FunZone has pizza and games

Rami Salem, who spent 20 years making pizza in the Washington, D.C., area, recently moved his family to a smaller city to open his own pizza place, FunZone Pizza.

It’s a family entertainment and pizza restaurant that serves a buffet featuring a variety of pizzas, pastas, and salads. Games include air hockey and skee ball.

The restaurant is at 1763 Alexandria Drive. Hours are 11 a.m. to 9 p.m. Sunday through Thursday, and 11 a.m. to 10 p.m. Friday and Saturday. Call (859) 260-1001.

Specials

Natasha’s Bistro & Bar, 112 Esplanade, has a new lunch deal. “After years of weighing food and selling by the pound, we’ve made our lunch faster, cheaper and simpler to understand,” owner Gene Williams said. Ten entrees rotate throughout the week and include meatloaf, salmon croquettes, stuffed peppers, and black beans and rice. The cost is $7.50 for the all-you-can-eat buffet, $6.09 for vegetarian, and $4 for the salad bar. Call (859) 259-2754 or visit Beetnik.com.

Rossi’s Restaurant, 1060 Chinoe Road, has daily dinner specials and happy hour every night at the bar 5 to 7 p.m., and all day Sunday. A glass of chardonnay or cabernet is $3. Bottles of wine are half-price on Tuesdays. Call (859) 335-8788 or visit  Rossis-restaurant.com.

Special events

■ Toa Green, chef/owner of Thai Orchid Café, is throwing a birthday bash in honor of her 30th birthday. Some of Green’s favorite dishes will be served 5 to 9:30 p.m. Friday, along with free birthday cake. The café is at 1030 South Broadway. Call (859) 288-2170 or visit Thaiorchidcafe.net.

■ The Driftwood Restaurant at Barren River Lake State Resort Park in Lucas, will host Buffalo Night on Feb. 4. Other food events include: Miami-Cuba cuisine, Feb. 2; New Orleans Creole and Cajun foods, Feb. 16; American Indian foods from across the Plains, March 1; and traditional American foods of Boston, March 22. The resort is 44 miles southeast of Bowling Green. Call 1-800-325-0057.

Whitehall House & Gardens in Louisville will hold its second annual Valentine’s Day dinner at 7 p.m. Feb. 14 at the historic mansion, 3110 Lexington Road. Chef Gregoire Guiot of Mirabelle Gourmet Catering will prepare a five-course meal featuring three entrée choices: steak au poivre with brandy peppercorn sauce, roasted chicken breast with Marsala wine mushroom sauce, and roasted portobello mushroom napoleon. Tickets are $75 for the dinner with non-alcohol beverage, or $100 for the dinner with wine pairings. Call (502) 897-2944 or visit Historichomes.org.

New menus

Three Suns Bistro, 298 East Brannon Crossing, has a new menu that includes Angus beef burgers, bison burgers, duck confit, beef filet mignon medallion with mushroom sauce and blue cheese butter, and fried shrimp tossed with Asian chili sauce. Call (859) 245-0048.

Della’s Diner now carries Sadistic Mistress Sauces, a line of 13 varieties of all-natural hot sauce made from Kentucky Proud peppers. Della’s menu includes Buffalo chicken strips and sandwiches made with Sadistic Mistress Sauces’ cayenne and roasted garlic sauce.  They also have three different varieties of hot sauce on their tables including Berbere sauce, East African Rift. Customers can sample the sauces from 11 a.m. to 2 p.m. Saturday at Della’s, 124 North Upper Street.  Call (859) 281-1141.

Casanova Italian Restaurant, 855 South Broadway, has added new items to its lunch menu. Included are penne alla arrabbiata, spaghetti and meatballs, chicken parmigiana, pennette alla Siciliana, and lasagna. Call (859) 309-3313 or visit  Casanovaky.com.

Share

Great value in a hill of beans

Beans are such a ­“powerhouse food” that a recent USA Today article has dubbed 2012 “the year of the bean.”

Patti Geil, a Lexington ­registered dietitian and the ­author of Magic Beans, is a bean advocate.

“The nutrient profile of beans is so strong and versatile that the ­Dietary Guidelines for ­Americans 2010 ­considers them to be both a vegetable and a protein food,” Geil said.

In addition to being an excellent source of low-fat ­protein, iron and zinc, beans are packed with fiber, ­potassium and folate. And, “Beans absorb the flavors in which they are cooked, ­enhancing the taste of any dish they’re used in and making them almost interchangeable for one another in recipes, she said.

Kim O’Donnel, USA Today columnist and author of The Meat Lover’s Meatless ­Cookbook, challenges ­Americans to eat three half-cup servings of beans, peas or lentils (legumes) a week.

“Beans are cholesterol-free and nutrient-dense, ­including antioxidants from their ­pigmented skins. They’re loaded with fiber, which helps us feel full for longer and ­stabilizes our blood sugar, a surefire way to help keep diabetes at bay,” she said. “They’re a lean source of protein, at pennies per serving, and they are deliciously versatile.”

O’Donnel suggests we leave our comfort zone of canned beans and try dried beans. Cooking dried beans takes more time than opening a can, but you’ll find that dried beans are more ­flavorful and less mushy than their canned counterparts, she said.

Here are some bean-cooking tips from Whole Foods Market.

■ Arrange dried beans on a sheet pan or clean kitchen towel and sort through them to pick out shriveled or ­broken beans, stones or debris.

■ Rinse the sorted beans well in cold running water.

■ Soaking beans before cooking helps to remove some of those indigestible sugars that cause flatulence. There are two simple ways to get the job done:

Regular soak: Put beans into a large bowl and cover with 2 to 3 inches of cool, clean water. Set aside at room temperature for 8 hours or overnight; drain well. (If it’s really warm in your kitchen, soak the beans in the refrigerator instead to avoid fermentation.)

Quick soak: Put beans into a large pot and cover with 2 to 3 inches of cool, clean water. Bring to a boil, then boil briskly for 2 to 3 minutes. Cover and set aside off the heat for 1 hour; drain well.

Here are some varieties of dried beans and peas and how to use them.

Adzuki: These little dark-red beans are sweet and easy to digest. Splash them with tamari and barley malt, or mix them with brown rice, scallions, mushrooms and celery for dynamite, protein-rich rice patties.

