Archive Page 2

National Provisions’ beer hall serves rabbit ratatouille, elk and wild boar sausages

■ The beer hall is now open at ­National Provisions, 264 Walton Avenue, serving a beer-oriented menu that includes meat, game, fish and seasonal items. “We have around 150 beers on the list,” owner Krim ­Boughalem said. The menu board ­features Kentucky rabbit ratatouille, pork burger, elk and wild boar ­sausages, sandwiches, daily specials, and desserts. Hours are 4 to 10 p.m. daily; lunch hours will begin next week. Call (859) 303-4763. The bakery National Boulangerie is in the same building.

Openings and closings

Double H BBQ, 1244 Versailles Road, has a second location in ­Triangle Park in downtown Lexington. The menu includes hand-rubbed and smoked pulled pork or chicken, beef brisket, wings, baby back ribs, and a variety of sides. including potato salad, cole slaw, green beans, baked beans, and corn pudding.­Seating is ­available in the park. Call (859) 523-4227  or go to ­DoubleHBBQ.com.  The ­restaurant’s original location is at 1244 Versailles Road.

■ Laura Wolfrom, chef/­owner at Bistro La Belle in ­Midway, says she is ­“hanging up the apron.” She sold the building that was home to the market and café for the past two years. “I want to explore other ­opportunities,” she said. “I love the food, beverage and hospitality ­industry, along with the various Kentucky ­growers and producer organizations. I hope to find something that I can do along that line in the future.”

New menus

Smithtown Seafood, 501 West Sixth Street, now serves brunch from 11 a.m. to 2 p.m. Saturday and Sunday. Chef Jonathan Sanning is using fresh seafood, and local meats and produce in the brunch menu, which changes according to farm and sea harvests. Guests order at Smithtown Seafood and then select a table in West Sixth Brewing’s beer garden or taproom. The Smithtown staff ­delivers each freshly prepared order to the table. Call (859) 303-4100  or go to Smithtownseafood.com. 

■ The June menu at Greentree ­Tearoom, 521 West Short Street, ­features a light summer fare. Included are chilled cucumber soup, cherry scones, tropical chicken salad, tomato aspics, white pimento cheese tea ­sandwiches, Amaretto wedding cake, and ­strawberry mousse. Call (859) 455-9660.  Go to Greentreetearoom.com

Special events

Equus Run Vineyards, 1280 Moores Mill Road in Midway, is celebrating Kentucky’s tobacco farm heritage with Cigars and Zin from 6 to 8:30 p.m. Friday. The evening features local tobacconist Schwab’s Pipes ’n Stuff, Equus Run zinfandel from barrels and tanks, a steak dinner hot off the grill and entertainment by Heart ’n Soul. Tickets are $40. Call (859) 846-9463  or go to Equusrunvineyards.com.

Tunes in the Vines will be 2 to 4:30 p.m. Sunday featuring the acoustic quartet TDH4, aka Tall, Dark and Handsome.

The Beer Trappe, 811 East Euclid, is celebrating its fourth anniversary through Wednesday. The staff is ­tapping two to three specialty kegs each day, and a different food truck will be on site each night. Beers include: Cantillon fou foune, Avery tweak, Founders Barrel aged Red’s rye, Prairie bomb, Deschutes mirror mirror, SweetWater Johnny hash. Call (859) 309-0911 or go to Thebeertrappe.com.

Farmers market report

Shelley’s Hand-Snapped ­Asparagus is open fro 3 to 6 p.m. Monday through Friday and 11 a.m. to 2 p.m. Saturday and Sunday. Varieties picked daily include purple passion and Jersey knight. The farm stand is on Old Frankfort Pike at Hedden Road in Woodford County. Call (859) 619-4996. 

Bluegrass Farmers Market has strawberries and 100 percent locally produced items. It’s in the parking lot of Pedal the Planet and Fast Signs, 3450 Richmond Road, and at Azur Restaurant, 3070 Lakecrest Circle. Hours are 9 a.m. to 2 p.m. Go to ­Bluegrassfarmersmarket.org. 

