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  14. <description>Louisville Eatin drinkin and talkin</description>
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  31. <title>Diary: When you experience ageism, that’s when you know it’s real</title>
  32. <link>https://eatdrinktalk.net/diary-when-you-experience-ageism-thats-when-you-know-its-real/</link>
  34. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  35. <pubDate>Sat, 13 Apr 2024 13:58:56 +0000</pubDate>
  36. <category><![CDATA[RogerBaylor.com]]></category>
  37. <guid isPermaLink="false">https://eatdrinktalk.net/diary-when-you-experience-ageism-thats-when-you-know-its-real/</guid>
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  39. <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>
  40. <content:encoded><![CDATA[<p>I’ll remember the winter of ’23-’24 as a difficult time for me – professionally, not personally.<br />
  41. This turbulence, which seems to be gradually receding as temperatures rise, has derived primarily from professional uncertainty.<br />
  42. 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 />
  43. 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>
  44. ]]></content:encoded>
  48. </item>
  49. <item>
  50. <title>TKO Flight Club’s KY Bourby 2024 benefits Parkinson’s patients</title>
  51. <link>https://eatdrinktalk.net/tko-flight-clubs-ky-bourby-2024-benefits-parkinsons-patients/</link>
  53. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  54. <pubDate>Sat, 13 Apr 2024 12:00:00 +0000</pubDate>
  55. <category><![CDATA[Food and Dining Magazine]]></category>
  56. <guid isPermaLink="false">https://eatdrinktalk.net/tko-flight-clubs-ky-bourby-2024-benefits-parkinsons-patients/</guid>
  57.  
  58. <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" />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>
  59. <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 />
  60. 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 />
  61. 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 />
  62. 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 />
  63. Here’s a checklist of features; kindly note that this event is 21+ years of age only.<br />
  64. $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 />
  65. $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 />
  66. Glamping at the Bourby: Attendees who purchase these limited-editi &#8230;</p>
  67. ]]></content:encoded>
  71. </item>
  72. <item>
  73. <title>Chef in a Box (April 17, 18): Heitzman Traditional Bakery and Deli, featuring the next generation</title>
  74. <link>https://eatdrinktalk.net/chef-in-a-box-april-17-18-heitzman-traditional-bakery-and-deli-featuring-the-next-generation/</link>
  76. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  77. <pubDate>Fri, 12 Apr 2024 12:00:00 +0000</pubDate>
  78. <category><![CDATA[Food and Dining Magazine]]></category>
  79. <guid isPermaLink="false">https://eatdrinktalk.net/chef-in-a-box-april-17-18-heitzman-traditional-bakery-and-deli-featuring-the-next-generation/</guid>
  80.  
  81. <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>
  82. <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 />
  83. 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 />
  84. The Chef in a Box promotion continues on a monthly basis in 2024.<br />
  85. 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>
  86. <p>Here’s how Chef in a Box works.<br />
  87. 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 />
  88. Participating eateries keep $25 toward expenses, while $25 goes to APRON Inc. toward its ongoing grant program.<br />
  89. 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 />
  90. 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 />
  91. Chef in the Box Q &#038; A</p>
  92. <p>How do I order the box? You contact the featured restaurant directly.<br />
  93. When do I call? You can place your order starting on Friday prior to the restaurant’s featured week.<br />
  94. Is it pickup or delivery? Each restaurant makes that decision, but usually it’s curbside pickup only.<br />
  95. How much are the boxes? $50.<br />
  96. How many boxes does each restaurant sell weekly? 50 boxes, although some have allotted more.</p>
  97. <p>And now, the main attraction for the coming week.<br />
  98. 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 />
  99. First Course: Tossed salad and dinner rolls.<br />
  100.  <br />
  101.  <br />
  102.  </p>
  103. <p> <br />
  104. Main Course: Chicken Cordon Blue served with stuffed potato and green beans with ham.<br />
  105.  <br />
  106.  <br />
  107.  </p>
  108. <p> <br />
  109.  <br />
  110.  <br />
  111.  <br />
  112.  <br />
  113. Dessert:  &#8230;</p>
  114. ]]></content:encoded>
  118. </item>
  119. <item>
  120. <title>Off the Eaten Path: Kevin Gibson visits SoIN’s legendary Chicken House</title>
  121. <link>https://eatdrinktalk.net/off-the-eaten-path-kevin-gibson-visits-soins-legendary-chicken-house/</link>
  123. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  124. <pubDate>Thu, 11 Apr 2024 12:00:00 +0000</pubDate>
  125. <category><![CDATA[Food and Dining Magazine]]></category>
  126. <guid isPermaLink="false">https://eatdrinktalk.net/off-the-eaten-path-kevin-gibson-visits-soins-legendary-chicken-house/</guid>
  127.  