Anasazi: This burgundy-and-white heirloom variety is popular in Southwestern recipes, ­especially soups. They make an excellent substitute for pinto beans.

Black turtle: Combine with cumin, garlic and orange juice, or toss with olive oil, cilantro and chopped veggies for salads.

Black-eyed peas: These creamy white, oval beans are ubiquitous in southeastern states, where they’re a traditional New Year’s dish. Toss them with yogurt vinaigrette, tomatoes and fresh parsley.

Cannellini: These smooth-­textured beans are packed with nutty flavor. Add them to tomato-based soups like minestrone, or toss with olive oil and black ­pepper for a satisfying side dish.

Garbanzo (chickpeas): This prominent ingredient in ­Mediterranean, Middle Eastern and East Indian dishes (hummus and falafel) has a mild but hearty flavor. Garbanzos are a good foil for strong spices like curry powder, cumin and cayenne pepper, so add them to salads, soups and pasta dishes.

Flageolet: This creamy heirloom bean is used in French country cuisine as a side dish for lamb and poultry. Its delicate flavor is enhanced by aromatic onions, celery, carrots, garlic, bay leaves and thyme. They’re delicious in tomato sauces, too.

Great Northern: They’re the largest commonly available white bean, but they’re all soft and mild on the inside. Great Northerns make for delicious baked beans, or add them to soups and stews with longer cooking times.

Green lentils (French lentils): These lentils hold their shape well and have deep, rich flavor. They’re an excellent addition to salads, spicy Indian dal or simple lentils and rice.

Green split peas: Split peas shine in soups where they’re cooked until creamy to bring out their full, sweet flavor. Serve them with a dollop of minted yogurt for an Indian touch.

Kidney beans: These large, red beans are popular in chili, salads, soups and baked beans. Make sure to cook them until completely tender and cooked through to eliminate the gastric distress-causing toxin ­phytohaemagglutinin that’s present in raw and ­undercooked kidney beans.

Lima beans: Add them to minestrone and other soups, or combine them with corn and green beans for succotash.

Lupini: At Italian fairs and Spanish beer halls, these beans are a popular snack. ­Technically a member of the pea family, these flat, coin-shaped, dull-yellow seeds are second only to soybeans in plant protein content. ­Allow for a long soaking period and extended cooking time to ­reduce their potential for bitterness.

Mung: You probably know mung beans for their sprouts, but the beans themselves are revered as a healing food. Mung beans range in color from greenish-brown to yellow to black and have delicate, sweet flavor. They need no presoaking, cook quickly and are easy to digest.

Pinto: A favorite in Southwest and Mexican dishes, pinto means “painted” in Spanish. These earthy beans have a delicious, creamy texture, ideal for refrying. Combine with onions, chili powder, garlic and tomatoes as a filling for ­enchiladas or sauté cooked beans with olive oil, garlic and tamari.

Red: These small, dark red beans are subtly sweet and hold their shape when cooked. They make a great choice for soups and chili and as a companion to rice.

Red lentils: This variety of lentil isn’t really red. In fact, their soft pink color turns golden when cooked. Note that red lentils cook quickly and don’t hold their shape, so they’re best in soups or purées or cooked until creamy with Italian seasonings.

Split peas: While green peas are picked while immature and eaten fresh, dried peas are ­harvested when mature, stripped of their husks, split and dried. Split peas don’t require presoaking, and their mild flavor and creamy texture make good companions to garlic, onions, dill, curry and ginger.

Garden burritos

Non-stick cooking spray

1 pound sliced fresh mushrooms

1 cup chopped onions

½ cup chopped green pepper

½ cup chopped red pepper

2 cloves garlic, minced

1 can (14.5 ounces) kidney beans, rinsed and drained

2 tablespoons finely chopped black olives

¼ teaspoon black pepper

8 flour tortillas

½ cup fat-free sour cream

1 cup mild chunky salsa,

divided

½ cup shredded low-fat cheddar cheese.

Spray large non-stick ­skillet with cooking spray. Cook mushrooms, onions, peppers and garlic over ­medium-high heat, stirring constantly, until tender. ­Remove from heat; drain. Combine cooked vegetables, kidney beans, olives and pepper. Spoon bean ­mixture evenly down center of each tortilla. Top with 1 ­tablespoon sour cream, 1 tablespoon salsa and 1 ­tablespoon cheese. Fold opposite sides over filling to seal. In a large non-stick skillet coated with cooking spray, cook tortillas over medium high heat for

1 minute on each side, or until thoroughly heated. Top with remaining salsa.

Makes 8 servings.

From Magic Beans by Patti Geil

Black bean, pasta

and artichoke heart medley

1 tablespoon olive oil

1 cup sliced green onions

½ teaspoon oregano

½ teaspoon basil

¼ teaspoon salt

1⁄8 teaspoon black pepper

1⁄8 teaspoon cayenne pepper

1 clove garlic, minced

2 cans (14.5 ounces each)

no-added-salt whole tomatoes, undrained and chopped

1 can (14.5 ounces) black beans, rinsed and drained

4 cups hot cooked pasta (choose any shape)

1 can (14 ounces) artichoke hearts, drained and quartered

Heat oil in large non-stick skillet over medium heat. Add green onions, and sauté 5 minutes. Add oregano, basil, salt, peppers, garlic and tomatoes; cover and simmer 10 minutes. Add beans; cover and simmer an additional 5 minutes. Combine bean mixture, hot cooked pasta and artichoke hearts in a large bowl. Toss well. Serve warm or at room temperature.

Makes 12 ­servings.

from Magic Beans by Patti Geil

Spicy beans

4 cups dry pinto beans

1 whole ham hock

1 whole onion, diced

2 whole red bell peppers, diced

4 cloves garlic, minced

2 whole jalapeños, sliced

2 teaspoons salt, more to taste

2 teaspoons chili powder,

2 teaspoons black pepper, more to taste

Rinse beans under cold water, sorting out any rocks and particles. Place beans in a stock pot with the ham hock and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover pot and simmer for 2 hours, checking ­occasionally to make sure water level is fine. Add more water as needed.