People with allergies now have a safe place to eat

logo-finalDenise Walsh’s motive for opening a bakery was her son’s illness.
When son Connor was diagnosed with celiac disease (an immune reaction to eating gluten, a protein found in wheat, barley and rye), Walsh was “overwhelmed with how to feed my child.”
After years of making foods that were gluten-free and researching symptoms that result from eating gluten, Walsh opened Gluten Free Miracles Bakery & Cafe at 145 Burt Road.
The bakery offers a number of products that cater to customers’ food allergies and dietary preferences, including dairy-free and egg-free.  “We do custom allergy baking as well,” Walsh said. “Everything we make is from scratch.”
The café offers lunch specials that include soups, salads, and sandwiches, and pizzas are served on Friday and Saturday. Hours are 9 a.m. to 6 p.m. Tuesday through Friday and 9 a.m. to 3 p.m. Saturday. Call (859) 278-8888 or go to Glutenfreemiracles.com.

Paris’ new Bour-Bon lights a fire under its food

Bour bon1Joseph Clay, who brought us great food at Amelia’s Field Country Inn in Paris from 1994 to 2003, has a new place. The specialty at Bour-Bon, 616 Main Street in Paris, is cooking with fire.
Executive chef Norberto Piattoni is from Argentina and trained at gaucho cooking expert and author Francis Mallmann’s El Garzón in Uruguay. Sous chefs Pia Morosini and Cristian ­Menéndez also trained under ­Mallmann.
“We offer a farm-to-table dining experience, make all our bread in-house, feature many Parisian and Italian influences in both our cuisine and décor, cook our vegetables in hot coals, and specialize in wood-oven pizzas,” marketing director Journey McAndrews said.
Menu items include a half chicken à la parrilla (grilled) with roasted ­vegetables and criolla sauce, a ­classic Argentine sauce made with red and green bell peppers, red onions, wine vinegar and olive oil; wood-oven spinach and mushroom cannelloni with tomato sauce and asiago; Wagyu beef ribs à la parrilla with chimichurri and potato salad; and rib-eye steak à la ­parrilla with mushroom, fingerling potatoes and chimichurri. Desserts ­include dulce de leche pôt de crème with coffee ice-cream.
The restaurant’s craft cocktail bar program, designed by Hawthorn Beverage Group in Louisville, is similar to its farm-to-table concept in that many ingredients are locally sourced, and syrups are made in-house.
Hours are 5 to 10 p.m. Tuesday through Saturday. Call (859) 987-1662.
Memorial Day holiday events
Monday is Memorial Day.
Staxx BBQ, 11 Carson Place in Frankfort, is offering a holiday special through Sunday. Buy 5 pounds of bar­becued pork, chicken, turkey or sausage, and receive 4 quarts of sides free (cole slaw, potato salad, baked beans, green beans, and macaroni and cheese). The restaurant will be closed Memorial Day.
On May 30, the restaurant will ­celebrate its third anniversary with ­several specials. From 11 a.m. to 2 p.m., buy any sandwich combo ­(sandwich, side and drink) and receive a free combo of equal or lesser value; from 2 to 5 p.m., purchase a pound of pork and receive a pound of pork free; and from 5 to 9 p.m., buy two racks of ribs and receive a free rack of ribs. Call (502) 352-2515 or go to Staxxbbq.com.
Brasabana, 841 Lane Allen Road, will have a family-style meal ­benefitting the Wounded Warriors Project. From 11 a.m. to 8 p.m. ­Sunday, the ­restaurant will offer a special menu of shared dishes that ­includes pit-roasted pork, jalapeño-pesto potato salad, chicken-chorizo paella and chile-infused vegetables. The cost is $20.95 for adults, half-price for ages 8 to 13, free for ­children younger than 8. Patio ­seating, sponsored by Springhouse Gardens, will be open. Call (859) 303-5573 or go to Brasabana.com.
Specials
■ Friday’s and Saturday’s specials at The Julep Cup, 111 Woodland Avenue, are Bourbon County Berkshire glazed picnic ham with house-baked beans and potato salad; Verlasso salmon tossed with linguini in sun-dried tomato cream; and golden tile fish atop roasted spaghetti squash and house-made bacon jam. Call (859) 226-0300.
Bakery Blessings & Bookstore @ the Bar, 1999 Harrodsburg Road, is accepting orders for high school ­graduation cakes. The deadline is June 4. Call (859) 554-6044. The bakery will close at 2 p.m. June 6 to celebrate the graduation of owner Jan Sullivan’s niece.
Announcements
The Weekly Juicery, 436 Old Vine Street, has opened a location in ­Louisville, at 112 Bauer Avenue. ­Founded by Kimmye Bohannon in October 2011, The Weekly Juicery provides freshly juiced vegetables in two forms: the delivery program and through the retail juice bars.
The company buys produce from Growing Warriors, a partner of the Kentucky Proud Homegrown by Heroes program, and other local farmers. Call (859) 368-8000 or go to ­Theweeklyjuicery.com.
Farmers market report
■ Bluegrass Farmers’ Market, whose offerings are 100 percent homegrown/produced, is open Saturday from 9 a.m. to 2 p.m. in the parking lot of Pedal the Planet and Fast Signs, 3450 Richmond Road, and at Azur Restaurant, 3070 Lakecrest Circle. Go to ­Bluegrassfarmersmarket.org.

