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USA Today
When USA Today was looking for 40 best bites in Louisville, they visited with Good Folks Coffee Company, Bristol Bar & Grill, Doc Crow’s, the Brown Hotel, Butchertown Grocery, Copper & Kings and more!
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The New York Times
For their latest ’36 Hours in Louisville’ feature, the New York Times worked with Estes PR to visit Butchertown Grocery, Copper & Kings and the Brown Hotel.
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James Beard Awards
Estes PR had four clients on the semifinalist list for 2016 James Beard Foundation Awards including Mabel Gray, Bluestem, chef Jesse Houston of Saltine, and chef Paul Fehribach of Big Jones.
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The Local Palate
Derby season brought The Local Palate to the Brown Hotel for party appetizers and cocktails featuring local spirits like Copper & Kings brandy. Plus, they visit Etch in Nashville for Southern sommelier wine insight.
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Southwest: The Magazine
Looking for a refreshing summer cocktail? Southwest talks to Etch in Nashville for their redheaded chef drink.
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Food Network Magazine
It’s not Derby Day without Hot Browns! Chef Damaris Phillips shares her version of the Brown Hotel favorite in Food Network Magazine.
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Bon Appetit
Bon Appetit explored where to eat like a local across the country – including finding the best ramen in unexpected places, like Saltine in Jackson, Miss.
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Coastal Living
Coastal Living goes from pole to plate with chef Nico Romo of Fish for a sustainable seafood feast.
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Huffington Post & Mariani’s Virtual Gourmet Newsletter
Noted critic John Mariani dined around Louisville in search of the best restaurants in the Derby City. His favorites? Longstanding English Grill at the Brown Hotel and newcomer Butchertown Grocery topped his list.
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“Bizarre Foods: Delicious Destinations”
When Andrew Zimmern brought his “Bizarre Foods” spin-off show to Louisville, Ky., he was sure to hit up the Brown Hotel for the world-famous Hot Brown.
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UPROXX.com
“Top Chef” contestant Kwame Onwuachi chats with Uproxx columnist Vince Mancini for fun and funny article.
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Wall Street Journal
Where to eat and drink in Kansas City? The Wall Street Journal asked KC chefs Colby and Megan Garrelts for their insider info.
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New York Times
The New York times visits chef James Rigato in Detroit where he is making Michigan proud.
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Paste Magazine
Paste’s “City in a Glass” series visits Charleston for Fish’s signature gimlet.
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Forbes
“Tastemaker” David Dafoe is profiled by Forbes for his innovative beverage development business Flavorman in their Dec. 15 issue.
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Garden & Gun
The revival of brandy! Copper & Kings brings back the staple in Garden & Gun.
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Food & Wine
Copper & Kings’ Absinthe makes the list of Food & Wine’s “10 Objects of Our Obsession”.
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Travel + Leisure
Traveling to Charleston? Chef Nico Romo of Fish takes you on a chef’s tour of the city with Travel + Leisure.
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Cooking Light
Eat more fish! Honolulu Fish owner Wayne Samiere talks to Cooking Light for a fin-to-fork guide on eating sustainable seafood.
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USA Today
Hottest restaurants to try this summer? Check out Futo Buta in Charlotte and Chartreuse in Detroit according to USA Today.
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Vice.com
Copper & Kings’ unique sonic aging technique made national headlines with this story from Vice.com portal Munchies, which was picked up by NPR, Food & Wine, Fox News and AV Club.
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Chilled Magazine
Founder Joe Heron discusses Copper & Kings’ sonic aging process.
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TIME Magazine
When it comes to barbecue towns, TIME magazine looks at Louisville as one of the best including Doc Crow’s Southern Smokehouse & Raw Bar.
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Glamour UK
When Glamour asked Taylor Swift her favorite spots to eat around the world, she was sure to mention Nashville’s Etch restaurant.
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Eater.com
National food website Eater.com send restaurant critic Bill Addison to Big Jones in Chicago where he found great Southern food outside of the South.
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NPR’s All Things Considered “Found Recipes”
Chef James Rigato is all about fresh, seasonal and local ingredients at his restaurant,The Root, in White Lake, Mich. But when NPR asked him to share a story for All Things Considered’s Found Recipes series, Rigato served up something a 16-year-old boy would love.
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Bon Appetit
Bon Appetit talked to pastry chef Megan Garrelts of rye about cooking at home.
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Chicago Tribune
The Chicago Tribune talked to Big Jones chef Paul Fehribach about pickling for springtime.
