Flavors of Kentucky

Megan and Mike Smith have traveled the world as missionaries and now they’ve settled in Kentucky and opened their dream business. “It started off as a simple idea for a coffee house when we were first married and over the years has grown to encompass our mutual passion for food, antiques and homesteading principles,” Megan Smith said.
The Homestead, 150 Combs Ferry Road in Clark County, serves breakfast and lunch and offers classes on basket weaving, home brewing and baking for children. The menu includes biscuits, muffins, cakes, soup beans and corn bread, and BBQ.
The Homestead is at the corner of Combs Ferry and Todds roads in a 100 year old post office that has been restored. Hours are 8 a.m. to 2 p.m. Tuesday through Friday. Call (859) 333-6266 or visit Thehomesteadky.com.

Wine and dine

■ Natasha’s Bistro & Bar, 112 Esplanade, has a wine preservation system that allows the staff to serve premium select wines by the glass. “The Winekeeper prevents the wine from coming into contact with heat or oxygen for even an instant, allowing us to serve wine, perfect from the first to the last drop, in every glass,” owner Gene Williams said.
During June, Natasha’s is discounting select wines from its preservation system and introducing four new wines: Stag’s Leap Wine Cellars Artemis cabernet sauvignon, Napa Valley; Conn Creek Limited Release cabernet sauvignon, Napa Valley; Conundrum white blend, California, and Joel Gott riesling, Columbia Valley, Washington. Call (859) 259-2754 or visit Beetnik.com.
■ Horseshoe Bend Winery is having a Jamaican dinner on June 11. The menu will include jerk chicken, conch soup, Jamaican whitefish, Caribbean salad, and Sir Harvey cheesecake. Cost is $60 a person and includes paired wine tastings. The winery is at 1187 Lawson Lane, Willisburg. Call (859) 375-0296 or go to Horseshoebend-ky.com.

Events

■ On June 14, School Restaurant is having a Tuna Kaitai show. The chefs will breakdown and carve a giant tuna in front of their guests. “Diners who attend the event at 6:30 p.m. will observe firsthand sushi techniques rarely seen outside of Japan and enjoy some of the freshest sushi and sashimi the country has to offer,” general manager Kate Congleton said. School also will offer a discount on tuna sushi and tuna sashimi. The tuna buffet is $30 and includes tuna sushi and sashimi, and tuna spareribs.
During “tuna spectacular week,” School will continue to offer discounts on tuna steak and spareribs. Call (859) 269-0677 or go Schoolrestaurantlex.com.
■ The Kentucky Ballet Theatre is having its 13th annual international dinner at 6:30 p.m. Saturday. It’s an opportunity to meet the dancers and taste authentic gourmet specialties from around the world, prepared by the dancers and patrons. Artistic director Norbe Risco will roast a pig. The dinner will be held at 1146 Lane Allen Road. Cost is $50 a person. Call (859) 277-2227.
■ The June menu at Greentree Tearoom, 521 West Short Street, reflects the season and its bountiful produce. Included are chilled cucumber soup; tomato and basil scone; chicken salad Astoria, and orange pannacotta. Tea is served at noon Wednesday through Saturday and by appointment for private parties. Call (859)  455-9660 or visit Greentreetearoom.com.
Farmers market report
■ The Bluegrass Farmers Market has 100 percent locally grown strawberries, asparagus, tomatoes, eggs, lettuce, kale, green beans, rhubarb, onions, herb seasoning, jams, baked goods, honey, vegetable plants and floral hanging baskets. Hours are 9 a.m. to 2 p.m. Saturday and 3 to 6:30 p.m. Tuesday at 3450 Richmond Road, in the parking lot of Pedal the Planet and Fast Signs. Visit Localharvest.org/blog/29529.

Lots of rain and cool temperatures this spring might have kept you indoors and away from your grill.
But by the time Memorial Day rolls around, the weather should be warmer, and we’ll be ready for grillin’.
Cooks who are looking for new ideas can find plenty in this spring’s crop of barbecue cookbooks. Here’s a look at five of them.
Weber’s Time to Grill: Get In. Get Out. Get Grilling (Sunset, $24.95) by New York Times best-selling cookbook author Jamie Purviance, a 2010 James Beard Award nominee, is aimed at those who love to grill outdoors but don’t have hours to be creative with recipes.
Time to Grill uses a common set of easy-to-find supermarket ingredients, and the “easy” recipes can be prepared in about 15 minutes or less. Most prep times for “adventurous” recipes take about 30 minutes. Purviance has an easy recipe for New York strip steaks topped with a vinaigrette of chopped tomatoes and blue cheese. He then creates a more adventurous counterpart, using tomatoes to marinate the steaks, and blue cheese is featured in a creamy gorgonzola sauce.
Myron Mixon, the breakout star of TLC’s BBQ Pitmasters and his team, Jack’s Old South Competition Bar-B-Que Team, have won more than 180 grand championships, 30 state championships and 11 national championships. They’ve taken three first-place whole-hog awards at the Jack Daniel’s World Championship Invitational Barbecue competition, and they have been crowned the grand champion at the World Championship in Memphis three times.
Mixon shares tips and recipes in Smokin’ With Myron Mixon: Recipes Made Simple From the Winningest Man in Barbecue (Ballantine Trade, $22). He also offers tips for the home-barbecue enthusiast to use whether they plan to compete at a contest or just want to impress their friends on Memorial Day. He explains how to choose the right wood, describes perfect ways to cook a variety of meats, and gives formulas for his award-winning marinades, rubs, injections and sauces.
Instead of burgers and steaks on the grill, you can learn to make recipes from patagonian asado to Yucatecan barbecue with Miami native Lourdes Castro, author of Latin Grilling (Ten Speed Press, $22). Castro celebrates traditional Latin-American grilling with country-by-country party plans and menus that include beverages, starters, entrees, sides and desserts.
Lourdes outlines tips and notes on ingredients, flavor variations, techniques and entertaining ideas.
Australian celebrity chef Peter Evans offers “no-mess and no-stress” recipes in My Grill, Outdoor Cooking Australian Style (Weldon Owen, $30). His definition of barbecuing is: anything cooked outdoors over direct heat.
His recipes include Japanese pancakes with scallops and shiitake mushrooms; crab and sweet corn cakes; and tuna with raisins, pine nuts and radicchio.
Sur La Table’s latest cookbook, Everyday Grilling (Andrews McMeel Publishing, $15) is full of ideas for grilling the entire meal. Recipes include appetizers (grilled tomatillo salsa), salads and sandwiches (grilled eggplant and mozzarella panini), vegetables (grilled leeks), main dishes (lamb burgers) and desserts (tropical fruit kebabs).