An easy Mother’s Day meal


A Mother’s Day meal doesn’t have to be extravagant. These recipes are simple to make and she’ll love you  even more for taking the time to cook for her.
eggsEggs Primavera Casserole
Makes 6 servings
 
1 cup small red potatoes, cut into 1/2-inch pieces
1 small bunch asparagus, trimmed, cut into 1-inch pieces
1 cup carrots, sliced
1/2 cup frozen peas, thawed
2 scallions, sliced
6 large eggs
1 cup light cream
1 cup shredded Cheddar cheese
1 tablespoon Tabasco®  Original Red Sauce
1 teaspoon salt
Preheat oven to 350 degrees. Grease 9-inch by 9-inch baking dish or 1 1/2-quart casserole. Cook potatoes and carrots in medium saucepan of boiling, salted water about 5 minutes or until just tender; remove to bowl with slotted spoon. Repeat with asparagus; cook 2 minutes.
Drain vegetables well. Beat eggs, cream, Cheddar cheese, peas, scallions, Tabasco Sauce and salt in large bowl; add cooked vegetables; mix well. Pour mixture into prepared baking dish. Bake 40 minutes or until mixture is puffed and eggs are set.
fruitsaladSpring Fruit Salad with Spicy Yogurt Sauce
Makes 8 servings
 
Fruit Salad:
4 cups honeydew melon chunks
4 cups cantaloupe melon chunks
4 cups pineapple chunks
4 cups red or green seedless grapes
2 cups strawberries, hulled and cut in half
2 large kiwifruit, peeled, halved and sliced
Spicy Yogurt Sauce:
2 cups low fat vanilla yogurt
2 tablespoons Tabasco®  Green  Jalapeño Sauce
2 tablespoons honey
2 tablespoons grated orange peel
Toss honeydew, cantaloupe, pineapple, grapes, strawberries and kiwifruit in large bowl.
Combine yogurt, Tabasco Sauce, honey and grated orange peel in medium bowl.
To serve, spoon Spicy Yogurt Sauce over each serving of Fruit Salad.
browniesSmoldering Swirled Brownies
Makes 16 servings
Cream Cheese Mixture:

3 ounces cream cheese, softened
2 tablespoons butter or margarine, softened
1/4 cup sugar
1 egg
3 tablespoons flour
1 teaspoon Tabasco® Original Red Sauce

Chocolate Mixture:

1/2 cup (one stick) butter or margarine
2 ounces (two squares) unsweetened chocolate
2 eggs
3/4 cup granulated sugar
1/3 cup flour
2 teaspoons Tabasco® Original Red Sauce
2 teaspoons vanilla extract
1/2 teaspoon salt
Preheat oven to 350 degrees. Grease 8″ x 8″ baking pan.
Prepare cream cheese mixture. Beat cream cheese and butter with an electric mixer at medium speed until smooth. Add sugar, egg, flour and Tabasco Sauce; beat until well mixed. Set aside.
Prepare chocolate mixture. Melt butter and chocolate in medium microwave-safe bowl. Set aside to cool slightly. Add eggs, sugar, flour, Tabasco Sauce, vanilla and salt. Stir until just blended.
Spoon chocolate mixture into prepared pan. Spoon cream cheese mixture in dollops on chocolate mixture. Cut and twist through batter a few times with small spatula to create a swirl effect. Bake brownies until set, 35 to 40 minutes. Cool completely.

