Father’s Day specials
■ Azur Restaurant, 3070 Lakecrest Circle in Beaumont Centre, is serving brunch from 11 a.m. to 2 p.m. Call (859) 296-1007 or go to Azurrestaurant.com. The menu features steak and eggs; chicken and sage hash; grilled lamb burger; wild mushroom omelet; and crab cakes Benedict.
■ Casanova Italian Restaurant, 855 South Broadway, will have three specials. Rigatoni al pesto, salmon lasagna, and lobster linguini will be served from 11 a.m. to 10 p.m. Call (859) 309-3313 or go to Casanovaky.com.
■ Holly Hill Inn, 426 North Winter Street in Midway, will serve a special three-course brunch. Entrees include prime rib au jus, grouper with whiskey sour vinaigrette, stuffed pork chops, and roasted stuffed portobello mushrooms. Cost is $25. Hours are 11 a.m. to 2 p.m. Call (859) 846-4732.
■ Woodford Reserve Distillery will serve brunch at 12:30 p.m. in the Dryer House. The buffet features Woodford Reserve chicken bourbonnaise and bourbon stave smoked prime rib. Cost is $40. Call (859) 879-1953 or e-mail Catering@b-f.com.
Lunch on the porch, served Friday and Saturday, features bourbon bacon cheeseburgers with bourbon beer cheese, and beer braised bratwurst with bourbon mustard. Cost is $11.95. Hours are 11 a.m. to 3 p.m. The distillery is at 7855 McCracken Pike in Versailles. Call (859) 879-1812 or go to Woodfordreserve.com.
■ Sondra Strunk, owner of Sondra’s Wine Creations, will offer samples of candies that are suitable for Father’s Day gifts. Strunk will be at Good Foods Market & Café, 455 Southland Drive, from 11 a.m. to 2 p.m. Saturday. Candy samples include chocolate wine, coffee bourbon, and chocolate wine with red pepper.
■ Weekend specials at Natasha’s Bistro, 112 Esplanade, include Lexington Pasta’s orecchiette tossed with fresh tomatoes and arugula, and beef tenderloin in a cranberry and walnut sauce served with potato and zucchini pie. Call (859) 259-2754 or go to Beetnik.com.
■ The Grey Goose, 170 Jefferson Street, will serve campfire pizza with marshmallows, chocolate chip, and graham cracker pieces, and grilled swordfish over firecracker rice and grilled asparagus topped with watermelon pico de gallo. Call (859) 233-1500 or go to Greygooserestaurants.com.
■ The Henry Clay Estate’s annual Ashland Lawn Party will be June 22. Dupree Catering will serve grilled chicken breasts with fresh peach chutney and peppercorn grilled salmon. Tickets are $100, or $75 for age 35 and under. Proceeds go for the preservation of The Henry Clay Estate. For reservations, e-mail firstname.lastname@example.org or call (859) 266-8581.Go to Henryclay.org. The party begins at 5 p.m. with cocktails and live jazz.
■ Jim Beam’s master distiller Fred Noe will join Jonathan Lundy for a throwback bourbon dinner on Thursday at Jonathan at Gratz Park. Featured will be Jim Beam’s older brands: 114 Old Grand-Dad, Old Overholt, Devil’s Cut, and Old Crow Reserve. Cost is $85 for a four-course dinner and pairings. Jonathan is at 120 West Second Street. Call (859) 252-4949 or go to Jagp.info.
■ Classes at Wine + Market, 486 West Second Street, include: American artisanal cheese, 6 p.m. Wednesday, $12; a wine class featuring five chardonnays, 6 p.m. June 24, $15; monthly beer tasting, 5 to 7:30 p.m. June 26, free. Call (859) 225-0755 or go to Wineandmarket.com.
■ Panagia Pantovasilissa Greek Orthodox Church, 920 Tates Creek Road, will feature a Greek Macedonia menu at its monthly Greek dinner on Saturday. Chefs Jim Scalos and Sondra Scalos-Rice will prepare roasted leg of lamb, chicken pie, and marinated pork kebabs. Hours are 5:30 to 8:30 p.m. Go to Greekdinner.com.
