New Ruby Jean’s Cafe is serving country-style food

If you’re craving ­grandma’s country ­cooking, try the new Ruby Jean’s Café, 450 Southland Drive. Chef Mac McBride always wanted to open a restaurant with “good country-style food.”
“I always said if I did, I would name it after my grandmother,” McBride said. “It’s a ‘meat and two’ and ‘meat and three’ concept with sandwiches, and burgers.” He’s a chef instructor at Sullivan University and has worked at Porcini’s in Louisville, Jonathan at Gratz Park,  The Greenbrier Resort in West Virginia.

A chalkboard menu features breakfast items, fried chicken, fried catfish, green beans, stewed ­tomatoes, corn pudding and corn bread. A brunch buffet is served from 10:30 a.m. to 3 p.m. Saturday and Sunday. Hours are 11 a.m. to 7 p.m. Tuesday through Friday. Call (859) 277-0058.

New on the menu
La Petite Crêperie, 191 Kentucky Avenue, has a new chef and now serves wine and cocktails. Chef Gérard Aiache “brings to the Crêperie an amazing French flair which ­reminds me from back home,” co-owner Linda Chambers said. Aiache recently worked at Le Deauville and Bourbon n’ Toulouse ­restaurants. His specialty crepes include savory fresh salmon and ratatouille, fruits de mer, and poulet Basquaise. Call (859) 684-2737 or go to Petitecreperie.com.
■ The summer tradition — fresh peach pizza — is back at Saul Good Restaurant. Fresh peaches, topped with streusel and Belgian white chocolate chips, are cooked on a homemade pizza dough.  Go to Saulgoodpub.com for locations.
■ Gene Williams claims Natasha’s Bistro, 112 Esplanade, has the best fries and best burgers in town. “We’re saying it, our customers are telling us,” he said.
“There really are ‘fry connoisseurs’ out there, and they are finding us. So what makes our fries outstanding? In the first place they are heart-healthy fries. I know that sounds odd, but we use a rice bran oil that actually lowers the bad and raises the good ­cholesterol. The flavor comes from using fresh everything — fresh minced garlic, fresh flat leaf parsley and freshly ground pepper on the spot.”
The Alley burger is made using six ounces of locally raised Marksbury farm beef, served on a toasted brioche bun. The weekend special is the Alley burger topped with  grilled portobello mushrooms and Swiss cheese.
Call (859) 259-2754 or go to Bistro.beetnik.com.
Hanna’s on Lime, 214 South ­Limestone, is featuring its farmers market special from 11 a.m. to 2 p.m. Wednesday. Fresh offerings include corn on the cob, squash, tomatoes, new potatoes, melon, green beans, ­cucumbers and eggplant. Cost is $8.25 and features six items gathered from Tuesday’s farmers market.
Call (859) 252-6264 or go to ­Hannasonlime.com.
Events
Smithtown Seafood sous chef ­Agnes Teresa Marrero Rosa will ­prepare recipes from her native Puerto Rico for this month’s Tanks to Table beer dinner on Thursday. A Kentucky Proud hog from Stone Cross Farm will be marinated 24 hours in ­Caribbean spices, then slow smoked that day until fork tender. It will be served with house-made hot sauces and ­chimichurri sauce. West Sixth ­Brewing will serve a firkin, ­lemongrass wheat with passion fruit and pineapple, with the meal. ­
Dinner begins at 7 p.m. Smithtown is at 501 West Sixth Street. Call (859) 303-4100, or walk up to the pop-up pork station that day and place your order. Cost is $25. Go to ­Smithtownseafood.com.
■ Lexington’s Women Chefs dinner series continues with a Women in World Cuisine dinner at Brasabana,  841 Lane Allen Road, from 6 to 8 p.m. Tuesday. A portion of the proceeds
will go to the Children’s ­Advocacy ­Center of the Bluegrass. Cost is $50. Call (859) 797-8461 or go to ­Brasabana.com.
Participating chefs are Jill Schrank, line chef at The Lexington Diner; ­Libby Allen, chef and culinary ­instructor at the National Center for Hospitality Studies for ­Sullivan ­University; Ranada West-Riley, ­executive chef and owner of The Lexington Diner; Vanessa Willhite, line chef at Azur Restaurant; Amy Harris, who was sous chef at Jonathan’s at Gratz Park; and Shannon Collins, day chef at Azur.
Brasabana is at 841 Lane Allen Road.
Lexington Restaurant Week begins Thursday and runs through Aug. 2. More than 60 restaurants will offer $25 dinners. A list can be found at ­Lexrestaurants.com.
Wallace Station, 3854 Old ­Frankfort Pike in Versailles, is having “Burgers and Beats” from 5 to 8 p.m. Sunday. Proceeds go to Faith Feeds/GleanKy, a group that feeds the hungry by ­gleaning and distributing excess fruits and vegetables. Entertainment provided by Silverback. Cost is $25. Go
to Burgersandbeats2014.eventbrite.com.
■ Kentucky Eagle Distributing will be tasting/sampling Table No. 7 wine from 4 to 7 p.m. Friday at Unlimited Spirit, 404 Southland Drive.
Farmers market report

