Flavors of Kentucky

Rosetta opened Tuesday in the former Mia’s spot at the corner of Short and Limestone streets. Chef Brandon Owens named the restaurant for his maternal grandmother Rosetta Napier.  “She’s a classy Southern lady, and an amazing cook and I was always trailing her as a young one,” Owens said. “She’s a little fireball. She’s 81 and she can make a room light up.”
Lunch is served from 11 a.m. Tuesday through Sunday, and dinner service will begin Tuesday, opening at 5 p.m. Rosetta’s one-page menu will feature what’s fresh locally, or the whim of the chef.
Lunch features salads, quiche, soups, sandwiches, and desserts such as coconut cream cake and fresh berry crumb cake. The wine list includes 25 wines by the glass, which range from $8 to $18.
“We just want our guests to enjoy every experience. We’re not trying to reinvent the wheel, we want people to have a good time and do what we do best,” Owens said.
“We plan on being an absolutely good time for everybody. If they’re coming in for dining, or sitting at the bar for cocktails, or enjoying the patio,” he said.
The restaurant will be open for Mother’s Day brunch, from 11 a.m. to 5 p.m., and then Sunday Suppers will be served family style, meat and three sides for one price. Before opening Rosetta, Owens was head chef at Baker’s 360. Call (859) 255-1800  or go to Rosettadining.com.

New pizza place

■ There’s more to Chino’s Pizzaria than pepperoni pizza. The spot at 1060 Chinoe Road serves gourmet pizzas such as sesame tofu, seafood with garlic sauce, BBQ chicken, and beef/shrimp/chicken curry. Also on the menu are salads, wings, pasta and oven-baked sandwiches. Hours are 11 a.m. to 11 p.m. Monday through Friday, and 11:30 a.m. to 11 p.m. Saturday and Sunday. Dine-in, carry-out, and delivery are available. Call (859) 335-0333 or (859) 335-0448.

May is a big month for celebrations — Derby, Cinco de Mayo, ­graduations, Mother’s Day — and restaurants are jazzing up their menus for the occasions.

■ Durango’s, 2121 Richmond Road, has opened its patio and will have drink and food specials Friday and Saturday in observance of Cinco de Mayo. Call (859) 268-0723.

■ Alex Jenkins, chef at Good Foods Market & Café, is preparing an authentic menu for Cinco de Mayo. The buffet includes el Colorado beans, papas de mole enchiladas, chili verde, tilapia empanizada, arroz rojo and papas con rajas. It will be served 11 a.m. to 8 p.m. Friday and 3 to 8 p.m. Saturday. The price is $7.99 a pound. Good Foods is at 455 Southland Drive. Call (859) 278-1813  or go to Goodfoods.coop.

■ The Julep Cup chefs are blending Derby favorites with Cinco de Mayo specialties this weekend. Included are salad with roasted cactus, slow-roasted prime rib with Oaxacan mole, sea bass and lamb fries. The Julep Cup is at 111 Woodland Avenue. Call (859) 226-0300.

■ Abuelo’s is celebrating Cinco de Mayo and Mother’s Day with drink specials and activities. “Mexican flag margaritas” are designed to resemble the Mexican flag. Guests who order one of Abuelo’s signature La Grandeza ­margaritas during the  celebration will receive an additional shot of premium  tequila in a special take-home shot glass for an additional $2.

Moms who dine in the restaurant on Día de las Madres, or Mother’s Day, on May 13, will receive a special greeting card with a recipe for Abuelo’s pescado guerrero. The recipe features tilapia or mahi mahi topped with fresh shrimp, scallops, mushrooms, spinach, roasted peppers and sliced avocado. Abuelo’s is at Fayette Mall, 3395 Nicholasville Road. Call (859) 971-0922.

■ Addie’s at The Woodford Inn, 140 Park Street in Versailles, is serving a brunch buffet from 11 a.m. to 4 p.m. on Mother’s Day. Included are a carving station, assorted pastas, fruits, salads and desserts. Call (859) 948-3974.

■ Azur Restaurant & Patio, 3070 ­Lakecrest Circle, is serving brunch from 11 a.m. to 2 p.m. Mother’s Day. ­Entrees include French toast stuffed with bourbon-vanilla cream cheese, scallops and shrimp dumplings, chicken and sage hash, and lamb burgers. Dinner specials will be served from 5 to 10 p.m. Call (859) 296-1007  or go to Azurrestaurant.com.

■ Jean Farris Winery & Bistro, 6825 Old Richmond Road, is offering a three-course prix-fixe menu for Mother’s Day, in addition to its regular brunch and 
a la carte dinner menu. Call (859) 263-9463  or go to Jeanfarris.com.

