In the interest of flying stain-free, I usually try to avoid messy foods when I’m in … What to eat at Cincinnati/Northern Kentucky International (CVG)Read more
Author: Pat
Author or co-author of more than 30 books and several hundred articles about travel and food, Pat was an arts administrator, a museum docent, and a tour guide before she embarked on her career as an author.
Neat is nifty, but stirred into a cocktail might be neater
Bourbon on its own is a fine drink, but its sweet and complex flavors also make the spirit a fine ingredient for luscious cocktails.
Bourbon is not just for the glass
Bourbon’s versatility makes it a good component in both sweet and savory foods. I tried to taste as many as I could.
Bardstown proudly claims ‘World Capital of Bourbon’ title
Bardstown’s concentration of distilleries backs up its claim as the World Capital of Bourbon. Intriguing upstarts are adding to the legend.
Getting a clear-headed fresh start on another day of tastings
A brisk walk along the rivers and a hearty breakfast contribute mightily to a fruitful day of tasting Bourbon in northern Kentucky.
Old Bourbons never die — they just go back on the shelf
Revival Vintage Bottle Shop in Covington turns the hobby of collecting “dusties” into a window on the history of distilling Bourbon.
Newcomers enliven tradition-bound world of Bourbon
New Riff and Second Sight are two of the newest generation of distilleries rippling the traditions Kentucky Bourbon production.
Back to the roots at Buffalo Trace
Although it took its current name in 1999, Buffalo Trace harks back to 1858, making it America’s oldest continuously operating distillery.
Slaking my thirst for friendship in Kentucky’s Bourbon country
I hadn’t seen Patti for more than a year, thanks to the pandemic. We renewed our friendship by sipping Bourbon through northern Kentucky.
What to eat at the airport: STL
Don’t get me wrong—I always prefer a nonstop flight. But I will admit that a layover … What to eat at the airport: STLRead more