Dry seasoning: Here’s the rub

A great way to change the flavor of meat, poultry and seafood is to spice them up with a rub before grilling. A rub is a mix of spices, herbs and other seasoning (often including sugar) that can quickly boost flavors before grilling, according to Jamie Purviance in Time to Grill. “If you leave a rub on for a long time, the seasonings intermix with the juices in the meat and produce more pronounced flavors, as well as a crust. This is good to a point, but a rub with a lot of salt and sugar will draw moisture out of the meat over time, making the meat tastier, but drier,” he said.

Here are some guidelines from Purviance for how long meat should stand, covered with a rub, before grilling.

No more than 15 minutes: Small foods, such as shellfish, cubed meat for kebabs, and vegetables.

15 to 30 minutes: Thin cuts of boneless meat, such as chicken breasts, fish fillets, pork tenderloin, chops and steaks.

30 minutes to 11/2 hours: Thicker cuts of boneless or bone-in-meat, such as leg of lamb, whole chickens and beef roasts.

2 to 8 hours: Big or tough cuts of meat, such as racks of ribs, whole hams, pork shoulders and turkeys.

Recipes

Herb rub for pork tenderloin

2 large garlic cloves, finely chopped

2 teaspoons salt, divided

1/4 cup olive oil

1 1/2 tablespoons red wine vinegar

2 tablespoons chopped fresh sage

2 tablespoons finely chopped fresh rosemary

2 tablespoons chopped fresh thyme

2 1/2 teaspoons freshly ground black pepper

Using a mortar and pestle or the flat side of a knife, mash garlic with 1 teaspoon salt until it forms a paste. Transfer garlic paste to a small bowl. Whisk in olive oil, vinegar, sage, rosemary, thyme, pepper and remaining 1 teaspoon salt. Smear mixture all over pork. Cover tightly with plastic wrap and refrigerate at least 1 hour or overnight before grilling meat.

From The Deen Bros. Get Fired Up

Basic chicken rub

2/3 cup chili powder

1/2 cup sugar

4 tablespoons kosher salt

4 tablespoons onion powder

4 tablespoons garlic powder

1 teaspoon cayenne pepper

In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.

Makes 2 cups.

From Smokin’ with Myron Mixon

Chile rub

3/4 cup chipotle chile powder

1/4 cup ancho chile powder

4 teaspoons ground cumin

2 tablespoons plus 2 teaspoons dried oregano

4 teaspoons salt

1/2 teaspoon cayenne pepper

Place all rub ingredients in a bowl and mix well. The rub can be prepared in advance and will keep in an airtight container for months. It goes well with fish and shellfish. It’s best to apply the spice rub to fish about 5 minutes before grilling. The salt in the rub might dry out the fish if you leave it on longer.

From Lourdes Castro Latin Grilling

Magic rub

1 teaspoon dry mustard

1 teaspoon granulated onion

1 teaspoon paprika

1 teaspoon kosher salt

1/2 teaspoon granulated garlic

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

In a small bowl, mix the ingredients. Makes 2 tablespoons. Good on beef, pork, chicken, fish or vegetables.

From Time to Grill

Hickory grilled baby back ribs

Hickory rub:

1/2 cup store-bought hickory-smoked salt or kosher salt

1/4 cup garlic powder or granulated garlic

1/4 cup onion powder

1/4 cup chili powder

3 tablespoons sweet Hungarian paprika

3 tablespoons firmly packed light or dark brown sugar

3 tablespoons dry mustard

1 1/2 tablespoons ground ginger

1 1/2 tablespoons red pepper flakes

Ribs:

4 1 1/2-pound slabs baby back ribs, back membrane removed

Hickory wood chips

1 16-ounce squeeze bottle clover or other amber honey

2 cups tomato-based barbecue sauce

To make rub, combine all seasonings in a bowl. Sprinkle both sides of each slab with rub.

Prepare a moderate charcoal fire or preheat a gas grill to medium (375 degrees). Grill slabs for 15 minutes a side, turning every 5 minutes, or until slightly browned. Transfer ribs to a baking sheet.

For a charcoal grill, lift up the grill grate, brush the coals to one side and throw moistened wood chips directly on the coals. Replace the grill grate. For a gas grill, turn off a burner, enclose the wood chips in a metal smoker box or an aluminum foil packet with holes poked in the top, and place the box or packet on the grill grate over the heat source.

When you see the first wisp of wood smoke, place ribs on the indirect side, using a rib rack if you like. Cover and grill, turning or repositioning the ribs every 10 to 15 minutes, for 30 minutes longer, or until meat begins to pull back from the ends of bone about 1/2 inch. Squeeze honey on both sides of ribs and brush to cover meat. Then brush on barbecue sauce. Cover and grill for 10 to 15 minutes, turning several times, until the sauce on the ribs has caramelized. Serve one-half slab per person.

Makes 8 servings.

From Everyday Grilling

Jeremy Ashby, executive chef at Azur, is hanging out with celebrity chefs this weekend at the Senior PGA Championship at Valhalla Golf Club in Louisville.
Ashby joins renowned French chef Jacques Pepin and Iron Chef Michael Symon at the KitchenAid Fairway Club’s chef event during the ­tournament. ­KitchenAid is hosting a series of ­cooking demonstrations with celebrity and local chefs next to the 13th green.
Pepin will teach French cooking skills from 2 to 3 p.m. Friday. Symon will combine his Midwest upbringing and classic culinary training to prepare chops (lamb and veal) and scallops from 2 to 3 p.m. Saturday.
You can hear about Ashby’s ­adventures at the PGA event on his radio show, Sunny Side Up, which airs at 11 a.m. Saturday on WLAP-630 AM. His show focuses on local foods and the farm-to-table movement in the ­Bluegrass.
Azur is at 3070 Lakecrest Circle. Call (859) 296-1007 or go to Azurrestaurant.com.