Throw in onion, bell pepper, garlic and ­jalapeño. Cover and continue ­cooking for an hour or two, ­remembering to check the water level.

Add salt, chili powder and pepper, then cover and cook for 20 to 30 minutes, or until beans are tender. Serve with corn bread as a meal, or spoon on top of nachos or tacos.

Source: The Pioneer Woman

Tuscan white bean stew

For the croutons

1 tablespoon extra-virgin olive oil

2 cloves garlic, quartered

1 slice whole-grain bread, cut into 1/2-inch cubes

For the soup

2 cups dried cannellini or other white beans, picked over and rinsed, soaked overnight and drained

6 cups water

1 teaspoon salt, divided

1 bay leaf

2 tablespoons olive oil

1 yellow onion, coarsely chopped

3 carrots, peeled and coarsely chopped

6 cloves garlic, chopped

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh rosemary, plus 6 sprigs

11/2 cups vegetable stock or broth

To make croutons: Heat olive oil over medium heat in large frying pan. Add garlic, and sauté for 1 minute. ­Remove from heat and let stand for 10 minutes to infuse garlic flavor into oil. Remove garlic pieces and ­discard. Return pan to ­medium heat. Add bread cubes and sauté, stirring frequently, until lightly browned, 3 to 5 minutes. Transfer to small bowl and set aside.

In a soup pot over high heat, combine white beans, water, 1/2 teaspoon salt and bay leaf. Bring to a boil over high heat. Reduce heat to low, cover partially and ­simmer until beans are ­tender, 60 to 75 minutes. Drain beans, reserving 1/2 cup of cooking liquid. ­Discard bay leaf. Place cooked beans into a large bowl and save the cooking pot for later use.

In a small bowl, combine reserved cooking liquid and 1/2 cup cooked beans. Mash with fork to form a paste. Stir bean paste into cooked beans.

Return cooking pot to the stove top and add olive oil. Heat over medium-high heat. Stir in onion and ­carrots, and sauté until ­carrots are tender-crisp, 6 to 7 ­minutes. Stir in garlic and cook until softened, about

1 minute. Stir in remaining 1/2 teaspoon salt, pepper, chopped rosemary, bean mixture and stock. Bring to a boil, then reduce heat to low and simmer until stew is heated through, about 5 minutes.

Ladle into bowls and sprinkle with croutons. Serve immediately.

From The New Mayo Clinic Cookbook (Mayo Clinic Health Information and Oxmoor House), winner of the 2005 James Beard award

Share

New hot dog joint serves a taste of Chicago

At the new W.C. ­Wieners, W.C. stands for Windy City, or Wildcats maybe, but no matter, the locally owned restaurant serves authentic Vienna Beef hot dogs from Chicago and Polish sausages in a variety of ways.
The menu includes cowboy ­doggies, fiery Fido and rural Rover. Homemade chili dogs are a specialty and are on the menu occasionally.
The restaurant, at 289 South ­Limestone (at Maxwell Street), opened Dec. 31. Hours are 11 a.m. to 9 p.m. Monday through Wednesday, 11 a.m. to midnight Thursday, and 11 a.m. to 2 a.m. Friday and Saturday. Call (859) 255-0055.

Specials

Alfalfa Restaurant, 141 East Main Street, will serve its popular Martin Luther King Jr. Day brunch on ­Monday. Included are apple pie pancakes and ­omeletes made with Boone Creek Asiago cheese, sun-dried tomatoes and bacon. Hours are 9 a.m. to 2 p.m. Call (859) 253-0014.
■ The Night Hawk special is back at Columbia Steak House. The 8-ounce tenderloin, cooked in garlic butter, is served with a baked potato and a Diego salad for $12.99 for a ­limited time. ­Locations are 201 North ­Limestone, (859) 253-3135, and 2750 Richmond Road, (859) 268-1666. Go to ­Columbiassteakhouse.com. ­Columbia Steak Express is at 125 Southland Drive. Call (859) 313-5300 or go to Columbiassteakexpress.com.
■ The January menu for Greentree Tearoom features corn chowder and pasta de’Medici. Also on the menu are white chocolate and cranberry scones; mini club, caper egg salad, and ­jeweled pepper tea sandwiches; dark hot ­chocolate; and Italian cream cake. Greentree is at 521 West Short Street. Call (859) 455-9660 or go to ­Greentreetearoom.com.
■ Gloria and Marcos Moreno, ­owners of La Marquesa Mexican ­Restaurant, 165 East Reynolds Road, are making dessert tamales. The pineapple and cinnamon-raisin tamales will be free 3 to 6 p.m. Saturday. Call (859) 225-4840.
The Julep Cup, 111 Woodland Avenue, is featuring foie gras brulée and roasted quail this weekend. Also on the menu are fresh cod in a Kentucky Ale beer batter, Napa slaw, roast pork with Brazilian hoppin’ John, and fried bananas. Call (859) 226-0300.

Special events

■ After an absence of three months, TAI on Rye, the pop-up deli at Temple Adath Israel, will be back from noon to 2 p.m. Sunday. Its New York-style offerings include corned beef, pastrami and turkey sandwiches, and homemade chopped liver. Sunday’s special is ­bourbon bread pudding. The full menu is at Lextai.org/tai_on_rye. The temple is at 124 North Ashland Avenue.
■ Kanya and Jonathan Weiss, ­owners of Baan Isaan Thai Gourmet, will celebrate the grand opening of their ­restaurant, at 115 North Locust Hill Drive, Jan. 26 to 29. Tickets are $39.99 for adults, $9.99 for ages 6 to 12, and free for ages 5 and younger. Hours are 5 p.m. to midnight Jan. 26, and 11 a.m. to midnight Jan. 27-29. The four-day party includes Thai music and dancers and all-you-can-eat table service, which is a sampling of the entire menu. The reservations deadline is Jan. 25. Call (859) 309-0534.
Addie’s Restaurant at The ­Woodford Inn in Versailles and the Woodford Humane Society are teaming for Dine Out to Donate on Friday. Ten percent of guests’ checks will go to the humane society. Dinner specials include surf and turf for $18.99. Woodford Inn is at 140 Park Street. Call (859) 873-5600 or go to Thewoodfordinn.com.