  128. <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>
  129. <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 />
  130. Read Kevin’s essay, then peruse the remainder of the magazine at issuu.<br />
  131. OFF THE EATEN PATH – The Chicken House: Southern (Southern Indiana, that is!) hospitality and fried chicken define this Floyd County institution.<br />
  132. Today’s musical accompaniment originates in Germany, reminding us that a great many chickens are consumed at Oktoberfest each year.</p>
  133. <p>The Spring 2024 issue of Food &#038;  &#8230;</p>
  134. ]]></content:encoded>
  138. </item>
  139. <item>
  140. <title>Hip Hops: Five of my biggest failures as a beer purveyor</title>
  141. <link>https://eatdrinktalk.net/hip-hops-five-of-my-biggest-failures-as-a-beer-purveyor/</link>
  143. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  144. <pubDate>Wed, 10 Apr 2024 12:00:00 +0000</pubDate>
  145. <category><![CDATA[Food and Dining Magazine]]></category>
  146. <guid isPermaLink="false">https://eatdrinktalk.net/hip-hops-five-of-my-biggest-failures-as-a-beer-purveyor/</guid>
  147.  
  148. <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>
  149. <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 />
  150. 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>
  151. ]]></content:encoded>
  155. </item>
  156. <item>
  157. <title>Anoosh Bistro: Shariat retires and David Danielson arrives</title>
  158. <link>https://eatdrinktalk.net/anoosh-bistro-shariat-retires-and-david-danielson-arrives/</link>
  160. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  161. <pubDate>Tue, 02 Apr 2024 12:00:00 +0000</pubDate>
  162. <category><![CDATA[Food and Dining Magazine]]></category>
  163. <guid isPermaLink="false">https://eatdrinktalk.net/anoosh-bistro-shariat-retires-and-david-danielson-arrives/</guid>
  164.  
  165. <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>
  166. <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 />
  167. 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 />
  168. 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 />
  169. But every now and then, things gets almost seismic.<br />
  170. The Facebook post (above) appeared on Monday afternoon, April 1, amid the speci &#8230;</p>
  171. ]]></content:encoded>
  175. </item>
  176. <item>
  177. <title>Drick’s Treats Café &#038; Bakery is open in Norton Commons</title>
  178. <link>https://eatdrinktalk.net/dricks-treats-cafe-bakery-is-open-in-norton-commons/</link>
  180. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  181. <pubDate>Mon, 01 Apr 2024 12:00:00 +0000</pubDate>
  182. <category><![CDATA[Food and Dining Magazine]]></category>
  183. <guid isPermaLink="false">https://eatdrinktalk.net/dricks-treats-cafe-bakery-is-open-in-norton-commons/</guid>
  184.  
