Flavors of Kentucky

Looking for a new sushi place to hang out? Try Sushi Friend.
The sushi bar, 4101 Tates Creek Centre Drive, also serves teriyaki and tempura. Specials include sushi for $1.50 apiece.
Hours are 11:30 a.m. to 2 p.m. Monday and Wednesday through Friday; 5:30 to 10 p.m. Monday, Wednesday and Thursday; and 5:30 to 10:30 p.m. Friday and Saturday. Call (859) 271-0251.

Napa wines featured at Dudley’s tasting
The wines of Villa Mt. Eden and Conn Creek in Napa Valley will be featured at a wine ­tasting Thursday. Southern Wine and Spirits is ­providing the wines from 6 to 8 p.m. in Dudley’s Wine Room. The cost is $25. Hors d’oeuvres will be served.
Wines include Villa Mt. Eden grand reserve pinot noir, Russian River 2007, ­chardonnay 2006 and cabernet sauvignon 2007; and Conn Creek’s St. Helena cabernet 2005, Howell Mountain cabernet 2005 and Mount Veeder cabernet 2005.
Katherine Cotterill from Conn Creek and Villa Mt. Eden will conduct the tasting. Dudley’s Restaurant is at 380 South Mill Street. Call (859) 252-1010 or go to www.dudleysrestaurant.com.

There’s a new menu at A.P. Roots
A.P. Roots, which serves a number of Kentucky Proud products and grass-fed beef, has a new menu. Included are sausage bites with Vito’s Italian and ­andouille sausages made in Woodford County, Kentucky Ale cheese dip, pulled pork sliders with Mack’s spicy barbecue sauce, fried chicken, corned beef and cabbage, vegetable ragu, pork chops, lasagna and pizza. A.P. Roots is at 355 Romany Road. Call (859) 367-6687

Annette’s is throwing a Carnaval
Annette’s City Café and Event Center is hosting Carnaval, a celebration of the Brazilian culture featuring authentic fare, music and dancing. The buffet, 7 to 10:30 p.m. Saturday, is $40 a person and $75 a couple. There’s a $7 cover charge after 10:30 p.m. The café is at 431 Old Vine Street. Call (859) 296-6444 or go to www.annettescatering.com.

It’s never too late for Mardi Gras
Natural Bridge State Resort Park at Slade is having a Mardi Gras party Saturday, with Cajun music and Louisiana fare. The buffet features crawfish bisque, Louisiana roast pork loin, shrimp creole, bayou gumbo, and red beans and rice. The cost is $16.95. Hours are 5 to 9 p.m. Call (606) 663-2214 or 1-800 325-1710.

Quirk Café open during renovations
Quirk Café and Coffee, 131 East Main Street in Midway, is undergoing renovations, but it’s still open. Hours are 11 a.m. to 4 p.m. Tuesday through Sunday. Call (859) 846-4688.
General manager Grayson Vandegrift said plans include “refurbishing the cozy ­basement with its brick floor and stone walls to add more space for Quirk Down Under and opening for dinner in early spring.”

The mike is all yours, funny guys or gals
Think you’re funny? Head to 805 ­Allsports Bar & Grill on Friday nights to try your hand at stand-up comedy. Mike Williams is the house emcee, and the ­microphone is open at 8 p.m. for anyone who wants to perform. The bar is at 805 North Broadway. Call (859) 425-4840.

Their Irish is up all day
Jean Farris Winery & Bistro is having an Irish celebration Saturday. There will be food, music and dancing from the Emerald Isle. The brunch menu offers an Irish fry-up breakfast, house-made scones, steel-cut oats, and lamb stew in a bread bowl topped with toasted mashed potatoes.
The McTeggart Irish Dancers will ­entertain from 6 to 9 p.m. The dinner menu includes black and white pudding, ­colcannon, lamb shanks, parsnip and apple soup, and chocolate Irish soda bread ­pudding with whiskey sauce.
The winery is at 6825 Old Richmond Road. Call (859) 263-9463 or go to www.jeanfarris.com.

Take comfort in buffet offerings
Campbell’s in Paris, 519 Main Street, is serving a comfort food buffet at 6:30 p.m. Saturday. Featured are chicken and ­dumplings, meatloaf, winter vegetables and corn bread salad. The cost is $12.95. Call (859) 987-5164 or go to www.campbellsinparis.com.

Recently NBC News did a feature on the recession-fueled resurgence of Spam.

