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  31. <title>Larceny C923, 126.4 Proof, $60.00 complete review</title>
  32. <link>https://eatdrinktalk.net/larceny-c923-126-4-proof-60-00-complete-review/</link>
  34. <dc:creator><![CDATA[jasonsmith]]></dc:creator>
  35. <pubDate>Wed, 01 May 2024 12:15:06 +0000</pubDate>
  36. <category><![CDATA[Drink]]></category>
  37. <guid isPermaLink="false">https://eatdrinktalk.net/?p=26718</guid>
  38.  
  39. <description><![CDATA[<img width="600" height="600" src="https://eatdrinktalk.net/wp-content/uploads/2024/04/Larceny-C923-126.4-Proof-60-600x600.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="Larceny C923, 126.4 Proof, $60.00" decoding="async" loading="lazy" />Larceny C923, 126.4 Proof, full review Larceny C923 is a high-proof bourbon whiskey that promises a bold and robust flavor profile. At 126.4 proof, you can expect a considerable kick with each sip, so it&#8217;s not for the faint of heart. Let&#8217;s dive into a full review: Appearance: Larceny C923 likely presents itself with a [&#8230;]]]></description>
  40. <content:encoded><![CDATA[<img width="600" height="600" src="https://eatdrinktalk.net/wp-content/uploads/2024/04/Larceny-C923-126.4-Proof-60-600x600.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="Larceny C923, 126.4 Proof, $60.00" decoding="async" loading="lazy" /><h2>Larceny C923, 126.4 Proof, full review</h2>
  41. <p>Larceny C923 is a high-proof bourbon whiskey that promises a bold and robust flavor profile. At 126.4 proof, you can expect a considerable kick with each sip, so it&#8217;s not for the faint of heart. Let&#8217;s dive into a full review:</p>
  42. <p><strong>Appearance:</strong> Larceny C923 likely presents itself with a rich amber hue, indicative of its time spent aging in charred oak barrels. Its color might hint at the depth of flavors waiting to be discovered within.</p>
  43. <p><strong>Nose:</strong> Upon nosing this bourbon, you might be greeted with an intense aroma of caramel and vanilla, typical of many bourbons. However, given its high proof, you might also detect a potent ethanol presence, which could dominate the nose initially. With time and aeration, the more subtle notes of oak, spice, and perhaps even a hint of dark fruit might emerge.</p>
  44. <p><strong>Palate:</strong> The palate experience of Larceny C923 is where its high proof is likely to shine. The first sip might deliver a powerful punch of heat, warming your entire palate. Expect flavors of caramelized sugar, oak, and baking spices to coat your tongue, with hints of cinnamon, nutmeg, and maybe even a touch of dark chocolate. Despite its strength, you might find a surprising smoothness to the whiskey, with a creamy mouthfeel that lingers on the palate.</p>
  45. <p><strong>Finish:</strong> The finish of Larceny C923 is likely long and lingering, with the warmth from the alcohol spreading down your throat and chest. You might notice the flavors evolving even further here, with the sweetness giving way to a more pronounced spiciness and a touch of bitterness from the oak. As the flavors fade, you might be left with a pleasant, slightly dry sensation, tempting you to take another sip.</p>
  46. <p><strong>Overall:</strong> Larceny C923 is not a whiskey for the faint-hearted. Its high proof demands respect and careful sipping to fully appreciate its complex flavors. While the alcohol might initially overpower the palate, with patience, you&#8217;ll find a depth of character and complexity that rewards the discerning drinker. Enjoyed neat or perhaps with a splash of water to tame its intensity, Larceny C923 is a bourbon whiskey that commands attention and leaves a lasting impression.</p>
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  54. <h2>The interesting story of Larceny C923, 126.4 Proof</h2>
  55. <p>Larceny C923 is more than just a bourbon; it&#8217;s a testament to the artistry and dedication of Heaven Hill Distillery&#8217;s master distillers. The story behind Larceny C923 begins with the brand&#8217;s rich heritage, rooted in the tradition of Old Fitzgerald bourbon.</p>
  56. <p>Old Fitzgerald, a historic bourbon brand with roots dating back to the late 1800s, was renowned for its smooth, wheated bourbon recipes. Larceny pays homage to this legacy while adding its own modern twist.</p>
  57. <p><img decoding="async" loading="lazy" class="alignnone size-full wp-image-26719" src="https://eatdrinktalk.net/wp-content/uploads/2024/04/Larceny-C923-126.4-Proof-60.jpg" alt="Larceny C923, 126.4 Proof, $60.00" width="1000" height="600" srcset="https://eatdrinktalk.net/wp-content/uploads/2024/04/Larceny-C923-126.4-Proof-60.jpg 1000w, https://eatdrinktalk.net/wp-content/uploads/2024/04/Larceny-C923-126.4-Proof-60-768x461.jpg 768w, https://eatdrinktalk.net/wp-content/uploads/2024/04/Larceny-C923-126.4-Proof-60-696x418.jpg 696w, https://eatdrinktalk.net/wp-content/uploads/2024/04/Larceny-C923-126.4-Proof-60-700x420.jpg 700w" sizes="(max-width: 1000px) 100vw, 1000px" /></p>