■ Mary Tyler, the peach lady, now has fresh Georgia peaches at Lexington Farmers Market.

Bluegrass Farmers’ Market is in full summer mode with locally grown  corn, tomatoes, green beans, squash, and melons. The market is open from 9 a.m. to 2 p.m. Saturday in the parking lot of Pedal the Planet and Fast Signs, 3450 Richmond Road, and at Azur Restaurant, 3070 Lakecrest Circle. Go to Bluegrassfarmersmarket.org.

Weekend events at restaurants, vineyard, farm markets

First Vineyard Winery, 5800 Sugar Creek Pike, Nicholasville, is having a craft fair from 10 a.m. to 5 p.m. Saturday.  Food vendors include Kourtesy’s Kupcakes, Sondra’s Wine Jelly,   and Jessamine Cattlemen’s Association. Kentucky Proud beer cheese, and Cakepops. Featured craftsmen are glass blowers, woodworkers, metal art, fiber artists, oil painters, and spinner/weavers. Call (859) 885-9359 or go to Firstvineyard.net.

 Willie’s Locally Known, 805 North Broadway, is hosting a “Musical Feast of Love for Sav” on Saturday.
Mamadou “Sav” Savané, owner of Sav’s Grill & West African Cuisine, at 304 South Limestone, was injured earlier this month when boiling liquid spilled over his body, causing second-degree burns. He is out of the hospital, but can’t return to work for a while, and friends are helping by having fund-raising parties.
Willie’s event begins at 5 p.m. and features local and regional bands, as well as traditional African music from C the Beat; musicians from the African Fellowship at Asbury University in Wilmore; and percussionist Tripp Bratton.
Chef Ben Berry will smoke whole goats in the smoke yard at Willie’s and also create some Guinean and other West African specialties to go with them.
Call (606) 233-6612 or go to Willieslex.com.
Ilumine Restaurant, 270 Montgomery Avenue in Versailles, will host the Bluegrass Mystery Theatre on Friday. The four-course dinner features medallions of beef tenderloin on baby kale salad with Vidalia onion dressing; grilled African whitefish on Persian rice with string beans; and Tuscan chicken with tomato and basil over garlic Parmesan potatoes and string beans. Call (859) 251-4103 or (859) 753-4967. Go to IlumineMe.com.
■ On the Fourth of July, Saul Good Restaurant is helping raise money for Military Missions Inc. The restaurant will offer half-price meals as an incentive to generate donations for the non-profit organization dedicated to providing care packages and support for Kentucky soldiers deployed to Iraq, Afghanistan and other locations. Hours are noon to 7 p.m. Locations are 3801 Mall Road (859) 273-4663; 1808 Alysheba Way, (859) 317-9200; and 123 North Broadway, (859) 252-4663. Go to Saulgoodpub.com or Military-missions.org.
City Barbecue, 3292 Richmond Road, will have a class on how to smoke meats 5:30 to 7:30 p.m. Tuesday. One of the company founders, Frank Pizzo, will present the class. Go to Citybbq.com. Call (859) 317-4430.
Reed Valley Orchard in Paris is holding its annual Blueberry Jubilee and Pancake Day from 8 a.m. to 5:30 p.m. Saturday. Fresh blueberry pancakes will be served until 1:30 p.m., and activities include blueberry picking, dancers and live music. Call (859) 987-6480or go to Reedvalleyorchard.com.

Weekend specials

Staxx BBQ, 11 Carson Place in Frankfort, is offering a Fourth of July three-day special July 3 to 5. Purchase 5 pounds of meat (pork, chicken, turkey, brisket or sausage) and receive four free quarts of sides (potato salad, cole slaw, baked beans, green beans or macaroni and cheese). Call (502) 352-2515.
Kathy’s Country Kitchen, 20 Black Creek Road in Clay City, is reaping rewards from local farmers. The restaurant is serving fresh local tomatoes, corn, squash, strawberries, and watermelon. Call (606) 663-4179.
■ The specials this weekend at The Grey Goose, 170 Jefferson Street, include finnocchio pizza with roasted fennel bulb, caramelized onions, and Italian sausage, and  pan-seared Arctic char with saffron rice. Call  (859) 233-1500.