Spam sales are up.

If money is tight at your house, then Spam might be the solution to high-priced meats. But if you thought you’d never eat Spam again, here’s a reason to buy a can or two.
Each year Hormel Foods holds the Great American Spam Champion recipe contest at state and county fairs across the country. Hormel gave $3,000 to the creator of last year’s winner. Ron Pearman of Colorado won the competition with mini Spam nacho burgers. McKenna Peden of Louisville was named National Spam Kid Chef of the Year at the Kentucky State Fair last August. She won a $2,000 cash prize for her creation, Spamkins breakfast muffins. The third grader’s breakfast muffins start with a French toast-inspired batter spooned into muffin tins, topped with a layer of sugar and cinnamon, and cubed sauteed Spam with bacon.
You can try these recipes or create one of your own to enter in the Great American Spam Champion recipe contest to be held in August at the Kentucky State Fair.

Spamkins breakfast muffins

Batter:
1-1/2 cups all-purpose flour
2 (1/4-ounce) packages rapid rise yeast
2 tablespoons granulated sugar
1/2 teaspoon salt
2/3 cup warm milk
1/4 cup melted butter
1 egg

Topping:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 (12-ounce) can SPAM® with Bacon, diced and sautéed in a small amount of butter
3 eggs
2 tablespoons milk
1/3 cup maple syrup, divided

Lightly spray 18 standard-size muffins cups with cooking spray. In a large bowl, combine all batter ingredients. Place about 1 tablespoon of the batter into each muffin cup. In a small bowl, combine the cinnamon and sugar. Divide and sprinkle the cinnamon sugar mixture over each of the muffins. Arrange the SPAM® with Bacon over the batter (about 1 tablespoon in each muffin cup). In another bowl, combine the 3 eggs and 2 tablespoons of milk. Divide and pour the egg mixture over the batter (about 1 tablespoon in each muffin cup). Drizzle the muffins with syrup. Place muffin pans in a cold oven and set temperature to 350°F. Bake for 15-20 minutes or until the egg mixture is set. Let muffins stand for 5 minutes in the cups. Remove muffins from cups and serve warm or at room temperature. If desired, serve with additional maple syrup for dipping. Makes 18 muffins. Here’s Pearman’s  recipe.

Mini Spam nacho burgers
Salsa:
3 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons minced canned chipotle chili in adobo sauce
3 plum tomatoes, seeded and diced
3 tablespoons diced red onion

Burgers
1 (12-ounce) can SPAM® Classic
12msmall squares of cheddar cheese
1 (12-ounce) package small Hawaiian sweet rolls, lightly toasted
1 cup prepared guacamole
6 red pickled sliced jalapeño peppers, cut in half

In medium bowl, stir together the salsa ingredients; set aside. Slice SPAM® Classic into six 1/2-inch thick slices. Cut each slice in half (you will have12 squares). Lightly grill or fry SPAM® squares until lightly browned on both sides. Place one slice of cheese on each piece of SPAM® Classic. Let cheese begin to melt. Place grilled SPAM® Classic on toasted roll bottoms. Top each burger with guacamole, tomato-chipotle salsa and a piece of jalapeño pepper. Makes 12 mini burgers.

Tuesday (Feb.24) is National Pancake Day and IHOP Restaurants are giving away free pancakes.
Pancake Tuesday is a tradition that heralds the beginning of fasting during Lent. Long ago, the English had strict rules the prohibited the eating of all dairy products during Lent so pancakes were made to use up the supply of eggs, milk, butter and other dairy products.
For every short stack of pancakes served on Tuesday, IHOP guests are invited to make a donation to the Children’s Miracle Network at the Kentucky Children’s Hospital.  Hours are 7 a.m. to 10 p.m. at the Lexington store at 2306 Palumbo Drive. Call  (859) 269-0844 or go to  www.ihoppancakeday.com.

The Mardi Gras parties at Ramsey’s Diners, Riptide on the River and Holly Hill Inn were omitted in Friday’s Weekender.