  58. <p>The &#8220;C923&#8221; in Larceny C923 is more than just a random combination of letters and numbers. It represents a specific batch within the Larceny line, each with its own unique characteristics and flavor profile. Each batch is carefully crafted by the master distillers at Heaven Hill, who select and blend barrels to achieve the desired taste profile.</p>
  59. <p>What sets Larceny C923 apart is its impressive 126.4 proof, a testament to its bold and robust nature. This high proof not only amplifies the flavor intensity but also provides a unique drinking experience for bourbon enthusiasts looking for something with a bit more kick.</p>
  60. <p>From the moment you pour a glass of Larceny C923, you&#8217;ll be greeted by its rich amber hue, hinting at the depth of flavors within. On the nose, expect an enticing aroma of caramel, vanilla, and oak, with a subtle hint of spice.</p>
  61. <p>The palate experience is where Larceny C923 truly shines. Despite its high proof, it boasts a surprisingly smooth and creamy texture, with flavors of caramelized sugar, baking spices, and a touch of dark chocolate dancing across your tongue. The finish is long and lingering, leaving a warm and satisfying sensation that begs for another sip.</p>
  62. <p>Larceny C923 is more than just a bourbon; it&#8217;s a testament to the craftsmanship and passion of Heaven Hill&#8217;s master distillers. With its rich history, unique flavor profile, and impressive proof, it&#8217;s sure to captivate the palates of bourbon connoisseurs and casual drinkers alike.</p>
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  76. <title>Buffalo Trace Prohibition Old Stagg, 132.4 Proof Complete Review</title>
  77. <link>https://eatdrinktalk.net/buffalo-trace-prohibition-old-stagg-132-4-proof-complete-review/</link>
  79. <dc:creator><![CDATA[jasonsmith]]></dc:creator>
  80. <pubDate>Wed, 24 Apr 2024 05:44:26 +0000</pubDate>
  81. <category><![CDATA[Drink]]></category>
  82. <guid isPermaLink="false">https://eatdrinktalk.net/?p=26710</guid>
  83.  
  84. <description><![CDATA[<img width="600" height="600" src="https://eatdrinktalk.net/wp-content/uploads/2024/04/gg-600x600.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="Buffalo Trace Prohibition Old Stagg, 132.4 Proof of A Comprehensive Review" decoding="async" loading="lazy" />Buffalo Trace Prohibition Old Stagg, 132.4 Proof of A Comprehensive Review In the world of whiskey, few names command as much respect and admiration as Buffalo Trace. Their dedication to craftsmanship and quality has earned them a loyal following among enthusiasts and connoisseurs alike. With the release of their Prohibition Old Stagg, 132.4 Proof expression, [&#8230;]]]></description>
  85. <content:encoded><![CDATA[<img width="600" height="600" src="https://eatdrinktalk.net/wp-content/uploads/2024/04/gg-600x600.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="Buffalo Trace Prohibition Old Stagg, 132.4 Proof of A Comprehensive Review" decoding="async" loading="lazy" /><h2>Buffalo Trace Prohibition Old Stagg, 132.4 Proof of A Comprehensive Review</h2>
  86. <p>In the world of whiskey, few names command as much respect and admiration as Buffalo Trace. Their dedication to craftsmanship and quality has earned them a loyal following among enthusiasts and connoisseurs alike. With the release of their Prohibition Old Stagg, 132.4 Proof expression, Buffalo Trace pays homage to the rich history of American whiskey during the era of Prohibition.</p>
  87. <p><strong>Appearance:</strong> Pouring a deep amber hue in the glass, Buffalo Trace Prohibition Old Stagg immediately captivates with its rich color. It boasts a viscosity that clings to the sides of the glass, hinting at the whiskey&#8217;s full-bodied nature.</p>
  88. <p><img decoding="async" loading="lazy" class="alignnone size-full wp-image-26711" src="https://eatdrinktalk.net/wp-content/uploads/2024/04/gg.jpg" alt="Buffalo Trace Prohibition Old Stagg, 132.4 Proof of A Comprehensive Review" width="1000" height="756" srcset="https://eatdrinktalk.net/wp-content/uploads/2024/04/gg.jpg 1000w, https://eatdrinktalk.net/wp-content/uploads/2024/04/gg-768x581.jpg 768w, https://eatdrinktalk.net/wp-content/uploads/2024/04/gg-80x60.jpg 80w, https://eatdrinktalk.net/wp-content/uploads/2024/04/gg-696x526.jpg 696w, https://eatdrinktalk.net/wp-content/uploads/2024/04/gg-556x420.jpg 556w" sizes="(max-width: 1000px) 100vw, 1000px" /></p>
  89. <p><strong>Nose:</strong> Upon nosing, one is greeted with a symphony of aromas that dance from the glass. Notes of charred oak, vanilla, and caramel intertwine seamlessly with hints of dried fruits and baking spices. The high proof is evident, yet it does not overpower the delicate nuances that emerge with each inhalation.</p>
  90. <p><strong>Palate:</strong> The first sip of Buffalo Trace Prohibition Old Stagg is an experience unto itself. The palate is greeted with a burst of intense flavors that coat the tongue. Rich caramel and toffee mingle with oak and leather, creating a complex tapestry of taste. Despite its high proof, the whiskey is surprisingly smooth, with a warmth that spreads slowly from the chest to the extremities.</p>