Farmers market report

Lexington Farmers Market has added another location to its line-up. Farmers will be at the First African Baptist Church from 4 to 7 p.m. Thursdays. The church is at Price Road and Georgetown Street. Go to Lexingtonfarmersmarket.com.

Bluegrass Farmers’ Market is Lexington’s largest 100 percent homegrown/produced market. Locations are in the parking lot of Pedal the Planet and Fast Signs, 3450 Richmond Road, and at Azur Restaurant, 3070 Lakecrest Circle. Hours are 9 a.m. to 2 p.m. Saturday. Go to Bluegrassfarmersmarket.org.

Father’s Day fare designed with dads in mind

Sunday is Father’s Day, and several restaurants are preparing weekend meals Dad will enjoy.
Here is a selection:

■ Sweeten up dad with a cheesecake or cupcake from Barnes & Noble’s Cafe. The store, 1932 Pavilion Way, is offering $10 off whole Cheesecake Factory cheesecakes with any purchase. Flavors include red velvet and orange cream. Cupcakes are $2.25. Call (859) 543-8518.
Furlongs Restaurant, 130 West Tiverton Way, will have a crawfish boil Saturday night. A Father’s Day brunch buffet will be served from 11 a.m. to 4 p.m. Sunday. Call (859) 523-5500.
Jean Farris Winery & Bistro, 6825 Old Richmond Road, is serving brunch from 11 a.m. to 3 p.m. Sunday. ­Included are shrimp and grits, huevos rancheros and a farm breakfast. Call (859) 263-9463 or go to Jeanfarris.com.
Holly Hill Inn, 426 North ­Winter Street in Midway, will have a ­dinner and bourbon tasting on the lawn ­Saturday. Bourbon from all the ­distilleries on the Bourbon Trail will be paired with hors d’oeuvres. Live music will be provided by Hot Chocolate and the ­Marshmellows. The menu features New York strip steak or seafood catch of the day, farm-fresh Kentucky Proud vegetable sides, and a dessert from The Midway School Bakery. A bourbon tour begins at 6 p.m., and dinner is at 7. The cost is $75. Call (859) 846-4732.
■ Brunch will be served at the ­Dryer House at Woodford Reserve ­Distillery on Sunday. Tours begin at 12:15 p.m., and brunch is at 1. The cost is $40. Woodford Reserve is at 7855 McCracken Pike in ­Versailles. Call (859) 879-1953 or email Catering@b-f.com.
Special events
■ The sixth annual Beer Cheese Festival will be Saturday in ­downtown Winchester. Twenty beer cheese vendors will participate in the event, which is 10 a.m. to 5 p.m. For $5, ­visitors may sample beer cheese and vote for a favorite. Go to ­Beercheesefestival.com.
Rooster Brewing, 609 Main Street in Paris, will have Ladies Night Out from 4:30 to 8:30 p.m. Wednesday. An informative beer school will focus on styles of beer and countries of origin. The cost is $10. Call (859) 707-3436.
Town Branch Distillery, 401 Cross Street, will celebrate National ­Bourbon Day on Saturday. Distiller Mark ­Coffman will sign bottles from noon to 3 p.m. Town Branch will have cocktail specials at Parlay Social, 257 West Short Street; Table 310, 310 West Short Street; and Shorty’s, 163 West Short Street. Call (859) 887-3406 or go to Kentuckyale.com.
Fazoli’s is having bridge parties in June. From 2 to 5 p.m. Wednesdays, Fazoli’s will offer members of the American Contract Bridge League a place to play bridge and a free Italian lemon ice with any entrée purchase. Fazoli’s special program for seniors, Club 62, offers those 62 and older a $4 menu on Wednesdays. A Club 62 card is available at participating Fazoli’s locations. Go to Fazolis.com.
Unlimited Spirit, 404 Southland Drive, is having a tasting of six Jim Beam products from 4 to 7 p.m. Friday. Call (859) 309-2903.
Town Branch Market, 233 East Main Street, is celebrating its third ­anniversary Thursday and June 20. The staff will grill chicken wings with Ale-8-One barbecue sauce from 11 a.m. to 1:30 p.m. Thursday. On June 20, there will be an old-fashioned fish fry. Call (859) 280-2122 or go to ­Townbranchmarket.com.
Openings
■ Lexington’s first Salsarita’s Fresh Cantina opens Monday at Regency Centre on Nicholasville Road. The fast-­casual Mexican restaurant serves made-to-order salads, burritos, ­quesadillas, tacos and Mexican pizzas.
The Regency Centre location is the first of three Salsarita’s planned in the Lexington area by Gibson ­Family Enterprises. The restaurant is the fourth Salsarita’s in Kentucky; two are in Louisville, and one is in Owensboro. Go to Salsaritas.com.
New menus
Mandarin Oriental Café & ­Sushi Bar, 2220 Nicholasville Road, in ­Zandale Shopping Center, has added items to its sushi menu. No-rice ­options are available. Call (859) 275-4300 or go to Mandarincafeandsushi.com.
■ The June soup specials at Bakery Blessings and Bookstore @ the Bar are chicken tortilla and chilled strawberry. The bakery is at 1999 Harrodsburg Road. Call (859) 554-6044.
Farmers market report
■ Jeff Dabbelt is leaving his ­position as director of Lexington Farmers Market on June 30. A “so long” ­gathering will be 11 a.m. to 1 p.m. Saturday in Cheapside Park, Main Street and Cheapside. Go to Lexingtonfarmersmarket.com.
Bluegrass Farmers Market sells 100 percent locally produced items. It’s in the parking lot of Pedal the Planet and Fast Signs, 3450 Richmond Road, and at Azur Restaurant,
3070 Lakecrest ­Circle. Hours are 9 a.m. to 2 p.m. ­Saturday Go to ­Bluegrassfarmersmarket.org.