Events

■ On Saturday, shops and restaurants in Midway will participate in “Meet Me in Midway.” Hours are 11 a.m. to 8 p.m. Restaurants will serve special dishes, and Superfecta will entertain ­beginning at 7 p.m. A silent auction will feature items from downtown shops and ­restaurant gift certificates. The event benefits the Midway Business and ­Restaurant Association and the ­Bluegrass Cycle Club Horsey 100.
■ Jonathan at Gratz Park, 120 West Second Street, is having a special ­dinner on the patio Sunday. Chef/owner ­Jonathan Lundy will prepare a low-country boil with lobster, shrimp, clams, mussels, and fresh corn and potatoes. It will be dumped promptly at 8 p.m. Dinner will be served family style and is limited to 25 guests. The dinner is $45 and is by reservation only. Call (859) 252-4949.
■ Alfalfa, 141 East Main Street, is having a Memorial Day brunch from 9 a.m. to 2 p.m. Monday. In addition to the regular menu, the chef will prepare a farmers-market omelet, featuring eggs from Home Pickins Farm, vegetables from Elmwood Stock Farm and cheese from Boone Creek Creamery.
Alfalfa now serves a hamburger made from beef from Circle D Farms in Madison County and dressed with local greens and hydroponic tomatoes. Two wines from Lover’s Leap have been ­added to the Kentucky wine list. Call (859) 253-0014 or go to ­Alfalfarestaurant.com.
■ This is the last weekend to enjoy the May dinner menu at Holly Hill Inn, 426 North Winter Street, Midway. The three course dinner is $35, a five-course tasting menu is $55, and a four-course vegetarian tasting menu is $40.
The menu changes monthly, and so does Carrie’s pie supper. May pies are fresh strawberry with white chocolate sauce, orange silk in graham cracker crust, gingersnap peach with crumb topping and caramel sauce, and coconut cream with raspberry sauce. Call (859) 846-4732 or go to Hollyhillinn.com.

Farmers market report

■ Mary Tyler, also known as “the peach lady,” and her son Bobby will have the first crop of their Southern peaches at Lexington Farmers ­Market on ­Saturday. They also will have ­cantaloupes, ­tomatoes and green beans, and they will be set up at all four market ­locations. Other vendors will have strawberries, rhubarb, and hydroponic tomatoes and peppers.
Jonathan Lundy, chef/owner of ­Jonathan’s at Gratz Park will give a chef’s demonstration and offer free samples at the Saturday market at Fifth Third Bank Pavilion in Cheapside Park.
■ Bluegrass Farmers Market has strawberries, asparagus, eggs, lettuce, greens, rhubarb, onions, herb ­seasoning, jams, baked goods, honey, veggie plants and floral hanging baskets. Hours are 9 a.m. to 2 p.m. Saturday and 3 to 6:30 p.m. Tuesday. The market, which sells 100 percent homegrown/produced items, is at 3450 Richmond Road, in the parking lot of Pedal the Planet and Fast Signs. Go to Localharvest.org/blog/29529.
■ Azur’s Farmers Bazaar is open from 8 a.m. to 2 p.m. Saturdays featuring local produce. It’s open on the patio and front walk of the restaurant at 3070 Lakecrest Circle. Call (859) 296-1007 or visit Azurrestaurant.com.

The Memorial Day weekend is just days away, and most people will be planning cook-outs and picnics. Two popular side dishes are macaroni salad and coleslaw, but the traditional recipes call for mayonnaise. If you’re watching your calories this holiday, opt for recipes using seasoned rice vinegar as a low-fat option.
These recipes are from Mizkan, (Mizkan.com) the makers of Nakano seasoned rice vinegar.

Skinny mac salad

Combine cooked elbow macaroni, sliced celery, diced red onion, whole kernel corn and diced cucumber. We like canned corn because it’s more flavorful and juicy than frozen. Just before serving, splash generously with Nakano and toss together. Other tidbits to add: sliced olives, diced ham, diced green or red bell pepper, capers.

Naked coleslaw

Traditional coleslaw does not have to have mayonnaise to be delicious. Splash shredded cabbage with Nakano seasoned rice vinegar, any flavor. Toss in crunchy matchstick carrots, radishes and sliced green onion, and you have a delicious fat-free coleslaw. For variety, add celery, parsley or cilantro, pineapple tidbits, sweet pickles, toasted celery seeds or sesame seeds.

Sautéed onion topper

This no-fat onion  topper is great for burgers (meat or veggie); grilled chicken sandwiches; sautéed, baked or grilled fish, steak or chicken; and even hot-cooked veggies. Place a thinly sliced large onion in a large non-stick fry pan. Splash with about 1/4 cup Nakano seasoned rice vinegar (original, roasted garlic, or red pepper). Sprinkle with garlic powder or chili powder, and fresh-ground pepper or red pepper flakes. Stir over medium heat 10 to 12 minutes or until onion is soft and cooked, and rice vinegar has evaporated.

Cherry tomatoes with basil, mint and balsamic blend

1/2 quarts cherry tomatoes
1/4 cup packed chopped basil
2 tablespoons chopped mint
3 tablespoons Nakano seasoned rice vinegar balsamic blend
1 tablespoon extra virgin olive oil
1 clove garlic, minced
Salt and fresh ground pepper

Cut cherry tomatoes into halves. There should be about 4 cups total. Place tomatoes in serving bowl or a medium size rimmed platter. Stir in basil and mint. Combine rice vinegar, olive oil and garlic; mix well; stir into tomatoes. Season to taste with salt and pepper. Makes 6 to 8 servings.

Variations:

• Use 4 cups diced tomatoes if cherry tomatoes are not available.
• Slice 6 large tomatoes and arrange in rimmed serving platter. Sprinkle with basil and mint. Combine rice vinegar, oil and garlic; drizzle over tomatoes. Season with salt and pepper.
• To make a refreshing pasta salad, use diced tomatoes or cherry tomatoes. Combine as directed above, then toss with cooled, cooked pasta and grated Parmesan cheese. Taste and sprinkle with additional seasoned rice vinegar if desired. Season with salt and pepper.

