Owner Roza Segoviano show us the best way to a pair a margarita with your favorite Mexican dish.
Brown-Forman's Tim Laird, also known as America’s CEO, shares recipes for crab deviled eggs, bourbon pecan fudge, and more!
Cloverfield's Farm and Kitchen's Janine Washle uses some Kentucky State Fair staples to demonstrate how to make your own award-worthy dishes.
Sivori Catering is serving up a new donut burger with a little bourbon and a lot of country ham.
It features cooking classes and demonstrations, and has a bookstore, pantry, to-go dinners, and a cookware boutique.
Chef Geoffrey Heyde stopped by WDRB in the Morning to show off the stone cross pork belly appetizer, fried brussel sprout salad, and the scallops entree.
Whiskey Dry is located at 412 South Fourth Street near 4th Street Live!
Kroger Chef Paul Dowell demonstrates how to make a Watermelon & Feta Salad
Jim Lehrer from Brownsboro Hardware and Paint talks about three different grills and how they can impact the food you're making.
Cloverfields Farm & Kitchen's Janine Washle shares recipes for a pasta dinner with a peach shortcake for dessert.
Los Aztecas has been serving authentic Mexican food in the Louisville area since 1997.
Chef Paul Dowell from Kroger demonstrates how to make Beer Brined Spatchcock Chicken with Roasted Vegetables.