Chef John Foster: Enjoy a special night out of course, but make family dinner your favorite routine
I would call it a lazy Sunday, but there is work to do. Meals have to be planned, food shopped for, and dinners…
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Louisville chef Welenken, a Sullivan University grad, makes it to the finals of Food Network’s Chopped
Chef Andrew Welenken, a graduate of Sullivan University’s National Center for Hospitality Studies and Executive Chef at La Chasse in…
Chef John Foster: The mighty parsnip, a versatile root vegetable that’s both healthy, and delicious
Behold, the mighty parsnip! No, wait, that’s not right. Consider the gentle parsnip…No still not the tone I want to…
Chamber’s ‘Lunch & Learn’ on eating well — includes a healthy lunch with ‘The Diet Doc’
On Wednesday, February 21, the Northern Kentucky Chamber of Commerce will host the first installment of a Lunch & Learn…
Chef John Foster: Redemption of the beet — at least partially — still doesn’t put it in ‘sexy’ category . . .
Mention beets to a certain generation and you might get a knowing look of longing. A newer generation might stare quizzically at you, confused as…
Sullivan University schedules transfer fair and open house at Center for Learning in Fort Mitchell
Sullivan University will conduct a transfer fair and open house on Saturday, February 17, from 9 a.m. to noon at…
Sullivan University System named among Best Places to Work in Kentucky for the fourth time
The Sullivan University System has been named as one of the Best Places to Work in Kentucky. Sullivan was one…
Chef Foster: Really, 7 degrees? Cold and damp winter days call for . . .goulash of course, an amazing dish
7 degrees. Let’s think on that for a moment. What could I possibly fix for dinner that would wipe away…
Chef Foster: Get ready for feast akin to Cratchit’s, enjoy the celebration with family and friends
It probably started long before Ebenezer Scrooge sent the boy around to “the poulterer’s” to fetch the big tom in the window at the end…
John Foster: Sharing insight into grandeur of Ferris Wheel, the restaurant business, success, failure
The restaurant industry has always been an amusement park attraction, for as long as I’ve called Lexington my home. Part…
Chef John Foster: Meal planning takes center stage in the kitchen as holiday season approaches
Holiday meals always present the most obvious challenges to cooks. Pre-planning, prep lists that stretch over two or three days….
Sullivan University offering grants to prospective students in Northern Kentucky region
The Sullivan University Center for Learning-Northern Kentucky is offering grants to Northern Kentucky and Greater Cincinnati residents to further their…
Chef Foster: It’s the time to think about the versatile potato — and here are some tasty recipes
Cold and rainy, dark and gloomy, fall has hit the area in the form of chilly temperatures and heavy rain….
Chef Foster: Channel your inner Pilgrim by making creative recipes using seasonal pumpkins
Inevitably, sometime in October I will be pressed to write about pumpkins. I will talk about their history, the origins,…
Chef Foster: Soup may not be a cure-all, but it can still be a remedy for what’s ailing us
I’ve got the sniffles and a nagging cough. Not sure if it’s allergies or I’ve finally succumbed to a common…
Sullivan University offers ‘Finding Your Purpose through Meaningful Work’ session in Fort Mitchell
The Sullivan University Center for Learning-Northern Kentucky is hosting a breakfast session about “Finding Your Purpose through Meaningful Work” on…
Chef Foster: Preserving the sanctity of pasta, one of our oldest and most versatile culinary treasures
Mention the word pasta to someone and they may shrug their shoulders slightly. Yeah, they like it all right but…
Chef Foster: A well-stocked pantry will save precious minutes for your weekend cooking projects
When fall rolls around every year, we anticipate that after the kids are back to school and the days start…
Chef Foster: Step out of your comfort zone with fall offerings and experience a new level of eating local
The fall season in Kentucky can become a series of culinary acrobatics, twists and turns that jolt us out of…
Chef Foster: Food is the gift that truly keeps on giving — especially when it’s your birthday
I have a September birthday, middle of the month in fact. I feel a bit lucky every time it rolls…
Chef Foster: Raw?! Unlock the culinary range of your peppers through smoking or roasting
I just spent an evening smoking trays of banana peppers to put away for another menu change, and in doing…
Chef Foster: Sometimes taken for granted, the common potato has a prominent spot at the table
Last week’s column talked about the forgotten vegetables at the market, and in the midst of all the discussion about…