Issue 06: Louisville
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In Issue 06, you’ll arrive at the table in Louisville. Settle in, pull up a chair, and share a meal with a former horse jockey, a celebrity chef who calls the city home, and the neighbor who brings everyone together with her decadent desserts.
In Louisville, history lives on along the cobblestone streets lined with Victorian homes and in grand traditions like the Kentucky Derby. Here, chefs reimagine southern classics, and at the Kentucky State Fair, one of the oldest in America, generations gather to honor agriculture, tradition, and community.
Along the way, you’ll encounter a new twist on the famous Hot Brown, first prepared by Chef Fred Schmidt at The Brown Hotel in the 1920s. Linger over bourbon pecan pie and jam cake, and sip bourbon distilled in century-old buildings as conversations stretch long into the evening. This issue carries you through Louisville one meal at a time, revealing the people, places, and flavors that shape the city’s character.
A Taste of Issue 06: Louisville
The Derby Pie Welcome
Mary Beth Maly carries a Louisville welcome tradition forward, sharing her own take on the Kentucky Derby Pie first gifted to her by a neighbor when she moved into the community.
Cooking Off Camera
A familiar face from the Food Network, Damaris Phillips brings the spotlight home to Louisville—opening her kitchen to share her reimagined southern comfort classics.
A 1700s Kentucky Kitchen Tour
Step inside Historic Locust Grove’s 18th-century kitchen, where enslaved cooks shaped the foundations of food culture in Kentucky—and America—long before modern appliances existed.
Where Louisville Meets the Yucatán
Follow the flavors of slow-roasted meats, charred tortillas, and fresh local produce as one chef brings the rhythms of southern Mexico into Kentucky kitchens—one simple, powerful dish at a time.
Slice of Kentucky
Amy Talbott opens her kitchen to reveal the spiced, fruit-studded jam cake that’s anchored Kentucky dessert tables for more than two centuries.
Louisville After Dinner
Louisville Cream built a NuLu following around bold, handcrafted ice cream and local flavor. What started as a group of friends churning for fun is now a must-stop dessert destination.
Cooking Between Two Places
After moving from small-town Appalachia to Louisville, Brittany Brar blends resourceful kitchen traditions with newfound ingredient access—elevating everyday meals without losing her roots.
Derby to Dinner
From record-setting jockey to the Derby broadcast booth, Donna Barton Brothers builds meals around the same performance-first mindset that shaped her racing career.
A Sip of Bourbon City
Kentucky Peerless Distilling Company brings bourbon-making back to its roots—crafting small-batch spirits by hand in a restored downtown Louisville building and carrying on a family legacy for over a century.
Topped With Tobacco Onions
Jane Lindsey shows how a lifetime of cooking—learning, experimenting, and hosting—continues to evolve. From comfort food classics to sorghum-sweetened tobacco onions, her cooking reflects a kitchen that keeps growing.
Southern Sweet, Louisville Strong
Inspired by her grandmother’s generous spirit, Dawn Urrutia built a Louisville bakery rooted in community—and opens her kitchen to share the sweet potato pie recipe that started it all.
Louisville’s Culinary Crossroads
David Dominé explores Louisville’s culinary crossroads through two reimagined Kentucky classics: a bourbon-laced Hot Brown tart and his signature bourbonnaised filet mignon.
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