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Posted by on Mar 13, 2015 in News | 0 comments

Foodies & Social Media, Beaumont Inn an America’s Classic, Marksbury Farm’s Restaurant, & More! In the Weekly Miscellany

Foodies & Social Media, Beaumont Inn an America’s Classic, Marksbury Farm’s Restaurant, & More! In the Weekly Miscellany

 

Lancaster’s Marksbury Farm restaurant Pasture has its grand opening Saturday, March 14.

Louisville Feeds: Tracing the Connection Between Foodies, Restaurants, and Social Media: ‘Photos of sprawling brunches, Nord’s donuts, bourbon old fashioneds and towering Holy Grale burgers dominate the feeds. While most of the fare is accessible enough to feel communal (“Oh, I’ve eaten that too!”) there’s definitely competition for social media attention, between both restaurants and local foodies.

“It all started with fried bologna.”‘ Pro golfer Davis Love III loves and collects cast-iron cookware.

Lost River Creamery produces cave-aged Gouda cheese in Russellville: “We banked everything on this.”

Conde Nast Traveler lists 5 Drivable Destinations Offering Great Value including Louisville: “The ponies start racing at Churchill Downs on April 25, while the restaurant and bar scene is a winner year-round (good bets are MilkWoodFeast BBQ, and The Holy Grale). Louisville’s the ideal base for exploring the Kentucky Bourbon Trail too.”

An Abandoned Kentucky Is Transforming Into a Massive Local Food Hub in Louisville’s Westport explains Adele Peters: “A factory in Louisville, Kentucky, made chewing tobacco for over a century before folding in 2009. Now the abandoned site is a symbol of how the city is changing: The 24-acre brownfield will soon become one of the largest hubs for local food in the U.S.”

Harrodsburg’s Beaumont Inn has been designated by the James Beard Foundation on its list of America’s Classics for 2015: “This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal.”

Maple Syrup at Waterfall Farm in Ashe County, North Carolina is featured in the New York Times. You can make maple syrup in Appalachia and don’t tell Federal Grove that they may not be the southernmost maple syrup after all. (h/t Lora Smith) maple syrup - NC - NYT

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