  91. <p><strong>Finish:</strong> The finish of Buffalo Trace Prohibition Old Stagg is long and lingering, leaving a trail of spice and sweetness in its wake. Notes of pepper and cinnamon dance on the palate, balanced by a subtle sweetness that invites another sip. As the flavors fade, a sense of satisfaction remains, urging one to savor the moment.</p>
  92. <p><strong>Overall:</strong> In conclusion, Buffalo Trace Prohibition Old Stagg, 132.4 Proof, is a masterpiece of whiskey craftsmanship. It pays homage to the rich tradition of American whiskey while showcasing Buffalo Trace&#8217;s commitment to quality and innovation. From its captivating appearance to its complex flavor profile, every aspect of this expression speaks to the skill and dedication of the distillers behind it. Whether enjoyed neat or as the foundation for a classic cocktail, Buffalo Trace Prohibition Old Stagg is sure to leave a lasting impression on whiskey enthusiasts everywhere.</p>
  93. <h2>The History of Buffalo Trace Prohibition Old Stagg, 132.4 Proof</h2>
  94. <p>In the realm of whiskey, certain names carry a weight of history, a legacy that transcends time and resonates with enthusiasts worldwide. Buffalo Trace Distillery is one such name, renowned for its commitment to tradition, craftsmanship, and innovation. Among its esteemed portfolio of spirits, Buffalo Trace Prohibition Old Stagg, 132.4 Proof, stands as a testament to the distillery&#8217;s storied past and its enduring quest for excellence. Join us as we journey through the annals of history to uncover the captivating story behind this iconic expression.</p>
  95. <p><strong>The Origins of Buffalo Trace Distillery:</strong> To understand the genesis of Buffalo Trace Prohibition Old Stagg, one must first delve into the origins of its home, the Buffalo Trace Distillery. Situated on the banks of the Kentucky River in Frankfort, Kentucky, the distillery traces its roots back to 1775, making it one of the oldest continuously operating distilleries in the United States. Originally known as the O.F.C. Distillery (Old Fashioned Copper), it has undergone numerous transformations and name changes over the centuries, eventually adopting the moniker Buffalo Trace in homage to the ancient buffalo trails that once crossed the property.</p>
  96. <p><img decoding="async" loading="lazy" class="alignnone wp-image-26712 size-full" src="https://eatdrinktalk.net/wp-content/uploads/2024/04/refreshing-drink-glass_23-2148024940.jpg" alt="The History of Buffalo Trace Prohibition Old Stagg, 132.4 Proof" width="626" height="482" srcset="https://eatdrinktalk.net/wp-content/uploads/2024/04/refreshing-drink-glass_23-2148024940.jpg 626w, https://eatdrinktalk.net/wp-content/uploads/2024/04/refreshing-drink-glass_23-2148024940-545x420.jpg 545w" sizes="(max-width: 626px) 100vw, 626px" /></p>
  97. <p><strong>Surviving Prohibition:</strong> The Prohibition era of the early 20th century presented a formidable challenge to the American whiskey industry. With the enactment of the 18th Amendment in 1920, the production, sale, and distribution of alcoholic beverages were banned nationwide, plunging distilleries into crisis. Despite the draconian laws, some distilleries, including what would later become Buffalo Trace, managed to survive by pivoting to alternative products such as medicinal whiskey or industrial alcohol. This period of adversity tested the resilience and ingenuity of distillers, laying the groundwork for the renaissance of American whiskey in the decades to come.</p>
  98. <p><strong>The Legend of Old Stagg:</strong> Central to the story of Buffalo Trace Prohibition Old Stagg is the figure of George T. Stagg, a towering figure in the annals of whiskey history. Born in 1835, Stagg rose to prominence as a distiller and entrepreneur, eventually becoming the owner of what is now Buffalo Trace Distillery. Renowned for his innovative techniques and uncompromising standards, Stagg&#8217;s legacy looms large over the whiskey world. The Old Stagg expression pays homage to this legendary figure, capturing the spirit of his pioneering vision and unwavering dedication to quality.</p>
  99. <p><strong>Crafting Prohibition Old Stagg:</strong> Buffalo Trace Prohibition Old Stagg, 132.4 Proof, represents a marriage of tradition and innovation, a tribute to the enduring legacy of its namesake. Crafted using time-honored methods and aged to perfection, this expression showcases the depth and complexity that have become synonymous with the Buffalo Trace brand. From its rich amber hue to its bold flavor profile, every aspect of Prohibition Old Stagg reflects the distillery&#8217;s commitment to excellence and its reverence for history.</p>
