’Tis the season of prime produce in Kentucky, with voluptuous harvests of tomatoes, corn, beans, potatoes, fruits like melons and tons more of delicious, fresh food.
No one is more a fan of this season than Chef Josh Smouse.
Why Honeywood?
As a young cook, I didn’t want to think. After years of debating and writing papers, discussing and taking tests in college, all I wanted to do was work in a kitchen. In 1987, after graduating from the University of Kentucky, I headed to New York City and threw myself into cooking with a kind of innocent, reckless abandon...