Flavors of Kentucky

■ 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.

The 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.

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.

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 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.

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.

Minton’s 760, now open at 760 North Limestone, features a menu that owner Ashley Minton calls “Southern with a twist.” Minton, who also owns Nova Gourmets Personal Chef & Events, said Minton’s will serve many recipes that are “my family’s favorites that I have adapted/changed up,” she said.
Breakfast and lunch are served from 7 a.m. to 3 p.m. weekdays and dinner is served from 5 to 9 p.m. Thursday through Saturday. Brunch is served from 10 a.m. to 2 p.m. Sunday.
“For dinner we will be doing seasonal dishes. They will change every week and be based on what is in season and what we can get from our farmers. We are using as many local products and foods as we possibly can, and will be making many items from scratch, such as sausage and apple butter,” she said.
Breakfast includes French toast, morning hot Brown, potato omelet, and biscuits and gravy. For lunch, there’s tomato pie, Carolina pulled pork, chicken pot pie, fried green tomatoes with ham salad, and chicken and dumplings. Call (859) 948-1874.

Events

■ Kentucky Mudworks and Bourbon n’ Toulouse’s annual Empty Bowls event on Saturday will benefit Moveable Feast Lexington.  Starting at 11 a.m., customers can donate $15 and choose a handmade bowl and receive a free bowl of Cajun food.
The ceramic bowls were made by local artists at Mudworks. Moveable Feast delivers hot, freshly cooked meals to people living with AIDS/HIV-related illnesses as well as individuals who are patients of Hospice of the Bluegrass. Bourbon n’ Toulouse is at 829 Euclid Avenue. Call (859) 335-0300.
■ The Bourbon Review magazine’s second annual Bourbon Under the Stars will celebrate Bourbon National Heritage Month. The party will be from 7 to 10:30 p.m. Saturday at Fasig-Tipton, 2400 Newtown Pike. Tickets are $135 at the door. Call (502) 333-0086.
There will be a buffet of bourbons and special guests will be Bill Samuels Jr. of Maker’s Mark, and master distiller Jim Rutledge of Four Roses. Jonathan Lundy, chef/owner of Jonathan at Gratz Park, and Jeremy Ashby, chef at Azur, will prepare special dishes.
■ Alfalfa Restaurant, 141 East Main Street, is honoring author Ruth Reichl with special dinners on Friday and Saturday. Reichl is the keynote speaker at the University of Kentucky Women’s Writers Conference this weekend. Alfalfa will feature recipes from Reichl’s memoir Comfort Me with Apples. Chef Evan Gray will prepare Channing Way shrimp curry, made with fresh local vegetables simmered in a creamy coconut lime curry sauce, and served over brown rice with fresh fruit chutney on side. Hours are 5:30 to 9 p.m. Call (859) 253-0014 or go to Alfalfarestaurant.com.
■ Thai Orchid Cafe will host a celebration of local food and sustainable culture on Saturday. Harvest Fest will benefit Seedleaf, a non-profit organization that aims to increase the availability of fresh, wholesome food to people at risk of hunger in Central Kentucky. There will be live music, and food and beverage tastings from Thai Orchid, Good Foods Market & Café, The Wholesome Chef, West Sixth Brewing, and Elmwood Stock Farm. Hours are 5 to 10 p.m. at Thai Orchid, 1030 South Broadway. Tickets are $40. Call (859) 288-2170.
■ Marikka’s Oktoberfest begins Friday and runs through Oct. 13. German Music Trio will play on Friday and Saturday nights. The menu features smoked pork knuckle cooked in sauerkraut and served with sauerkraut and mashed potatoes; Munich reuben, made with rye bread, bajuval cheese, sauerkraut, and bratwursts; and seasoned ground beef, mustard, and pickle wrapped in a thin strip of steak then covered with brown gravy. Call (859) 275-1925 or go to Marikkas.com. Marikkas is at 411 Southland Drive.
■ Horseshoe Bend Winery is holding its second Dinner in the Vineyard from 4 to 8 p.m. Sunday. Dustin Staggers, chef at 60 West Bistro in St. Matthews in Louisville, will prepare the menu. The five-course meal with wine pairings is $75. The winery is at 1187 Lawson Lane in Willisburg. Call (859) 375-0296.
■ During September, The Ketch Seafood Grill will feature a Maine lobster clambake, including a 1 ¼-pound freshly steamed lobster, steamed clams, corn on the cob, red skin potatoes, and drawn butter. Call (859) 277-5919 or go to Ketchseafoodgrill.com. The Ketch is at 2012 Regency Road.
■ Grimes Mill Winery, 6707 Grimes Mill Road, is celebrating its first anniversary from noon to 7 p.m. Saturday. There will be live music from 4 to 7 p.m. featuring harmonica and guitar blues. Call (859) 543-9691or go to Grimesmillwinery.com.
■ Chuck’s famous BBQ and old-fashioned cheese grits are on the menu Saturday at Smith-Berry Winery’s dinner/concert. Nervous Melvin and the Mistakes will entertain from 6 to 9:30 p.m. The winery is at 855 Drennon Road in New Castle. Call 1-888-845-7091 or (502) 845-7091 or go to Smithberrywinery.com.