New menus

■ MonTea, 814 Euclid Avenue, has a new line of spring and summer ­specialty teas. The blends are ­considered ­excellent for iced tea. Included are ­pineapple fruit infusion, piña colada black, summer passion fruit infusion and tropical green. The shop also ­carries a wide variety of steeping systems. Call (859) 268-8327  or go to Monteashop.com.

■ The garden terrace at Greentree Tearoom, 521 West Short Street, is open and offers a less-formal setting for lunch. Here’s the menu for May: strawberry soup, cream scone, asparagus crepe with Mornay sauce, cucumber-dill and shrimp tea sandwiches, and ­chocolate pots de crème. Call (859) 455-9660  or go to Greentreetearoom.com.

Farmers market reports

■ Bluegrass Farmers Market will have plenty of fresh mint Saturday for Derby Day mint juleps. Also fresh from the farm are strawberries, asparagus, ­lettuce, eggs, green tomatoes, ­cucumbers, bok choy, nappa cabbage, jams, herb seasoning, bedding, and herb and vegetable plants. The market is open from 9 a.m. to 2 p.m. at 3450 Richmond Road, in the parking lot of Pedal the Planet and Fast Signs. Go to ­Localharvest.org

blog/29529.

■ Lexington Farmers Market’s newest location will open May 23 in the parking lot of the University of Kentucky’s Commonwealth Stadium, next to University Drive. Hours are 3 to 6 p.m. Wednesdays through Aug. 15. Go toUky.edu/HR/wellness/farmersmarket.html. Other locations are Cheapside Park, open 7 a.m. to 3 p.m. Saturday; Southland Drive, 10 a.m. to 2 p.m. Sunday; and Maxwell Street and South Broadway, 7 a.m. to 4 p.m. Tuesday and Thursday. Go to ­Lexingtonfarmersmarket.com.

■ Winchester-Clark County ­Farmers Market is in a new spot: 217 South Main Street, in the parking lot next to Bluegrass Heritage Museum, across from St. Joseph Catholic Church. Hours are 8 a.m. to noon Saturday and 3 to 5:30 p.m. Tuesday and Thursday.

Seasonal vegetables served at Bluegrass Pizza & Pub in Danville are ­guaranteed fresh from the farm. Owner Colin Masters is starting an organic farm that will supply fresh produce to the restaurant at 235 West Main Street.
Thorny Meadow Farm on Bluegill Lane has been certified by Kentucky Proud. The pub serves specialty pizzas such as pesto chicken and ­Mediterranean, bread sticks, salads, and craft micro brews from across the United States. Hours are 5 to 9 p.m. Monday, 11 a.m. to 9 p.m. Tuesday, and 11 a.m. to 10 p.m. Wednesday through Saturday. Call (859) 236-7737 or go to Bluegrasspizzaandpub.com.

Specials

■ Addie’s at The Woodford Inn, 140 Park Street in Versailles, has new weekly specials on its menu: Monday, 2-for-1 margaritas; Tuesday, kids eat free; Wednesday, Italian; Thursday, fried chicken; Friday, fish fry; and Saturday, surf and turf. Call (859) 948-3974.
Hunter Macey, assistant sous chef at Addie’s, will be a guest chef at the Mountain Mushroom Festival on ­Saturday in downtown Irvine. Macey will cook fresh morels at the ­mushroom tent. Macey is a graduate of ­Sullivan University and has worked at ­Smashburger and Dudley’s Restaurant.
■ Caramanda’s Bake Shoppe has a new flavor of cupcake. The peanut ­butter and jelly cupcake is white cake with strawberry buttercream filling; it’s topped with a swirl of peanut ­butter buttercream icing, and a dollop of strawberry jam. Call (859) 278-7172. Caramanda’s is at 332 Southland Drive, 3805 Dylan Place (off Boston Road), and a kiosk in Fayette Mall.
■ Beginning Monday, The Pub, 3750 Mall Road, is offering a limited “Pub lunch deal” menu that offers smaller portions and value items. Included are grilled chicken sandwich, pint-size fish and chips, smoked gouda and chicken rigatoni, and pot roast sliders. The lunch deal is available 11 a.m. to 3 p.m. Monday through Friday. Call (859) 971-2748.
■ The Julep Cup, 111 Woodland Avenue, is serving lobster tostada with avocado, chile-rubbed prime rib, and lamb fries as specials this weekend. ­Entertaining will be Johnny Roy and The Rubtones on Friday, Paul and Yoonie on Saturday, and John Hedger on lute and guitar during Sunday brunch. Call (859) 226-0300.