Send us your best fruit pie recipe; win a cookbook

applepieApple pie with a scoop of vanilla ice cream is as much a part of the  Fourth of July celebration as fireworks and picnics.

Fruit pies of any kind are wonderful desserts for a holiday picnic. If you have a great recipe you’d like to share, send it to swthompson@herald-leader.com. We’ll print the best fruit pie recipes on July 2, and readers whose recipes are published will receive a free cookbook. Deadline for recipes is June 24.

Rooster Brewing opens in Paris

red_rooster_4Paris businessman Ralph Quillin has a passion for: Shop Local, craft beer, and historic structures. Together, they make up Quillin’s latest venture Rooster Brewing at 609 Main Street in Paris.
The new craft brewery has a tap room and retail space in a restored Main Street (circa 1880) mercantile. In addition to producing its own brews, Rooster carries about 100 different beers. Hours are 5 to 11 p.m. Thursday through Saturday. Call (859) 707-3436.
Father’s Day specials
Father’s Day is June 15. Here are some special meals dad will enjoy.
■ Chefs Jeremy Ashby and Miguel Rivas are planning hearty menus for two restaurants:
Azur, 3070 Lakecrest Circle, will serve grilled wagyu burgers, campfire-style shrimp, and grilled andouille sausages. The buffet,   from 6 to 9 p.m., is $35. Cost is $17.50 for children ages 12 and under. Call (859) 296-1007 or go to Azurrestaurant.com.
Brasabana, 841 Lane Allen Road, will serve a buffet from 11 a.m. to 3 p.m. Cost is $21.95. Featured are pineapple-ginger chicken and Cuban-style roasted pork. Call (859) 303-5573 or go to Brasabana.com.
The Grey Goose, 170 Jefferson Street, is offering two-for-one pizzas for fathers, grandfathers, and step-dads. Call (859) 233-1500.
Woodford Reserve Distillery, 7855 McCracken Pike, Versailles, is serving Saturday dinner and Sunday brunch for dads. A dinner buffet on June 14 begins with a Bourbon Discovery tour at 6:30 p.m.  Cost is $50. The menu, prepared by chef-in-residence Ouita Michel and her culinary team, includes barrel stave smoked prime rib, stuffed trout, loaded new potato gratin, and grilled “dadatouille” (local vegetables prepared in the classic ratatouille style). Brunch will be served at 1 p.m. June 15 in the Dryer House. Cost is $40. The menu features chicken bourbonnaise (roasted chicken tossed in Woodford Spice barbecue sauce) and lapsang BBQ baby back ribs.
Kevin Sanders, also known as “Barrel Man” will be at the distillery’s Visitor Center on June 14 and June 15. He turns American white oak Woodford Reserve whiskey barrels into gift items such as barrel coasters, stave coat racks, and barrel planters.  Call (859) 879-1953 or e-mail Catering@b-f.com.
Special events
■ Winchell’s, 348 Southland Drive, will hold its annual summer lobster boil on Tuesday. The three course meal includes New England clam chowder; whole lobster served with corn on the cob and new potatoes; and fruit cobbler. Reservations start at 4 p.m. Cost is $35.99. Call (859) 278-9424.
■  West Sixth Brewing,  501 West Sixth Street, will host a viewing party on Monday for the third episode of MasterChef Season 5. Lexingtonian Dan Wu is a contestant on the competitive cooking reality TV series which airs at 8 p.m. Mondays on FOX. Call (859) 705-0915.