  100. <p>Buffalo Trace Prohibition Old Stagg, 132.4 Proof, is more than just a whiskey; it&#8217;s a testament to the resilience of an industry, the vision of a pioneer, and the enduring spirit of American craftsmanship. Through the tumult of Prohibition and beyond, Buffalo Trace Distillery has remained steadfast in its dedication to producing world-class spirits that embody the essence of their heritage. Raise a glass to the history-makers, the trailblazers, and the legends of whiskey past. Cheers to Buffalo Trace Prohibition Old Stagg.</p>
  101. <h2 class="LC20lb MBeuO DKV0Md">A Taste of History of Buffalo Trace Prohibition Old Stagg, 132.4 Proof</h2>
  102. <p>In the world of whiskey, every sip tells a story, a narrative woven through time, tradition, and innovation. Few expressions embody this ethos as profoundly as Buffalo Trace Prohibition Old Stagg, 132.4 Proof. As we raise our glasses to savor this exquisite spirit, let us embark on a journey through the annals of history, tracing the origins and evolution of this iconic whiskey.</p>
  103. <p><strong>The Roots of Buffalo Trace Distillery:</strong> Our tale begins on the picturesque banks of the Kentucky River, where Buffalo Trace Distillery has stood as a beacon of whiskey craftsmanship since its inception in 1775. Originally known as the O.F.C. Distillery, it has weathered the storms of time, surviving wars, economic downturns, and even Prohibition to emerge as one of the most esteemed distilleries in the world. The name &#8220;Buffalo Trace&#8221; itself pays homage to the ancient buffalo trails that crisscrossed the property, symbolizing the rich tapestry of history that envelops the distillery.</p>
  104. <p><strong>Prohibition: A Trial of Resilience:</strong> The Prohibition era of the early 20th century marked a dark chapter in American history, as the nation grappled with the nationwide ban on alcoholic beverages. Yet, amidst the chaos and upheaval, some distilleries managed to persevere, adapting to the changing times with resilience and ingenuity. Buffalo Trace, then known as the George T. Stagg Distillery, was among the few that navigated the treacherous waters of Prohibition, producing medicinal whiskey and industrial alcohol to survive.</p>
  105. <p><img decoding="async" loading="lazy" class="alignnone size-full wp-image-26713" src="https://eatdrinktalk.net/wp-content/uploads/2024/04/bartender-placing-line-shot-glasses-counter_23-2148209381.jpg" alt="A Taste of History of Buffalo Trace Prohibition Old Stagg, 132.4 Proof" width="626" height="470" srcset="https://eatdrinktalk.net/wp-content/uploads/2024/04/bartender-placing-line-shot-glasses-counter_23-2148209381.jpg 626w, https://eatdrinktalk.net/wp-content/uploads/2024/04/bartender-placing-line-shot-glasses-counter_23-2148209381-80x60.jpg 80w, https://eatdrinktalk.net/wp-content/uploads/2024/04/bartender-placing-line-shot-glasses-counter_23-2148209381-265x198.jpg 265w, https://eatdrinktalk.net/wp-content/uploads/2024/04/bartender-placing-line-shot-glasses-counter_23-2148209381-559x420.jpg 559w" sizes="(max-width: 626px) 100vw, 626px" /></p>
  106. <p><strong>The Legend of Old Stagg:</strong> Central to the narrative of Buffalo Trace Prohibition Old Stagg is the figure of George T. Stagg himself, a towering figure in the whiskey industry. Born in 1835, Stagg&#8217;s name became synonymous with innovation, quality, and excellence. As the owner of the distillery that would later bear his name, Stagg revolutionized whiskey production with his visionary techniques and uncompromising standards. The Old Stagg expression pays homage to this legendary figure, capturing the essence of his pioneering spirit in every bottle.</p>
  107. <p><strong>Crafting the Legacy:</strong> Buffalo Trace Prohibition Old Stagg, 132.4 Proof, represents the culmination of centuries of tradition and craftsmanship. Distilled with precision and aged to perfection, this expression is a testament to the distillery&#8217;s unwavering commitment to quality and heritage. From its deep amber hue to its complex flavor profile, every aspect of Old Stagg reflects the dedication and passion of the master distillers who bring it to life.</p>
  108. <p><strong>A Toast to History:</strong> As we raise our glasses to savor the rich flavors of Buffalo Trace Prohibition Old Stagg, let us also raise a toast to the history-makers, the trailblazers, and the visionaries who have shaped the whiskey world. Through their dedication and perseverance, they have preserved a legacy that transcends time and continues to captivate the hearts and palates of whiskey enthusiasts around the globe. So here&#8217;s to Buffalo Trace Prohibition Old Stagg, a taste of history in every drop. Cheers!</p>
  109. ]]></content:encoded>
  113. </item>
  114. <item>
  115. <title>Diary: When you experience ageism, that’s when you know it’s real</title>
  116. <link>https://eatdrinktalk.net/diary-when-you-experience-ageism-thats-when-you-know-its-real/</link>
  118. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  119. <pubDate>Sat, 13 Apr 2024 13:58:56 +0000</pubDate>
  120. <category><![CDATA[RogerBaylor.com]]></category>
  121. <guid isPermaLink="false">https://eatdrinktalk.net/diary-when-you-experience-ageism-thats-when-you-know-its-real/</guid>
  122.  