New menus

Thai Orchid Café, 1030 South Broadway, has added some lighter items to its menu. Included are fresh Thai rolls, grilled salmon salad, soupy noodle bowl, and steak salad. Call (859) 288-2170 or go to Thaiorchidcafe.net.

Farmers market report

■ The Lexington Farmers Market in Victorian Square will have beef and chicken, eggs, kale, collards, winter squash, beets, turnips, dried beans, ­garlic, onions, fresh milk, hot sauce, sweet and sourdough breads, ­coffee, jams, jellies, relishes, sauces and ­mustards. The market is open 8 a.m. to 1 p.m. Saturday.

Share

Metropol is going out of business with a flourish

One of the Lexington’s fine-dining restaurants is closing, and two new casual spots have opened.
Metropol, 307 West Short Street, opened in 2000 and will close at the end of the year, when owner John A. Schremly retires at age 80. In honor of his ­retirement and the restaurant’s ­closing, Metropol will have a party Dec. 23. Drinks will be $1.80. Call (859) 381-9493 or go to Metropolfinedining.com.
■ Lonnie Sheets, who has spent decades in the restaurant business, has opened his own place in Nicholasville. Good Eden Café & Pizzeria is at 109 Springdale Drive, across from ­Bellerive Shopping Center on Harrodsburg Road. The menu features New York-style pizza, sandwiches, salads, soups, burgers and smoothies. Good Eden will celebrate Christmas at 8 p.m. Saturday with live entertainment by Joe ­Letchworth. Hours are 11 a.m. to 9 p.m. Sunday through Thursday, and 11 a.m. to 10 p.m. Friday and Saturday. Call (859) 223-0465 or go to Goodedenpizza.com.
M&D’s Café is open at 1414 Bryan Avenue, serving breakfast and lunch. Breakfast, served daily from 7 to 11 a.m., features pancakes, sausage gravy and biscuits, eggs, fried potatoes, bacon and pork chops. Lunch is served from 11 a.m. to 6 p.m. Tuesday through ­Saturday. Hours on Monday are 7 a.m. to 1 p.m. Call (859) 554-5791.

New Year’s Eve celebrations

Holly Hill Inn, 426 North ­Winter Street in Midway, will serve a seven-course dinner Dec. 31 featuring ­American sturgeon caviar, oysters from the West Coast, pompano from the Gulf of Mexico, and filet mignon. A ­vegetarian menu will be available. ­Reservations are available 6 to 10 p.m., and the price is $75. A special wine flight will be available. Call (859) 846-4732.
Natasha’s Bistro & Bar, 112 ­Esplanade, will serve dinner specials (grilled ahi tuna, beef medallions) and its regular menu beginning at 5 p.m. Dec. 31. A Latin dance party starts at 11. Call (859) 259-2754 or go to Beetnik.com.
Thai Orchid Café, 1030 South. Broadway, will observe New Year’s Eve with a four-course meal for $29 on Dec. 31. Call (859) 288-2170 or go to Thaiorchidcafe.net. Hours are 5 to 10 p.m. The main course features yellow curry and honey-roasted pork.

Announcements

■ Four of Applecreek Orchards’ ­products are now available at Fresh ­Market, 3387 Tates Creek Road. ­Applecreek Orchards co-owner Chip Hall will be at the market from 11 a.m. to 3 p.m. Saturday with samples. “We are the first Kentucky Proud product ­featured in their store,” Hall said. ­Products are bourbon ­cherries, ­bourbon marinade, bourbon fudge sauce and bourbon ­caramel. ­Applecreek gift ­baskets are available at ­Applecreek-orchards.com. Call (859) 266-0150.
Great Bagel, 396 Woodland ­Avenue, now has reusable gift cards for personal use or for stocking stuffers. Customers receive a 10 percent discount with the cards. Call (859) 258-2210 or go to Eatgreatbagel.com.
Goodfellas Pizzeria, 110 North Mill Street, received some attention this month from ESPN.com. Writer Jason King wrote of the small pizza place: “My fellow scribes and I were so smitten with its goodness that we got back in line and ordered a second slice.” Read the story at Es.pn/uwrwgK. Call (859) 281-1101 or go to Goodfellas
pizzeria.com
.
Wing Zone will have customer appreciation day Tuesday and will sell $50 gift certificates for $30. They will be available from noon to 3 p.m. Locations are 351 Southland Drive, (859) 259-1300, and 580 Eureka Springs Drive, (859) 259-1400.

Farmers market report

■  Vendors at Lexington Farmers Market’s indoor market in Victorian Square will have winter squash, greens, broccoli, cauliflower, root vegetables, meats, eggs, sheep and goat cheeses, fresh milk, scones, sweet and savory breads, coffee, jams, jellies and salsas, chocolate truffles, ice cream and fresh greenery for decorating. The market is open 8 a.m. to 1 p.m. Saturday.

Share

Nothing like a special punch to make holiday guests feel welcome

James Snowden's holiday milk punch

An old-fashioned Christmas punch served on Christmas Eve or at holiday parties can evoke as many happy memories as Grandma’s cookies and candies. Whether it’s a wassail or a fluffy sherbet concoction, the holiday drink often ­appears only at Christmastime.
We asked three outstanding cooks in Central Kentucky to share their holiday punch recipes. Why not give one, or all of them, a try this holiday season?

James Snowden, Lexington

James Snowden of Lexington serves a milk punch — a creamy frozen concoction with dark rum and brandy — at his holiday open house each year. Snowden, an owner of Finderskeepers Market — which recently moved to Walton Avenue in Lexington from Mount Sterling — said he can’t remember where he discovered the original recipe, “but I have since tweaked it a bit to make it my own. It is now an annual tradition at Finderskeepers Market, and all of our clients look forward to it each year.”
“Unlike a traditional egg nog or egg cream, this recipe does not spoil quickly,” he said. “In fact, it can be kept slushy in your freezer for up to a month for those unexpected holiday guests.
“I enjoy it because its flavors remind me of an old-school snow cream. It certainly packs a punch, but even those that don’t normally enjoy alcoholic beverages become quick fans.”