These places will cook for mom on Mother’s Day

A la lucie, 159 North Limestone, will serve brunch from 11 a.m. to 3 p.m. featuring sea bass, New Orleans style eggs Benedict, and turkey hash on corn cakes. Call (859) 252-5277 or go to Alalucie.com.

Azur, 3070 Lakecrest Circle, will serve brunch from 11 a.m. to 2 p.m. featuring bacon-Cheddar beignets, lobster crepes, stuffed French toast, and grilled salmon Benedict. Call (859) 296-1007  or go to Azurrestaurant.com.

 Barnes & Noble Cafe, at Pavilion Way in Hamburg, is having a cupcake celebraton Thursday, Friday and Saturday. Treat your mother to a Cheesecake Factory cupcake in chocolate, vanilla, and Oreo cream. Cost is $2.50 and they’re available in a decorative box for gift giving. Call (859) 543-8518.

 The Bistro, 502 North Main Street, Nicholasville, will be open from noon to 8 p.m. Sunday and the specials include prime rib au jus, sea bass, roasted pork tenderloin, and pecan fried chicken. Call (859) 221-3925.
Brasabana, 841 Lane Allen Road, will offer a buffet from 11 a.m. to 2 p.m.  Included are picadillo meatballs, ensalada de calamari, blackened-adobo tilapia, and passion fruit mousse. Cost is $14.95. Call (859) 303-5573 or go to Brasabana.com.
Country Cookin’ By George, 1801 Alexandria Drive, will serve its hearty buffet from 11 a.m. to 3 p.m. Cost is $12. Call (859) 276-0001.
Furlongs, 130 West Tiverton Way, will serve a buffet from 11 a.m. to 4 p.m. Included are leg of lamb, crawfish etouffee, roast beef, and jambalaya. Call (859) 523-5500.
■  Jean Farris Bistro, 6825 Old Richmond Road, will serve a three course prix fixe menu from 11 a.m. to 7 p.m. Entree choices are halibut and roasted leg of lamb. Cost is  $50. Call (859) 263-9463  or go to Jeanfarris.com.
Natasha’s Bistro, 112 Esplanade, will offer a “festival of sweets” that includes strawberry basil mousse, profiteroles dipped in chocolate, mini cheesecakes. Entrees include pork loin, country ham, and salmon. Violinist Brice Farrar will entertain. Hours are 11 a.m. to 3 p.m. Cost is $22.95. Call (859) 259-2754 or go to Bistro.beetnik.com.
Portofino Restaurant and sister-restaurant Serafini in Frankfort will have special hours for Mother’s Day.  Portofino, 249 East Main, will be open from 11 a.m. to 9 p.m. Call (859) 253-9300.   Hours at Serafini, 243 West Broadway, are 11 a.m. to 6 p.m. Call (502) 875-5599.

Craft Beer Week starts Saturday

The second annual Lexington Craft Beer Week kicks off Saturday and runs through May 18 with events planned at breweries, craft beer bars, restaurants, and food trucks.  Organized by LexBeerScene.com, a web site focusing on Lexington’s craft beer, has a listing of all the tappings and tastings at Lexbeerscene.com/LCBW.php.
■ Festivities begin with breakfast and coffee beers at 8 a.m. at Country Boy Brewing, 436 Chair Avenue. The Kentucky Ale Brew-Off starts at 9 a.m. at Alltech Lexington Brewing & Distilling,  401 Cross Street. The Brew-Off offers home brewers the opportunity to create their best brew for a chance to be produced and distributed for a limited time.
■ West Sixth Brewing and Country Boy Brewing will release their second ever collaboration, Country Western, Volume 2, a bourbon barrel aged brown ale, in the tap rooms at the breweries, as well as in select bars throughout the city. It will be the featured beer at Wednesday’s Pint Night at Pazzo’s Pizza Pub, 385 South Limestone.
■ The Village Idiot, 307 West Short Street, is hosting a beer dinner featuring West Sixth Brewing beers at 6 p.m. Tuesday.  Executive chef Wyatt Sarbacker will prepare a three-course menu paired with a special West Sixth beer.  Cost is $45. Call (859) 252-0099 after 4 p.m.