Special events

■ Winchell’s, 348 Southland Drive, is celebrating the Kentucky Derby and Cinco de Mayo on May 5. Specials include posole stew, carne asada tacos, chicken enchiladas, and tres leches cake. Call (859) 278-9424.
■ Tony Roma’s is observing its 40th anniversary. The first Tony Roma’s opened in 1972 in North Miami, Fla., and now there are 170 locations worldwide, with one in Lexington at The Mall at Lexington Green. Guests may enter to win a house party for 30 at Tonyromas.com through July 3.
The anniversary celebration, May 9 to June 26, will feature a ­combination dish of ribs, filet medallions and shrimp; shrimp scampi pasta; and tuxedo cake. Call (859) 272-7526.

Accolades

■ Ted’s Montana Grill has been
named “best gluten-free restaurant chain” in the 2012 About.com
Gluten-Free ­Readers’ Choice Awards.
About.com readers nominated and ­voted on their favorite gluten-free ­products and options. Ted’s introduced its gluten-free menu in 2005 and added a gluten-free salt-and-pepper trout entrée this spring. Ted’s in Lexington is at 2304 Sir Barton Way. Call (859) 263-5228 or go to ­Tedsmontanagrill.com.

Farmers market report

■ Bluegrass Farmers Market will have strawberries, asparagus, lettuce, eggs, green tomatoes, cucumbers, onions, kale, jams, herb seasoning, bedding and herb and vegetable plants The market is at 3450 Richmond Road, in the parking lot of Pedal the Planet and Fast Signs.  Hours are 9 a.m. to 2 p.m. Saturday. Go to Localharvest.org/blog/29529.
■ Lexington Farmers Market is open 7 a.m. to 3 p.m. Saturday in Cheapside Park; and 10 a.m. to 2 p.m. Sunday on Southland Drive. The Tuesday and Thursday market at Maxwell Street and South Broadway opens Tuesday. Go to Lexingtonfarmersmarket.com.
■ Winchester-Clark County ­Farmers Market is in a new spot: 217 South Main Street in the parking lot next to Bluegrass Heritage Museum, across from St. Joseph Catholic Church. Hours are 8 a.m. to noon Saturday and 3 to 5:30 p.m. Tuesday and Thursday.

Lexington pie baker Elizabeth Maggi has given up baking for making sliders. Maggi, formerly with Phat Pie Cafe and Natasha’s Bistro, is the chef at the new T Bar, at the corner of Woodland and Euclid avenues (formerly the Fish Tank). The restaurant serves a variety of gourmet sliders including the Angus beef black and bleu with sautéed onions and hickory smoked bacon; pulled pork with cole slaw; miniature brats; and cordon bleu chicken. Maggi’s dessert specialty at T Bar is a peanut butter and jelly slider, deep-fried and sprinkled with powdered sugar.
Owners are T.J. Gordon and Bob Douglas. Hours are 11 a.m. to 2 p.m. and 4 p.m. to 2 a.m. Monday through Friday, 11 a.m. to 2:30 p.m. Saturday, and 11 a.m. to midnight Sunday. Limited lunch delivery is available. Call (859) 368-9404 or go to Tbar500.com.

Openings

■ Mary Lou’s BBQ is open at 226 Walton Avenue, serving Texas Hill country and coastal bayou style BBQ. The menu includes pulled pork, beef brisket, smoked turkey and sausages. Custom orders are available with advance notice for cold smoked salmon, beef tenderloin, whole hogs, prime rib, and leg of lamb. Meats are hand rubbed and marinated then slow smoked using either hickory, blackjack oak or pecan wood. Hours are 11 a.m. to 6 p.m. Monday through Saturday. Call (859) 252-4227.
■ The new Sabio in Dudley Square offers menus for the bar, brunch, lunch, dinner and dessert. At the bar, you can order an artisanal cheese platter, wok-charred green beans, stuffed quail and mussels. For lunch, the menu features salads and sandwiches. Dinner selections include chicken, duck, scallops, pasta, beef, pork and lamb, and for dessert there’s chocolate fondant, bourbon cheesecake and pot de crème. Sabio is at 380 South Mill Street. Call (859) 368-9901 or go to SabioDudleySquare.com.
■ First Watch, The Daytime Cafe will open its first restaurant in Lexington in the fall at 3071 Richmond Road, in the Kroger shopping plaza It serves breakfast, brunch and lunch from 7 a.m. to 2:30 p.m. daily. Go to Firstwatch.com.
■ In a hurry for a quick bite, try the new Happy Falafel, 105 Eastern Avenue. Specialties are falafel, chicken and steak shawirma, baba ganoush and lentil soup. Hours are 10:30 a.m. to 6 p.m. Monday through Saturday. Call (859) 455-8741 or go to Happyfalafel.us.

