


Best Chef: California

  • Daniel Castillo, Heritage Barbecue, San Juan Capistrano, CA
  • Richard Lee, Saison, San Francisco, CA
  • Tara Monsod, ANIMAE, San Diego, CA
  • Kosuke Tada, Mijoté, San Francisco, CA
  • Jon Yao, Kato, Los Angeles, CA


Best Chef: Great Lakes (IL, IN, MI, OH)

Photo courtesy of The Cook’s House


Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)

  • Henji Cheung, Queen’s English, Washington, D.C.
  • Carlos Delgado, Causa and Amazonia, Washington, D.C.
  • Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
  • Dan Richer, Razza, Jersey City, NJ
  • Amanda Shulman, Her Place Supper Club, Philadelphia, PA
©-Galdones-Photography


Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

  • Shigeyuki Furukawa, Kado no Mise, Minneapolis, MN
  • Diane Moua, Diane’s Place, Minneapolis, MN
  • Loryn Nalic, Balkan Treat Box, Webster Groves, MO
  • Karyn Tomlinson, Myriel, St. Paul, MN
  • David Utterback, Ota and Yoshitomo, Omaha, NE


Best Chef: Mountain (CO, ID, MT, UT, WY)

  • Joshua Adams, Campione, Livingston, MT
  • Salvador Alamilla, Amano, Caldwell, ID
  • Brandon Cunningham, The Social Haus, Greenough, MT
  • David Wells, The Tasting Room at Chico Hot Springs Resort & Day Spa, Pray, MT
  • Penelope Wong, Yuan Wonton, Denver, CO
©-Galdones-Photography


Best Chef: New York State

  • Nasim Alikhani, Sofreh, Brooklyn, NY
  • Ryan Fernandez, Southern Junction Barbecue, Buffalo, NY
  • Eiji Ichimura, Sushi Ichimura, New York, NY
  • Atsushi Kono, Kono, New York, NY
  • Vijay Kumar, Semma, New York, NY


Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

  • Avery Buck, May Day, Burlington, VT
  • Sky Haneul Kim, Gift Horse, Providence, RI
  • Brian Lewis, The Cottage, Westport, CT
  • Erin Miller, Urban Hearth, Cambridge, MA
  • Derek Wagner, Nicks on Broadway, Providence, RI
© Eliesa Johnson Photography


Best Chef: Northwest and Pacific (AK, HI, OR, WA)

  • Jay Blackinton, Houlme, Orcas Island, WA
  • Joshua Dorcak, MÄS, Ashland, OR
  • Ryan Roadhouse, Nodoguro, Portland, OR
  • Beau Schooler, In Bocca Al Lupo, Juneau, AK
  • Timothy Wastell, Antica Terra, Amity, OR


Best Chef: South (AL, AR, FL, LA, MS, PR)

  • Nando Chang, Itamae AO, Miami, FL
  • Matthew Cooper, Conifer, Bentonville, AR
  • Kevin Garcia, La Faena AgroCocina, Guaynabo, PR
  • Angel David Moreno Zayas, El Gallo Pinto, Guayama, PR
  • Rafael Rios, Yeyo’s El Alma de Mexico, Bentonville, AR


Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

  • Noam Bilitzer, MeeshMeesh Mediterranean, Louisville, KY
  • Sara Bradley, freight house, Paducah, KY
  • Jake Howell, Peninsula, Nashville, TN
  • Silver Iocovozzi, Neng Jr.’s, Asheville, NC
  • Robbie Robinson, City Limits Barbeque, West Columbia, SC
©-Eliesa-Johnson-Photography


Best Chef: Southwest (AZ, NM, NV, OK)

  • Olivier Bouzerand, Fait Maison, Edmond, OK
  • Yotaka Martin, Lom Wong, Phoenix, AZ
  • Sarah Thompson, Casa Playa, Las Vegas, NV
  • Eleazar Villanueva, Restaurant de Joël Robuchon, Las Vegas, NV
  • Zack Walters, Sedalia’s Oyster & Seafood, Oklahoma City, OK


Best Chef: Texas

  • Thomas Bille, Belly of the Beast, Spring, TX
  • Emmanuel Chavez, Tatemó, Houston, TX
  • Emil Oliva, Leche de Tigre, San Antonio, TX
  • Regino Rojas, Purépecha, Dallas, TX
  • Michael Anthony Serva, Bordo, Marfa, TX



Achievement Awards


Impact Awards

The 2025 Impact Award honorees are:


Humanitarian of the Year Award

The 2024 Humanitarian of the Year Award honoree is Chad Houser, founder and CEO of Café Momentum, a Dallas-based nonprofit restaurant with multiple locations nationwide dedicated to equipping justice-involved teens aged 15-19 with skills, education, and employment opportunities in the culinary industry.


Lifetime Achievement Award

Toni Tipton-Martin photo courtesy of “When Southern Women Cook”

The 2024 Lifetime Achievement Award honoree is esteemed author, culinary journalist, and activist Toni Tipton-Martin.

Discover Oxmoor Bourbon Company, now an official partner of the Kentucky Bourbon Trail®

Cultural Immersion, Distilleries, Kentucky Bourbon Trail, Louisville

Oxmoor Bourbon Co. recently announced that they are now an official partner of the world-renowned Kentucky Bourbon Trail® program, offering a new opportunity to explore where Kentucky’s Bourbon history began. A great option for those looking for something beyond the typical distillery tour — and perfect for history buffs — Oxmoor Bourbon Co. in Louisville interprets the story of a Kentucky farm as it transformed along with the state, striving to tell the story of all the people who lived and worked on the land through preservation and education. For more information, visit https://oxmoorbourbon.com/. 