Cucumber and radish salad with mint

1 large English cucumber, thinly sliced
1 large carrot, peeled, julienne or shredded
6 medium radishes, thinly sliced
1/4 cup seasoned rice vinegar basil and oregano, or original flavor
20 medium fresh mint leaves, thinly sliced

Combine all ingredients in a large bowl; toss gently. Serve chilled. Makes 4 servings.

Whole Foods Market, 161 Lexington Green Circle, is having a
Gluten-Free Fair from 11 a.m. to 3 p.m. Saturday, May 21. There will be samples and coupons from gluten-free food vendors.
Pamela’s Products, a manufacturer of gluten-free foods, is having a gluten-free recipe contest which runs June 1- Aug. 15.  This year’s contest theme is easy and delicious food and focuses on convenience, and invites contestants to create recipes that are short on time, but big on taste using any of the Pamela’s brand products.

One grand prize winner will receive a $200 gift certificate to a kitchen supply store and first and second runners-up will receive $100 gift certificates. Entry forms and last year’s winning recipes are at Pamelasproducts.com.

Kentucky’s gluten-free baking mix manufacturer Bloomfield Farms gets national exposure. An article,  “Getting Gluten-free Right” appears in the May 2011 issue of the food industry publication Snack Food & Wholesale Bakery, which serves volume bakery, baked snack and snack food producers.

The gluten-free baking mixes are available at Whole Foods Market, 161 Lexington Green Circle, and at Thebloomfieldfarms.com.

There’s a new place for barbecue in Central Kentucky.
Staxx BBQ is open at 11 Carson Place in Frankfort in the former Lee’s Famous Recipe building.
The restaurant serves dinner for two (a pound of meat, two sides, Texas toast or “cracklin’ corn bread,” and sauce) for $14.99; dinner for four is $34.99.
The menu features pulled pork ­sandwiches, ribs, burgers, brisket, smoked turkey and barbecued chicken. Hours are 11 a.m. to 8 p.m. Sunday through Thursday and 11 a.m. to 9 p.m. Friday and Saturday. Call (502) 352-2515 or visit Staxxbbq.com.

Special events

■ Jonathan Lundy, chef/owner of Jonathan at Gratz Park, is ­participating in the first Atlanta Food and Wine ­Festival through Sunday in midtown Atlanta. The festival celebrates the rich food and drink traditions of the South. There are tasting tents and learning ­opportunities from barbecue pit ­masters, award-winning chefs and mixologists, master sommeliers, fry cooks and local growers. Visit ATLfoodandwinefestival.com.
■ The 31st annual Taste of the ­Bluegrass will be at 7 p.m. Friday at Keeneland’s Keene Barn and ­Entertainment Center. Proceeds go to God’s Pantry. Tickets are $75 and are available at Kroger and Central Bank locations, or at Godspantry.org.
■ Dialysis Clinics Inc. and Kidney Health Alliance of Kentucky, in ­celebration of 40 years of service, will have a fish fry, barbecue, carnival and health fair Saturday. It will be noon to 6 p.m. at Imani Baptist Church, 1555 Georgetown Road. Dinners are $6, and baskets are $4.
■ Equus Run Vineyards is celebrating its 13th anniversary Saturday with an open house from 1 to 4 p.m. You may bring a picnic and listen to music from Zoom. The winery is at 1280 Moores Mill Road, Midway. Call (859) 846-9463 or visit Equusrunvineyards.com.
■ Dean Corbett, chef/owner of Corbett’s and Equus restaurants in ­Louisville, will be guest chef at ­Woodford in the Kitchen on Saturday. The ­Woodford Reserve Distillery’s third chef series will be at 6 p.m. Saturday. The cost is $75. The menu includes shrimp bourbon Orleans over cheddar grits, Bibb lettuce with candied pecans and Asian pears, grilled pork tenderloin served with ratatouille and kale greens, and lemon pound cake. The distillery is at 7855 McCracken Pike in Versailles. Call (859) 879-1963.
■ TAI on Rye, the pop-up New York-style deli at Temple Adath Israel, returns Sunday for the last time before taking a summer break. The deli, which offers pastrami, corned beef, egg salad, homemade chopped liver and other sandwich options, has streamlined its operations so service is faster. Hours are noon to 2 p.m., and food is available for dine-in or carry-out. The full menu is available at Lextai.org/tai_on_rye. The temple is at 124 North Ashland Avenue.
■ Fritanga Nicaraguan Latin Grill, 1205 Versailles Road, will feature live salsa music and authentic Central and South American and Cuban dishes Friday through Sunday. Call (859) 225-3004.
■ The Beer Trappe is celebrating its first anniversary Wednesday. The store will have several special kegs that will be tapped throughout the week, ­including Dogfish Head Hellhound on My Ale, Founders Kaiser Curmudgeon, Bell’s The Oracle, Three Floyds Zombie Dust, and Goose Island Bourbon County stout. The Beer Trappe is at 811 Euclid Avenue. Call (859) 309-0911 or visit ­Thebeertrappe.com.
Deals
■ Couples may dine at Onizim’s Restaurant for $39.95 Sunday through Thursday. Featured are bread, two ­salads, two entrees, two sides and a bottle of wine. Onizim’s is at 735 East Main Street. Call (859) 266-9000 or go to Onizims.com.

Farmers market report

■ Maggie Green, author of The Kentucky Fresh Cookbook, will be featured at the “Homegrown ­Authors” booth at the Lexington Farmers Market at Fifth Third Bank Pavilion at ­Cheapside Park, Main Street and Cheapside. She will sign books at 9 a.m. Saturday.
■ Local strawberries are available at Bluegrass Farmers Market, and farmers also will have asparagus, eggs, lettuce, greens, rhubarb, onions, herb ­seasoning, jams, baked goods, honey, vegetable plants and hanging baskets. Hours are 9 a.m. to 2 p.m. Saturday and 3 to 6:30 p.m Tuesday at 3450 Richmond Road, in the parking lot of Pedal the Planet and Fast Signs. Visit Localharvest.org/ blog/29529.

■ The strawberries are ripe at Evans Orchard & Cider Mill, 180 Stone Road, in Georgetown. Call (502) 863-2255.