Farmers market report
■ Bluegrass Farmers Market will open its second location Saturday at the Stonewall Center, 3101Clays Mill Road. Hours are 9 a.m. to 2 p.m. Saturday and 3 to 6 p.m. Thursday. The location at 3450 Richmond Road is in the parking lot in front of Pedal the Planet and FastSigns. Hours are 9 a.m. to 2 p.m. Saturday and 3 to 6 p.m. Thursday. Farmers will have strawberries, tomatoes, lettuce, squash, cucumbers, greens, baked goods, herbs, lamb, goat, veal, beef, pork, chicken, and eggs. Go to Bluegrassfarmersmarket.org.
■ The asparagus crop at Shelley’s Hand-Snapped Asparagus in Woodford County is drawing to a close. Cost is $5 a pound. The farm stand is 9 miles out Old Frankfort Pike from New Circle at Hedden Road. Call (859) 619-4996 for availability.
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Father’s Day specials
The taco trucks that set up around town have won my heart.
At least once a week, my husband and I eat dinner at a taco truck. Sometimes we stumble on one and then when we return, the food truck has moved to another location. Or they set up only on certain days.
Recently we stopped by one on Loudon Avenue, near North Broadway. The tacos were wonderful, but we haven’t located it again. The name was stenciled on the side, but I didn’t write it down.
We often drive around town looking for taco trucks. We’ve eaten tacos from food trucks on Versailles Road, in front of Dan’s Discount Jewelry & Pawn; at West Sixth Brewing Company on Sixth Street, and on Russell Cave Road at New Circle Road, behind the Marathon station.
When we can’t locate a taco truck, we always go back to Maria’s Kitchen 895 North Broadway, near Loudon Avenue. Maria’s menu offers tacos ($2 served with a red or green sauce, cilantro and chopped sweet onions), burritos, gorditos, and tres leches cake (sometimes).
Monday night when we pulled into the Tacqueria lot on Russell Cave Road, we spotted a smoker and white pickup truck with a banner stretched across the side: Tabago Ribs.
We found him! Several years ago, Rory Snowden operated a BBQ spot on North Broadway where Maria’s is now located. When he left that location, we lost track of him. He’s working for Trane Co. and because the factory is closed for vacation, Snowden is back to cooking ribs on his portable smoker for a few days. Catch him while you can. If you miss him, there’s always the Tacqueria.
Marksbury Farm Market in Garrard County, a meat processing facility for locally produced meats, is providing beef served at the Chipotle Mexican Grill at 345 South Limestone Street.
“We began working with Chipotle a little more than a year ago,” Marksbury’s sales and marketing director Cliff Swaim said. “They purchase the steak they use at the Limestone store from us. At this time that is the only location we can keep up with but our objective is to add more stores as we grow. They use an average of 300 pounds per week.”
Go to Marksburyfarm.com.
The County Club, at 555 Jefferson Street, opened this week in a garage warehouse that was part of the old Rainbow bread company. “We installed a restaurant in a cinder block garage warehouse,” said chef/co-owner Johnny Shipley. He has worked at Jonathan at Gratz Park, Dudley’s, and Table Three Ten.
Shipley and Chesney Turner are “taking the tradition of American BBQ and applying some twists and turns. The focus of the menu is smoked meats, so we’re using oak and hickory and beech and cooking at low temperatures for a long time. We’re playing it real straight. We’re not covering smoked pork with a sweet red sauce, but sauces will be available,” he said. The menu also is “vegetarian aware,” offering daily composed salads.
Brunch is served from 11 a.m. to 4 p.m. Sunday. Hours are 11 a.m. to 10 p.m. Tuesday through Sunday. Call (859) 389-6555 or go to Countyclubrestaurant.com.
Tags: Caleb Robinson, Jenna Gorman, Lexington Rescue Mission, Mason Gohde, Maxwell Elementary, Sierra O-Brien, Sullivan University
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.
Tags: Double H BBQ
Tags: Acres of Land Winery, Black Barn Winery, Black raspberry cabernet sauce, Chrisman Mill Winery, Chuckleberry Winery, Elk Creek Winery, Equus Run Winery, First Vineyard, Grimes Mill Winery, Harkness Edwards Winery, Horseshoe Bend Vineyards, Jean Farris Winery, Lovers Leap Winery, McConnell Springs, McIntyre's Winery, Prodigy Winery, Springhill Winery, Strawberry pie, Talon Winery, Wildside Winery
At the end of March when the weather is nice, it’s a great time to plan a visit to Central Kentucky wineries. At the same time you can help McConnell Springs with its restoration and preservation programs.
