Owing to the untimely passing of Food & Dining Magazine’s founder and publisher, our Spring 2026 (Vol. 89) quarterly edition could not be published in print. However, most of the content was finished and ready. The magazine cannot possibly be the same in this format; nonetheless, as I gather the words that had been written, they’ll be published as stand-alone web site posts, with the links collected here. I hope to conclude this by the end of April, 2026 — RB … and the cover photo is by Dan Dry.
FEATURES
PROFILE | Red Yeti: In early 2026, Chef Michael Bowe received an exceedingly rare medallion for his toque blanche: a James Beard awards nomination for best chef in the Great Lakes region, the first such recognition ever for Southern Indiana south of Bloomington. Story by Roger Baylor; photos by Dan Dry.
For Red Yeti, Chef Michael Bowe and SoIN itself, the golden age is now
PROFILE | Story by Cary Stemle
COLUMNS
*STARTERS*
COMINGS & GOINGS: A summary of changes in the local restaurant scene — with openings, closings, changes and more. Written by Roger Baylor; gathered by John Carlos White.
Comings & Goings — Spring, 2026
*LIQUIDS*
BAR BELLE | Column by Sara Havens
HIP HOPS | Real Beer and Great Food Belong Together: All too often, restaurants rightly emphasize their kitchens, offer full bar programs, and yet still treat beer as an afterthought. But, what if I told you that beer and food are synonymous? Column by Roger Baylor.
Hip Hops: Real beer and great food belong together — Spring, 2026
THE COCKTAIL CONTESSA | Column by Heather Wibbels
*FOOD*
LETTERS FROM LELIA’S KITCHEN | Column by Lelia Gentle
EASY ENTERTAINING | Column by Tim and Lori Laird
RESTAURANT GUIDE
Editor’s note: For more than two decades, customarily the final task prior...Read more
