Steve Coomes is a Legend in the Louisville Restaurant community. Former chef and long time native of Louisville Kentucky, his true talent is spinning tales and telling stories that resonate with those that love food and drink. He is a talented writer, and this has garnered him much respect. He is probably best known for his ties to the bourbon community and the respect he gets from those at the center of it.
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Steve has been on the podcast before when we broadcasted the Kentucky State BBQ Festival. I spoke with him briefly and he definitely had my attention right from the start. I knew that we had to get this man back on the show for a proper interview.
He has mastered the art of pairing food with bourbon and that’s where he fits into the great community of ours. We were excited to meet with him and discuss his talents. It wasn’t easy to get our schedules aligned and we chatted a lot while trying to get the recording scheduled. In that time, Steve and I had several great discussions on many interesting topics. We talked about our love of BBQ, the love of just processing meat, making bacon, sausage and different styles of cooking. Yes, we even talked about our love of bourbon culture. I felt like I was talking with an old friend. That’s the feeling that he gives you.
This man truly cares for people and cares about telling the true story of the Bourbon Culture. I can honestly say that he has helped Jim and I more than he will ever know. If you are new to the media side of the business it’s not easy to get your foot in the door, and he has been a great mentor to our podcast and we must say thanks for that.
We recorded with Steve the same week as the Bourbon Classic, which meant Steve was extremely busy. The Bourbon Classic is one of Louisville’s most prestigious winter bourbon events. With his busy schedule, he still made time to sit down with us, have a few pours and talk shop.
Take time to listen to the podcast (link above). Be sure to visit Steve’s website at stevecoomes.com and check out the books he has written:
COUNTRY HAM: A SOUTHERN TRADITION OF HOGS, SALT & SMOKE
THE HOME DISTILLER’S GUIDE TO SPIRITS: REVIVING THE ART OF HOME DISTILLING
Cheers! Mike (Big Chief)
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