• More than 1,000 pounds of crawfish will be served on Fat Tuesday at all four Ramsey’s Diners. The menu will include seafood gumbo and red beans and rice for $10.95.
• The  Mardi Gras party at Riptide on the River will feature authentic cajun dishes from Tommy Walters and Furlongs Catering Co. The menu includes boiled crawfish, fried catfish, crawfish etouffee, and red beans and rice. Riptide is on the Kentucky River at Clays Ferry. Call Walters at (859) 913-5611.
• Holly Hill Inn, 426 North Winter Street, in Midway. will serve its fifth annual Fat Tuesday feast at 5:30 p.m. Tuesday.The four-course menu includes Lisa Laufer’s  crawfish etouffee, jambalaya, Ouita Michel’s boudin with Creole mustard sauce and bread pudding with whiskey sauce.  Cost is $40. Call (859) 846-4732.

Kentucky Crafted: The Market will be Saturday and Sunday at the Kentucky Exposition Center in Louisville.

Food vendors who will be showcasing their products include: Dad’s Favorites of Lexington;  Spille Bees of Morning View;  Ruth Hunt Candy Co. of Mt. Sterling; Kentucky’s Smokin’ Grill of Danville; Kentucky Kandy Kitchen of Maysville; Screamin’ Mimi’s Salsa of Lexington; McDowell Farms Salsa of Germantown; Elmwood Inn Fine Teas of Perryville; Elm Street Epicure of Versailles; Mom Blakeman’s Candy of Lancaster; Fire on the Ridge Farm of Brooksville; Nancy’s Fancy of Lexington; Town & Country Specialty Foods of Bardstown; Chipotle Chicks of Falmouth, and Kentucky Specialty Sauces of Lexington.
Market admission is $8. Call (888) 833-2787 or go to www.kycraft.ky.gov.

Cutting the grocery bill isn’t easy when you like to try new products and recipes. So, if you’re searching for food bargains and don’t mind trying unfamiliar brands, visit Aldi and Save-A-Lot.

Big Lots is another option. Just be sure to check the expiration dates. It’s not a good buy if it expires before you can eat it. Last week at Big Lots, I found a great bottle of extra virgin olive oil, imported from Italy, for $3.50.

Anita Gray of Winchester told me she loves the new Save-A-Lot grocery store in Winchester. The store doesn’t carry everything she needs, but it’s worth a trip. Many products are comparable to the national brands, she said.

While in Winchester on Saturday Bob and I stopped by the store at 755 Ecton Road, just off Veteran’s Memorial Parkway. Just to check it out. I bought Green Giant golden potatoes, fresh tomatoes that were quite good for February, and a few basic items such as vermicelli, dried beans, plastic food containers, and frozen Jimmy Dean sausage. The surprise: A carton of Ale-8s, in the town where it’s bottled, was 10 cents higher than Meijer in Hamburg. But everything else was priced a lot less than at the mega markets.
Aldi is worth a trip
Anita Courtney of Lexington said she visited Aldi for the first time last week. “They  keep their prices low by carrying a limited number of products and using a number of innovative methods (www.aldi.com). The two main brands are ones I had never heard of before: Fit and Active and Millville. I bought several items and we liked them.
“Their paper products and cleaning supplies were much cheaper than Kroger and the quality of the items I bought was good (napkins, paper towels, glass cleaner).
“There’s lots of stuff I would never buy, and I wouldn’t do all my shopping there, but I think it’s well worth a once or twice a month visit. Even if you don’t like it, it’s worth a one time visit because it is so unique,” Courtney said.

Bacon has its place in a barbecue pit, I just discovered.

A PR person mentioned this in a press release and I had to check it out. It’s called “Bacon explosion” and from the looks of it, has to taste awesome. If you have the patience to try this, let me know. See photos and details at www.bbqaddicts.com/blog/recipes/bacon-explosion.

Here’s the recipe.

Bacon explosion
2 pounds thick cut bacon, wide slices
2 pounds Italian sausage
1 jar of your favorite barbecue sauce
1 jar of your favorite barbecue rub

First, you’ll need to create a 5-by-5 bacon weave. If the strips you’re using aren’t very wide, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.

The next step is to add some barbecue seasoning on top of your bacon weave.

Now that your pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage.

Next up is bacon layer number two. Fry the remaining bacon slices and crumble into bite size pieces.
Take your favorite barbecue sauce and drizzle it all over the top of the bacon pieces. Once you’ve sauced the bacon, sprinkle on some more of the barbecue seasoning.

Now, very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the cooked bacon inside.
Now, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward.

Sprinkle more barbecue seasoning on the outside of the bacon weave. Cook the “Bacon explosion” at 225 degrees in a constant cloud of hickory smoke until your meat thermometer reads 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. (About 2 1/2 hours.)