Weekend events

■  After a few days of sunshine and hot temperatures, the forecast is for rain on Saturday. But don’t let the inclement weather keep you away from the second annual Kentucky Crawfish Festival at The Red Mile. Large tents will be set up on the grounds and there will be indoor facilities for the event that will feature  Cajun and creole fare.
At last year’s event, organizers weren’t prepared for the 4,000 people who showed up to eat crawfish, but for this event, 5,000 pounds of live crawfish will be boiled, and there will be fried alligator and catfish on the menu. Hours are 4 to 10 p.m. Go to KentuckyCrawfishFestival.com.
■ Grimes Mill Winery,  6707 Grimes Mill Road,  is having a Triple Crowns of Wine event from 1 to 5 p.m. Saturday featuring newly bottled reserve malbec. The Troubadours will entertain from 3 to 5 p.m. Call (859) 543-9691 or e-mail Wine@grimesmillwinery.com.

Restaurants celebrate Derby and Cinco de Mayo

A new place in Danville is a great spot to celebrate Cinco de Mayo on Monday.
Lourdes “Lulu” De La Cruz, a senior at Henry Clay High School, has opened her own restaurant at 124 South Fourth Street in Danville. Taqueria Los Amigos serves authentic Mexican cuisine that includes tacos, tamales, burritos, tortas and tostadas.
“My family has a history of owning restaurants, and I always thought one day I would as well,” she said. “That is when I decided I should go for it and open my own restaurant now and go to school for international relations, having the best of both worlds.”
Hours are 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Friday and Saturday.
More Cinco de Mayo events
Brasabana Latino restaurant, 841 Lane Allen Road, will celebrate with free snacks, live music and discounted drinks from 3 to 5 p.m. Monday. Special Mexican-inspired menu items created by chef Miguel Rivas include elote hervido (corn with chili mayo and cotija cheese), flautas con chorizo, enchiladas de pollo al mole, and taquitos de carnitas. Call (859) 303-5573 or go to Brasabana.com.
Coba Cocina, 2041 Richmond Road, will serve margaritas for $5 and and Dos Equis beer for $2.50 on Sunday and Monday. Call (859) 523-8484 or go to Cobacocina.com.
Winchell’s, 348 Southland Drive, is partying with Mexican specialties that include posole stew, carne asada nachos and tacos, smoked chicken enchiladas, homemade tamales, and tres leches cake. Call (859) 278-9424.
Kentucky Derby events
■ If your Derby Day menu includes barbecue, try the specialties at the new Blue Door Smokehouse, 226 Walton Avenue, in the former Mary Lou’s BBQ spot.
Jeff Newman and Jon Rigsby say they have been planning their restaurant since 2004, when they both worked at The Mansion.
The Blue Door serves pulled pork, chicken, brisket, smoked sausage, and baby back ribs. Sides include collard greens, stew with ham hock, ranch beans, and potato salad that is a “tribute copycat of Stanley J’s,” they said. Stanley J’s New York Style Deli was open in Lexington from 1989 to 2011 and was well-known for its potato salad.
Hours are 11 a.m. to 3 p.m. Monday through Thursday and 11 a.m. to 8 p.m. Friday and Saturday. Call  (859) 252-4227 or go to Bluedoorsmokehouse.com.
Holly Hill Inn is celebrating the mint julep with a Derby Day julep bar beginning at 5 p.m. Saturday. Chef/owner Ouita Michel will be making and serving free beaten biscuits on the porch. A selection of special-recipe juleps include the black julep (Bushmill’s Black Irish whiskey) and sorghum julep (Woodford Reserve and Country Rock sorghum-based syrup). Call (859) 846-4732.
Wildside Winery, 5500 Troy Pike in Versailles, will have its first Wild Derby party on Saturday and serve  the “wild julep” and Derby-inspired finger food.
On Friday, the winery will show the running of the Kentucky Oaks at Churchill Downs live about 5 p.m., followed by open mic at 6 p.m. with a  performance by the acoustic duo Brett and Bryan. Hanley’s food truck will serve barbecue.
Call (859) 879-3982 or go to Wildsidewinery.com.
Shopping event
■ On Friday, May 2, County Club is hosting Small Room Collective, a mobile shop in a 1963 Airstream Globetrotter based in Austin, Texas. The shop houses a curated selection of handmade goods from around the country. The mobile store will be set up in County Club’s parking lot, 555 Jefferson Street, from noon and 3 p.m. and  5 to 10 p.m. Go to Smallroomcollective.com. Call (859) 389-6555.
New menus
Charlie Brown’s, 816 Euclid Avenue, has refurbished its patio, and the menu has several springtime specials for outdoor dining. Included are tuna and chicken melts and Tuscan chicken salad. Charlie Brown’s is one of only a few restaurants that serve food until 12:30 a.m. Monday through Thursday and until 2 a.m. Friday and Saturday. Call (859) 269-5701 or go to Charliebrownslex.com.
■ Soups served at Bakery Blessings & Bookstore @ the Bar, 1999 Harrodsburg Road, this month are chicken and apple and broccoli Cheddar. Call (859) 554-6044.
Greentree Tearoom, 521 West Short Street, will serve strawberry soup; cream scones; asparagus crepes with Mornay sauce; egg salad, cucumber dill, and shrimp tea sandwiches; dark chocolate mousse; French wafers; and coconut cupcakes. Call (859) 455-9660 or  go to Greentreetearoom.com.
Farmers market report
Berea Farmers Market will open at 9 a.m. Saturday in its new outdoor location at 311 Main Street, next to the Berea College Seabury Center, between Ellipse and Chestnut Streets. Hours are 3 to 6 p.m. Tuesday and 9 a.m. to 1 p.m. Saturday. The market features local and regional growers, artisans, and food vendors.
Berea College’s plant sale will be 10 a.m. to 2 p.m. at the Gardens and Greenhouse on Scaffold Cane Road.
Events
On Friday, May 2, County Club is hosting Small Room Collective, a mobile shop in a 1963 Airstream Globetrotter based in Austin, Texas. The shop houses a curated selection of handmade goods from around the country. The mobile store will be set up in County Club’s parking lot from noon and 3 p.m. and  5 to 10 p.m. Go to Smallroomcollective.com.