Betty Givan, Richmond

Betty Givan of Richmond, host of Betty’s Kitchen on YouTube, has several punch recipes in her collection, but her recipe for the non-alcoholic Christmas cherry-pineapple punch is reserved for this special time of year.
“This is my most sentimental punch recipe, because my family made it for Christmas as I was growing up. I was the youngest of six children raised on a dairy farm, and our lives revolved around church, work and family.
“My mother came across the recipe at a Christmas potluck dinner at our church, Immanuel Baptist Church in Monticello. The punch is a bright red color and evokes the spirit of Christmas. This is an enduring recipe, enjoyed by my husband and daughter and her family, as much as it delighted my family when I was a child,” she said.

Maggie Green, Lexington

Maggie Green, author of The Kentucky Fresh Cookbook, said when she was growing up in Lexington, her parents served punch from an antique coin-glass punch bowl. “They liked to use it, and that’s why we drank a lot of punch. Also, punch was an easy way to serve a crowd,” she said.
“I am lucky to own my father’s cookbook collection, and this punch recipe was tucked in one of the bartender books. This is his adaptation of ­Pendennis Club champagne punch once made famous by the recipe in Out of Kentucky Kitchens.
“Dad made this punch on Christmas, and on any other occasion where a large crowd of people gathered in our Lexington home. It welcomed travelers and, according to my uncle Harvey, made ‘socks roll down around ankles.’”
The sparkling citrus punch can be made with a choice of spirits.
“I prefer the punch with triple sec, although crème de cassis (black currant ­liqueur) was Dad’s favorite.”
Recipes
Finderskeepers’ holiday milk punch
1 cup sugar
1 cup dark rum
1/2 cup brandy
2 tablespoons vanilla extract
1/2 gallon whole milk
Grated nutmeg (optional)
Dissolve sugar in rum, brandy and vanilla extract in a large, heavy pitcher. Add milk, and freeze until very cold and slushy, about 4 to 8 hours. (Can be frozen for a month.) Pour into glasses, grate nutmeg over each glass, if desired, and serve.
Christmas cherry-pineapple punch
2 small packages cherry Jello
1 package cherry Kool-Aid
2 cups sugar
4 cups boiling water
6 cups water
2 large cans unsweetened ­pineapple juice
2 quarts (a 2-liter bottle) ginger ale
In a large punch bowl, dissolve cherry Jello, Kool-Aid and sugar in boiling water. Add 6 cups water, unsweetened pineapple juice and ginger ale. Stir completely. Chill in the refrigerator.
Carl’s Pendennis Club punch
Juice of one orange
Juice of one lemon
Juice of one lime
1/2 cup sugar
21/2 cups brandy, chilled
11/2 cups triple sec or crème de cassis, chilled
Three 750-ml bottles dry or sparkling white wine, chilled
Orange, lemon, or lime slices for garnish
In a pitcher, stir together the orange juice, lemon juice, lime juice and sugar. Mix well to dissolve sugar and refrigerate to chill. Pour juice into a punch bowl or large container. Add brandy, triple sec and sparkling wine. Stir to mix. Serve immediately.

Share

Restaurants are planning holiday events

Bourbon n’ Toulouse’s GoodGiving Guide Day will be 11 a.m. to 10 p.m. Friday. The restaurant at 829 Euclid Avenue will donate 20 percent of sales to support 58 local charities that are involved in the inaugural GoodGiving Guide. There also will be two electronic donation stations set up so ­customers can go online and donate to their favorite charity. The GoodGiving Guide is a joint effort between Smiley Pete Publishing and the Bluegrass Community Foundation. Go to Goodgivingguide.net.
■ Celebrate a Cajun Christmas at Chateau du Vieux Corbeau Winery in Danville on Saturday. Andre Brousseau will read the Cajun version of ’Twas the Night Before Christmas at 1:30 p.m. He will also talk about growing up on the bayous and swamps of Louisiana. Winemaker Dominique Brousseau will lead a guided tour of the wine cellar at 2 p.m. The winery is at 471 Stanford Avenue. Call (859) 236-1808 or (859) 236-1775.
■ During the holidays, customers at Iron Chef, 3090 Old Todds Road, will receive a $5 gift card with a $30 food purchase. Call (859) 264-0155.
■ Perryville tea blender and writer Bruce Richardson will sign copies of his latest book, The Book of Tea, during a holiday open house at MonTea in Chevy Chase. He will be at the store at 814 Euclid Avenue from 2 to 4 p.m. Saturday. MonTea stocks about 80 teas imported and blended by Richardson. Call MonTea at (859) 268-8327 or Richardson at (859) 332-2400.
Shorty’s: The Urban Market, 163 West Short Street, will have a holiday luxury wine tasting at 7:30 p.m. Tuesday. The cost is $20, or $35 a couple. Call (859) 309-3810or e-mail Wine@Shortysgrocery.com. Shorty’s and Shorty’s Cellar 157 will have an open house 11 a.m. to 5 p.m. Dec. 10. There will be food and wine tastings, Christmas baskets for sale, and live music. Weekly wine tastings from 5 to 7 p.m. Thursdays offer six wines.
Windy Corner Market, 4595 Bryan Station Road, will have its second annual holiday bazaar from 9:30 a.m. to 3 p.m. Saturday. Vendors include: Berries on Bryan Station, Country Rock Sorghum, Holly Hill Inn Christmas kitchen baskets, Oliva Bella olive oils, cookbook author Rona Roberts, Three Springs Farm, Kentucky Specialty Sauces, Kathy Werking’s SoapWerks, and glass painter Gary Wright. Call (859) 294-9338 or go to Windycornermarket.com.
Wines on Vine, 400 Old Vine Street, will have a winter beer tasting 6 to 7:30 p.m. Wednesday. Fort Collins Brewery will be one of the new craft beers presented. The cost is $20. Call (859) 243 0017.
Sunflower Sundries Farm will have an open house to celebrate its 20th anniversary. Hours are 10 a.m. to 5 p.m. Saturday and 11 a.m. to 4 p.m. Sunday. “You’ll find a fire in the wood stove with a pot of ham-bone bean soup and a skillet of fresh-ground corn bread cooking on top to greet you upon your arrival at our farm,” owner Jennifer Gleason said. The farm is at 5021 Dividing Ridge in Mount Olivet. Call (606) 763-6827 or visit Sunflowersundries.com.