  123. <description><![CDATA[I’ll remember the winter of ’23-’24 as a difficult time for me – professionally, not personally. This turbulence, which seems to be gradually receding as temperatures rise, has derived primarily from professional uncertainty. To begin, it’s important to understand that Pints&#038;union was always more than just another job to me. It didn’t matter that I [&#8230;]]]></description>
  124. <content:encoded><![CDATA[<p>I’ll remember the winter of ’23-’24 as a difficult time for me – professionally, not personally.<br />
  125. This turbulence, which seems to be gradually receding as temperatures rise, has derived primarily from professional uncertainty.<br />
  126. To begin, it’s important to understand that Pints&#038;union was always more than just another job to me. It didn’t matter that I was a hired hand with no direct financial stake as an owner, and about as little say over daily affairs as a dishwasher. P&#038;u was a logical extension of all my previous lives in the beer business, and I took my position there very seriously.<br />
  127. In terms of working for others, I always believe in what I do – and I believed fully in P&#038;u. During my tenure, the beer program there was both financially and artistically exemplary gi &#8230;</p>
  128. ]]></content:encoded>
  132. </item>
  133. <item>
  134. <title>TKO Flight Club’s KY Bourby 2024 benefits Parkinson’s patients</title>
  135. <link>https://eatdrinktalk.net/tko-flight-clubs-ky-bourby-2024-benefits-parkinsons-patients/</link>
  137. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  138. <pubDate>Sat, 13 Apr 2024 12:00:00 +0000</pubDate>
  139. <category><![CDATA[Food and Dining Magazine]]></category>
  140. <guid isPermaLink="false">https://eatdrinktalk.net/tko-flight-clubs-ky-bourby-2024-benefits-parkinsons-patients/</guid>
  141.  
  142. <description><![CDATA[<img post-id="26706" fifu-featured="1" width="600" height="600" src="http://foodanddine.com/wp-content/uploads/2024/04/TKO-Flight-Club-Bourby-6-1024x683.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="TKO Flight Club’s KY Bourby 2024 benefits Parkinson’s patients" title="TKO Flight Club’s KY Bourby 2024 benefits Parkinson’s patients" title="TKO Flight Club’s KY Bourby 2024 benefits Parkinson’s patients" decoding="async" loading="lazy" />TKO Flight Club is having a Derby party, and so let’s begin with proper introductions. At TKO Flight Club, we are passionate about two things: bourbon and making a positive impact in our community. As a non-profit organization, we host bourbon tastings and events to raise funds for charitable causes, with a special focus on [&#8230;]]]></description>
  143. <content:encoded><![CDATA[<img post-id="26706" fifu-featured="1" width="600" height="600" src="http://foodanddine.com/wp-content/uploads/2024/04/TKO-Flight-Club-Bourby-6-1024x683.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="TKO Flight Club’s KY Bourby 2024 benefits Parkinson’s patients" title="TKO Flight Club’s KY Bourby 2024 benefits Parkinson’s patients" title="TKO Flight Club’s KY Bourby 2024 benefits Parkinson’s patients" decoding="async" loading="lazy" /><p>TKO Flight Club is having a Derby party, and so let’s begin with proper introductions.<br />
  144. At TKO Flight Club, we are passionate about two things: bourbon and making a positive impact in our community. As a non-profit organization, we host bourbon tastings and events to raise funds for charitable causes, with a special focus on improving the lives of Parkinson’s patients.<br />
  145. Our mission is to better the lives of Parkinson’s patients through fundraising for therapeutic training, support and research. We do this by hosting events that cater to the KY Bourbon culture and community. However, we cannot achieve these goals alone – we need your support!<br />
  146. The 2024 edition of TKO Flight Club’s annual KY Bourby takes place at Progress Park Airstream Resort &#038; Event Center (4501 Progress Blvd., Louisville) on Saturday, April 27 from 6:00 p.m. to 10:00 p.m.<br />
  147. Here’s a checklist of features; kindly note that this event is 21+ years of age only.<br />
  148. $100 General Admission: Attendees will enjoy free whiskey samples from local distilleries, hors d’oeuvres, music, live race raffles for bourbon (bottle) door prizes, a silent auction, free valet parking, and more.<br />
  149. $200 VIP Tasting Experience hosted by NEAT Bourbon Bar + Bottle Shop (and General Admission): For the true bourbon connoisseurs, our VIP session hosted by NEAT Bourbon Bar is a must-attend. Immerse yourself in the world of vintage bourbons from the past and taste history by the pour. This exclusive experience is a rare opportunity to sample exceptional bourbons that have stood the test of time.<br />
  150. Glamping at the Bourby: Attendees who purchase these limited-editi &#8230;</p>
  151. ]]></content:encoded>
  155. </item>
  156. <item>
  157. <title>Chef in a Box (April 17, 18): Heitzman Traditional Bakery and Deli, featuring the next generation</title>
  158. <link>https://eatdrinktalk.net/chef-in-a-box-april-17-18-heitzman-traditional-bakery-and-deli-featuring-the-next-generation/</link>
  160. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  161. <pubDate>Fri, 12 Apr 2024 12:00:00 +0000</pubDate>
  162. <category><![CDATA[Food and Dining Magazine]]></category>
  163. <guid isPermaLink="false">https://eatdrinktalk.net/chef-in-a-box-april-17-18-heitzman-traditional-bakery-and-deli-featuring-the-next-generation/</guid>
  164.  