 

Today’s quick take: Grilled salmon with cucumber dressing

 

Terrific recipes ready in less than 30 minutes.

grilledsalmon

Prep time: 10 minutes

Cook time: 6 minutes

Grilled salmon with creamy cucumber dressing

 

4 salmon fillets, (about 6 ounces each)

1/2 cup  mayonnaise dressing with olive oil, divided

Salt and pepper

1/4 cup plain yogurt

1 cucumber, minced

1/4 cup loosely packed fresh dill (or mint, thyme or basil), chopped

 

Heat grill to high. Using a pastry brush, paint 1/4 cup of the mayonnaise dressing with olive oil  on the flesh side of the fish. Season fish with salt and pepper.

Place fish on grill mayonnaise side down. Let sit on grill for at least 3 minutes before flipping, then cook for 3 minutes more. Remove from grill and top with creamy cucumber dressing.

For dressing: Mix remaining 1/4 cup mayonnaise, yogurt, cucumber and dill and add salt to taste.

Makes 4 servings.  Nutrition information per serving: 370 calories, 24 g. fat, 105 mg. cholesterol, 400 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 2 g. sugars, 35 g. protein.

Source: Chef Tim Love and Hellmann’s

Celebrate Grilled Cheese Day at home or at Tom+Chee

tomcheese

Saturday, April 12, is National Grilled Cheese Day.

Check out grilled cheese favorites at Tom+Chee, a grilled cheese and tomato soup restaurant in Hamburg at 2200 War Admiral Way. Call (859) 263-0144 or go to Tomandchee.com.

Here are some ideas from Tom+Chee for jazzing up your homemade grilled cheese sandwiches.

  • Goetta+Cherry Peppers+Fried Onions+Sweet Hot Mustard+Pepper Jack+Sourdough+Rye
  • Roasted Turkey+Bacon+Pickles+Gouda+Sourdough
  • Mac & Cheese+Cheddar+White
  • Hummus+Cucumber+Mixed Greens+Tomato+Cheddar+Wheat
  • Pepperoni+Tomato Sauce+Mozzarella+Sourdough

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.

 

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