Special events

■ Food photographer Sarah Jane Sanders will have an exhibit of her work at Wine + Market, 486 West Second Street, from 5 to 8 p.m. Friday for Gallery Hop. Sanders photographs desserts for Stella Parks’ BraveTart.com blog and her work has appeared on Ruth Reichl’s Gilt Taste and Ed Levine’s Serious Eats. Wine + Market is at 486 West Second Street. Call (859) 225-0755.
■ Thai Orchid Café, 1030 South Broadway, is celebrating Earth Day on Sunday with dishes featuring local ingredients from Elmwood Stock Farm in Georgetown. Included are Thai style omelet, coconut sweet potato fries and sweet potato pie ice cream. Call (859) 288-2170  or go to Thaiorchidcafe.net.
■ Eddie Montgomery’s Steakhouse in Harrodsburg will host a songwriters and authors event from 6 p.m. to 1 a.m. Friday and Saturday. Pamela Whinnery will sign Favorite Recipes of Kentucky Celebrities and Country Goodness Recipes of Tennessee Celebrities. Songwriters from across the state will perform on the restaurant stage.
In conjunction with the steakhouse event, the fifth annual Kentucky Writers Celeb Showcase will be from 10 a.m. to 5 p.m. Saturday at West T. Hill Community Theatre in Danville. On Sunday, a second showcase will feature performers from noon to 5 p.m. at Penn Store in Gravel Switch. The events kick off Kentucky Literary Week Celebration, and proceeds go to Historic Penn Store. The store was built in 1847 and was damaged by a flood last year. Go to Pennsstore.com or  Eddiemontgomerysteakhouse.com.
■ The artwork of Lexington attorney E. David Marshall will be on display at Della’s Diner, 124 North Upper Street, from Friday to Sunday. Della’s late-night menu on Friday features specials on burgers and fish. “Buy a painting and your dinner is free,” owner Tom Morris said. Call (859) 281-1141.
■ Kenny and Sonia Allen will have their Pitmasters BBQ wagon at Sportsman’s Warehouse, 2200 War Admiral Way, on Saturday. Hours are 11 a.m. to 7 p.m.

Open for lunch

■ Le Deauville, 199 North Limestone, now is open for lunch from 11 a.m. to 2 p.m. Monday through Friday. Featured are croque-monsieur and Caesar salad. The bistro will serve brunch from noon to 3 p.m. on Mother’s Day. Call (859) 246-0999 or go to Ledeauvilleresto.com.
■ Holly Hill Inn now is serving lunch and brunch on the weekend. The three-course lunch or Sunday brunch is $18.  Hours are 11 a.m. to 2 p.m. Friday and Saturday for lunch, and for brunch on Sunday. Entrees include Lisa’s famous shrimp and grits, spring vegetable lasagna and  pork roulade.  Holly Hill is at 426 North Winter Street in Midway. Call (859) 846-4732 or go to Hollyhillinn.com.

Farmers market report

■ Bluegrass Farmers’ Market will have strawberries, asparagus, lettuce, eggs, bok choy, onions, kale, jams, herb seasoning, and bedding, herb and vegetable plants. Hours are 9 a.m. to 2 p.m. Saturday at 3450 Richmond Road, in the parking lot of Pedal the Planet and Fast Signs. Go to Localharvest.org/blog/29529.
■ Lexington Farmers Market is open 7 a.m. to 3 p.m. Saturday in Cheapside Park. Hours for the Southland Drive market are 10 a.m. to 2 p.m. Sunday. The Tuesday and Thursday market at Maxwell Street and South Broadway opens May 1. Go to Lexingtonfarmersmarket.com.
■ Winchester-Clark County Farmers Market has a new location this spring. It’s at 217 South Main Street in the parking lot next to the Bluegrass Heritage Museum, across from St. Joseph Catholic Church. Hours are 8 a.m. to noon Saturday and 3 to 5:30 p.m. Tuesday and Thursday.

A rite of spring is upon us: Two of ­Lexington’s farmers markets are ­opening for the season this weekend.
Bluegrass Farmers’ Market opens Saturday. The market is at 3450 Richmond Road, in the parking lot of Pedal the Planet and Fast Signs. Hours are 9 a.m. to 2 p.m. Farmers will have locally produced spring vegetables, baked goods, herb seasoning, eggs and jams. Go to Localharvest.org/blog/29529.
Lexington Farmers Market opens ­Saturday for its 37th season. Items available will include eggs, meats, cheese, bedding and garden plants, honey and wine. Hours are 7 a.m. to 3 p.m. The market is in Cheapside Park. Parking is free in the Financial Center garage. The Southland Drive market opens Sunday for the season. Hours are 10 a.m. to 2 p.m. The Tuesday and Thursday market at Maxwell Street and South Broadway opens May 1. Go to Lexingtonfarmersmarket.com.