Fans of Bravo TV’s Top Chef are in for a double treat when brother chefs Michael and Bryan Voltaggio (Season 6 champion and runner-up) come to Lexington.
The brothers are the celebrity chefs at the Kentucky Proud Incredible Food Show and they will be cooking at 11 a.m. and 3 p.m. Oct. 8 at Lexington Center.
This is the third year for the food show and it will be a one-day event instead of two, Sheila Kenny, director of marketing for the Lexington Center, said.
Bryan Voltaggio is chef and partner at Volt in Frederick, Md. Michael Voltaggio will open his first signature restaurant, Ink, this year in Los Angeles. He was a finalist for the James Beard “Best New Restaurant” award in 2009.
The Incredible Food Show features product sampling, and cooking demonstrations and seminars. Tickets will go on sale Aug. 5. Go to  Incrediblefoodshow.com.

Celebrations

■ The Ashland-based Italian restaurant chain Giovanni’s has opened its 108th store in Nicholasville. John Goodyear and Brent Ferne  opened the store in March at 851 North Main Street. Giovanni’s serves pizzas, calzones, Italian sub sandwiches, baked spaghetti, and lasagna. The buffet is $5.99 at lunch and $6.99 for dinner.
Hours are 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to 11 p.m. Friday and Saturday. Call (859) 885.1044.
■ Merrick Inn, 1074 Merrick Drive, is having a luau on Thursday to launch the opening of its new covered patio. The pig roast will feature sandwiches for $9.50 and plate dinners for $10.50 with slaw and baked beans. Hours are 5 to 9 p.m. Call (859) 269 5417.
■ Sarah’s Corner Cafe BBQ, 4300 Winchester Road, is celebrating its second anniversary during May. New menu items include smoked bologna, smoked turkey breast, and homemade ice cream. You can pick up a Boston butt bone for the dog for a donation to the Lexington Humane Society. Call (859) 309-1220.

New menu items

■ Barnes & Noble Booksellers now sells pizza at its cafe at the store in Hamburg at 1932 Pavilion Way. Classic pepperoni and four-cheese pizzas are 8-inches and cost $5.95. Call (859) 543-8518.

Special events

■ The Bluegrass Mystery Theatre presents “A Wedding To Die For” at two locations this month. The show and three-course meal at Equus Run Winery in Midway will be Friday. Wine tastings begin at 6:15 p.m. and the show starts at 7:30 p.m. Cost is $45. Call (859) 846-9463.cq
The show moves to My Old Kentucky dinner train in Bardstown on May 21. Tickets are $99.95 for adults, $59.95 for children and includes a four- course meal and two-hour train ride. Call (866) 801-3463.
■ Wingspan Gallery, 191 Jefferson Street, is planning an Italian menu for Thursday. Included are pasta with pancetta in a spicy tomato sauce, insalata caprese, sauteed chicken cutlets with baby artichokes, and tiramisu. Call (859) 225-5765.
■ Country Cookin’ by George, 1801 Alexandria Drive, is offering an all-you-care-to-eat weekend special. The lunch buffet is $7.45 and dinner is $9.95 and features BBQ ribs, frog legs, and coconut shrimp. Call (859) 276-0001.
■ The Urban Monday special at Nick Ryan’s, 157 Jefferson Street, is coconut beef curry and chicken marsala. Cost is $12 and includes soup or salad and a glass of one of the featured wines, La Puerta Torrontes or Darcie Kent pinot noir. Red beans and rice with smoked sausage is served at lunch and dinner on Mondays. Call (859) 233-7900.

Farmers Market report

■ The Bluegrass Farmers’ Market will have asparagus, lettuce, greens, rhubarb, carrots, onions, herb seasoning, jams, baked goods, honey, veggie plants and hanging baskets on Saturday. Hours are 9 a.m. to 2 p.m. Saturday at 3450 Richmond Road, in the parking lot of Pedal the Planet and Fast Signs. Go to Localharvest.org.blog/29529.
■ The Lexington Farmers Market now is open on Tuesday and Thursday at the corenr of Broadway and Maxwell Street. Hours are 7 a.m. to 4 p.m. Vendors have several varieties of strawberries, asparagus, local and Southern tomatoes, kale, chard, spinach, onions, salad greens, new cow’s milk cheeses from Boone Creek Creamery, beer cheeses and cheese spreads, pastries and artisan breads, fresh pasta, nut butters, beef, pork, chicken, bedding plants, fresh flowers and herbs, and hanging baskets.
The downtown Saturday market at Fifth Third Pavilion is open from 7 a.m. to 3 p.m.

Correction

■ The telephone number for Brown’s Bakery’s new location is the same as the old spot: (859) 225-8400.  The bakery has moved to 1226 Versailles Road. The number was incorrect in last Friday’s Weekender.

In The Kentucky Fresh Cookbook, author Maggie Green states: “Other than my Kentucky roots, I might not be the most obvious choice to write a Kentucky ­cookbook.”
She’s wrong about that. Green is more than ­qualified to put her name on a book about Kentucky food. Green, one of eight ­children, grew up in Lexington, and her knowledge of food ­originated in the kitchen of her ­childhood home and in the kitchens relatives, she said.
She began her career as a registered dietitian, ­working in clinics, hospitals and ­nursing homes, and when she wanted to expand her ­nutrition degree, Green ­enrolled in a 12-month ­culinary arts program at ­Sullivan University in ­Louisville. She has worked as a personal chef, as a ­cookbook editor, as a food and nutrition writer, and as an industry consultant, and she now adds author to her list of accomplishments.
Kentucky Fresh is about “cooking in a Kentucky ­kitchen, in sync with the ­seasons and in sync with those we feed.” Each chapter is based on one calendar month, and recipes use ­cooking methods, ­traditional Kentucky ingredients and ­locally produced foods ­appropriate to the season.
Green calls the month of May “a festive and fun time of the year,” and her recipes focus on lettuce, rhubarb, asparagus, chard and strawberries. Summer is all about squash, peaches and tomatoes.
The book, published by The University Press of Kentucky, is $29.95 and is available at bookstores. Green will be at Joseph-Beth Booksellers at Lexington Green from 7 to 8 p.m. May 12.