  165. <description><![CDATA[<img post-id="26704" fifu-featured="1" width="600" height="600" src="http://foodanddine.com/wp-content/uploads/2024/04/CIAB_Heitzman_Traditional_Barkery_and_Deli_with_15Matthew_Schadt_and_Katie_Boler_photos_bY_Dan_Dry-1024x682.jpeg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="Chef in a Box (April 17, 18): Heitzman Traditional Bakery and Deli, featuring the next generation" title="Chef in a Box (April 17, 18): Heitzman Traditional Bakery and Deli, featuring the next generation" title="Chef in a Box (April 17, 18): Heitzman Traditional Bakery and Deli, featuring the next generation" decoding="async" loading="lazy" />Heitzman Traditional Bakery and Deli is next for APRON Inc.’s Chef in a Box promotion, but first the bigger picture.  Food &#038; Dining Magazine continues to preview the forthcoming Chef in a Box offering. It’s a tasty fundraising project dating to the summer of 2020, benefiting APRON Inc.’s ongoing grant program. The Chef in a Box [&#8230;]]]></description>
  166. <content:encoded><![CDATA[<img post-id="26704" fifu-featured="1" width="600" height="600" src="http://foodanddine.com/wp-content/uploads/2024/04/CIAB_Heitzman_Traditional_Barkery_and_Deli_with_15Matthew_Schadt_and_Katie_Boler_photos_bY_Dan_Dry-1024x682.jpeg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="Chef in a Box (April 17, 18): Heitzman Traditional Bakery and Deli, featuring the next generation" title="Chef in a Box (April 17, 18): Heitzman Traditional Bakery and Deli, featuring the next generation" title="Chef in a Box (April 17, 18): Heitzman Traditional Bakery and Deli, featuring the next generation" decoding="async" loading="lazy" /><p>Heitzman Traditional Bakery and Deli is next for APRON Inc.’s Chef in a Box promotion, but first the bigger picture. <br />
  167. Food &#038; Dining Magazine continues to preview the forthcoming Chef in a Box offering. It’s a tasty fundraising project dating to the summer of 2020, benefiting APRON Inc.’s ongoing grant program.<br />
  168. The Chef in a Box promotion continues on a monthly basis in 2024.<br />
  169. APRON Inc. was created in 2011 to help provide financial relief to food and beverage industry workers in the Louisville, Kentucky metropolitan area who find themselves in need during times of crises. Since the COVID-19 pandemic, APRON Inc. has stepped up with a far greater volume of assistance to local workers than ever before.</p>
  170. <p>Here’s how Chef in a Box works.<br />
  171. Each week up to fifty patrons can purchase a Chef in a Box for $50, which actually aren’t boxes but reusable bags provided by APRON Inc.<br />
  172. Participating eateries keep $25 toward expenses, while $25 goes to APRON Inc. toward its ongoing grant program.<br />
  173. The contents of Chef in a Box/Bag vary according to the establishment’s specialization and creativity, but you’ll always be able to view the menu in advance and know what you’re getting.<br />
  174. Typically there’ll be tasting selections for two; perhaps a favorite dish of the chef’s, or maybe a meal kit.  Participating eateries also are encouraged to include a gift certificate, coupon, or promotional materials.<br />
  175. Chef in the Box Q &#038; A</p>
  176. <p>How do I order the box? You contact the featured restaurant directly.<br />
  177. When do I call? You can place your order starting on Friday prior to the restaurant’s featured week.<br />
  178. Is it pickup or delivery? Each restaurant makes that decision, but usually it’s curbside pickup only.<br />
  179. How much are the boxes? $50.<br />
  180. How many boxes does each restaurant sell weekly? 50 boxes, although some have allotted more.</p>
  181. <p>And now, the main attraction for the coming week.<br />
  182. CHEF IN A BOX dinner menu for TWO, $50, pickup April 17 (Wednesday) or April 18 (Thursday), 2024: Heitzman Traditional Bakery and Deli, featuring the next generation of the Heitzman Traditional family: Matthew Schadt (son of Dan and Marguerite Schadt) and his fiancée, Katie Boler.  <br />
  183. First Course: Tossed salad and dinner rolls.<br />
  184.  <br />
  185.  <br />
  186.  </p>
  187. <p> <br />
  188. Main Course: Chicken Cordon Blue served with stuffed potato and green beans with ham.<br />
  189.  <br />
  190.  <br />
  191.  </p>
  192. <p> <br />
  193.  <br />
  194.  <br />
  195.  <br />
  196.  <br />
  197. Dessert:  &#8230;</p>
  198. ]]></content:encoded>
  202. </item>
  203. <item>
  204. <title>Off the Eaten Path: Kevin Gibson visits SoIN’s legendary Chicken House</title>
  205. <link>https://eatdrinktalk.net/off-the-eaten-path-kevin-gibson-visits-soins-legendary-chicken-house/</link>
  207. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  208. <pubDate>Thu, 11 Apr 2024 12:00:00 +0000</pubDate>
  209. <category><![CDATA[Food and Dining Magazine]]></category>
  210. <guid isPermaLink="false">https://eatdrinktalk.net/off-the-eaten-path-kevin-gibson-visits-soins-legendary-chicken-house/</guid>
  211.  