Farmers market report

■ Saturday is the last day for the Bluegrass Farmers Market Willow Oak location, 730 Millpond Road, in the parking lot for the Willow Oak Pool. The main location at 3450 Richmond Road, in the Pedal the Planet and Fast Signs parking lot, will be open for a few more weeks from 9 a.m. to 2 p.m. Saturday, and 3 to 6 p.m. Tuesday. Farmers have tomatoes, squash, eggplant, peppers, raspberries, watermelons, bok choy, eggs, herb seasoning, and pumpkins. Go to Localharvest.org/blog/29529.

PizzaOvens.com turned Cheapside Pavilion in downtown Lexington into a pizzeria for its third annual Bluegrass Pizza Bake-Off.

For this year’s competition, PizzaOvens’ director Fash Asvadi and his staff chose to move the event downtown and give consumers an opportunity to choose their favorite pizzas, with proceeds going to the Lexington Humane Society.

Final judges included myself, Lexington restaurateur Joe Bologna, and Santo Bruno of Tampa, Fla., culinary coach of the U.S. Pizza Team.  There were two judging divisions, traditional and non-traditional, and one over-all grand prize winner. The grand prize winner was The Bridge Pizza on Waller Avenue. Pizza makers Osman Cagil and  Bayram Vatansever earned a trip to Italy and an opportunity to compete with the U.S. Pizza Team. Mostafa Elhity also is a partner in The Bridge.

First place winner in the traditional category was FatKats Pizzeria in Georgetown. Goodfellas Pizzeria of Lexington and Covington, and Sal’s Pizza in Louisville. In the non-traditional category The Bridge Pizza won first place; Sal’s came in second, and third place winner was Shakespeare & Co. of Lexington.

Pizzaovens.com in Nicholasville specializes in new and used pizza ovens and pizza equipment.

Chef Ouita Michel will be touting her Wallace Station bourbon mustard at the Incredible Food Show.

You can eat your way through the Incredible Food Show at Lexington Center on Saturday.
Samples of beer cheese, wine, chocolates, olive oil, honey, barbecue sauces, ­pasta and Italian ­sausages will be offered. Cooking ­demonstrations will feature Top Chef contestants Bryan and Michael Voltaggio and Sullivan University students.
Food vendors include ­Sunflower Sundries, ­Browning’s Country Hams, Applecreek Orchards, Chef Doug’s Gourmet Foods, Marlowe Granola, Trifecta Sauce and Stuarto’s Olive Oil.Chef Ouita Michel will be touting her Wallace Station bourbon mustard at the Incredible Food Show.

Restaurateur and chef Ouita Michel will introduce the first item in a new line of retail ­products at the food show. ­Michel will offer samples of ­Wallace Station bourbon ­mustard at the Kentucky Specialty Sauces booth from 11 a.m. to 1 p.m.
The mustard was developed for Wallace Station’s reuben sandwich, and it’s served on hot dogs at Woodford Reserve ­Distillery; burgers at Windy Corner Market; and in barbecue sauce, vinaigrettes and as a sauce for rabbit and pork at Holly Hill Inn.
The mustard is $5.95 for a 9.8-ounce jar and is available at Windy Corner Market, 4595 Bryan Station Road in Lexington, and Wallace Station Deli and Bakery, 3854 Old Frankfort Pike, outside Midway. For mail order, call Kentucky Specialty Sauces at (859) 396-9568.