His time is a blessing

Former restaurateur Jodi DiRaimo will share some of his Italian cooking secrets at a class from 6 to 9 p.m. Monday.
The event will raise money for Sweet Blessings, a non-profit organization that provides specialty birthday cakes for children who live in poverty or have life-­threatening illnesses. “All the money goes to Sweet Blessings. I’m donating my time and all the product,” DiRaimo said. The class will be at Sullivan University, 2355 Harrodsburg Road. Cost is $50. Call (859) 281-6999.

Smoked fish lures guests

Snack foods are the ideal choice for Derby Day ­parties. Treat your guests to ­something new and easy this year: smoked-fish spreads from Shuckman’s Fish Co. and Smokery in Louisville.
Owner Lewis Shuckman blends gourmet smoked fish with cream cheese and sour cream to make spreads and dips. Flavors are clam, smoked salmon, smoked whitefish, ­bourbon smoked salmon, herb and garlic smoked salmon, shrimp, crab, and creole smoked salmon. The 8-ounce tubs are $5.99 each. Call (502) 775-6478 or go to ­Kysmokedfish.com.

Here’s to kidney health

The Kidney Health ­Alliance of Kentucky is ­celebrating its 40th ­anniversary and is planning a celebration cookbook, Cooking with KHAKY. The ­organization is looking for ­recipes and stories about ­people who have shown ­courage and commitment in the fight against kidney ­disease. Send stories and recipes to KHAKY, 1517 Nicholasville Road, Suite 203, Lexington, Ky. 40503, or email director@khaky.org. Submission forms can be downloaded at KHAKY.org. The deadline for entries is May 18.

A dinner of their own

The Brown Hotel’s “A Salute to Women, Wine and Whiskey” will feature female chefs from the South and Midwest. The women will join executive chef Laurent Géroli for the second annual event, June 17 in Louisville. The five-course dinner is $125, and ­Sullivan ­University will match a portion of the proceeds to create a ­scholarship for a female student attending the school’s National Center for Hospitality Studies.
The dinner will be prepared by Julie Francis, chef at Nectar in ­Cincinnati; Kathy Cary, Lilly’s in ­Louisville; Meg Galus, ­Sofitel Hotel in Chicago; Ouita Michel, Holly Hill Inn in Midway; Regina ­Mehallick, R Bistro in ­Indianapolis; Susie Selby, Selby Winery in Sonoma, Calif.; Victoria MacRae-Samuels, Maker’s Mark in Bardstown; and Judy Schad, Capriole Farms in Greenville, Ind. The Brown Hotel is at 335 West Broadway. Call (502) 583-1234 or go to Brownhotel.com.

Magnum is a force

Magnum ice cream is making its Kentucky debut in time for Mother’s Day and Derby.
The super-premium ice cream bars combine silky vanilla bean or rich ­chocolate ice cream with thick, ­crackling Belgian chocolate and are available in six flavors: classic, almond, double chocolate, double caramel, white and dark. Kroger stores sell the bars for $3.99 for a 3-bar pack. 

This weekend it’s all about celebrating horses, mothers and University of Kentucky graduates.
Restaurants are offering special menus and pricing for Derby Day and UK’s commencement on Saturday and Mother’s Day on Sunday, but you’ll miss out if you don’t make reservations right away. Here are some choices.
Casanova, 855 South Broadway, (859) 309-3313. Mother’s Day specials include three new lasagnas (mushroom-spinach-mozzarella; asparagus-zucchini; and meatball-provolone) and raviolis (chicken and lobster).
The Crossroad on Southland, 286 Southland Drive, (859) 309-3904. Derby Day specials are mint juleps for $5; spinach salad with warm bacon vinaigrette, hot Brown with house-smoked turkey and ham, and chocolate-nut pie with minted cream and bourbon caramel. A Derby hat competition offers $75 gift cards for best traditional hat and most bizarre. Entertainment by G. Busy Blues Revue begins at 9 p.m.
The Dish, 438 South Ashland Avenue, (859) 317-8438.  Hours for Mother’s Day and UK graduation parties are 11 a.m. to 2 p.m. The Dish has a new spring menu.
Greentree Tearoom, 521 West Short Street, (859) 455-9660. Tea is served for Derby guests and mothers at noon Friday and Saturday, or by appointment. The May menu features chilled fruit soup, asparagus crepe, and chocolate pots de crème.
Hilton Suites, 245 Lexington Green Circle, in The Mall at Lexington Green, (859) 271-4000. Mother’s Day brunch, 11 a.m. to 2 p.m. Entrees include carved turkey and roast beef, baked fish, shrimp and grits. The price is $35 for adults.
The Julep Cup, 111 Woodland Avenue, in The Woodlands. Call (859) 226-0300. Derby specials on Friday and Saturday include burgoo, prime rib and bourbon bread pudding. On Mother’s Day, the Julep Cup will be open 11 a.m. to 4 p.m. serving roasted spring vegetable and heirloom tomato lasagna, phyllo-wrapped Alaskan halibut, and sauteed veal scallopini.
Lovers Leap Winery, 1180 Lanes Mill Road, Lawrenceburg, (502) 839-1299. Celebrate the Derby quietly at the winery. Take a picnic and watch the races on the banquet room’s big screen TV. Reserve your own table with first beverage included for $5 a person.
Natasha’s Bistro and Bar, 112 Esplanade, (859) 259-2754. A Mother’s Day festival of food banquet will be followed by a matinee performance of the play Adventures in Mating, an interactive romantic comedy inspired by the choose your own adventure novels. Lunch is at 11:30 a.m., show time is 2:15 p.m. The cost is $25 for both, or $19 for lunch.
Onizim’s, 735 East Main Street, (859) 266-9000. Derby party, 4 to 7 p.m. Saturday, is $35 a person. The seafood, steak and chicken buffet includes barbecued chicken, boiled shrimp and grilled steak.
Portofino, 249 East Main Street, (859) 253-9300. Sunday hours have been extended for Mother’s Day and UK commencement. Hours are noon to 9 p.m. Large parties can be accommodated.
Serafini, 243 West Broadway, Frankfort, (502) 875-5599. Mother’s Day dinner will be served noon to 6 p.m. with full cocktail service plus its Wine Spectator award-winning wine list.
Three Suns Bistro, 298 East Brannon Road, Nicholasville, (859) 245-0048. The Mother’s Day brunch buffet, 11:30 to 3 p.m., features prime rib, braised pork chops, tilapia and crab Napoleon, and pecan-fried chicken. The price is $26.95 for adults.
Triangle Grille, 369 West Vine Street, in the Hilton Lexington/Downtown hotel, (859) 281-3773. Mother’s Day brunch buffet, noon to 3 p.m. features omelet and pasta stations, carved prime rib, breakfast items. Adults, $29.95.