Friends of McConnell Springs will hold its sixth annual Wine Barrel Tasting tour on March 30. Seventeen wineries, all within an hour’s drive of Lexington, will be open from 11 a.m. to 5 p.m. offering samples of wine in its final stages before actual bottling and release of the finished product. Each tasting will give participants the chance to experience up-and-coming wines and an opportunity to discuss the soon- to-be-released samples. Each winery will also have its tasting rooms open for regular tastings of their released wines.
Tickets are $20 and can be purchased at any winery. Participants will receive a wristband entitling them to one free barrel tasting at each winery visited that day. There will be a limited number of commemorative McConnell Springs wine glasses available. Call Annette Mathy at (859) 272-0682 or go to Mcconnellsprings.org.
Participating wineries are:
■ Acres of Land, 2285 Barnes Mill Road, Richmond. Call (859) 328-3000 or go to Acresoflandwinery.com.
■ Black Barn, 4200 Newtown Pike, Lexington. Call (859) 552-2525 or go to Blackbarnwinery.com.
■ Chrisman Mill, 2385 Chrisman Mill Road, Nicholasville. Call (859) 881-5007 or go to Chrismanmill.com.
■ Chuckleberry, 527 Garrison Lane, Bloomfield. Call (502) 249-1051 or go to Chuckleberryfarm.com.
■ Elk Creek, 150 Highway 330, Owenton. Call (502) 484-0005 or go to Elkcreekvineyards.com.
■ Equus Run, 1280 Moore’s Mill Road, Midway. Call (859) 846-9463 or go to Equusrunvineyards.com.
■ First Vineyard, 5800 Sugar Creek Pike, Nicholasville. Call (859) 885-9359 or go to Firstvineyard.net.
■ Grimes Mill, 6707 Grimes Mill Road, Lexington. Call (859) 543-9691 or go to Grimesmillwinery.com.
■ Harkness Edwards, 5199 Combs Ferry Road, Winchester. Call (859) 527-3584 or go to Harknessedwardsvineyards.com.
■ Horseshoe Bend, 1187 Lawson Lane, Willisburg. Call (859) 375-0296 or go to Horseshoebend-ky.com.
■ Jean Farris, 6825 Old Richmond Road, Lexington. Call (859) 263-9463 or go to Jeanfarris.com.
■ Lovers Leap, 1180 Lanes Mill Road, Lawrenceburg. Call (502) 839-1299 or go to Loversleapwine.com.
■ McIntyre’s, 531 McIntyre Lane, Bardstown. Call (502) 507-3264 or go to Mcintyreswinery.com.
■ Prodigy, 3445 Versailles Road, Frankfort. Call (502) 352-9400 or go to Prodigyvineyards.com.
■ Springhill, 3205 Springfield Road, Bloomfield. Call (502) 252-9463 or go to Springhillwinery.com.
■ Talon, 7086 Tates Creek Road, Lexington. Call (859) 971-3214 or go to Talonwine.com.
■ Wildside, 5500 Troy Pike, Versailles. Call (859) 321-5046 or go to Wildsidewinery.com.
Some of the wineries will have recipes for using their wines in a variety of ways. Here are two recipes from Bob and Ann Karsner, owners of Horseshoe Bend Vineyards in Willisburg.
1 baked pie shell
1/2 cup Horseshoe Bend Vineyards Traminette
1/2 cup water
2 pints hulled strawberries
3/4 cup sugar
3 tablespoons cornstarch
Bake pie shell according to package or recipe directions. Cool. Make glaze for strawberries by combining traminette with 1/2 cup water, 1 cup strawberries, cut into fairly small pieces, and 3/4 cup sugar. Heat until strawberries disintegrate into the liquid.
Dissolve 3 tablespoons cornstarch in 3 tablespoons Horseshoe Bend Traminette and add, stirring constantly, to the heated strawberry mixture. Cool completely.
Place remaining strawberries into cooled pie shell, cover with cooled glaze, and chill until set–about 2 hours. If desired, serve with whipped cream sweetened with natural sugar and Horseshoe Bend Traminette.
Black raspberry cabernet sauce
Serve with roasted lamb for Easter or with roast pork, roast beef, and grilled lamb.
Simmer 1 cup beef broth and 1/2 cup Horseshoe Bend cabernet sauvignon until reduced to 3/4 cup. Saute 1 shallot in 1 tablespoon butter until translucent. Add 8 ounces black raspberry all fruit jam and stir for at least 1 minute. Slowly stir in reduced broth wine mixture and cool. Refrigerate. May be re-warmed to serve or served at room temperature.
