Last week was my second pie competition, and this year I dove deep into my memory pie-hole and pulled out the decadent chocolate walnut and bourbon pie associated with the Kentucky Derby and a favorite from Tippins Pie Pantry.
Wellington’s blessed with relatively abundant water. Where does it come from? How does it get to us? Are there regional differences in taste? Here’s what I learned at a municipal water tasting as part of the Wellington on a Plate Festival.