Archive for the 'Food events' Category

Incredible Food Show welcomes Ree Drummond

 

reedrummond

The celebrity guest at this year’s Kentucky Proud Incredible Food Show in October will appeal to down-to-earth cooks.
Ree Drummond, star of Food Network’s The Pioneer Woman, will present two cooking shows on Oct. 11 at Rupp Arena.  Long before her TV debut, Drummond was well-known for her blog, Thepioneerwoman.com, which attracts more than 20 million page views per month.
Cooking demonstrations, specialty food companies, and restaurants will participate in the event at Lexington Center. Call (859) 233-4567 or go to Incrediblefoodshow.com.

 

Fish fry promotes invasive Asian carp as seafood

fishfryJeremy Ashby, executive chef at Azur Restaurant, is joining the Kentucky Department of Fish and Wildlife Resources to promote Asian carp as an inexpensive source of domestic seafood.
“These fish have a light taste and excellent texture,” Ashby said.
The Asian carp was imported to the United States in the 1970s to control ­algae and micro-invertebrates in ­extremely fertile waters, including aquaculture or sewage treatment ponds. It took only 30 years for the population to explode and create massive ecological and economic problems, Ashby said.
The Asian carp populations are ­choking out other native fish species and threaten to destroy important economies in Western Kentucky that rely on fishing and recreational boating, Ashby said.
Tickets for Azur’s fish fry, at 6:30 p.m. Thursday, are $30, with $10 ­going to Fish and Wildlife Resources to continue efforts to promote ­commercial harvest of Asian carp. A new ­processing facility is under construction in ­Wickliffe. Call (859) 296-1007 or go to ­Azurrestaurant.com.

 

Annual event marks Half-Way to St. Patrick’s Day

The 11th annual Half-Way to St. Patrick’s Day event will be Sept. 11 at O’Neill’s  Irish Pub.
Entertainment for the event, 5:30 to 8 p.m., includes the McTeggart Irish Dancers and music by Liam’s Fancy and bagpiper Kevin Murray. Guest chef Mary Parlanti will prepare lamb stew and brown bread.
Tickets are $10 with proceeds going to the Lexington Sister Cities student scholarship fund.
O’Neill’s is at 2051 Richmond Road, in Idle Hour Shopping Center. Call (859) 266-4488 or go to Oneillsirishpub.com.

 

New restaurants open: First Watch in Lexington, Cattleman’s in Mt. Sterling

First Watch Daytime Cafe’s second Lexington location gives breakfast and brunch fans another option for early morning fare.
Lexington’s First Watch opened in September at 3071 Richmond Road, and the new one is at 1080 South Broadway. The menu features pancakes, omelets, salads, sandwiches, and crepes. Hours are 7 a.m. to 2:30 p.m. Go to Firstwatch.com.

■ A new location for Cattleman’s Roadhouse is open in Mt. Sterling. Cattleman’s Roadhouse is a locally owned, Kentucky Proud restaurant with locations in Frankfort, Shelbyville, Louisville, and Shepherdsville. The restaurant serves Creekstone Farms premium Black Angus beef from Kansas. The company is originally from Campellsville. Also on the menu are grilled chicken, country fried steak, grilled salmon, and unlimited salad bar. Hours are 11 a.m. to 9:30 p.m. Sunday through Thursday, 11 a.m. to 10:30 p.m. Friday and Saturday. Cattleman’s is at 304 Silver Lake Drive, off I-64 at Exit 110. Call (859) 520-3021  or go to Cattlemansroadhouse.com.

Announcements

■ Edward J. Valente, executive chef at the Club at Spindletop Hall, might have a clue to America’s next food trend. Valente’s recipe for country ham and pimento cheese arancini with roasted red pepper aioli, is a finalist in the Next Top Product contest sponsored by US Foods. Arancini is a breaded and fried rice ball originating in Sicily.
Valente will move on to the next round of judging, a head-to-head cook off at the World Food Championships in Las Vegas, if his recipe is one of the top eight vote getters on the US Foods website. Go to USfoods.com/NTP and vote for his recipe, listed under Midwest region.
Greentree Tearoom’s menu for September features: carrot and ginger soup, apple-walnut scone, artichoke and Swiss quiche, herbed tomatoes in phyllo cups, Italian chicken salad, cucumber-shrimp tea sandwiches, chocolate dipped apricots, and bananas Foster Pettit. Greentree is at 521 West Short Street. Call (859) 455-9660 or go to Greentreetearoom.com.
Bakery Blessings & Bookstore @ the Bar, 1999 Harrodsburg Road, opens at 10 a.m. on Saturdays serving fresh, from scratch, yeast glazed doughnuts. To order one or more dozen, call (859) 554-6044 by Thursday.

