As part of the Bourbon Classic in Louisville, a bunch of other journalists and I were invited for tours of distilleries like Jim Beam and Buffalo Trace. Visiting those places proved a very educational incredible experience, but almost more fascinating were tours of the cooperage that made the barrels and the metal works that created the stills used in the making of bourbon.
Cookies are my favorite dessert/snack. I am not, however, a snob about cookies. They don't have to be made with fancy-pants ingredients, rare chocolate, whatever. I just like a good cookie and, alas, Girl Scout cookies are not that good.
The Hot Brown is a hot mess: buttered toast points, sliced turkey breast, tomatoes, bacon and mornay sauce. It's served in a skillet, and it's common found on menus at many Louisville diners. It was, according to local legend, first served at the Brown Hotel in the mid-1920s, so that's where I had to have it.
Chara is the new Greek place that replaced Papaspiros, the old Greek place (now basically relocated across the street and to be called, when it opens, Agora). One look at Chara's menu, and I saw that the line-up of food was pretty much the same as when the place was called Papaspiros.