Craig Deihl Completes JBF Chefs Boot Camp for Policy and Change

GROUP bootcamp-3172After decamping last year to Louisville for an urban edition of Chefs Boot Camp for Policy and Change, the James Beard Foundation this month returned the advocacy program to a farm setting, giving its 13 participants the opportunity to become better acquainted with the foods they serve. But as Cypress’ Craig Deihl learned when he posted unapologetic photographs of the chefs slaughtering a goat and processing chickens, many diners aren’t yet as willing to think about where their favorite dishes originate.

“What I took away from it was life and death is part of our food,” Deihl says of the three-day experience in upstate New York. “I fully accept that. I want the people who come into the restaurant to accept that.” Continue reading

Review Star Ratings Defined

Readers will always debate whether critics got a restaurant’s star rating right, but we’re hoping to help ground those discussions by providing a better sense of what the stars mean to us.

A box defining our rating criteria will now run with every Post & Courier restaurant review. Eagle-eyed readers will notice the definitions have been very slightly tweaked to reflect the diversity of the local dining scene. Like most contemporary newspaper dining sections, we’ve removed any allusions to fine dining standards from our criteria: Nowadays, a restaurant can deliver a five-star wow without ever unfolding a white tablecloth.

Additionally, it’s Post & Courier policy to always award at least one star. Should you choose to dine at a one-star restaurant, Godspeed. Continue reading