Steak ‘n Shake is celebrating its 80th birthday with an attempt to break a Guinness World Record. At Steak ‘n Shakes across America   customers will gather at 1 p.m. Saturday to vie for the “Largest Birthday Sing-Along” title. Guests who participate can get a birthday cake milk shake for half-price. Steak ‘n Shake is at 1832 Alysheba Way. Call (859) 543-9096 or go to Steaknshake.com.
Krispy Kreme Doughnuts will host the Law Enforcement Torch Run to benefit Special Olympics from 6 a.m. to 6 p.m. June 13. Officers from the Kentucky Law Enforcement Torch Run, Lexington Community Corrections, Fayette County Sheriff’s Office, Kentucky State Police, and the University of Kentucky Police Department, will eat, sleep, and play on the rooftop of the Krispy Kreme store, 2893 Richmond Road. Go to Specialolympics.org.
The Pub, 3750 Mall Road, will show every match of the World Cup football games beginning Thursday through July 13 on TVs throughout the restaurant. Food and drink specials will be offered. Guests can obtain a scorecard and each time they visit The Pub and make a purchase on a match day, they will receive a stamp on their scorecard to win prizes. Call (859) 971-2748.
Farmers market report
Bluegrass Farmers Market has strawberries and 100 percent locally produced items. It’s in the parking lot of Pedal the Planet and Fast Signs, 3450 Richmond Road, and at Azur Restaurant, 3070 Lakecrest Circle. Hours are 9 a.m. to 2 p.m. Go to Bluegrassfarmersmarket.org.

National Provisions’ beer hall serves rabbit ratatouille, elk and wild boar sausages

■ The beer hall is now open at ­National Provisions, 264 Walton Avenue, serving a beer-oriented menu that includes meat, game, fish and seasonal items. “We have around 150 beers on the list,” owner Krim ­Boughalem said. The menu board ­features Kentucky rabbit ratatouille, pork burger, elk and wild boar ­sausages, sandwiches, daily specials, and desserts. Hours are 4 to 10 p.m. daily; lunch hours will begin next week. Call (859) 303-4763. The bakery National Boulangerie is in the same building.

Openings and closings

Double H BBQ, 1244 Versailles Road, has a second location in ­Triangle Park in downtown Lexington. The menu includes hand-rubbed and smoked pulled pork or chicken, beef brisket, wings, baby back ribs, and a variety of sides. including potato salad, cole slaw, green beans, baked beans, and corn pudding.­Seating is ­available in the park. Call (859) 523-4227  or go to ­DoubleHBBQ.com.  The ­restaurant’s original location is at 1244 Versailles Road.

■ Laura Wolfrom, chef/­owner at Bistro La Belle in ­Midway, says she is ­“hanging up the apron.” She sold the building that was home to the market and café for the past two years. “I want to explore other ­opportunities,” she said. “I love the food, beverage and hospitality ­industry, along with the various Kentucky ­growers and producer organizations. I hope to find something that I can do along that line in the future.”

New menus

Smithtown Seafood, 501 West Sixth Street, now serves brunch from 11 a.m. to 2 p.m. Saturday and Sunday. Chef Jonathan Sanning is using fresh seafood, and local meats and produce in the brunch menu, which changes according to farm and sea harvests. Guests order at Smithtown Seafood and then select a table in West Sixth Brewing’s beer garden or taproom. The Smithtown staff ­delivers each freshly prepared order to the table. Call (859) 303-4100  or go to Smithtownseafood.com. 

