Food

Feeding The Masses

2017 March/April

Just Hamburgers

2016 January/February

Succulent Summer In The Depths Of Winter

2016 January/February

Nothing beats a homegrown tomato in July. The beauty of the vine-ripened fruit, bathed in the sun, is undeniable as we savor the delicate balance between sweet and tangy. Come January, we decry the lack of tomatoes as our options dwindle to imported, often flavorless varieties shipped in from hundreds of miles away.

 

Step Up To Bourbon Barrel Beer

2015 November/December

When Dry Ground Brewing finalized their first offerings, they already had plans in mind for future beer creations.

 

All along, the brewery intended to craft a bourbon barrel-aged series. As destiny would have it, both Roof Brothers and Wagner Wine & Spirits had hand-selected bourbons from storied distilleries, and both had barrels.

 

New Life for an Historic Building. New Southern Cuisine for Downtown Paducah

2015 September/October

Sara Bradley Has Come Home To Her Roots.

 

New life for an historic building. New southern cuisine for downtown Paducah.

2015 September/October

Sara Bradley has come home to her roots.

 

Piping Hot!

2015 July/August

Photos by Glenn Hall

 

Paducah’s newest tea and coffee shop is blending an English aesthetic with some American ingenuity and the results are simply delicious.

 

For Peter and Amber Barnett, business and passion are brewed from a cup of Earl Grey tea.

 

Many Are Happy That Happy's Is Back!

2015 May/June

On a pristine, early spring day in Paducah, there emerges a sound that has been noticeably absent in recent years on North 12th Street. Lively conversation and laughter swirl about a group of friends, some old, some new. Their merriment lingers for just a moment before racing through the propped-open door and across the sidewalk to the street in front of Happy's Chili Parlor.

 

Cory Roof's Prolific Palate

2015 January/February

Paducahan Cory Roof isn't completely accustomed to his newfound notoriety and fame. But he's gleefully learning to adjust. The 27 year-old lived a mostly quiet life out of the public eye; that is until he embarked on a mission and became well-known for a single activity: eating.

 

Home Is Where You Make It

2014 November/December Edition

Home is where you make it, and Chef Jason Ison makes it delicious for the many residents at Superior Care Home

 

For most people, the thought of cooking an entire Thanksgiving meal for their family, no matter what size, stresses them out.

 

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