  185. <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>
  186. <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 />
  187. <br />
  188. The text:<br />
  189. 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 />
  190. The address is 10616 Meeting St. in Norton Commons, and the new configuration is open for business.</p>
  191. <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 />
  192. Drick’s Treats Café &#038; Bakery opens in Norton Commons<br />
  193. “We hosted a soft opening aro &#8230;</p>
  194. ]]></content:encoded>
  198. </item>
  199. <item>
  200. <title>Edibles &#038; Potables: How Greek patriotism revolutionized moussaka</title>
  201. <link>https://eatdrinktalk.net/edibles-potables-how-greek-patriotism-revolutionized-moussaka/</link>
  203. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  204. <pubDate>Sun, 31 Mar 2024 12:00:00 +0000</pubDate>
  205. <category><![CDATA[Food and Dining Magazine]]></category>
  206. <guid isPermaLink="false">https://eatdrinktalk.net/edibles-potables-how-greek-patriotism-revolutionized-moussaka/</guid>
  207.  
  208. <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>
  209. <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 />
  210. 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>
  211. ]]></content:encoded>
  215. </item>
  216. <item>
  217. <title>Jason’s Deli in St. Matthews has closed</title>
  218. <link>https://eatdrinktalk.net/jasons-deli-in-st-matthews-has-closed/</link>
  220. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  221. <pubDate>Sat, 30 Mar 2024 12:00:00 +0000</pubDate>
  222. <category><![CDATA[Food and Dining Magazine]]></category>
  223. <guid isPermaLink="false">https://eatdrinktalk.net/jasons-deli-in-st-matthews-has-closed/</guid>
  224.  
  225. <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" />As readers of F&#038;D’s daily feed, you are obliged on occasion to allow the “content provider” (that’s me, and I prefer the term “writer”) to display his affection for a famous quote by journalist David Brinkley: “You’re entitled to MY opinion.” But not today. I’m perfectly content to admit that I missed this one a [&#8230;]]]></description>
  226. <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>As readers of F&#038;D’s daily feed, you are obliged on occasion to allow the “content provider” (that’s me, and I prefer the term “writer”) to display his affection for a famous quote by journalist David Brinkley: “You’re entitled to MY opinion.”<br />
  227. But not today. I’m perfectly content to admit that I missed this one a couple weeks of ago, probably because it fell near St. Paddy’s (not Patty’s) Day, and I was too busy trying to determine why thing &#8230;</p>
  228. ]]></content:encoded>
  232. </item>
  233. <item>
  234. <title>Patisserie Francaise Louisville, under development in the Highlands</title>
  235. <link>https://eatdrinktalk.net/patisserie-francaise-louisville-under-development-in-the-highlands/</link>
  237. <dc:creator><![CDATA[Roger Baylor]]></dc:creator>
  238. <pubDate>Fri, 29 Mar 2024 12:00:00 +0000</pubDate>
  239. <category><![CDATA[Food and Dining Magazine]]></category>
  240. <guid isPermaLink="false">https://eatdrinktalk.net/patisserie-francaise-louisville-under-development-in-the-highlands/</guid>
  241.  
  242. <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>" title="Patisserie Francaise Louisville, under development in the Highlands" decoding="async" loading="lazy" />A few French words of impending significance: Patisserie: a shop where French pastries and cakes are sold. Boulangerie: a bakery that specializes in bread and especially in French-style breads. Gateau: a large, sweet cake, usually with cream or fruit in it. Thus informed, veteran restaurateur Charles Reed (ex- Henry’s Place and Melba’s Culinary Canvas) has announced [&#8230;]]]></description>
  243. <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>" title="Patisserie Francaise Louisville, under development in the Highlands" decoding="async" loading="lazy" /><p>A few French words of impending significance:</p>
  244. <p>Patisserie: a shop where French pastries and cakes are sold.<br />
  245. Boulangerie: a bakery that specializes in bread and especially in French-style breads.<br />
  246. Gateau: a large, sweet cake, usually with cream or fruit in it.</p>
  247. <p>Thus informed, veteran restaurateur Charles Reed (ex- Henry’s Place and Melba’s Culinary Canvas) has announced a new project: Patisserie Francaise Louisville, to be located at 1355 Bardstown Road in the Highlands. For a preview of Reed’s expected wares, pour yourself a cup of strong black coffee and visit his new s &#8230;</p>
  248. ]]></content:encoded>
  252. </item>
  253. </channel>
  254. </rss>
  255.  

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