Openings, new hours and menus

■ Coles 735 Main is the newest ­tenant at the restaurant spot at East Main Street and North Ashland Avenue that has had a long list of proprietors, most recently Furlong’s and Onizim’s.
Cole Arimes is the chef/owner and has returned to Lexington after spending 18 years in Cincinnati. His menu includes a bit of everything, from burgers and steaks to Greek, French and Latin American specialties. Hours are 4 to 10 p.m. Monday through Thursday and 4 to 11 p.m. Friday and Saturday. Call (859) 266-9000.
■ The second Lexington location of Five Guys Burgers and Fries is open at 3090 Helmsdale Place, in Brighton Place Shoppes. Hours are 11 a.m. to 10 p.m. daily. Call (859) 263-5555. Go to Fiveguys.com.
■ Stuarto’s Olive Oil Co. will open its second location Saturday at 804 Euclid Avenue in Chevy Chase. The store sells extra virgin olive oils, gourmet oils, ­balsamic vinegar and wine vinegars, from around the world. The store’s other location is at 2200 War Admiral Way. Call (859) 269-0088.
■ Asian Wind, 3735 Palomar Centre Drive, has new hours. It’s open from 11 a.m. to 9:30 p.m. Sunday through Thursday, 11 a.m. to 10:30 p.m. Friday and noon to 10:30 p.m. Saturday. Call (859) 223-0060. Also, children eat free on Tuesday nights with the purchase of an adult entree.
■ Cheapside Bar and Grill, 131 ­Cheapside, now is open for brunch from 11 a.m. to 3 p.m. Saturday and Sunday. The menu features “cowboy eggs,” Southwest Benedict, “un-holey doughnuts,” a “rise-and-shine burrito,” and croissant breakfast sandwich. The dinner menu is served beginning at 5 p.m. Saturday and 4 p.m. Sunday. Call (859) 254-0046.
■ Jean Farris Winery & Bistro has a new menu for spring. Included are duck pistachio terrine, Newsom’s Kentucky prosciutto, house-made sausage, house-cured smoked salmon, sea scallops, lamb rack, seared duck breast, Kentucky dry-aged rib-eye and striped bass. The winery is at 6825 Old Richmond Road. Call (859) 263-9463.
■ The Julep Cup, 111 Woodland Avenue, is serving lamb fries with red-eye gravy as the weekend special. Also available are chipotle-roasted prime rib with Maytag bleu cheese soufflé and Greek yogurt marinated lamb kebabs.Call (859) 226-0300.
■ Ramsey’s Diner is bringing back its popular chicken salad and fresh local asparagus for spring. Go to ­Ramseysdiners.com for locations of the four Ramsey’s Diners.

Special events

■ Sondra Strunk, owner of Sondra’s Wine Creations, will offer samples of her new product Friday and Saturday at the Kentucky Proud Market in the ­Lexington Convention Center, 410 West Vine Street. Strunk is making ­pineapple wine jelly from her ­homemade ­pineapple wine.
■ Thai Orchid Cafe is celebrating Songkran, the Thai new year, with ­special noodle dishes through ­Sunday. In Thai culture, the long length of ­noodles represents happiness and longevity, owner chef Toa Green said. Dishes include super noodle bowl, drunken spaghetti, spicy tom yum noodle bowl, and curries over egg noodles. Thai Orchid is at 1030 South Broadway. Call (859) 288-2170 or go to Thaiorchidcafe.net.

Announcements

■ Berries on Bryan Station is ­adding a pick-up point for its community-­supported agriculture clients. It’s at Wild Thyme, 1060 Chinoe Road, from 1 to 6 p.m. Thursdays. The farm is at 4744 Bryan Station. Call (859) 293-0077.