New location

Brown’s Bakery has a new, and smaller, location. James Brown closed the spot on West Main Street, in Meadowthorpe, and now is at 1226 Versailles Road. “We’re scaling down and not making any more yeast products,” he said. “No more doughnuts.” Brown now will specialize in cakes, cupcakes and individual desserts. Call (859) 948-2352.

Farmers market report

■ Botanica garden center, 6327 Old Richmond Road, is having an open house 10 a.m. to 6 p.m. Saturday. Pick up vegetable plants, herb baskets, and spring wreaths. Bring a canned food item for Lighthouse Ministry and get 10 percent off purchases. Call (859) 806-9424.
■ Bluegrass Farmers’ Market will have asparagus, Derby mint, lettuce, greens, rhubarb, carrots, onions, herb seasoning, jams, baked goods, honey and plants. The market is open 9 a.m. to 2 p.m. at 3450 Richmond Road. Visit Localharvest.org/blog/29529.

Hold on tight, Central Kentuckians: It’s going to be a party-filled weekend.

Granted, the first ­Saturday in May traditionally is ­celebratory, what with all the merry­making surrounding the Kentucky Derby, but this year, the weekend ­includes ­Mother’s Day and the ­University of Kentucky’s commencement ceremonies.

And what is it that really makes those occasions so enjoyable? Food. Delicious, “it’s a special occasion so let’s eat really well” food.

If your weekend includes this trifecta of parties, you’ll need some help.
We came up with some menu ideas that are a sure bet for sailing through the weekend without missing out on a minute of fun, because they can be prepared in advance.

Our menu calls for using asparagus, strawberries, country ham and mint in various ways to cut down on the number of items you’ll need to buy.

Menus

Derby meal

Mint juleps
Asparagus bruschetta
Ale-8 One slow-cooker pork barbecue
Crunchy coleslaw
Bread-and-butter pickles
Chips and ready-made dips and spreads
Strawberry-buttermilk gelato

Mother’s Day brunch

Asparagus and mint frittata
Country ham and biscuits
Strawberry-spinach salad
Fresh lemonade

After-graduation dinner

Foil-wrapped baked salmon
Baked asparagus with goat cheese and bread crumbs
Rustic strawberry tart

Derby meal recipes

Mint julep

Handful of mint leaves
1 cup sugar
1 cup water
11/2 to 2 ounces of bourbon
Crushed ice
Confectioners’ sugar
Bruise a “whole handful” of mint leaves and combine with 1 cup sugar and 1 cup water. Boil five minutes and strain. Pour 2 tablespoons mint syrup in sterling silver cup. Add bourbon. Mix. Fill cup with crushed ice. Rub fresh mint around rim of cup. For garnish, dip fresh mint sprig in powdered sugar and insert in ice.

Asparagus bruschetta

1 pound asparagus, ends trimmed and cut into 2-inch pieces
8 ounces Gruyere cheese, grated
6 ounces country ham, finely chopped or ground in food processor
3 garlic cloves, peeled and cut in half
1 10-ounce French baguette, cut into 1/2-inch slices, grilled or toasted
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Preheat broiler. Bring a large sauté pan of salted ­water to a boil over high heat. Add asparagus and cook until tender crisp, about 2 minutes. Transfer asparagus to a colander, refresh under cold running water to stop the cooking, and drain well. Set aside.
In a small bowl, combine cheese and ham; toss to mix. Set aside.
Using your fingers to hold the garlic, rub cloves against one side of the toasted bread to flavor the entire surface. Drizzle or brush with a bit of olive oil.
Arrange blanched ­asparagus on toast, then ­divide cheese and ham ­topping evenly over ­asparagus. Season with salt and pepper. Place bruschetta on a baking sheet and broil just until cheese melts and begins to brown, about 1 to 2 minutes. Keep a ­careful watch so as not to burn. Serve immediately.
Makes 12 servings.
From California Asparagus Commission

Ale-8 One slow cooker pork barbecue

1 large onion, thinly sliced
1 (4- to 4½-pound) pork shoulder or Boston butt pork roast
1 can (12 ounce) Ale-8 One
2 tablespoons basic barbecue dry rub (recipe below)
2 cups barbecue sauce of your choice
Place half the onion slices in the bottom of a slow cooker. Lay pork shoulder on top of onion. Pour Ale-8 over pork and sprinkle with dry rub and remaining onion. Cover and cook on low for 11 hours. At that point, the meat should be fork-tender, which happens when the internal temperature reaches about 200 degrees. If it’s not fork-tender, turn the meat over, cover, and cook 1 to 2 hours more. When pork is done, place it on a platter, and shred and chop the meat. Keep meat warm, and serve the barbecue sauce warm on the side. ­Alternatively, ­discard juice from slow cooker and place the meat back in the cooker. Mix in the ­barbecue sauce, and warm before serving.
Makes about 12 servings.

Basic barbecue dry rub

2 tablespoons sweet or smoked paprika
1 tablespoon brown sugar
2 teaspoons garlic powder
1½ teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1⁄8 teaspoon cayenne pepper
Mix all ingredients together and store in airtight jar or container.
Makes about ¼ cup.
From The Kentucky Fresh Cookbook by Maggie Green

Crunchy coleslaw

1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon sugar
2 tablespoons vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups coleslaw mix (2⁄3 of a 14-ounce package)
In a small bowl, combine mayonnaise, sour cream, ­sugar, vinegar, salt and ­pepper to make dressing. Place coleslaw mix in a large bowl, and stir in enough dressing to make desired consistency.