Wine event

Grimes Mill Winery is celebrating “The Dog Days of Summer” on Saturday. Guests can bring their “friendly/well-behaved dogs” to the event that will be from 1 to 4 p.m. at the winery, 6707 Grimes Mill Road. Call (859) 543-9691 or go to Grimesmillwinery.com.

Farmers market report

Bluegrass Farmers Market is celebrating Back-To-School Day on Saturday. A limited supply of lunch tote bags will be given away at each market. Farmers will have corn, tomatoes, squash, cucumbers, green beans, potatoes, peppers, melons, berries, lamb, goat, chicken, beef, pork, baked goods, herb seasoning, pimento and beer cheese, jams, wine, and eggs. Go to Bluegrassfarmersmarket.org.
Winchester/Clark County Farmers Market is open from 4 to 6 p.m. Tuesday and 8 a.m. to noon Saturday on Depot Street. Farmers will have mild and hot peppers, squash, corn, beans, watermelon, berries, and apples. Prepared foods such as fried pies, fresh baked breads, and sweet rolls, are available on Saturday.

Make your own “Don’t pierce the brat” music video

If brats are a staple at your tailgating party, you might want to sing about it.

Johnsonville Brats is asking brat fans to create their own version of the Brattender music video for a chance to win $5,000 and free brats for a year.  Watch the video and enter the contest at Johnsonville’s Facebook page.

 

Windy Corner menu is kid-healthy


Windy Corner Market, 4595 Bryan Station Road, now serves local beef from Colcord Farms BlueGrass Finished Beef in Bourbon County and Wholesome Living Farm in Clark County. BlueGrass provides rib eye steak from Black Angus steers, and the roast beef comes from Wholesome Living.

betterbitsThe children’s menu at Windy Corner has been certified by the Better Bites program, a project of the Tweens Nutrition and Fitness Coalition. The Better Bites certification program for restaurants helps kids and their parents choose delicious, healthy items easily. The restaurant has added whole-grain tortillas for its grilled cheese and adjusted portion sizes, in addition to its lineup of fruit, vegetables and a grain salad. Call (859) 294-9338 or go to Windycornermarket.com.

■ Recipes from historic Williamsburg, Va., are the inspiration for Holly Hill Inn’s spring and summer menus. Included are peanut soup, which dates to the colonial era; salmon collops (collop is an 18th century cooking term meaning a thin slice of meat); pork tenderloin roulade; and Old Louisville rolled oysters. Holly Hill is at 426 North Winter Street in Midway. Call (859) 846-4732  or go to Hollyhillinn.com.

The Holly Hill Inn 1785 Bourbon Society will explain how to create the perfect mint julep on Saturday. Guests also will learn how to mix a version of the Woodford Reserve $1,000 Mint Julep. Seatings are at 6 and 7 p.m. at the inn. Cost is $35.

Events

■ Tim Farmer, host of Kentucky Afield and Tim’s Country Kitchen, will demonstrate how to cook morel mushrooms at the Mountain Mushroom Festival at 11 a.m. Saturday in Irvine. The festival is held downtown and features a mushroom market and arts and crafts. Go to Mountainmushroomfestival.org.

Oliva Bella’s Olio Rustico from Sicily (2012 harvest) was awarded a gold medal at the New York International Olive Oil Competition on April 18 in Manhattan. More than 700 extra virgin olive oils were entered from 22 countries. You can taste Olio Rustico from 11 a.m. to 4 p.m. Friday and Saturday at the tasting room, 400 Old Vine Street. Call (859) 983-3567 or go to Olivabella.com.

Specials

■ Once a year the Kwanzan flowering cherry trees “snow” a pink carpet of petals on the patio at Doodles breakfast and lunch. To celebrate, Doodles is serving pink champagne brunch specials from 8 a.m. to 2 p.m. Saturday and Sunday. Doodles is at 262 North Limestone. Call (859) 317-8507 or go to  Doodlesrestaurant.com.

■ Weekend specials at The Grey Goose, 170 Jefferson Street, includes grilled salmon with baked polenta and smoked gouda pizza. Call (859) 233-1500.

Farmers market report

Bluegrass Farmers Market will have spring greens, asparagus, lettuce, cucumbers, baked goods, jams, herb seasoning, lamb, goat, veal, beef, pork, eggs, and soaps. It’s open from 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 Bluegrassfarmersmarket.org.