When fully cooked, glaze the meat. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your meat a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.

Slice the “Bacon explosion” into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.

If your budget doesn’t allow a night on the town to celebrate Valentine’s Day, you can have a lovely dinner at home.

This menu is from Holly Clegg, author of Trim & Terrific Gulf Coast Favorites. Clegg’s
do-it-yourself Valentine’s Day menu begins with an appetizer of exotic shrimp soup,
followed by a raspberry spinach salad continuing with an entrée of glazed
pork tenderloin and a baked potato, and for dessert, red velvet cake.
Here’s a quick decorating tip from Clegg. Simply gather up pink and red candies, such as Red Hots, Hot Tamales, and the popular conversation hearts. Layer the different candies in large and small clear glass vases for a fun effect. Also, you can place a candle in a wide glass vase and sprinkle candy inside the vase until it reaches halfway up the candle. Visit her website at www.hollyclegg.com for more
recipes and ideas.

The menu

Exotic shrimp soup

Raspberry spinach salad

Glazed pork tenderloin

Baked potato

Red velvet cake

Exotic shrimp soup

1 1/2 cups chopped Roma tomatoes
1 cup chopped onion
1 teaspoon minced garlic
4 cups fat-free chicken broth
2 cups peeled, chopped sweet potatoes (yams)
1/2 cup chopped zucchini
1 pound medium peeled shrimp
1/2 teaspoon dried oregano leaves
1/2 teaspoon chipotle chili powder
1 teaspoon coconut extract
1/2 cup frozen pineapple juice concentrate, thawed
1 cup frozen corn
Salt and pepper to taste

Coat large nonstick pot with nonstick cooking spray. Sauté tomatoes, onion, garlic until tender, 5-7 minutes.  Add broth, sweet potatoes, and zucchini, bring to a boil. Stir in shrimp, oregano, chili powder, coconut extract, and pineapple juice. Cook over low heat until sweet potatoes are tender and shrimp are almost done. Add corn, continue to cook 5 minutes. Salt and pepper to taste.

Note: Chili powder may be substituted for chipotle chili powder. The chipotle adds a smoky flavor.

Raspberry spinach salad

3 tablespoons raspberry wine vinegar
3 tablespoons raspberry jam
1/4 cup canola oil
8 cups fresh spinach, washed, stemmed, torn into pieces
1/4 cup coarsely chopped macadamia nuts
1 cup fresh raspberries
3 kiwis, peeled, sliced

Whisk vinegar and jam in small bowl or blend in food processor or blender Add oil in thin stream, blending well; set aside. Carefully toss fresh spinach, nuts, raspberries, kiwis with dressing. Serve
immediately.

Glazed pork tenderloin
2 tablespoons Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 tablespoons honey
2 (1-pound) pork tenderloins, trimmed of fat

Preheat oven to 325 degrees.  In small bowl, mix together mustard, garlic, rosemary, thyme, pepper, honey. Coat tenderloins with mixture.  Place tenderloins on nonstick baking sheet coated with nonstick cooking spray or on rack in shallow roasting pan. Bake 40-45 minutes, or until meat thermometer
inserted into thickest portion registers 160ºF. Slice tenderloins, serve.

Red velvet cake
1 (18.25-ounce) box yellow cake mix
2 tablespoons cocoa
1/4 cup canola oil
1 egg
3 egg whites
1 (1-ounce) bottle red food coloring
1 cup skim milk
1 tablespoon vinegar
Cream Cheese Icing (recipe below)
Preheat oven to 350ºF. Coat three 9-inch round cake pans with nonstick cooking spray. 2. In a mixing bowl, combine cake mix, cocoa, oil, egg, egg whites, and food coloring. In a small bowl, combine milk
and vinegar, and add to mixing bowl Mix until well combined. Pour batter into prepared pans and bake for 15-20 minutes or until a toothpick inserted comes out clean. Cool layers on a rack and ice with Cream
Cheese Icing.

Cream cheese icing
1 (8-ounce) package reduced-fat cream cheese, softened
3 tablespoons butter
1 (16-ounce) box confectioners’ sugar
1 teaspoon vanilla extract

In a mixing bowl, beat cream cheese and butter until smooth. Add confectioners’ sugar and beat until light. Add vanilla. For another fantastic dessert option, turn this cake into a trifle by layering cake, cream cheese icing, and nonfat whipped topping in a trifle or glass bowl.