“After two decades in the spirits business, I thought I had seen it all — but a place with such rich, undiscovered history in the category, so carefully maintained in its place in Kentucky and American history was unimaginable to me,” said general manager Rosser Lomax. “Oxmoor Bourbon Company is tied to the very origin of bourbon and how it came to be, and being part of something that actively works to preserve and share that history is an honor of the highest order. Building the Oxmoor Bourbon Company has been such an exciting journey, and we are so excited to share this wonderful history and incredible space with friends old and new, near and far.” 

During the immersive experience, visitors stroll through three centuries of architecture and learn about the five generations of legal scholars who have called Oxmoor home, the “why” and “how” behind the rules of bourbon told on every distillery tour and the almost-forgotten people who codified those rules into law to protect the good name of America’s only native spirit.  

Visitors can also explore the beautiful gardens designed in 1911 by one of the country’s first female landscape architects and the largest collection of preserved outbuildings in the region.  

Each tour concludes with a tasting of the exclusive Oxmoor Bourbon Private Label — a private stock bottling in the family tradition, awarded a gold medal by the prestigious John Barleycorn Society. Bottles of the bourbon are available for sale following the tour. Guests also have the option to enjoy a selection of cocktails in the breathtaking family library and gardens following tours.  

Tours are offered Tuesdays through Saturdays at 10 a.m., 11:30 a.m., 1:30 p.m. and 3 p.m. Guests must be 21+ to participate. Space is limited on each tour, so reservations are required — to reserve a tour, visit here. 

Oxmoor Bourbon Company also welcomes inquiries regarding private event bookings and corporate events and is excited to host a variety of special events and private tastings throughout 2025. 

“Visiting Oxmoor Bourbon Company is a rare and fascinating opportunity for guests to immerse themselves in the history of bourbon and of Kentucky, while also supporting the preservation and the advancement of both,” said Cordell Lawrence, CEO of Eastern Light Distilling and advisor to Oxmoor Bourbon Company. “With my extensive background in the bourbon industry, I’ve experienced countless bourbon tourism offerings, and I can confidently say that the tour offered by Oxmoor Bourbon Company is unlike any other. It’s been a thrill to help bring this experience to life and I’m eager to see more Kentuckians and tourists alike explore all that Oxmoor has to offer as the latest addition to the Kentucky Bourbon Trail.” 

Last June, the Kentucky Bourbon Trail celebrated its 25th anniversary, welcoming millions of visitors a year to more than 60 experiences across the state. According to the Kentucky Distillers’ Association, more than 80% of all Kentucky Bourbon Trail visitors come from outside Kentucky. Bourbon is a $9 billion economic and tourism powerhouse for Kentucky, generating more than 23,100 jobs with $2.2 billion in salaries and benefits. 

About Oxmoor Bourbon: 

Step back in time with Oxmoor Bourbon and explore where Kentucky’s Bourbon history began. This first-of-its-kind historical tour and tasting experience takes place at Oxmoor, with buildings constructed before the Commonwealth of Kentucky had a constitution. Learn about the five generations of legal scholars who have called Oxmoor home, the “why” and “how” behind the rules of bourbon told on every distillery tour and the almost-forgotten figures who codified those rules into law to protect the good name of America’s only native spirit. Guests see the home’s three sections, constructed in 1791, 1829, and 1928, with furniture and family belongings as the family left them.

Visitors can also explore the beautiful gardens designed in 1911 by one of the country’s first female landscape architects and the largest collection of preserved outbuildings in the region. The tour includes a tasting of the exclusive Oxmoor Bourbon Private Label and the option to enjoy a selection of cocktails in the breathtaking family library. The site interprets the story of a Kentucky farm that has transformed alongside the state and strives to tell the story of all the people who lived and worked on the land through preservation and education. Multiple tour times offered Tuesdays through Saturdays; must be 21+ to participate.

Visit oxmoorbourbon.com for information or to book. 

The Way We Used to Travel

Maryland, National Road, Uncategorized

Let’s turn on the time machine and travel back 219 years and a few days to March 29, 1806. That’s when Congress approved the concept of a “National Road.” Signed into law by President Thomas Jefferson, the National Road as it still is known today, was America’s first federally funded highway, designed to connect the Potomac and Ohio rivers and serve as the major path westward for countless settlers eager to discover the opportunities they hoped awaited them on the American frontier.

It took five years after approval for the road to be constructed, but it was a big deal when completed. People, animals and covered wagons assembled in Cumberland, Maryland, ready to head west on trails that had long been traveled by the region’s Indigenous Peoples and by a young George Washington in the 1740s in his early career as a surveyor.

After more than two decades of construction (as with modern transportation projects, there were plenty of problems and delays), the road ultimately stretched about 620 miles, from Maryland to Illinois, passing through Pennsylvania, West Virginia, Ohio and Indiana along the way. The idea of this first “road trip” – which, let’s face it, was a lot less fun and way more dangerous 200 years ago than it is today – all began in Cumberland, in the scenic region known as “The Mountain Side of Maryland.”

A bustling place back then, Cumberland, after undergoing a $17.2 million renovation/restoration last fall, is again a premier destination, offering visitors both outdoor and urban adventures coupled with early American history as well. Stops to see include  “Mile Marker 0” monument at Canal Place National Heritage Park, the incredible Allegany Museum with its stellar “Crossroads of America” exhibit that tells the story of the region’s role in America’s early westward expansion, as well as the small towns that played major roles in American history. For more information, take a peek at MDMountainside.com.

And if you’d like to follow a “road trip” itinerary along America’s first federally funded highway, here’s a starting point: America’s First Road Trip.