■ Magic Beans Coffee Roasters will introduce “custom-brewed” drip coffee at its new coffee bar at the Lexington Farmers Market Saturday. Customers may choose from any of Magic Beans fresh-roasted offerings. During the 3 minutes or so that it takes to make a cup, brewmaster Keith Hautala will offer tips on how to brew a better cup of coffee at home.

Market hours are 7 a.m. to 3 p.m. Saturdays in Cheapside Park, next to the old Fayette County Courthouse. Free parking is in the Financial Center garage. The Southland Drive market is open 10 a.m. to 2 p.m. Sundays. Go to Lexingtonfarmersmarket.com.

 

Maxwell School’s Night of Food & Art will benefit Rescue Mission

 

Fifth graders at Maxwell Elementary will host Night of Food & Art for the Lexington Rescue Mission on Friday, April 12.

The plan for the fundraiser was created by students Sierra O-Brien, Caleb Robinson, Mason Gohde, and Jenna Gorman. The evening will include a cooking demonstration and food tasting provided by students from Sullivan University, along with an art auction including work from Georgetown Ice House Gallery, turquoise jewelry, personalized painting, photographs on canvas, and water color paintings on cloth.

Lexington Rescue Mission  is a Christian ministry that strives to meet the needs of the city’s poor and homeless throughout the year by serving hot meals and helping people build and maintain independent living through life-skills classes, job-readiness training and counseling.

Maxwell School is at 301 Woodland Avenue.

 

 

Winchester holding Wine About Winter on Feb. 7

There’s no reason to whine about winter when you can enjoy the cold weather sipping wine in Winchester on Feb. 7.
At the annual Wine About Winter event, downtown ­merchants will serve appetizers and wines from local vineyards — Lover’s Leap, CCC Trail, Harkness ­Edwards, Rose Hill Farm, Generation Hill, ­Wildside, McIntyre’s, Acres of Land and First Vineyard.
Merchants along Main and Court streets are ­participating. Hours are 5 to 8 p.m.

Special events

■ Super Bowl fans can watch the game at Rossi’s Restaurant on Sunday and enjoy food and drink specials. The restaurant, at 1060 Chinoe Road, has three big-screen TVs in the bar, and there will be seating in the main dining room. Call (859) 335-8788 or go to
Rossis-restaurant.com.
Winchell’s, 348 Southland Drive, will serve San Francisco- and Baltimore-themed food specials Sunday for Super Bowl fans. Included are cioppino, crab cakes and soft-shell crab po’ boys. Call (859) 278-9424.
■ If you have dinner or drinks at Sabio at Dudley Square before University of Kentucky basketball games, you can park free and walk to Rupp Arena.
Sabio’s Detention Bar has some new things happening. On Sunday, it’s ­service industry night; Monday, ­bourbon night and all-you-can-eat chicken “lollipops”; Tuesday, half-price bottles of selected wines; Wednesday, half-price house martinis; and Thursday, $4 margaritas.
Sabio is at 380 South Mill Street. Call (859) 368-9901 or go to Sabiodudleysquare.com.

New menus

Addie’s at The Woodford Inn, 140 Park Street in Versailles, has a new mid-winter menu that includes pork chops with Dijon garlic sauce, barbecue bourbon burgers, shrimp and grits, and bourbon maple salmon. Call (859) 873-5600 or go to Thewoodfordinn.com.
■ The February menu for Greentree Tearoom reflects a Valentine’s Day theme. It includes mushroom soup with sherry, a white chocolate scone with cherry curd, French radish tea sandwiches, and ­Amaretto bread pudding. Greentree is at 521 West Short Street. Call (859) 455-9660 or go to Greentreetearoom.com.

Valentine’s Day dinners

The Dish, 438 South Ashland Avenue, will serve a four-course prix fixe menu for $50 on Valentine’s Day, Feb. 14. A wine flight paired with each course is an additional $24. On Feb. 15 and 16, a three-course dinner is $42, with an optional wine flight for $21. Call (859) 317-8438 or go to Thedishlex.com.
Georgia’s Kitchen, 900 North Broadway, serves only lunch during the winter but will open for dinner on Valentine’s Day. The menu, prepared by Chef Patrick Wilhoit, will be served 4 to 9 p.m. and will include duck a l’orange balsamico, pan-seared seabass and osso buco. Call (859) 252-6837 or go to Georgiaskitchen.com.
Jean Farris Winery & Bistro, 6825 Old Richmond Road, is accepting ­reservations for Valentine’s Day; tables are assigned when reservations are made. A prix fixe menu will be served Feb. 14 to 17. Jean Farris has a new winter menu that includes braised lamb, truffle-crusted cod, lobster, quail and oysters. Call (859) 263-9463 or go to Jeanfarris.com.
Woodford Reserve Distillery is ­offering a lantern tour with its Valentine’s dinner 5:30 to 9 p.m. Feb. 14 and 15. The cost is $50. Entree choices are pan-seared sea scallops, pork mole poblano, and Stonecross pork belly braised in mole sauce. The distillery is at 7855 McCracken Pike in Versailles. Call (859) 879-1953 or go to Woodfordreserve.com.