Professional bakers who put their beautiful photographs in cookbooks can grab us quicker than chocolate melts in the sun. Their step-by-step instructions and how-to tips manipulate us into thinking that we can duplicate in our home kitchens what they’ve perfected.
I know this is true, because I tried to make cake pops, a popular food trend. Cake pops are bite-sized round cakes on a stick, decorated with fun designs. They’re everywhere. They’ve pushed cupcakes off the wedding cake table; they’re the rage on food blogs; they were the third most popular dessert search on Yahoo! in 2011. There are several cookbooks on the market devoted solely to cake pops; Starbucks offers them in the dessert case, and almost every local bakery makes them.
You can even buy electric cake pop makers, and a tool for making the same sized ball every time.
Cake pops are a combination of baked,crumbled cake mixed with frosting, rolled into a ball, placed on a stick, then dipped in various colors of candy melts.
With Easter almost here, parents who enjoy making adorable treats with their children just might be tempted to take on this little task, even involving their youngsters.
But back up.
They’re not as easy to make as you might be led to think. Sure, anyone can bake a cake, crumble it up, mix it with frosting, roll the mixture into a dozen or so golf ball-size balls, and dip them in melted candy.
Or you think you can. It’s dipping the ball that’s tricky. Let me assure you, from personal experience, it takes practice and patience. Those precious little lambs, ducks, chicks and bunny cake pops can take on a crazed look if you don’t have a steady hand.
Before you tackle those Easter cuties, practice on a few round balls. Too much candy coating will send the youngsters into high gear; a too-thin coating with send your hard work dripping down the stick.
The instructions in the recipe I used said to add vegetable oil to the melted candy. You’ll have to dip several cake balls before you get the consistency right. But when you get it to the point that the cake ball is covered after a couple of swoops through the melted candy, you’re ready to go.
If you choose to make cake pops for Easter and they turn out perfectly — or even if they don’t — post your experience and photos on Facebook.com/sharonthompsonhl. We’ll hand out a few baking cookbooks to the readers with the best photos and/or stories.
Here are the instructions.
Recipes
Making cake pops
Favorite cake mix recipe
Frosting:
1 stick unsalted butter, softened
1¾ cups confectioners’ sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line an 8-inch baking pan with wax paper. Prepare cake mix, pour the batter into the prepared pan, and bake according to recipe. Let cool.
To make the frosting: Beat together the butter, sugar and vanilla extract in a mixing bowl until thoroughly mixed.
Making the cake balls
Break or slice the cooled cake into manageable pieces. Crumble the pieces by hand, or for a finer result, use the grater attachment in a food processor.
Using your hands, mix the frosting into the cake crumbs. Add a tablespoon at a time; you might not need it all. Too much frosting will make the pops too wet to stay on the sticks when being dipped. The mixture is ready once it holds together when rolled in your hands.
Divide mixture, and roll into balls about the size of golf balls, or form into the required shape for your pop design.
Once the balls are shaped, put them on a plate and cover. Place in the refrigerator for at least an hour, until the mixture is firm. They can be kept, covered, in the refrigerator for as long as 2 days.
Once the balls are firm to the touch, they are ready to dip.
Dipping the cake pops
1 bag candy melts
Spoon, microwavable bowl
Vegetable oil
20 cake balls
20 lollipop sticks
Toothpick
Empty the candy melts into a microwavable bowl, and heat on medium for about 2 minutes. Stir at 20-second intervals to make sure the candy melts evenly and doesn’t burn.
Stir a little vegetable oil, a tablespoon at a time, into the melted candy. This will help thin the candy and achieve a silky, workable texture. The finished candy should run off a spoon.
Remove the cake balls from the refrigerator. Dip ½-inch of a lollipop stick into the melt and insert into the center of a ball, going about halfway through. Be careful not to push too hard, but make sure it is in far enough to secure the ball. Let set upright (a block of Styrofoam is handy here).
When it’s set, dip the cake pop into the melted candy making sure it is completely covered.
Gently tap the stick on the side of the bowl to remove any excess candy. Flip the pop and tap the other side to gain a smooth, even coating. Use the pointed end of a toothpick to remove any bubbles that might appear in the candy melt when you’re tapping.
Let dry upright. Once dipped, the cake pop will keep for 3 to 4 days in a cool, dry place.
Decorating the cake pops
■ To add edible decorations once the cake pop is dry, dab melted candy with a toothpick onto the surface and attaching your chosen decoration.
■ To make a lamb, cut miniature marshmallows in half and let cut edges dry. As soon as the cake ball is dipped in candy melt, start adding the marshmallows, leaving room for the face. To make a face, pipe melted dark chocolate in a circle on a sheet of wax paper. Add ears. Make eyes and nose by dipping a toothpick in white candy melt and adding to the circle. When dry, attach with a dab of melted candy.
■ Gum drops are a quick way to decorate the cake pop. Cut gum drops horizontally in half. Sprinkle granulated sugar on work surface.
Place gum drop on granulated sugar and flatten with a rolling pin. Then shape.
Sources: Wilton, Cake Pops by Helen Attridge and Abby Foy, Bakerella.com
Bunny cake pops
White candy melts
Tic Tac mints (ears)
Tiny heart sprinkles (noses)
Mini marshmallows (tails)
Pink and blue edible ink pens
Styrofoam block
Toothpicks
Shape the cake mixture into an oval shape. Chill until firm.
Dip a lollipop stick in a little of the white chocolate and insert into the body almost halfway. Then dip the bunny body in a bowl of melted white candy coating. Make sure the bowl is deep enough to dip and remove easily. Tap off excess coating.
Insert the Tic Tacs in place for the ears. Don’t push too far in or they might crack later. Let dry.
For the tails: Use a knife and make criss-crossing indentions on a mini marshmallow. Don’t cut through, just enough to give a cottontail effect. Attach the tails with melted candy coating and let dry.
Use a toothpick to place a dot of candy coating for the nose and attach a tiny heart sprinkle. Draw on the faces with edible ink pens.
Make bunny ears using pink and white candy corn. Use the rounded side of a cookie cutter and cut of the end of the candy corn. Dip the end in a little bit of the melted candy coating and adhere it to the top of the bunny head. Hold in place until it sets. If your candy coating isn’t too hot, this should just take a few seconds.
Let the bunny heads with ears sit in the Styrofoam block until all the ears are dry. When dry, use a little bit of melted candy coating to glue the facial features on. Use a toothpick and dab a little of the coating in position for the eyes and nose and adhere the sprinkles.
When the eyes and noses are dry, use your pens to draw on the mouth. Then draw on the eye color and pupils.
Source: Bakerella.com