Openings and new menus

■ Kelly and Neal Harris, ­owners of Neal’s Smokebox BBQ on Polo Club ­Boulevard, are opening a second ­location. The Wagon Bones Grill opens at noon Saturday at 591 West Short Street. It serves barbecued pulled pork, sliced brisket, ribs and chicken, grilled corn, potato salad, cole slaw, and macaroni and cheese.
“We smoke our meats for hours and use a Memphis-style with the ­Western Kentucky spin dry rub to form a savory crust,” Kelly Harris said. “Then pull them by hand for the ideal mix of crusty, smoky tender and juicy meat from the inside out. Then we finish them with one of our homemade sauces: a tangy, semi-sweet barbecue sauce or our Western Kentucky dip sauce to complement the spicy rub and smoky meat.”
Call (859) 523-2400 or ­Smokebox BBQ at (859) 293 9300.
■ Saul Good Restaurant & Pub has added a Fall Fondue Festival to its menu for a limited time. Included are cheese and wine, Grand Marnier and dark chocolate, and white chocolate and raspberry fondues. Saul Good is at 3801 Mall Road in The Plaza at Fayette Mall and at 1808 Alysheba Way in Hamburg. Call (859) 317-9200 or go to Saulgoodpub.com.
■ Bella Notte, 3715 ­Nicholasville Road, has a new fall menu. Included are crispy polenta, butternut squash soup, wood-roasted chicken, spice-grilled pork chop, autumn spice crème brulee, and pumpkin ricotta torte. Call (859) 245-1789 or go to Bellalexington.com.

Specials

■ The Julep Cup, 111 ­Woodland Avenue, is serving prime rib and fresh Alaskan halibut this weekend. Call (859) 226-0300.

Farmers market report

■ Bluegrass Farmers’ ­Market will have heirloom beans, herb ­seasoning, pumpkins, squash, eggplant, garlic, baked goods and jams at 3450 Richmond Road, in the parking lot of Pedal the Planet and Fast Signs. Hours are 9 a.m. to 2 p.m. Saturday and 3 to 6:30 p.m. Tuesday. Go to Localharvest.org/blog/29529.
■ Lexington Farmers Market is open 7 a.m. to 3 p.m. Saturday in Cheapside Park, 10 a.m. to 2 p.m. Sunday on Southland Drive near Sav-a-Lot, and 7 a.m. to 4 p.m. Tuesday and Thursday at South Broadway and Maxwell Street.

■ Alfalfa Restaurant, 141 East Main Street, will serve its popular holiday brunch on Monday, Labor Day, and the menu includes farmers market omelet and fresh peach pancakes. Hours are 9 a.m. to 2 p.m. The restaurant staff now is using all local free-range eggs. “We use 120 dozen a week so we feel like we’ll have an impact on the local economy while serving our customers a fresher product and a product that has fewer health safety concerns than commercially produced eggs,” Jake Gibbs said. The eggs are from Home Pickins Farm of McKee and Garey Farms of Paris. Call (859) 253-0014 or visit Alfalfarestaurant.com.

■ Staxx BBQ, 11 Carson Place in Frankfort, is offering a Labor Day weekend special: Buy 5 pounds of barbecue (pork, brisket, chicken, turkey, sausage) and receive 4 quarts of sides for free. Sides are jambalaya, baked beans, green beans, coleslaw, potato salad, and macaroni and cheese. The special is good through Sunday. Staxx will be closed Monday. Call (502) 352-2515 or visit Staxxbbq.com.

Announcements

■ Thai Orchid Café, 1030 South Broadway, is closed for vacation and will reopen Tuesday. Call (859) 288-2170 or visit Thaiorchidcafe.net.