Azur chef and restaurant co-owner put on a show on TV

Azur Restaurant chef ­Jeremy Ashby,  and ­restaurant co-owner Sylvia Lovely are stirring up the food community with a new TV show, Food News and Chews, on Fox affiliate WDKY (Channel 56).
“We bring you the ­latest in food news and policy, timely ­interviews with food people including chefs, restaurant entrepreneurs, ­serious policy makers, and even ­moonshiners,” Ashby said. “We also feature the ­latest products and ­gadgets that make the food you ­prepare both healthy and tasty as well as those that save time and improve ­quality.”
The show airs at 11 p.m. Sunday.

Inspired by Argentina

Lilly’s, A Kentucky Bistro, in Louisville is hosting a five-course Argentine wine dinner at 6:30 p.m. Jan. 24. The meal is inspired by ­executive chef/owner Kathy Cary’s recent ­travels ­throughout ­Argentina’s ­culinary ­landscape. David DuBou of Vintner Select will discuss the wines featured. The cost is $85.
The menu includes Stone Cross Farm pork ­empanadas with avocado, tomato and lemon salsa; parsnip-­encrusted ruby red trout with lemon risotto and basil foam; homemade porcini pappardelle with wild mushrooms, red sauce, red wine poached duck egg and black pepper goat cheese; ­peppercorn-rubbed New York strip steak with c­himichurri sauce and ­chorizo gnocchi; and a ­selection of cheeses with grilled bread.
Lilly’s is at 1147 ­Bardstown Road. Call (502) 451-0447 or go to ­Lillyslapeche.com.

Real Scottish shortbread

We recently asked ­readers to provide some ­traditional Scottish recipes for Ann Sharp of Winchester, who was searching for ­authentic dishes for a church ­bicentennial celebration.
Several people sent ­information on cookbooks, and Lynne Costello of Lexington sent this recipe for shortbread. Costello is originally from just outside Inverness in the ­Highlands of Scotland. Sharp is ­searching for recipes for First ­Presbyterian Church, 130 Windridge Drive, ­Winchester, which will observe its 200th anniversary this year.
recipe
Scottish shortbread
1 stick butter
1 stick margarine
4 ounces powdered sugar
8 ounces plain flour
4 ounces corn starch
Preheat oven to 350 ­degrees. In a large bowl, cream butter and margarine. Add powdered sugar and ­continue to cream mixture. ­Gradually add flour and ­continue ­mixing. Mix in corn starch. The mixture will have clumped together. ­Flatten the dough on a floured board, spreading by hand until it is less than 1/4 inch thick. Cut dough into small pieces and place pieces on a greased cookie sheet. Prick each shortbread with a fork. Bake about 13 to 15 minutes or until edges start to turn golden. When ­shortbread is removed from the oven, sprinkle liberally with ­granulated sugar and allow to cool on baking rack.

Scannable recipes

Beginning with the ­January/February issue of Cooking Light, ­every recipe in the ­magazine is scannable.
Using the Digimarc ­Discover app, a free ­download on the iTunes App Store and Google Play, ­consumers with smartphones may scan recipe photos to be connected automatically to the recipe page on sister-site MyRecipes.com.
Once there, readers may save recipes to their files, share favorites with friends, organize menus and make grocery shopping lists.
Cooking Light uses a red icon throughout the issue with simple instructions to let consumers know that the recipe images on that page are interactive.

