LOUISVILLE Ky. It’s 2 a.m. on a Saturday in September, and Park Place on Main executive chef Jay Denham is in a farm field wood-smoking a 220-pound hog. The product of a Maysville, Ky., farm, Denham is no stranger to all-night barbecuing, so he's prepared with provisions: a glass of real moonshine for sipping and a bag of chips for sustenance. Should he fall asleep, his cell phone alarm rings every 30 minutes to remind him to refuel or moisten the fire with a hose. Fifteen hours from ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.