■ The June menu at Greentree ­Tearoom, 521 West Short Street, ­features a light summer fare. Included are chilled cucumber soup, cherry scones, tropical chicken salad, tomato aspics, white pimento cheese tea ­sandwiches, Amaretto wedding cake, and ­strawberry mousse. Call (859) 455-9660.  Go to Greentreetearoom.com

Special events

Equus Run Vineyards, 1280 Moores Mill Road in Midway, is celebrating Kentucky’s tobacco farm heritage with Cigars and Zin from 6 to 8:30 p.m. Friday. The evening features local tobacconist Schwab’s Pipes ’n Stuff, Equus Run zinfandel from barrels and tanks, a steak dinner hot off the grill and entertainment by Heart ’n Soul. Tickets are $40. Call (859) 846-9463  or go to Equusrunvineyards.com.

Tunes in the Vines will be 2 to 4:30 p.m. Sunday featuring the acoustic quartet TDH4, aka Tall, Dark and Handsome.

The Beer Trappe, 811 East Euclid, is celebrating its fourth anniversary through Wednesday. The staff is ­tapping two to three specialty kegs each day, and a different food truck will be on site each night. Beers include: Cantillon fou foune, Avery tweak, Founders Barrel aged Red’s rye, Prairie bomb, Deschutes mirror mirror, SweetWater Johnny hash. Call (859) 309-0911 or go to Thebeertrappe.com.

Farmers market report

Shelley’s Hand-Snapped ­Asparagus is open fro 3 to 6 p.m. Monday through Friday and 11 a.m. to 2 p.m. Saturday and Sunday. Varieties picked daily include purple passion and Jersey knight. The farm stand is on Old Frankfort Pike at Hedden Road in Woodford County. Call (859) 619-4996. 

Bluegrass Farmers Market has strawberries and 100 percent locally produced items. It’s in the parking lot of Pedal the Planet and Fast Signs, 3450 Richmond Road, and at Azur Restaurant, 3070 Lakecrest Circle. Hours are 9 a.m. to 2 p.m. Go to ­Bluegrassfarmersmarket.org. 

People with allergies now have a safe place to eat

logo-finalDenise Walsh’s motive for opening a bakery was her son’s illness.
When son Connor was diagnosed with celiac disease (an immune reaction to eating gluten, a protein found in wheat, barley and rye), Walsh was “overwhelmed with how to feed my child.”
After years of making foods that were gluten-free and researching symptoms that result from eating gluten, Walsh opened Gluten Free Miracles Bakery & Cafe at 145 Burt Road.
The bakery offers a number of products that cater to customers’ food allergies and dietary preferences, including dairy-free and egg-free.  “We do custom allergy baking as well,” Walsh said. “Everything we make is from scratch.”
The café offers lunch specials that include soups, salads, and sandwiches, and pizzas are served on Friday and Saturday. Hours are 9 a.m. to 6 p.m. Tuesday through Friday and 9 a.m. to 3 p.m. Saturday. Call (859) 278-8888 or go to Glutenfreemiracles.com.