Strawberry-buttermilk gelato

2 cups sugar
2 cups water
5 cups quartered strawberries (about 4 pints)
2 cups low-fat buttermilk
Combine sugar and water in large saucepan; bring to a boil, stirring until sugar ­dissolves. Pour into large bowl; cool completely.
Place strawberries in blender and process until smooth. Add strawberry ­purée and buttermilk to sugar syrup; stir to combine. Pour strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the ­manufacturer’s instructions.
from Cooking Light

Mother’s Day brunch RECIPES

Asparagus and mint frittata

14 spears asparagus
Crushed sea salt
Freshly ground black pepper
6 free-range eggs
½ cup Parmesan, grated
Small bunch fresh mint leaves, picked from stems and torn
1 tablespoon olive oil
Preheat oven to 400 ­degrees. Remove woody ends of asparagus by ­bending them and snapping where they break naturally. Bring a large pan of salted water to a boil. Add ­asparagus, return to a boil, and cook 3 to 5 minutes, until just tender. Drain and season with crushed sea salt and freshly ground black pepper. Set aside.
Break eggs into a bowl and beat lightly. Add all but 2 tablespoons of Parmesan and the torn mint; season with crushed sea salt and freshly ground black pepper. Heat oil in  8-inch ovenproof frying pan. Add egg mixture and cook over low heat, ­loosening egg from the sides until it is just starting to set (it should be quite runny).
Arrange asparagus on top, sprinkle with the ­remaining Parmesan, and bake for 1 minute only. Loosen frittata from pan with a spatula and transfer to a warm plate. Cut into wedges to serve.
Makes 4 servings.
From Take 5 Ingredients
by James Tanner

Strawberry-spinach salad

1 pound fresh baby spinach, rinsed thoroughly and patted dry
2 pints fresh strawberries, hulled and halved
Dressing:
½ cup vegetable or canola oil
¼ cup apple cider vinegar
1⁄3 cup sugar
1 tablespoon sesame seeds, toasted
1½ teaspoons minced onion
½ teaspoon Worcestershire sauce
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Place spinach in a bowl and then add strawberries, but resist the urge to mix them together. Put all the dressing ingredients in a blender or food ­processor, and pulse until mixed and thickened. Just before serving, wash your hands thoroughly and then gently hand-toss the salad with only enough dressing to coat the spinach and berries. Be ­careful not to bruise the spinach or berries as you mix them together. Serve immediately.
Makes 6 servings.
From Seasonal Recipes from the Garden by P. Allen Smith

After-graduation dinner RECIPES

Foil-wrapped baked salmon

Juice of 6 oranges, plus zest of 2
2 tablespoons soy sauce
2 red chilies (bird’s eye), finely chopped
6 scallions, trimmed and sliced
4 organic salmon fillets, skin on
Sea salt and freshly ground black pepper
Olive oil for brushing
Pour orange juice into a bowl with zest and the soy sauce. Add chilies and scallions, and stir ­together. Lay four double-layer 12-inch squares of foil over four ­shallow bowls, and push down into bowls. Season salmon fillets with sea salt and freshly ground black pepper. Place one salmon fillet in the middle of each square of indented foil. Pour orange mixture over each piece of salmon. Gather up corners of each foil square and crimp together to form a rough pyramid shape.
Heat two large non-stick frying pans over high heat for 1 minute (if you don’t have two frying pans, use a deep baking sheet). Brush the base of the foil pyramids with oil. Place foil pyramids into the two pans (or baking sheet) and cook 6 minutes, until pyramids are puffed up and you can hear the contents simmering.
Carefully remove from pan. To serve, tear open the foil pyramids at the table.
Makes 4 servings.
From Take 5 Ingredients
by James Tanner

Baked asparagus

with goat cheese
and bread crumbs
11/2 pounds jumbo or extra-large asparagus, trimmed
21/4 tablespoons butter, melted, divided
Salt
2 ounces fresh white goat cheese, crumbled into bits (about 1/2 cup)
1/2 cup fresh, white bread crumbs
Preheat oven to 400 ­degrees. Coat asparagus spears with 11/2 tablespoons melted butter, then salt lightly. Arrange in an oven-to-­table shallow baking dish large enough to hold ­asparagus in 1 layer. Evenly distribute cheese bits over asparagus, then sprinkle with bread crumbs. Drizzle ­remaining 1 tablespoon melted butter over bread crumbs. Bake until asparagus is tender-crisp and bread crumbs lightly browned, about 10 minutes.
Makes 6 servings.
From California Asparagus Commission

Rustic strawberry tart

1 tablespoon butter or enough non-stick cooking spray to grease skillet
1/2 (15-ounce) package ­refrigerated pie crust dough
3 cups strawberries, washed, caps removed, allowed to dry and sliced into quarters, lengthwise
1⁄3 cup sugar
1 tablespoon cornstarch
1 teaspoon ice water
1 teaspoon granulated sugar
1/2 pint whipping cream (see note)
3 tablespoons confectioners’ sugar
1/4 teaspoon vanilla
Fresh mint, for garnish
Preheat oven to 375 degrees. Prepare bottom and sides of a 10-inch cast-iron skillet with butter or non-stick cooking spray. Arrange one of the uncooked crusts in the skillet, more or less evenly. It’s not even ­necessary to roll out the dough. It will fit nicely. (Most refrigerated pie dough brands have enough product in each package to give you a second ­opportunity to make a delicious pie or tart another day.)
Place cut strawberries in a medium bowl; add sugar and cornstarch, and toss gently. Set aside for about 20 ­minutes. Pour strawberry mixture into center of skillet and fold edges of dough toward the center, leaving a 2-inch border so the berries are visible in the center of the skillet. The dough will only partially cover the ­strawberry mixture. Brush edge of dough with 1 teaspoon ice water, and sprinkle evenly with 1 ­teaspoon granulated sugar. Bake about 35 minutes, or until golden brown. Set aside to cool slightly.
Whip cream until soft peaks form. Gradually add confectioners’ sugar, and continue beating for about 20 seconds. Stir in vanilla.
When tart has cooled slightly, spoon into ­individual serving dishes. Pass the whipped cream. Garnish with fresh mint.
Makes four servings.
Note: Chill cream bowl and beaters before whipping. Don’t overwhip. Stop when peaks are soft. Add sugar and vanilla at end of ­whipping. Dollops of cream may be frozen on waxed paper.
From Florida Strawberry Growers Association