Construction is almost complete on the new Logan’s Roadhouse, which will open in Frankfort at 141 Bizzack Boulevard.
Logan’s, known for its grilled steaks, made-from-scratch yeast rolls and buckets of in-shell peanuts, is expected to open in March.
Go to Logansroadhouse.com.
Valentine’s Day celebrations continue
Valentine’s Day was Thursday, but restaurants are continuing to mark the holiday through the weekend.
■ Rodney’s on Broadway, 222 North Broadway, Georgetown, will serve its four-course sweetheart special on Friday. Seatings are at 5, 7:30 and 8:30 p.m. Entrees are chicken Veronique, filet mignon and sea bass wrapped in phyllo. Call (502) 868-7637.
■ Azur Restaurant, 3070 Lakecrest Circle in Beaumont Centre, will offer its Valentine’s Day special Friday and Saturday. The prix fixe four-course dinner is $70. Entrees include Alaskan halibut, braised short ribs, goat cheese ravioli and grilled half lobster. Call (859) 296-1007.
■ Abuelo’s Mexican Restaurant at Fayette Mall, 3395 Nicholasville Road. Valentine specials will continue through Sunday. Included are fajitas for two and dessert for $29.99; and a prime rib special. (859) 971-0922. Abuelos.com.
■ Alfalfa, 141 East Main Street. Valentine’s Day dinner will be served 5:30 to 9 p.m. Friday. A vegan entree is available. (859) 253-0014.
■ Minton’s 760, 760 North Limestone. Seatings will be at 5:30, 7 and 8:30 p.m. Friday. (859) 948-1874. Mintonsat760.com.
Fish for Lent
■ Detroit Coney Island is the place to go for a huge fish sandwich during Lent, which continues through March 30. The restaurant is at 1301 Winchester Road in Eastland Shopping Center. Call (859) 280-9138 or go to Detroitconeyisland.com. Carry-out is available.
■ Back Yard Burgers is adding a fish sandwich to its menu for Lent; it will be available through March 31. It’s a crunchy tortilla-crusted tilapia fillet topped with a blackened Creole mayonnaise and served on a toasted roll. Go to Backyardburgers.com. Lexington locations are 1816 Alysheba Way, (859) 543-0806; and 397 Waller Avenue, (859) 226-0115.
■ Panagia Pantovasilissa Greek Orthodox Church, 920 Tates Creek Road, will have its Greek dinner night from 5:30 to 8:30 p.m. Saturday featuring the cuisine of the island nation of Cyprus. The menu includes lamb stew with seasonal vegetables and rice, roast pork with bulgur wheat, spicy stuffed eggplant, avgolemono soup with orzo, Cypriot salad, baked peas and tomatoes, and honey cakes. Call (859) 266-1921 or go to Greekdinner.com. Proceeds go to the new church building fund.
■ Della’s Diner, 124 North Upper Street, will open at 5 p.m. Friday for Gallery Hop. Specials include a blue cheese burger with grilled onions; chili; and Della’s Deal, a quarter-pound burger, fries and soft drink for $7. Della’s will close at 9 p.m. and reopen at 11 p.m. Friday and Saturday for the late-night crowd. Call (859) 281-1141.
■ National Margarita Day is Feb. 22, and Abuelo’s Mexican restaurants are celebrating. Ten handcrafted margaritas will be offered for $5.95. The Lexington location of Abuelo’s is at Fayette Mall, 3395 Nicholasville Road. Call (859) 971-0922 or go to Abuelos.com.
■ Marco’s Pizza has opened a new location: 134 Bellerive Plaza in Nicholasville. The first Central Kentucky location is at 115 North Locust Hill Drive. Call (859) 269-9999 or go to Marcos.com.
■ Denny’s Restaurant is celebrating its 60th anniversary with new menu items and a new coffee blend. The skillet meals menu, available for a limited time, features three-course dinners starting at $8.99. Locations are 1880 Newtown Pike, (859) 233-1874; and 1949 Nicholasville Road, (859) 277-7150.
One of the best ways to make sure your turkey is juicy and tender is to brine it. Brining is a process that greatly improves the flavor and moisture content of lean meats such as chicken, turkey and pork.