Paris’ new Bour-Bon lights a fire under its food

Bour bon1Joseph Clay, who brought us great food at Amelia’s Field Country Inn in Paris from 1994 to 2003, has a new place. The specialty at Bour-Bon, 616 Main Street in Paris, is cooking with fire.
Executive chef Norberto Piattoni is from Argentina and trained at gaucho cooking expert and author Francis Mallmann’s El Garzón in Uruguay. Sous chefs Pia Morosini and Cristian ­Menéndez also trained under ­Mallmann.
“We offer a farm-to-table dining experience, make all our bread in-house, feature many Parisian and Italian influences in both our cuisine and décor, cook our vegetables in hot coals, and specialize in wood-oven pizzas,” marketing director Journey McAndrews said.
Menu items include a half chicken à la parrilla (grilled) with roasted ­vegetables and criolla sauce, a ­classic Argentine sauce made with red and green bell peppers, red onions, wine vinegar and olive oil; wood-oven spinach and mushroom cannelloni with tomato sauce and asiago; Wagyu beef ribs à la parrilla with chimichurri and potato salad; and rib-eye steak à la ­parrilla with mushroom, fingerling potatoes and chimichurri. Desserts ­include dulce de leche pôt de crème with coffee ice-cream.
The restaurant’s craft cocktail bar program, designed by Hawthorn Beverage Group in Louisville, is similar to its farm-to-table concept in that many ingredients are locally sourced, and syrups are made in-house.
Hours are 5 to 10 p.m. Tuesday through Saturday. Call (859) 987-1662.
Memorial Day holiday events
Monday is Memorial Day.
Staxx BBQ, 11 Carson Place in Frankfort, is offering a holiday special through Sunday. Buy 5 pounds of bar­becued pork, chicken, turkey or sausage, and receive 4 quarts of sides free (cole slaw, potato salad, baked beans, green beans, and macaroni and cheese). The restaurant will be closed Memorial Day.
On May 30, the restaurant will ­celebrate its third anniversary with ­several specials. From 11 a.m. to 2 p.m., buy any sandwich combo ­(sandwich, side and drink) and receive a free combo of equal or lesser value; from 2 to 5 p.m., purchase a pound of pork and receive a pound of pork free; and from 5 to 9 p.m., buy two racks of ribs and receive a free rack of ribs. Call (502) 352-2515 or go to Staxxbbq.com.
Brasabana, 841 Lane Allen Road, will have a family-style meal ­benefitting the Wounded Warriors Project. From 11 a.m. to 8 p.m. ­Sunday, the ­restaurant will offer a special menu of shared dishes that ­includes pit-roasted pork, jalapeño-pesto potato salad, chicken-chorizo paella and chile-infused vegetables. The cost is $20.95 for adults, half-price for ages 8 to 13, free for ­children younger than 8. Patio ­seating, sponsored by Springhouse Gardens, will be open. Call (859) 303-5573 or go to Brasabana.com.
Specials
■ Friday’s and Saturday’s specials at The Julep Cup, 111 Woodland Avenue, are Bourbon County Berkshire glazed picnic ham with house-baked beans and potato salad; Verlasso salmon tossed with linguini in sun-dried tomato cream; and golden tile fish atop roasted spaghetti squash and house-made bacon jam. Call (859) 226-0300.
Bakery Blessings & Bookstore @ the Bar, 1999 Harrodsburg Road, is accepting orders for high school ­graduation cakes. The deadline is June 4. Call (859) 554-6044. The bakery will close at 2 p.m. June 6 to celebrate the graduation of owner Jan Sullivan’s niece.
Announcements
The Weekly Juicery, 436 Old Vine Street, has opened a location in ­Louisville, at 112 Bauer Avenue. ­Founded by Kimmye Bohannon in October 2011, The Weekly Juicery provides freshly juiced vegetables in two forms: the delivery program and through the retail juice bars.
The company buys produce from Growing Warriors, a partner of the Kentucky Proud Homegrown by Heroes program, and other local farmers. Call (859) 368-8000 or go to ­Theweeklyjuicery.com.
Farmers market report
■ Bluegrass Farmers’ Market, whose offerings are 100 percent homegrown/produced, is open Saturday from 9 a.m. to 2 p.m. in the parking lot of Pedal the Planet and Fast Signs, 3450 Richmond Road, and at Azur Restaurant, 3070 Lakecrest Circle. Go to ­Bluegrassfarmersmarket.org.

An easy Mother’s Day meal


A Mother’s Day meal doesn’t have to be extravagant. These recipes are simple to make and she’ll love you  even more for taking the time to cook for her.
eggsEggs Primavera Casserole
Makes 6 servings
 
1 cup small red potatoes, cut into 1/2-inch pieces
1 small bunch asparagus, trimmed, cut into 1-inch pieces
1 cup carrots, sliced
1/2 cup frozen peas, thawed
2 scallions, sliced
6 large eggs
1 cup light cream
1 cup shredded Cheddar cheese
1 tablespoon Tabasco®  Original Red Sauce
1 teaspoon salt
Preheat oven to 350 degrees. Grease 9-inch by 9-inch baking dish or 1 1/2-quart casserole. Cook potatoes and carrots in medium saucepan of boiling, salted water about 5 minutes or until just tender; remove to bowl with slotted spoon. Repeat with asparagus; cook 2 minutes.
Drain vegetables well. Beat eggs, cream, Cheddar cheese, peas, scallions, Tabasco Sauce and salt in large bowl; add cooked vegetables; mix well. Pour mixture into prepared baking dish. Bake 40 minutes or until mixture is puffed and eggs are set.
fruitsaladSpring Fruit Salad with Spicy Yogurt Sauce
Makes 8 servings
 
Fruit Salad:
4 cups honeydew melon chunks
4 cups cantaloupe melon chunks
4 cups pineapple chunks
4 cups red or green seedless grapes
2 cups strawberries, hulled and cut in half
2 large kiwifruit, peeled, halved and sliced
Spicy Yogurt Sauce:
2 cups low fat vanilla yogurt
2 tablespoons Tabasco®  Green  Jalapeño Sauce
2 tablespoons honey
2 tablespoons grated orange peel
Toss honeydew, cantaloupe, pineapple, grapes, strawberries and kiwifruit in large bowl.
Combine yogurt, Tabasco Sauce, honey and grated orange peel in medium bowl.
To serve, spoon Spicy Yogurt Sauce over each serving of Fruit Salad.
browniesSmoldering Swirled Brownies
Makes 16 servings
Cream Cheese Mixture:

3 ounces cream cheese, softened
2 tablespoons butter or margarine, softened
1/4 cup sugar
1 egg
3 tablespoons flour
1 teaspoon Tabasco® Original Red Sauce

Chocolate Mixture:

1/2 cup (one stick) butter or margarine
2 ounces (two squares) unsweetened chocolate
2 eggs
3/4 cup granulated sugar
1/3 cup flour
2 teaspoons Tabasco® Original Red Sauce
2 teaspoons vanilla extract
1/2 teaspoon salt
Preheat oven to 350 degrees. Grease 8″ x 8″ baking pan.
Prepare cream cheese mixture. Beat cream cheese and butter with an electric mixer at medium speed until smooth. Add sugar, egg, flour and Tabasco Sauce; beat until well mixed. Set aside.
Prepare chocolate mixture. Melt butter and chocolate in medium microwave-safe bowl. Set aside to cool slightly. Add eggs, sugar, flour, Tabasco Sauce, vanilla and salt. Stir until just blended.
Spoon chocolate mixture into prepared pan. Spoon cream cheese mixture in dollops on chocolate mixture. Cut and twist through batter a few times with small spatula to create a swirl effect. Bake brownies until set, 35 to 40 minutes. Cool completely.

These places will cook for mom on Mother’s Day

A la lucie, 159 North Limestone, will serve brunch from 11 a.m. to 3 p.m. featuring sea bass, New Orleans style eggs Benedict, and turkey hash on corn cakes. Call (859) 252-5277 or go to Alalucie.com.

Azur, 3070 Lakecrest Circle, will serve brunch from 11 a.m. to 2 p.m. featuring bacon-Cheddar beignets, lobster crepes, stuffed French toast, and grilled salmon Benedict. Call (859) 296-1007  or go to Azurrestaurant.com.

 Barnes & Noble Cafe, at Pavilion Way in Hamburg, is having a cupcake celebraton Thursday, Friday and Saturday. Treat your mother to a Cheesecake Factory cupcake in chocolate, vanilla, and Oreo cream. Cost is $2.50 and they’re available in a decorative box for gift giving. Call (859) 543-8518.

 The Bistro, 502 North Main Street, Nicholasville, will be open from noon to 8 p.m. Sunday and the specials include prime rib au jus, sea bass, roasted pork tenderloin, and pecan fried chicken. Call (859) 221-3925.
Brasabana, 841 Lane Allen Road, will offer a buffet from 11 a.m. to 2 p.m.  Included are picadillo meatballs, ensalada de calamari, blackened-adobo tilapia, and passion fruit mousse. Cost is $14.95. Call (859) 303-5573 or go to Brasabana.com.
Country Cookin’ By George, 1801 Alexandria Drive, will serve its hearty buffet from 11 a.m. to 3 p.m. Cost is $12. Call (859) 276-0001.
Furlongs, 130 West Tiverton Way, will serve a buffet from 11 a.m. to 4 p.m. Included are leg of lamb, crawfish etouffee, roast beef, and jambalaya. Call (859) 523-5500.
■  Jean Farris Bistro, 6825 Old Richmond Road, will serve a three course prix fixe menu from 11 a.m. to 7 p.m. Entree choices are halibut and roasted leg of lamb. Cost is  $50. Call (859) 263-9463  or go to Jeanfarris.com.
Natasha’s Bistro, 112 Esplanade, will offer a “festival of sweets” that includes strawberry basil mousse, profiteroles dipped in chocolate, mini cheesecakes. Entrees include pork loin, country ham, and salmon. Violinist Brice Farrar will entertain. Hours are 11 a.m. to 3 p.m. Cost is $22.95. Call (859) 259-2754 or go to Bistro.beetnik.com.
Portofino Restaurant and sister-restaurant Serafini in Frankfort will have special hours for Mother’s Day.  Portofino, 249 East Main, will be open from 11 a.m. to 9 p.m. Call (859) 253-9300.   Hours at Serafini, 243 West Broadway, are 11 a.m. to 6 p.m. Call (502) 875-5599.

Next Page »