New tea bar

If you’re planning to treat friends to a holiday luncheon or tea, try the new Honnah-Lee Bubble Tea, a tea bar in the ShambroLa Bookstore and Gallery, 208 West Maxwell Street.
Bubble tea is a sweet beverage that usually contains tea mixed with fruit, fruit syrup or milk.
“Although many people in our area have still never heard of bubble tea, those who have seem to love it and know it is widely popular across the country and especially in larger cities like New York and Chicago,” manager Heidi Radden said.
Hours are 10 a.m. to 6 p.m. Tuesday through Saturday and 1 to 6 p.m. Sunday. Call (859) 259-0002.

Announcements

■ On Friday, Fayette County Public Schools will offer a local lunch option at Russell Cave Elementary School to educate students about the benefits of supporting local farms and businesses. The lunch will be served on the hot line at no extra charge. The cost for adults is $3.50; siblings not in school, $2. Call (859) 381-3837 or (859) 381-3573.
Jonathan at Gratz Park, 120 West Second Street, will have a wine dinner Sunday featuring a variety of wines from Vanguard. The focus is on value, restaurateur Jonathan Lundy said. The cost is $75. Call (859) 252-4949.
■ The South Limestone Association of Merchants will have “Rally Time on Lime” on Friday. Businesses will have special hours, events, and pricing. Kennedy Book Store has extended hours until 7 p.m. Pazzo’s Pizza Pub will have half-price appetizers beginning at 4 p.m. Visit Facebook.com/rallytimeonlime.
■ The American Culinary Federation, Bluegrass Chapter, will meet at 6 p.m. Monday at Locust Trace AgriScience Farm, 242 Locust Farm Road, off Leestown Road. There will be a tour of the facility and the meeting is open to the public. Visit Techcenters.fcps.net/locusttrace.
■ When Casanova owner Leo Cappuzzuto was vacationing in Capri, Italy, last summer he ate a lot of branzino, also known as European sea bass. “I always loved this fish, which is the favorite fish in Naples. I finally found the way to get it fresh from the Mediterranean Sea,” he said. The branzino will be cooked in the same way it is in Naples, called “acqua pazza.” The restaurant at 855 South Broadway is accepting reservations for Christmas parties. Call (859) 309-3313.

Farmers market report

Lexington Farmers Market will move indoors to the atrium of Victorian Square on Saturday. Vendors will have beets, turnips, carrots, fresh greenery for decorating, beeswax candles and ornaments, and sheep milk soaps. Market hours are 8 a.m. to 1 p.m.

Share

A few restaurants will be open Thanksgiving Day

Ted's Montana Grill will serve turkey on Thanksgiving day.

It’s less than a week until ­Thanksgiving, and if you’re planning to eat at a restaurant, it’s time to make ­reservations. Here are some places to call. All meals are Thursday unless otherwise noted.

Bayou Bluegrass Catering will serve a buffet in The Red Mile Clubhouse, 1200 Red Mile Road, from 11 a.m. to 3 p.m. The cost is $27.95 adults, $22.95 ages 65 and older, and $14.50 ages 3 to 8. Call (859) 233-0814.

Cheapside Bar & Grill, 131 Cheapside, will be open Thanksgiving night from 6 p.m. to 2:30 a.m., serving food until 10 p.m. Call (859) 254-0046.

Country Cookin’ by George, 1801 Alexandria Drive, will have turkey and dressing, roast beef, barbecue ribs and baked ham on its buffet. Call (859) 276-0001

Good Foods Market & Café, 455 Southland Drive, will serve a buffet from 10 a.m. to 3 p.m that features bourbon-brined all-natural turkey, roasted turkey breast with confit of leg and thigh, Quorn roast and Tofurky. The cost is $7.99 a pound. Call (859) 278-1813 or go to Goodfoods.coop.

■ The Kentucky State Resort Parks will serve a holiday buffet from noon to 8 p.m. The cost is $17.95 for adults, and $7.95 for ages 6 to 12. Go to Parks.ky.gov.

Ted’s Montana Grill, 2304 Sir Barton Way, will serve a three-course classic turkey meal from noon to 6 p.m. Call (859) 263-5228.

Wingspan Gallery, 191 Jefferson Street, will have two seatings, at 2 and 5 p.m. The cost is $40, and the ­reservations deadline is Monday. Call (859) 225-5765 or go to Wingspangallery.com.

Takeout holiday foods

Brown’s Bakery, 1226 Versailles Road, is making holiday pies and cakes. Pies include sweet potato, transparent, butterscotch, chocolate meringue and fruit. Cake flavors include Italian cream, German chocolate and carrot. Call (859) 225-8400 to place an order.

Brown’s is celebrating its fifth ­anniversary this month and is having its annual cupcake buffet from 3 to 5 p.m. Saturday. You may sample 20 cupcakes for $10. The cupcake challenge starts at 4:30 p.m. The current record is 14, and the prize is $50.

■ Underdogs Bar & Grill, 805 North Broadway, has smoked turkeys for $45. If you would like to buy a turkey at the market, Underdogs will smoke it for $20. Call (859) 281-1116. The deadline to order is Monday.

Wallace Station, 3854 Old Frankfort Pike in Woodford County, has a take-out Thanksgiving dinner that includes roasted turkey breast, old-fashioned dressing, mashed potatoes and gravy, creamy spinach casserole, cranberry ­relish, rolls, and pecan or pumpkin pie; it’s $24.95 a person. Orders may be picked up between 8 a.m. and 8 p.m. Wednesday. The deadline for ordering is 4 p.m. Sunday. Call (859) 846-5161 or go to Wallacestation.com.

Wednesday’s dinner at Wallace ­Station will feature roasted ­turkey, mashed ­potatoes, gravy, stuffing, ­cranberry relish and vegetables for $14.95.

Holiday parties

The Fifth Street Café at Fifth and Vimont streets in the Millersburg Coal and Lumber Co. building in ­Millersburg, is available for holiday events. Call (859) 473-0552 or go to Fifthstreetcafeky.com.

Rossi’s Restaurant, 1060 Chinoe Road, is accepting reservations for ­holiday parties in its private dining room. Call (859) 335-8788 or go to Rossis-restaurant.com.