  212. <description><![CDATA[<img post-id="26702" fifu-featured="1" width="600" height="600" src="https://foodanddine.com/wp-content/uploads/2019/06/FAD-signup.png" class="attachment-thumbnail size-thumbnail wp-post-image" alt="Off the Eaten Path: Kevin Gibson visits SoIN’s legendary Chicken House" title="Off the Eaten Path: Kevin Gibson visits SoIN’s legendary Chicken House" title="Off the Eaten Path: Kevin Gibson visits SoIN’s legendary Chicken House" decoding="async" loading="lazy" />Our columnist Kevin Gibson diligently visited the Chicken House three times to research his column for the current print edition of F&#038;D (Spring 2024) with sufficient thoroughness, learning that since new owners took over in 2019, the atmosphere has become gentler and more family-oriented — and along with the eatery’s signature fried chicken, the array [&#8230;]]]></description>
  213. <content:encoded><![CDATA[<img post-id="26702" fifu-featured="1" width="600" height="600" src="https://foodanddine.com/wp-content/uploads/2019/06/FAD-signup.png" class="attachment-thumbnail size-thumbnail wp-post-image" alt="Off the Eaten Path: Kevin Gibson visits SoIN’s legendary Chicken House" title="Off the Eaten Path: Kevin Gibson visits SoIN’s legendary Chicken House" title="Off the Eaten Path: Kevin Gibson visits SoIN’s legendary Chicken House" decoding="async" loading="lazy" /><p>Our columnist Kevin Gibson diligently visited the Chicken House three times to research his column for the current print edition of F&#038;D (Spring 2024) with sufficient thoroughness, learning that since new owners took over in 2019, the atmosphere has become gentler and more family-oriented — and along with the eatery’s signature fried chicken, the array of homestyle dishes has expanded.<br />
  214. Read Kevin’s essay, then peruse the remainder of the magazine at issuu.<br />
  215. OFF THE EATEN PATH – The Chicken House: Southern (Southern Indiana, that is!) hospitality and fried chicken define this Floyd County institution.<br />
  216. Today’s musical accompaniment originates in Germany, reminding us that a great many chickens are consumed at Oktoberfest each year.</p>
  217. <p>The Spring 2024 issue of Food &#038;  &#8230;</p>
  218. ]]></content:encoded>
  222. </item>
  223. <item>
  224. <title>Hip Hops: Five of my biggest failures as a beer purveyor</title>
  225. <link>https://eatdrinktalk.net/hip-hops-five-of-my-biggest-failures-as-a-beer-purveyor/</link>
  227. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  228. <pubDate>Wed, 10 Apr 2024 12:00:00 +0000</pubDate>
  229. <category><![CDATA[Food and Dining Magazine]]></category>
  230. <guid isPermaLink="false">https://eatdrinktalk.net/hip-hops-five-of-my-biggest-failures-as-a-beer-purveyor/</guid>
  231.  
  232. <description><![CDATA[<img post-id="26700" fifu-featured="1" width="600" height="600" src="http://foodanddine.com/wp-content/uploads/2022/12/Roger-bio-photo-Athens-Schlenkerla-2022-134x150.jpeg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="Hip Hops: Five of my biggest failures as a beer purveyor" title="Hip Hops: Five of my biggest failures as a beer purveyor" title="Hip Hops: Five of my biggest failures as a beer purveyor" decoding="async" loading="lazy" />“You know the old saying: you win some, you lose some. And then there’s that little-known third category.” — Al Gore Let’s say you’re a small brewery with a relentless social media presence that includes three, four or even more Facebook posts per day, probably 90% of them touting musical performances and various in-house events [&#8230;]]]></description>
  233. <content:encoded><![CDATA[<img post-id="26700" fifu-featured="1" width="600" height="600" src="http://foodanddine.com/wp-content/uploads/2022/12/Roger-bio-photo-Athens-Schlenkerla-2022-134x150.jpeg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="Hip Hops: Five of my biggest failures as a beer purveyor" title="Hip Hops: Five of my biggest failures as a beer purveyor" title="Hip Hops: Five of my biggest failures as a beer purveyor" decoding="async" loading="lazy" /><p>“You know the old saying: you win some, you lose some. And then there’s that little-known third category.” — Al Gore<br />
  234. Let’s say you’re a small brewery with a relentless social media presence that includes three, four or even more Facebook posts per day, probably 90% of them touting musical performances and various in-house events ranging from knitting to arm wrestling, but also on occasion tou &#8230;</p>
  235. ]]></content:encoded>
  239. </item>
  240. <item>
  241. <title>Anoosh Bistro: Shariat retires and David Danielson arrives</title>
  242. <link>https://eatdrinktalk.net/anoosh-bistro-shariat-retires-and-david-danielson-arrives/</link>
  244. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  245. <pubDate>Tue, 02 Apr 2024 12:00:00 +0000</pubDate>
  246. <category><![CDATA[Food and Dining Magazine]]></category>
  247. <guid isPermaLink="false">https://eatdrinktalk.net/anoosh-bistro-shariat-retires-and-david-danielson-arrives/</guid>
  248.  