Here’s how it works: When meats are marinated in a solution of sugar, salt and water, the proteins unwind and form a hollow tube. Water travels into the tubes and becomes trapped, adding moisture to meats. When herbs and spices are added to the brine, the flavors are trapped in the meat. This technique is called flavor brining and greatly enhances the texture, flavor and juiciness of meats.
During the cooking process, meat can lose as much as 30 percent of its water. Properly brined and cooked meat can reduce the water loss by as much as one half.
Will brining make the meat taste salty?
Unless you brine for too long, your meats will not be salty. The salt causes water and flavor to travel into each strand and fill up the hollow proteins, allowing the meat to hold in moisture and flavor.
Brining tips and tricks
■ After you remove the meat from the brine solution, many of the herbs and spices might have settled to the bottom. We recommend rubbing the settled flavorings directly onto the meat just before cooking. This step really maximizes the flavor.
■You can always add more flavors to your brine by stirring in fresh herbs, citrus slices, or other seasonings into the brine when heating. Substituting fruit juice, beer or wine for some of the water also will add flavor.
■ Do not brine a turkey that has been “basted,” “enhanced,” “marinated,” or is already classified as kosher.
■ Do not brine a turkey if you plan to deep-fry it.
■ If you bought a turkey with a pop-up timer, leave it in place. If removed, the timer will leave a hole for juices to escape.
■ Brining takes up precious refrigerator space. You might want to rearrange your refrigerator shelves ahead of time to make room for the brining bird.
■ If there is no room in your refrigerator for a huge bird, use a cooler lined with a turkey-roasting bag. Make sure the water temperature remains below 40 degrees throughout the process. You might want to add ice.
■ If you are going to brine your turkey for 4 to 5 hours, use a brine proportion of 1 cup coarse kosher salt to 1 gallon water. Coarse kosher salt is recommended because it completely dissolves in water.
■ If you are going to brine your turkey overnight, or as long as 14 hours, use a proportion of 1/2 cup coarse kosher salt to 1 gallon water.
You can brine any size turkey. The key will be to ensure that you have a large enough container and enough brine to keep the turkey submerged.
Roasted brined turkey
1 fresh whole turkey (18 to 20 pounds), brined
7 quarts (28 cups) water
1 1/2 cups coarse salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 bottle dry riesling
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme
Bring 1 quart water, the salt, bay leaves and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.
Note: The turkey needs to soak for about 24 hours, so plan accordingly. Soaking the turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is infused with a subtle character all its own.
Lining the brining container, whether tub, stock-pot or bucket, can minimize cleanup, but finding a place for the turkey can require some creative refrigerator rearranging.
If there simply isn’t room, place the bagged bird in a cooler and surround it with ice, replenishing as necessary to keep it at 40 degrees. Makes enough brine for one 18- to 20-pound turkey.
Roast turkey, basting with pan juices every 30 minutes and rotating the pan after 2 hours, until a thermometer inserted into the thickest portion of the thigh registers 165 degrees. It should be 2 1/2 to 3 hours. Transfer turkey to a platter, reserving pan juices for gravy. Let turkey stand for 30 minutes before carving.
Tags: Azur Restaurant, Blue Grass Community Foundation, Bronte Express, executive chef of Hotel Villa in the Czech Republic., Georgia's Kitchen, GoodGiving Guide Challenge, Greentree Tearoom, Jackson's Restaurant, Jeremy Ashby, Joseph-Beth Booksellers, Lexington Farmers Market, Lexington Seafood Co., Moveable Feast, Panda Express, Petr Elias, Sean Jackson, Smiley Pete Publishing, Ted's Montana Grill, West Sixth Brewing
When Sean Jackson of Richmond found out that the space where Opal’s Restaurant had been was for sale, he knew it would be an ideal spot for his own restaurant. After working for Outback Restaurant for 13 years, he has opened Jackson’s Restaurant at 203 South Third Street in Richmond.
He says he wanted to serve a homestyle menu, and the restaurant has a food bar of homey favorites that change daily. Offerings include country-fried steak, meatloaf, pork chops, catfish, fried chicken, chicken and dumplings, salmon patties, green beans, mashed potatoes, mixed greens, broccoli casserole, and macaroni and cheese. The cost for meat and three sides is $5.99.
The breakfast specialty, served all day, is the country breakfast, which includes eggs, pancakes, meat, potatoes, biscuit, gravy and apples, for $7.99. Burgers, sandwiches and salads also are on the menu. Desserts include chocolate, butterscotch and coconut cream pies, and homemade cakes.
