John Batchelor Dining and Travel

I'm not allowed to write about Mexican restaurants for the News and Record, because my column covers "fine dining." Mexican re...

I never wondered how it feels to be shot out of a cannon. But now I know. The C-2 Greyhound, a twin-engine, propeller-driven carg...

Chef Brandon Sharp has introduced a new tasting menu for fall. Chef Sharp, a Greensboro native, graduated from UNC with a degree in philoso...

I judged this event September 28. First of all, they are not auctioning off chefs. The auction part of the event is for donated items, luxu...

These recommendations are from my book, Chefs of the Mountains . Order autographed copies directly from me (click on link above, "About...

As an economy measure, my wife and I resolved not to attend any wine dinners in 2016. We were just spending too much money, and often as no...

My wife, Dale, and I enjoyed our meals at Salvino more than anywhere else all year. I have always appreciated the menu items from Chef-owner...

Thanksgiving dinner in Morehead City, at Bistro by the Sea, is becoming sort of a family and friends tradition with us. Chef/proprietor Tim ...

No, not the ones you bake and eat, the name of the restaurant in Winston-Salem (529 North Trade Street, 27101, 336-727-4844). They cook real...