■ The Julep Cup, 111 Woodland Avenue, now is accepting the University of Kentucky’s Plus account. To welcome back students, the restaurant will offer 10 percent off its Saturday brunch and Monday night dinners. Call (859) 226-0300.

■ Greentree Tearoom, 521 West Short Street, is turning to fall for inspiration for its September menu. Included are carrot and ginger soup, apple-walnut scone with apple butter, and herbed tomatoes in phyllo cups. Call (859) 455-9660 or visit Greentreetearoom.com.

Events

■ Saul Good Restaurant, 1808 Alysheba Way in Hamburg, is having a mural dedication party 6 to 9 p.m. Thursday. Artist Jeff Schaller has completed the mural, which depicts the history, personality and progression of Lexington and the Hamburg Place area. Call (859) 317-9200 or visit Saulgoodpub.com.

■ Winchell’s, 348 Southland Drive, is kicking off the NFL season with a lobster boil Wednesday. The menu, served 4 to 9:30 p.m., features whole Maine lobster with corn on the cob and new potatoes, New England clam chowder, and fresh fruit cobbler. Call (859) 278-9424.

■ On Thursday, Modern Mercantile and Wine, will introduce Entwine, Food Network’s own brand of wine. The party, 5:30 to 8 p.m., will feature four varietals. The cost is $8. Call (859) 223-0471. The store is at 3101 Clays Mill Road.

■ Holly Hill Inn, 426 North Winter Street in Midway, will have its first-ever vegetarian feast at 6:30 p.m. Thursday. The multicourse dinner celebrates the local harvest with okra fritters, stuffed eggplant, and “wacky” tomato dumplings. The regular menu will not be available. The cost is $35. Call (859) 846-4732 or visit Hollyhillinn.com.

Farmers market report

■ The Bluegrass Farmers Market has corn, tomatoes, peaches and beans. Hours and locations 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; and 9 a.m. to 2 p.m. Saturday and 3 to 6:30 p.m. Thursday at Mill Pond Shopping Center. Go to Localharvest.org/blog/29529/.

■ The East End Community Farmers Market will have Customer Appreciation Day from 9 a.m. to 2 p.m. Saturday. For every $5 spent on Electronic Benefits Transfer card transactions, customers get an additional $2.

■ The Lexington Farmers Market is open 7 a.m. to 3 p.m. Saturday in Cheapside Park in the Fifth Third Bank Pavilion, 10 a.m. to 2 p.m. Sunday on Southland Drive near Sav-a-Lot, and 7 a.m. to 4 p.m. Tuesday and Thursday at South Broadway and Maxwell Street.

■ The Woodford County Farmers Market locations and hours are: 8 a.m. to noon Saturdays at Courthouse Square, 3 to 6 p.m. Mondays in downtown Midway and 3 to 6 p.m. Wednesdays at Versailles Presbyterian Church.

Photo courtesy YouTube

Betty Givan of Richmond will upload her 1,000th “Betty’s ­Kitchen” video to YouTube on Friday.
Her cooking show is such a hit, she now is a member of YouTube’s Partner Program, which means she shares advertising revenue.
It started in 2009, when she was watching a football game on TV with her family. Givan had made nachos for the group, and on a lark, she and her daughter Chelsea decided to make a video and upload it to YouTube. “They were so good, we thought other people might want to make them for a Super Bowl party,” she said.
They created a channel page, uploaded the video, and when the comments were “all good, it encouraged me to make something else,” Givan said.
The first week, Givan uploaded four Super Bowl recipes. She had been collecting recipes since she was 12 and thought YouTube videos would be a perfect way to organize and preserve her recipes for the family.
Givan’s husband, Rick, took over as videographer, and the two began uploading videos three times a week. The couple are retired from Eastern Kentucky University.
The number of viewers has grown during the past 2½ years, to more than 28,000 subscribers, and her site has had more than
9 million views. “About a third are from outside the U.S.,” Givan said. She attributes her success to ­Southern recipes that are easy to make.
Givan’s recipes are ­available at Lulu.com as A Year in ­bettyskitchen and A Second Year in bettyskitchen as print books, e-books, and downloads. You can watch her videos at Youtube.com/user/bettyskitchen.