The Lunch Box at 720 Henry Clay Boulevard has all three meals covered, without an ounce of boredom.

Stop by the newly renovated place at the corner of Liberty Road for an omelet and cheesy grits for breakfast, come back for a sirloin burger at noon, and invite friends to meet for ­dinner over a plate of fried chicken and mashed potatoes.

The owners are Shawn and ­Ashley Hanna, and Justin Clark is the executive chef. They have dozens of years’ experience in the kitchen, and they’re ­combining ­talents to produce a Kentucky Proud menu. Hours are 7 a.m. to 9 p.m. Tuesday through Saturday, and 9 a.m. to 3 p.m. Sunday; it’s closed Monday. Call (859) 258-9671 or go to ­Thelunchboxlex.com.

Openings

■ McAlister’s Deli, a fast ­casual restaurant chain based in ­Mississippi known for its spuds, sandwiches and sweet tea, is scheduled to open Monday at 836 Euclid Avenue in Chevy Chase. Go to Mcalistersdeli.com or Facebook at Facebook.com/teafreaks.

■ It looks as if Lexington will have a new barbecue restaurant in the near future. City BBQ has a sign posted on Richmond Road, just south of Man o’ War ­Boulevard, announcing its future arrival. The Web site for the Ohio-based chain says it combines regional BBQ styles: pork shoulder reminiscent of the southeastern United States, Texas-style brisket and sausage, and ribs that are a blend of ­Memphis and Kansas City styles. Go to Citybbq.com.

Specials

■ Nick Ryan’s Saloon, 157 ­Jefferson Street, has opened its ­patio and will have specials ­beginning at 8:30 p.m. Friday during the NCAA men’s basketball tournament and Kentucky’s game. Included are a Chicago Italian beef sandwich, Pacific cod and chips, Nick’s saloon burger, and a ­specialty pizza for $9 each. A basket of rosemary-­Parmesan fries with bistro sauce is $5. The game between Kentucky and Indiana is scheduled for about 9:45 p.m. Call (859) 233-7900 or go to Nickryans.com.

■ Della’s Diner, 124 North Upper Street, will have its third pop-up art show and burger-inspired menu for the late-night crowd on Friday and Saturday. The works of artist Rick Rose will be featured, along with a “Bri’-bison burger.” Call (859) 281-1141.

Announcements

■ The Starbucks at 325 West Main Street is changing its hours on weeknights. The store at ­Triangle Center will close at 6 p.m. unless there is a downtown event. The hours will remain the same on Friday and Saturday. Call (859) 977-0525.

■ The Merc, at Modern ­Mercantile, 3101 Clays Mill Road, is asking the ­community for help and raising money with the Merc Wall of Fame. “Rather than ­counting our losses and ­disappearing like many ­establishments do, we decided to make a plea to our faithful ­followers,” co-owner Athena ­Bradley said. Names of donors will be posted on the stage wall. Call (859) 223-0471 or go to ­­

Modmerc.com.

Early deadline

I will be off the week of April 2 and will not have a dining ­column April 6. If your restaurant is­having a special Easter menu, email ­information to swthompson@herald-leader.com by noon Tuesday to be included in the March 30 ­edition of my Weekender column.

When a food product has been recalled, do you sometimes hear about it days after you’ve consumed the product?

Recalls are announced through news releases and U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) primary Twitter feed, @USDAFoodSafety which contains information to help consumers identify the recalled product. To further enhance this notification process FSIS developed state feeds to provide information to people directly affected by a recall.

On Monday, FSIS launched a series of Twitter feeds that will provide state-specific, food safety alerts to consumers. Followers of these Twitter accounts will receive alerts about recalls of meat, poultry and processed egg products in their state, as well as information on how to protect the safety of their food during severe weather events.

Twitter feeds for all U.S. states  will officially launch during the first week of March.  For more information on creating a Twitter account go to Twitter.com.