Jackson’s is open 7 a.m. to 7 p.m. Monday through Thursday, 7 a.m. to 8 p.m. Friday, 7 a.m. to 5 p.m. Saturday, and 8 a.m. to 4 p.m. Sunday. Call (859) 623-2090.
Panda Express drive-through
■ Chinese restaurants are noted for their fast, hot food, but what’s even quicker is one with a drive-through lane. Panda Express, 2433 Nicholasville Road, at Dennis Drive, offers indoor dining as well as drive-through with a full menu. Specialties include kung pao chicken, string bean chicken breast, Beijing beef, Shanghai Angus steak, honey walnut shrimp, and eggplant tofu. Hours are 10:30 a.m. to 10:30 p.m. daily. Call (859) 389-6761 or go to Pandaexpress.com.
■ Moveable Feast Lexington is having its annual “Cause for Pie” fund-raiser through Nov. 12. If you buy an apple, blueberry, cherry or pumpkin pie for the holidays ($20 frozen, $25 freshly baked), the proceeds will be used to deliver nutritious, home-cooked meals to critically ill people in Lexington. Pies can be picked up at the Moveable Feast office, 474 Silver Maple Way, on Nov. 20 and 21. Call (859) 252-2867.
■ Blue Grass Community Foundation and Smiley Pete Publishing are presenting the GoodGiving Guide Challenge, an online giving campaign to benefit 68 local non-profit groups. In conjunction with the program, West Sixth Brewing has created a special beer. “Pay it Forward Porter” will be offered during November at the brewery, 501 West Sixth Street. Call (859) 951-6006 or go to Goodgivingguide.net.
■ Brontë Express coffee kiosk now is open at Joseph-Beth Booksellers at The Mall at Lexington Green. It offers freshly baked pastries, grab-and-go food and drink, and coffee and espresso drinks. Hours are 9 a.m. to 8 p.m. Monday through Thursday, 9 a.m. to 9 p.m. Friday and Saturday, and 11 a.m. to 6 p.m. Sunday. Call (859) 271-5330 or go to Josephbeth.com.
■ Winners of the first International Chef Showcase are Jeremy Ashby, co-owner and executive chef of Azur Restaurant and Patio in Lexington, and his international chef partner for the competition, Petr Elias, executive chef of Hotel Villa in the Czech Republic.
Eight chefs representing Ireland, Italy, Argentina, Spain, France, Peru, Brazil and the Czech Republic were paired with eight chefs from the Bluegrass for the challenge at eight local restaurants.
■ Georgia’s Kitchen, 900 North Broadway, opened in February and has already expanded its dining room to add an additional 40 seats. Stop by for a look on Friday and be entertained by The Swells starting at 7 p.m. Call (859) 252-6837 or go to Georgiaskitchencafe.com.
■ Greentree Tearoom, 521 West Short Street, is serving a hearty menu for November. Included are: lobster bisque, sweet potato scone, chicken croquettes with basil mashed potatoes, citrus spice panna cotta, and brown sugar cupcakes with caramel frosting. Luncheon tea is served at noon Wednesday through Saturday. Call (859) 455-9660 or go to Greentreetearoom.com.
■ Stone crabs from Florida have arrived at Lexington Seafood Co., 867 East High Street. “I have a great contact in Florida, and the stone crabs so far have been the best in a couple of years,” owner Mike Yessin said. Call (859) 266-8888 or go to Lexseafood.com.
■ Ted’s Montana Grill, 2304 Sir Barton Way, has a new seasonal dessert: apple berry crisp. Featuring Granny Smith apples and a blend of strawberries, red raspberries, blackberries and blueberries, the dessert is baked in a caramel sauce, topped with a crispy oatmeal pecan crust, and served warm with a scoop of vanilla ice cream. Call (859) 263-5228 or go to Tedsmontanagrill.com.
Farmers market report
■ Lexington Farmers Market will be open three days a week through November: 7 a.m. to 4 p.m. Tuesdays and Thursdays at South Broadway and Maxwell Street; and 7 a.m. to 3 p.m. Saturdays at Fifth Third Bank Pavilion in Cheapside Park. Seasonal items include broccoli, cauliflower, rhubarb, potatoes, sweet potatoes, onions, radishes, winter squash, pie pumpkins, kale, honey, cheese, tomato sauces, beef, chicken, lamb and turkeys. Go to Lexingtonfarmersmarket.com.