  249. <description><![CDATA[<img width="600" height="385" src="https://eatdrinktalk.net/wp-content/uploads/2022/03/td_696x385-600x385.png" class="attachment-thumbnail size-thumbnail wp-post-image" alt="" decoding="async" loading="lazy" /> The food and dining scene is a replicable daily grind, by necessity. Systems and techniques are put into place, honed by repetition and experience. It’s like umpires or referees at a ballgame; if a spectator takes no notice of them, it means their jobs were performed flawlessly. We go out to dinner, for all [&#8230;]]]></description>
  250. <content:encoded><![CDATA[<img width="600" height="385" src="https://eatdrinktalk.net/wp-content/uploads/2022/03/td_696x385-600x385.png" class="attachment-thumbnail size-thumbnail wp-post-image" alt="" decoding="async" loading="lazy" /><p><br />
  251. The food and dining scene is a replicable daily grind, by necessity. Systems and techniques are put into place, honed by repetition and experience. It’s like umpires or referees at a ballgame; if a spectator takes no notice of them, it means their jobs were performed flawlessly.<br />
  252. We go out to dinner, for all the many reasons folks eat at restaurants rather than microwave some frozen wontons, and when all the moving parts are well-oiled, it’s far more than just sustenance. Memories are made, and accumulate. We find ourselves saying boy, it’s always wonderful at (fill in the blank) — you need to go there, right now.<br />
  253. But every now and then, things gets almost seismic.<br />
  254. The Facebook post (above) appeared on Monday afternoon, April 1, amid the speci &#8230;</p>
  255. ]]></content:encoded>
  259. </item>
  260. <item>
  261. <title>Drick’s Treats Café &#038; Bakery is open in Norton Commons</title>
  262. <link>https://eatdrinktalk.net/dricks-treats-cafe-bakery-is-open-in-norton-commons/</link>
  264. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  265. <pubDate>Mon, 01 Apr 2024 12:00:00 +0000</pubDate>
  266. <category><![CDATA[Food and Dining Magazine]]></category>
  267. <guid isPermaLink="false">https://eatdrinktalk.net/dricks-treats-cafe-bakery-is-open-in-norton-commons/</guid>
  268.  
  269. <description><![CDATA[<img width="600" height="385" src="https://eatdrinktalk.net/wp-content/uploads/2022/03/td_696x385-600x385.png" class="attachment-thumbnail size-thumbnail wp-post-image" alt="" decoding="async" loading="lazy" />Today’s story begins in January with a social media post from Cafe Commons, formerly FIX, and now also formerly Cafe Commons.  The text: We’re welcoming a new treat boutique to sweeten your day at the former Cafe Commons location. Drick’s Bakery &#038; Cafe will offer decadent cupcakes, luxurious desserts, and chocolate-covered treats. Plus, savor [&#8230;]]]></description>
  270. <content:encoded><![CDATA[<img width="600" height="385" src="https://eatdrinktalk.net/wp-content/uploads/2022/03/td_696x385-600x385.png" class="attachment-thumbnail size-thumbnail wp-post-image" alt="" decoding="async" loading="lazy" /><p>Today’s story begins in January with a social media post from Cafe Commons, formerly FIX, and now also formerly Cafe Commons.<br />
  271. <br />
  272. The text:<br />
  273. We’re welcoming a new treat boutique to sweeten your day at the former Cafe Commons location. Drick’s Bakery &#038; Cafe will offer decadent cupcakes, luxurious desserts, and chocolate-covered treats. Plus, savor some beloved Cafe Commons favorites!<br />
  274. The address is 10616 Meeting St. in Norton Commons, and the new configuration is open for business.</p>
  275. <p>As David A. Mann notes at Louisville Business First, founder Ter’Dricka Fresh began baking from home, then started staging pop-ups throughout Kentucky. The next step was bricks ‘n’ mortar, and following a gradual soft opening process, the concept has arrived.<br />
  276. Drick’s Treats Café &#038; Bakery opens in Norton Commons<br />
  277. “We hosted a soft opening aro &#8230;</p>
  278. ]]></content:encoded>
  282. </item>
  283. <item>
  284. <title>Edibles &#038; Potables: How Greek patriotism revolutionized moussaka</title>
  285. <link>https://eatdrinktalk.net/edibles-potables-how-greek-patriotism-revolutionized-moussaka/</link>
  287. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  288. <pubDate>Sun, 31 Mar 2024 12:00:00 +0000</pubDate>
  289. <category><![CDATA[Food and Dining Magazine]]></category>
  290. <guid isPermaLink="false">https://eatdrinktalk.net/edibles-potables-how-greek-patriotism-revolutionized-moussaka/</guid>
  291.  
  292. <description><![CDATA[<img post-id="26696" fifu-featured="1" width="600" height="600" src="http://foodanddine.com/wp-content/uploads/2024/03/VOL-81-SPRING-2024-117x150.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="<div>Edibles & Potables: How Greek patriotism revolutionized moussaka</div>" title="<div>Edibles & Potables: How Greek patriotism revolutionized moussaka</div>" decoding="async" loading="lazy" />“Edibles &#038; Potables” is F&#038;D’s Sunday morning slot for stories that range beyond our metropolitan Louisville coverage area, as with today’s look at how the familiar Greek “national” dish called moussaka came to be — at least, as we know it now. My first overseas travel experience came in 1985, and included time in Greece. [&#8230;]]]></description>
  293. <content:encoded><![CDATA[<img post-id="26696" fifu-featured="1" width="600" height="600" src="http://foodanddine.com/wp-content/uploads/2024/03/VOL-81-SPRING-2024-117x150.jpg" class="attachment-thumbnail size-thumbnail wp-post-image" alt="<div>Edibles & Potables: How Greek patriotism revolutionized moussaka</div>" title="<div>Edibles & Potables: How Greek patriotism revolutionized moussaka</div>" decoding="async" loading="lazy" /><p>“Edibles &#038; Potables” is F&#038;D’s Sunday morning slot for stories that range beyond our metropolitan Louisville coverage area, as with today’s look at how the familiar Greek “national” dish called moussaka came to be — at least, as we know it now.<br />
  294. My first overseas travel experience came in 1985, and included time in Greece. Moussaka was on the short list of dishes I’d be looking &#8230;</p>
  295. ]]></content:encoded>
  299. </item>
  300. </channel>
  301. </rss>
  302.  

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