Kentucky Crafted: The Market returns to the Lexington Convention Center this weekend and is open to the public Saturday and Sunday. In addition to fine art and crafts, the show features locally produced artisan foods. Kentucky Proud producers include Kentucky Specialty Sauces, Screamin Mimi’s Salsas,  Hillbilly Specialties, Shell-Bee’s Homemade Gourmet Sea Salts & Spices, The Sweet Shoppe, Mom Blakeman’s Candy, Ruth Hunt Candy, Elmwood Teas and Boone Creek Creamery. Hours are 10 a.m. to 8 p.m. Saturday, and 10 a.m. to 5 p.m. Sunday. One-day tickets are $10, two-day, $15. Discount tickets are available online at 1.usa.gov/sn2Qou.

Events

■ Addie’s Restaurant & Bar at The Woodford Inn, 140 Park Street in Versailles, will have a fish fry at 5 p.m. Friday. The menu includes lobster bites, jumbo shrimp, fish fillet, clams, coleslaw, and hush puppies. The cost is $13 for choice of two, $15 for a platter. Call (859) 873-5600 or visit Thewoodfordinn.com.

■ Alfalfa Restaurant will have its second annual Casimir Pulaski dinner 5:30 to 9 p.m. March 9. Pulaski, after whom Pulaski County is named, was a Polish army officer who fought and died in the Revolutionary War. Alfalfa chef Paul Nowaki will prepare specials including Marksbury Farm Kentucky-made kielbasa, sauerkraut and house-made potato cheddar pierogies, stuffed cabbage and chicken Kiev. Polish beer will be served. Alfalfa is at 141 East Main Street. Call (859) 253-0014.

■ The Bleu Plate Confidential’s next tour will be March 10. The location, chef, food and all aspects of the dinner are kept a secret until two days before the event. The location is an unconventional spot and is never a restaurant or typical dining spot. “A local chef preparing a four-course meal in a location without a kitchen is quite a feat in itself,” said Bleu Plate Tours owner Laura Mize. “I strive to locate interesting places, and guests not knowing where they are going is a large part of the fun.”

Guests are sent an address, along with passwords that each guest is required to reveal for entry. Tickets are $85. Call (859) 893-1011 or visit Bleuplatetours.com.

■ WineStyles, 2535 Nicholasville Road, will host Pere Gomes from the Agricola Falset Marca winery in the Catalonia area of Spain on Friday. Gomes will have selections from the Priorat region of Spain and will discuss the wines from 5 to 8 p.m. The cost is $8. Call (859) 278-9463.

Specials

■ Weekend specials at The Julep Cup include osso bucco with fresh gremolata and risotto Milanese, and sole Milanese served with potato croquettes and roasted asparagus and bell peppers. John Hedger entertains on Friday and Bruce Lewis on Saturday. Call (859) 226-0300.

■ Rossi’s Restaurant, 1060 Chinoe Road, has nightly dinner specials and happy hour at the bar 5 to 7 p.m., and all day on Sunday. A glass of chardonnay or cabernet for $3, or any well liquor for $2.50. The Tuesday special is half-price bottles of wine. Call (859) 335-8788 or visit Rossis-restaurant.com.

New menus

■ Heirloom Restaurant in Midway has a spring menu that includes coconut yogurt mousse, eggs Heirloom, mache salad, sautéed chicken livers, crabcakes, beef tenderloin, pan-seared Chilean sea bass and duck. The Mary burger is named for chef/owner Mark Womble’s grandmother. Heirloom serves maple-bacon scones for breakfast 7 a.m. to 11 a.m. On Wednesdays, the feature is half-price wines, and there’s live entertainment on Thursdays. Call (859) 846-5565 or visit Heirloommidway.com.

■ The menu is going green at Greentree Tearoom, 521West Short Street, for March. The menu features potato leek soup; Irish oatmeal scone; hot brownette; salmon mousse, Benedictine and pesto chicken tea sandwiches; pistachio cupcakes; and grasshopper creams. Luncheon tea is served at noon Wednesday through Saturday. Call (859) 455-9660 or visit Greentreetearoom.com.

The menu at the new Bluebird Café in Stanford won’t be the same every time you visit, because the menu will depend on what local farmers are producing. Meats are from Lancaster’s Marksbury Farm; eggs are provided by Pike Valley Farm, also of Lancaster; JD Country Milk of Russellville provides the milk; and the cheeses come from Kenny’s Farmhouse Cheese of Austin.

In order to accommodate local farmers, the menu will change throughout the year depending on what is being produced, executive chef Bill Hawkins said. The menu is geared toward southern cooking, and the restaurant serves breakfast and lunch, with the option of private evening parties and catering. Hours are 7 a.m. to 4 p.m. Monday through Saturday. The Bluebird is at 202 West Main Street, Stanford. Call (859) 904-9089  visit Bluebirdnatural.com.