Have plans yet? If not, you’d better get a move on. Luckily, Central Kentucky ­restaurants, a winery and bakeries are offering something special for the occasion.
Here are the deals:
■ Back Door Café at Athens ­Schoolhouse Antiques, 6270 Athens Walnut Hill Road. The café is open 9 a.m. to 5 p.m. ­Friday and Saturday and 11 a.m. to 5 p.m. ­Sunday. Menu includes homemade soups, ­sandwiches and desserts. Call (859) 255-7309  or go to www.antiqueskentucky.com.
■ Brown’s Bakery, 1397 West Main Street. Owner James Brown is making chocolate-covered strawberries, chocolate truffles, brownies, heart-shaped sugar ­cookies, mini cheesecakes and cupcakes. Gift packaging is available. Call (859) 225-8400 or go to www.brownbakery.com.
■ Campbell’s in Paris, 519 Main Street. A Valentine’s menu, served 6 to 10 p.m. Saturday, includes roast quail, lobster tail, beef and shrimp, and prime rib. Prices range from $20.95 to $30.95. Call (859) 987-5164  or go to www.campbellsinparis.com.
■ Carino’s Italian, 2333 Sir Barton Way, (859) 264-1049; 135 Rojay Drive, (859) 245-0091; and 1303 U.S. 127 South in Frankfort, (502) 223-4401. A Valentine’s dinner for two for $29.99 will be offered through Sunday. Entrees include lasagna, spicy shrimp and chicken, and bow-tie festival. Go to www.carinos.com.
■ Durango’s Mexican restaurant, 2121 Richmond Road. Fajitas for two, $15.95, will be offered along with burritos for $7.75. Hours are 11 a.m. to 10:30 p.m. Saturday. Call (859) 268-0723.
■ Holly Hill Inn, 426 North Winter Street, Midway. Valentine’s Day is sold out, but the “aphrodisiac menu” is offered throughout February. Included are caviar, lobster and oysters. A sweetheart brunch will be served Saturday and Sunday from 11 a.m. to 2 p.m. Call (859) 846-4732 or go to www.hollyhillinn.com.
■ Jean Farris Winery, 6825 Old ­Richmond Road. The restaurant is booked for Saturday night, but the same prix fixe menu will be served Friday and Sunday nights. A brunch, with wine pairings, will be served from 10:30 a.m. to 2:30 p.m. ­Saturday and noon to 3 p.m. Sunday. Brunch is $45. Call (859) 263-9463  or go www.jeanfarris.com.
■ Little Moon Bistro, 502 North Main Street, Nicholasville. Valentine menu will be served Friday and Saturday and features filet mignon, jumbo shrimp, and salmon and asparagus napoleon. Call (859) 881-8225.
■ Marrika’s, 411 Southland Drive. ­Valentine special on Saturday features ­paprika chicken in wine sauce for $11.95. Free strawberry shortcake with entrée. Call (859) 275-1925.
■ Mulligan’s 1804 Alexandria Drive. A prix fixe menu will be served, in addition to the regular menu, for $50 a couple. Entrées are seared lamb shanks or roasted quail. Call (859) 277-0071.
■ Natasha’s Bistro, 112 Esplanade. Seatings are at 6:45 and 9:30 p.m. Entertainment by Surprise Theater and Ellery. The cost is $75 a couple and $39 a person for the first seating, $44 a couple and $25 a person for second seating. Call (859) 259.2754 or go to www.beetnik.com.
■ Thai Orchid Café, 1030 South Broadway. A four-course dinner for two is $34.95 and will be served from 5:30 to 10 p.m. Saturday. Call (859) 288-2170 or go to www.thaiorchidcafe.net
■ Thoroughbred Shop, 2005 ­Versailles Road. A Godiva chocolate liqueur tasting will be Friday. Call (859) 254-0358.
■ Tinker’s Cake Shop, 109 ­Springdale Drive, Nicholasville. The bakery has ­champagne truffles, chocolate-covered ­strawberries and heart-shaped sugar cookies. Call (859) 224-0639 or go to www.tinkerscakeshop.com.
2 all-you-can-eat eateries close
During an economic downturn, you’d think that all-you-can eat buffet restaurants would be among the most likely to do well. But two of Lexington’s buffet restaurants have closed.
Ryan’s Buffet, 701 Red Mile Road, and Fire ­Mountain Grill, 1973 Bryant Road, have been shuttered. The restaurants are owned by Buffets Holdings, which filed for Chapter 11 in January.
The Ryan’s location in ­Richmond, 2019 Colby Taylor, will remain open. Call (859) 625-1996 or go to www.ryans.com.

