Interview with Kentucky-Tennessee Rising Star Mixologist Susie Hoyt of The Silver Dollar – Louisville, KY
Interview with Kentucky-Tennessee Rising Star Concept Chef David Mitchell of Mitchell Deli – Nashville, TN
Interview with Kentucky-Tennessee Rising Star Mixologist Doug Monroe of Patterson House – Nashville, TN
Interview with Kentucky-Tennessee Rising Star Pastry Chef Kayla Swartout of Capitol Grille at The Hermitage Hotel – Nashville, TN
Interview with Kentucky-Tennessee Rising Star Sustainability Chef Matt Lackey of Flyte World Dining and Wine – Nashville, TN
Interview with Kentucky-Tennessee Rising Star Artisan Jay Denham of The Curehouse – Louisville, KY
Interview with Kentucky-Tennessee Rising Star Sommelier Julie Defriend of The Oakroom at the Seelbach Hotel – Louisville, KY
Interview with Kentucky-Tennessee Rising Star Chef Matt Gallaher of Knox Mason – Knoxville, TN
Interview with Kentucky-Tennessee Rising Star Restaurateurs Ben and Max Goldberg of Strategic Hospitality – Nashville, TN
Interview with Kentucky-Tennessee Rising Brewers Sam Cruz and Jerry Gnagy of Against the Grain Brewery – Lousiville, KY
Interview with Kentucky-Tennessee Rising Star Chefs Michael Hudman and Andrew Ticer of Hog & Hominy – Memphis, TN
Interview with Kentucky-Tennessee Rising Star Chef Philip Krajeck of Rolf and Daughters – Nashville, TN
Interview with Kentucky-Tennessee Rising Star Chef Keri Moser of IvyWild – Sewanee, TN
Interview with Kentucky-Tennessee Rising Star Chef Annie Pettry of Decca – Louisville, KY
Interview with Kentucky-Tennessee Rising Artisan James Tooill of Argo Sons Coffee – Louisville, KY
Interview with Kentucky-Tennessee Rising Star Chef Levon Wallace of Proof on Main at the 21C Hotel – Louisville, KY
Interview with Kentucky-Tennessee Rising Star Artisan Scott Witherow of Olive and Sinclair Chocolates – Nashville, TN
Interview with Coastal New England Rising Star Artisan Eli Cayer of Urban Farm Fermentory – Portland, ME
The Weekly Mix: Peanuts, Polynesia, and Potable Pride in the Land of Cotton
Tradition and Terroir on the American Ham Belt