Farmers market report

Lexington Farmers Market has goods for a local Thanksgiving feast: Heritage turkeys, beef, chicken, pie pumpkins, greens and assorted lettuces, fall squash, potatoes and sweet potatoes, cabbage, beets, turnips, onions, cheeses, honey, apples, eggs, breads, jams, jellies, herbs, dairy-free pumpkin sorbet and freshly prepared crepes from La Petite Creperie.

The Saturday market will be open through Nov. 26, then move into ­Victorian Square for the winter. The Tuesday will be open next week, and the Thursday market is closed.

Share

Parade is looking for chocolate-walnut pie recipes

In case you missed it in Sunday’s issue of Parade, here’s the scoop on the magazine’s pie contest. So far, there’s not a lot of competition in the category for chocolate-walnut pie. (The pie that Kentuckians serve at Derbytime.) There’s still time for Kentuckians to show off their best creations.
Parade’s All-American Pie-Off is also seeking recipes in the following categories: Apple, cherry, key lime, pecan, pumpkin, and sweet potato.
Judges include a panel of top food editors and cookbook authors from around the country and the winners in each category will be announced in Parade’s Christmas Day issue. Winners will also be awarded a $50 American Express gift card and be featured on Parade.com and DashRecipes.com.

The deadline for entry is November 19, and judging of recipes will begin November 20.  Click here to enter.

Share

The kitchen remodel is finished — bring on Thanksgiving

The remodeling of my kitchen is finished.
It started in June, and the last bit of cabinet trim was nailed in place Oct. 10. In between, we experienced deliveries of cabinets that were damaged or not aligned properly, trim that was delivered to Lowe’s and was misplaced, and on and on. Everything is in order now and it’s a functional kitchen again. (Read my kitchen remodel mishaps below.)
The only thing left to do is select a ­decorative backsplash, and that’s more difficult than choosing the type of cabinet or color of the granite countertops. We can take our time doing that, now that I have everything I need to cook the Thanksgiving feast.

 

Waiting for new kitchen gets old
One thing leads to another in renovation project

A chicken casserole I made last week was so unappealing that I tossed the leftovers. My husband and I should have eaten out. But we’ve been eating almost all our meals in restaurants since the first of July, and we’re tired of it.

What’s the Herald-Leader food writer doing eating out so much?

In May, my husband and his sister decided to update the home of their late parents. The house, built in the early 1950s, needed a new kitchen to make it more marketable.

It made practical sense for me to get a “gourmet” kitchen at our 10-year-old house and take our “almost new” appliances to the older house. While we were contemplating that idea, our refrigerator quit working and couldn’t be repaired. I figured it was a sign.

We decided to shop for a new refrigerator at Pieratt’s on Nicholasville Road. We were seduced by the shiny, stainless appliances that are trendy now. Lucky for me, that stainless refrigerator needed a matching double oven and range, microwave and dishwasher.

Our kitchen had white builder-quality cabinets, and we wanted to replace them with a wood finish. We chose to buy the cabinetry at Lowe’s, and the sales consultant said the custom order for the alder cabinets we’d chosen would take about four weeks.

In the meantime, the contractor at the in-laws’ Idle Hour home was ready for our old cabinets. To save $500, we decided to tear them out ourselves. The new ones were scheduled to arrive in a week, so I figured we could manage a few days without cabinets.

But with everything out of the kitchen, all the stains, dings and worn places on the hardwood floors were magnified. It seemed a great opportunity to have the floor sanded and coated with polyurethane.

When the new cabinets arrived, they had to be inspected by the installer. Five cabinets were damaged or not aligned properly, and none could be installed until they all arrived in pristine condition. That would take two more weeks.

The new stove and refrigerator had been delivered weeks earlier, but because the kitchen was a wreck, I had used the range top only a couple of times and the convection oven once, to bake a cobbler.

I have heard great things about convection ovens, but I was not impressed. When I roasted fresh tomatoes in the oven, I noticed that the top of the range reached an unsafe temperature (with the oven set at 350 degrees and no burners turned on).

I was ready to send the Frigidaire Gallery double-oven range back to Pieratt’s. I wanted to exchange it for a dual-fuel range and oven, and I was willing to pay the extra money. But the fox-red Labrador puppy my husband recently brought home needed emergency surgery. I had to exchange the unsatisfactory range for a stainless version of my previously owned Maytag Gemini, which we had taken to the Idle Hour house.

So, now I have a range exactly like the one I had, only in stainless, a refrigerator that pops ice onto the just-refinished floor, and no sink. The dishwasher is on order.

A week after the base cabinets had been installed, a team from the granite manufacturer in Nashville came to make a template. I could feel my new kitchen coming closer to reality.

But the countertop, and the sink, probably would not be installed for three weeks, “or it could take longer,” the team leader said.

So, we’re waiting, and eating out. A lot.

One night we called friends and asked them to join us at the new Chuy’s, near Fayette Mall. Our house is near Hamburg, and with traffic, it took 35 minutes to get there.

Now we’re choosing to dine at restaurants closer to home. Fortunately, there are plenty of options. But burgers, fish tacos, burritos, won ton soup, pizza, and sub sandwiches are no longer appealing.

Grilling burgers and chicken at home and eating on paper plates with plastic forks is doable, but washing knives and tongs in a small bathroom sink is unpalatable.

Recently, my neighbor Carla Kimmons generously washed a load of dishes for me after I had rinsed them with the back-yard hose.

Because we don’t have a kitchen, family members drop by less often. I don’t even make iced tea. We buy large iced teas for $1 at McDonald’s before heading home.

We no longer snack at night. It’s too much trouble.

The kitchen — which used to be our favorite room in the house — isn’t a pleasant place right now.

And because of the kitchen renovation, our entire downstairs is a mess. The dining room table is piled with plates, cups, glasses, silverware, and pots and pans. They cannot be placed in the cabinets until the finishing work is done.

But — yes, I have one success story — the kitchen utensils have a new home.

An idea I found on Pinterest.com showed how to hang a shoe organizer over the pantry door to store utensils and small kitchen items. They are out of the way but handy.

This idea works great, and it led me to clean out the pantry.