Price cut
The owners of ­Murray’s one of Lexington’s top ­restaurants, have decided to make the restaurant, 3955 ­Harrodsburg Road, more casual and less expensive.
“It’s the same quality, just lower prices,” co-owner Jennifer Murray said.
There are lower appetizer prices, and sandwiches are available in the dining room as well as the bar. The average entree now costs $16.95. Call (859) 219-9922 or go to www.murrays-merrick.com

Our Best Restaurant in Smithfield

We needed a road trip after the past couple of weeks of ice and snow.
Along with my brother Gary and sister-in-law Dianna, Bob and I headed to Our Best restaurant in Smithfield on Saturday morning for breakfast.
Our Best, located between Eminence and LaGrange, serves country-style food such as bean soup, fried cornbread, roast beef and gravy, pork chops, and cream pies with meringue.

We wanted to try breakfast, since Gary and Dianna had eaten lunch and dinner there. The menu was the usual – biscuits, gravy, eggs, bacon, sausage, pancakes and country ham -  and delicious.

The restaurant is owned by the Way family and their story is printed on the menu. Kenneth and Kay Way bought the old Smithfield Milling Company to preserve its history, and then decided to open a restaurant to showcase flour and cornmeal that was once produced by the Milling Company.

The original restaurant was in a small building and seated only 36 people, and their customers would wait in their cars for a table. Menus were printed on the original “Our Best” flour sacks. In 1991 Kenneth’s son Kenny, who had restaurant experience at the Galt House, Executive Inn in Louisville and the Florenz Restaurant in Lexington, was recruited to help run the business. In 1995 the restaurant was expanded to a seating capacity of 120. Kenny’s son Aric joined the family business when he turned 16 and he’s the one who makes the pies.

The Smithfield Milling Company was established in 1896 by the Watkins family and operated through June, 1987. The Mill no longer produces, but the Ways bought the Mill in 1988 and began to preserve the exterior in order to protect the turn-of-the-century technology and hand-crafted equipment still housed in the facility. Many old timers remember going by horse and wagon to deliver corn and wheat to the Mill and returning home with sacks of freshly ground cornmeal and flour. Originally powered by steam, electricity was installed in 1932, but even today the boiler rooms and mill pond still exist.

The Sack Room Gift Shop is located in the room where the sacks were stored on lofts along with large rolls of wire pull ties. It’s normally open on weekends, but was closed on Saturday.
The restaurant is at 5728 Smithfield Road and there are other locations in Louisville and Jerffersonville, Ind. Go to www.ourbestrestaurant.com.

XXX

After breakfast we drove to Westport, which is home to the Westport General Store, which we found last fall. Westport is on the Ohio River in Oldham County and was founded in 1780. There was always a Westport General Store except for a period between 1998 and 2003. Will and Laura Crawford bought the building in 2003 and turned it into a restaurant, serving upscale southern cuisine such as jumbo shrimp wrapped in country ham served with grits and collard greens, and chicken breast saltimbocca.
It seems like Westport is out in the middle of nowhere coming from Lexington, but it’s only a few miles from I-71 and the Louisville suburbs.

After a drive along the Ohio River, we drove back to LaGrange to visit gift shops and have lunch at Big R’s Barbeque Shack, 109 Walnut Street.  We weren’t hungry, but we couldn’t pass up the opportunity to try a barbeque place that has a meat smoker in its yard.

Big R’s uses homemade rubs on its pork butts, briskets, and ribs. According to the menu the ribs are slow-smoked for 4 to 6 hours and a glaze added just before serving. Only one sauce was on the table and it was sweet with rich tomato flavor. Take a look at their menu at  www.bigrsbarbeque.com.

On the way back to Lexington, we stopped by Our Best to pick up an order for dinner – fried cornbread, bean soup and chocolate pie.

XXX
We would have stopped for dessert in Shelbyville had we known about the Pie Kitchen at 1732 Midland Trail. At the office this morning, an editor raved about her trip to the bakery that serves every kind of pie from Dutch apple with caramel to key lime. The store also makes cheesecakes, cookies, 4-layer banana pudding, Italian cream cake, and fresh churned ice cream. Go to www.piekitchen.com for other the menu and locations.