Cookbook will help pay for new stained glass windows

When a tornado destroyed much of West Liberty in March, it also demolished the stained glass windows at the United Methodist Church. As a result of the tornado, members of the Margaret Stacy Circle decided to update the cookbook, Stained Glass Treasures, they published in 1995. It featured photographs of the six stained glass windows, including the Good Shepherd window, which was judged to be the most beautiful and suitable stained glass church window in the rural south by Progressive Farmer magazine in 1957.
“So many people had wanted copies of the cookbook that we did back in 1995, but there were none,” Jonell Tobin said.
Proceeds from the sale of Stained Glass Memories will be used to purchase stained glass windows for the new church that will be built at the corner of Main and Prestonsburg streets.
The books are $15, plus $5 shipping and handling. Call (606) 743-4772 or order by mail by writing to The Margaret Stacy Circle, West Liberty United Methodist Church, P.O. Box 295, West Liberty, Ky. 41472.
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Jim Embry of Lexington will represent the United States at the 2012 International Slow Food conference in Torino, Italy Oct. 25-29.
Embry will host informational meetings about his trip at 11:30 a.m. Saturday at Natasha’s Bistro, 112 Esplanade, and at 7 p.m. Monday  at Good Foods Market & Café, 455 Southland Drive .
Every two years, Slow Food supporters from around the world come together for Terra Madre and Salone del Gusto to share innovative solutions and time-honored traditions for feeding the planet in a good, clean, and fair way. Embry will also serve as a U.S. delegate at the International Slow Food Congress, which will be held simultaneously. He will be accompanied by other local good food advocates: Mark Williams, Southeast regional governor of Slow Food USA, Maggie Galloway, co-leader of Slow Food Bluegrass, and Libby Allen, a member of Slow Food Bluegrass.
Embry is the founder and director of the Sustainable Communities Network, a non-profit organization in Lexington that inspires the community to bring about change to create sustainable cities.
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Blue Grass Community Foundation has created an online information center that presents news about local food and healthy lifestyles in a user-friendly format. Foodworkslex.com is a source for all things related to food, urban gardening, food preparation and storage, cooking, entrepreneurship, and healthy living.
Food Works is a valuable asset especially for those who live in “food deserts,” neighborhoods that have little or no access to fresh produce and affordable, nutritious food. The Food Works website includes recipes, tips for locating and preparing healthy food, resources for healthy living, and where to turn for help in obtaining food in crisis situations.
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Front Porch Memories is the theme for the 41st annual Forkland Heritage Festival and Revue Oct. 12-13 in Gravel Switch.
The festival will be held at the Forkland Community Center, 16479 Forkland Road. Admission is $2, and $15 for a supper and drama.
Entertainment includes sorghum making, old-fashioned kids’ games, and artisans at work. A pancake breakfast will be held Saturday. Call Janie Drye at (270) 692-2732 or go to Forklandlincolnmuseum.org.
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Beth Busky of Middletown’s recipe for chocolate chili was the first place winner in the first Derby Chili Challenge, sponsored by the Kentucky Beef Council and coordinated by the Kentucky Derby Festival and Kroger.
Sharon Cullop of Louisville won second place with “Hot Momma’s Chili,” and third place went to Peter Wilson of Frankfort for “El Cid Chili.” In the media division, Madeline Dee of Louisville.com won with her chili that featured Indian spices. Here’s Busky’s winning recipe.

Beth’s chocolate chili

Beth Busky’s chocolate chili was winner of the Derby Chili Challenge

1 tablespoon vegetable oil
1/2 cup chopped onion
1 pound ground beef
2 cans (10.5 ounces each) beef broth
1 can (15 ounces) tomato sauce
1/4 cup chili powder
1 square (1 ounce) unsweetened chocolate
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 bay leaf
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
Shredded Cheddar cheese
Heat oil in large saucepan over medium heat until hot. Add onion and cook until tender, about 6 minutes, stirring frequently. Add ground beef; continue cooking 8 to 10 minutes, breaking beef into crumbles and stirring occasionally. Remove from saucepan with slotted spoon. Pour off drippings; return beef mixture to pan.
Stir in beef broth, tomato sauce, chili powder, chocolate, vinegar, cinnamon, cumin, bay leaf, allspice, cloves, and red pepper. Bring to a boil. Reduce heat to low; cover and simmer at least 1 1/2 hours to blend flavors, stirring occasionally. Remove bay leaf. Serve topped with shredded cheddar cheese, as desired. Makes 4 servings.
Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.
Chili can be made 1 day ahead and flavors will continue to develop.

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Entertaining at home isn’t as prevalent as it was a few years back. Is it because we’re too tired to clean the house, unskilled in the kitchen, or simply don’t want to be bothered?
We want to hear about your holiday plans. Do you plan to entertain? If so, tell us how you make it all come together. Share your tips and favorite recipes with others by e-mailing Sharon Thompson at swthompson@herald-leader.com.

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