There were extra bottles of hot sauce, barbecue sauce, pancake syrups and flavored oils that needed to be tossed or given away. My son-in-law Eric Chambers devours hot sauce, so I put a bottle of Pete’s in a bag with some other items for my daughter Emily to take home.

When my back was turned, the large, now-healthy puppy pulled the bag with the hot sauce off the makeshift countertop, which broke the bottle and spattered the bright-red sauce onto the rug I recently bought to cover up the den carpeting, which was dulled by the sparkle of my refinished kitchen floor.

As I wait, impatiently, for my kitchen to return to normal, the recipes are piling up.

Wonder where we’ll eat tonight.

Share

Festival brings top pitmasters to Danville

Famous pitmasters from five states will be at the Kentucky State BBQ Festival in Danville on Saturday and Sunday. They’ll be cooking various styles of Southern barbecue including pork shoulder, ribs, brisket and chicken. The pitmasters are:
Melissa Cookston of Yazoo’s Delta Q in Nesbit, Miss. She won the ­Memphis in May World BBQ ­Championship, ­making her the only female world champion.
Moe Cason Ponderosa BBQ Team of Des Moines, Iowa. He was a finalist on last year’s BBQ Pitmasters show on TLC.
Craig Kimmel of Firehouse BBQ in Orange City, Fla. He has won 12 grand championships and more than 200 awards for his barbecue.
Shelly Hunt of Desperados ­Barbecue and Catering in Angola, N.Y. She is a member of the Kansas City ­Barbecue Society and a certified barbecue judge, and she is on the board of directors of the National Barbecue Association in Louisville.
Carey Bringle of Peg Leg Porker in Nashville. He is the creator of Peg Leg Porker Memphis wet sauce, which was named the No. 2 barbecue sauce in the country by Bon Appetit magazine.
The festival will be at Second Street and Constitution Square. Hours are 11 a.m. to 10 p.m. Saturday and 11 a.m. to 6 p.m. Sunday. Go to Kentuckybbqfestival.com.

Special events

Sutton’s Restaurant, 110 North Locust Hill Road, will have a benefit for the Catholic Action Center at 9 p.m. ­Friday. Proceeds will help Community Inn provide shelter and services during the holidays and winter. Tickets are $50 in advance, $60 at the door. Included are appetizers, desserts, live music and bourbon tastings. Call (859) 268-2068.
■ Chef Jeff Mayer of Saul Good Restaurant & Pub will host “Cooking for a Cause: Secrets to Good Cooking” on Monday at Sullivan University. The international cooking demonstration and dinner will benefit Sweet Blessings, an ­organization that gives customized ­birthday cakes to underprivileged or seriously ill children. The event will be at Sullivan’s Lexington campus, 2355 ­Harrodsburg Road. Tickets are $50 for the six-course meal. Email Ashley Boyd Gann at Ashley@sweetblessingscakes.org.
Wines on Vine, 400 Old Vine Street, is having a wine tasting from 5:30 to 7:30 p.m. Wednesday. Featured are new selections that will pair great with your Thanksgiving meal. Call (859) 243.0017.
Chateau du Vieux Corbeau Winery in Danville will have an open house from 11 a.m. to 6 p.m. Sunday. Winemaker Dominique Brousseau will offer guided cellar tours at 1 and 4 p.m. In the Tasting Room, several Kentucky Proud producers will offer samples and sell their products. The winery is at 471 Stanford Avenue. Call (859) 236-1775 or (859) 236-1808.
■ Tables are still available for Holly Hill Inn’s Classic Cassoulet Dinner at 6 p.m. Sunday. Chef Ouita Michel’s ­traditional cassoulet uses white beans, confit of goose, fresh-cured local pork, local lamb and garlic sausage. Guest chef Clay McClure will help make the dinner, which requires more than two weeks of preparation. Clay apprenticed under French master chef Jean-Robert de Cavel at the Maisonette in Cincinnati. French wines from the Languedoc region will be offered by the glass and bottle, and a special wine flight will be available. The cost is $40. Call (859) 846-4732 or go to Hollyhillinn.com. Holly Hill is at 426 North Winter Street in Midway.

Announcements

■ The Parkette Drive-In, 1230 East New Circle, will celebrate its 60th ­anniversary Nov. 11. From Monday through Nov. 12, the restaurant is ­offering french fries and Pepsi products for 60 cents each. Call (859) 254-8723 or go to Theparkette.com.
Portofino, 249 East Main Street, will offer Sunday evening jazz during November and December. On Sunday, at 7 p.m., Jessie Laine Powell will entertain. Call (859) 253-9300.
■ It’s stone crab season, and ­Lexington Seafood is having crab delivered daily from the Gulf. “We will crack them for you and prepare them as a lunch or ­dinner or as an appetizer to go along with any of our fresh fish,” co-owner Michael Yessin said. Call (859) 266-8888.
■ The menu for Greentree Tearoom this month features hearty fall ­favorites. ­Included are lobster bisque, sweet ­potato scone, chicken croquettes, ­curried egg ­salad, citrus spice panna cotta and ­candied ginger cake. Luncheon tea is served at noon Wednesday through ­Saturday. The tearoom, 521 West Short Street, is accepting reservations for ­private parties for the holidays. Call (859) 455-9660 or go to Greentreetearoom.com.

Specials

Hanna’s on Lime, 214 South Limestone, will have its annual pre-Thanksgiving turkey and dressing special Wednesday. It’s served with fresh cranberries and a side dish of your choice, for $7.95. Call (859) 252-6264.
Iron Chef, 3090 Old Todds Road, is offering specials for the weekend. For $15, you may choose an appetizer (crab Rangoon or fried won ton) and two combination meals (General Tso’s chicken, sesame chicken, sweet and sour chicken, beef with broccoli). Call (859) 264-0155.

Farmers market report

Lexington Farmers Market has turnips, carrots, beets, radishes, ­collards, kale, spinach, lettuces, green and ripe tomatoes, rhubarb, potatoes, sweet ­potatoes, garlic, cheeses, sugar pumpkins, winter squash, baked goods, hot sauces, relishes and meats. Vendors are taking orders for Thanksgiving turkeys.
The Southland Drive market has closed for the season. The Tuesday, Thursday and Saturday markets will be open through November.

Share

Next Page »