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The Washington Post
The Washington Post featured Campono for a “Plate Lab” feature on their meatball subs.
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FoodandWine.com
Chef James Rigato of The Root won Food & Wine magazine’s online competition for The People’s Best New Chef (Great Lakes Region).
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Travel + Leisure
The Brown Hotel joins the ranks of the T+L 500 2015 World’s Best in Travel + Leisure this year.
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FWx (Food & Wine blog)
Food mash-ups are everywhere but FWx is showing some love for one done right at Saltine.
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Wine Enthusiast
High-end absinthe is on the rise and Wine Enthusiast is following spirits makers like Copper & Kings as they produce new variations on the classic.
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Thrillist
Nashville’s cocktail scene is hot! Thrillist picks Union Common as a must-visit in this national list.
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Fodor’s Travel
Looking for the hippest neighborhoods in Louisville? Fodor’s Travel picks Butchertown with spots like Copper & Kings and Butchertown Grocery.
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Imbibe
When Imbibe profiled Louisville as an up-and-coming cocktail city, they were sure to mention Copper & Kings, The Brown Hotel and La Coop Bistro in their Nov/Dec 2014 issue.
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Louisville Magazine
You can’t talk bourbon in Louisville without consulting experts at the Brown Hotel and Doc Crow’s Southern Smokehouse & Raw Bar. Louisville Magazine checked in for their February 2015 issue.
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Everyday with Rachael Ray
You can’t do a Kentucky Derby party without Hot Browns! Everyday with Rachael Ray magazine gave a shoutout to The Brown Hotel and their famous sandwich in the May 2015 issue.
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Men’s Book
Modern Luxury’s Men’s Book featured Copper & Kings brandy in their roundup of new spirits products in several markets including Chicago and Atlanta.
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Taste of the South
Taste of the South shared their excitement for the newly opened Saltine restaurant in Jackson, Miss. in the Sept. issue.
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Forbes.com
America’s best chefs are turning to Wayne Samiere of Honolulu Fish Co. to bring them the best seafood available. Forbes.com shows you how to get it at home.
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Food & Wine
In the March 2015 issue of Food & Wine, Colby Garrelts has a recipe for BBQ chicken and Spicy Chicken and Sausage Hash.
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Garden & Gun
Garden & Gun included two EPR clients in February/March – a recipe from chef Jesse Houston of Saltine in Jackson, MS and tips for cooking sunchokes from chef Nico Romo of Fish in Charleston, SC.
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Southern Living
Southern Living featured the Brown Hotel in their April 2015 issue’s guide to Louisville, Ky.
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Wine Spectator
Chef Deb Paquette of Etch in Nashville, Tenn. gave her “Perfect Match” suggestions to Wine Spectator to pair with a recipe for roasted cauliflower.
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Nashville Lifestyles
What is brandy? Nashville Lifestyles explored the topic with Copper & Kings American Brandy Co. through an interview and several cocktail recipes.
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Hemispheres
Hemispheres profiled the city of Louisville in January 2015 highlighting the Brown Hotel and Copper & Kings American Brandy Co.
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Food Fanatics
Chef Deb Paquette of Etch restaurant in Nashville, Tenn. was featured in the cover story for the Spring 2015 issue of Food Fanatics.
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FSR Magazine
Etch in Nashville made FSR Magazine’s list of top 100 indies!
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PLATE
Top culinary trade magazine PLATE searched for undiscovered treasures of America and found them at Big Jones, AZUR and Tupelo Honey Cafe.
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Restaurant Hospitality
Restaurant Hospitality is dying to try Futo Buta – the hippest new ramen spot in the South!
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Yahoo! Food
Yahoo! Food picked soon-to-open Chartreuse in Detroit, Mich. for their upcoming bar guide.
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The Wall Street Journal
For their “Off Duty” section, The Wall Street Journal profiled Moonshine University where the art of distillation taught to enthusiasts and professionals alike.
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BevNet
New spirits from Copper & Kings were featured by BevNet.
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Jackson Free Press
Saltine restaurant in Jackson, Miss. was chosen as Best Seafood and Best New Bar by Jackson Free Press in January 2015.
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WDRB in the Morning
WDRB reporter Keith Kaiser spent the morning at The Bakery at Sullivan University learning to make King Cakes with pastry chef Robin Richardson.
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The New York Times
Looking for the freshest, wild-caught seafood from Hawaii? The New York Times likes Honolulu Fish Company’s Ahi Club.
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James Beard Awards
The James Beard Foundation awarded chef Colby Garrelts with the Best Chef Midwest Award in 2013.
