Posts Tagged 'Azur Restaurant'

Top female chefs to cook dinner together March 13

shannoncollinsShannon Collins, day chef at Azur Restaurant, was one of many people who were offended when a Time ­magazine article last fall neglected to include any female chefs as “gods of food.” (Four women were on the list of 13, but none was a chef.) Collins decided to plan an event that would showcase the talents of six of Central Kentucky’s top female chefs.
“In this male-dominated profession, women are often overlooked. We need to take up our space,” Collins said.
The dinner, at 6 p.m. March 13 at Azur, 3070 Lakecrest Circle, will ­benefit Susan G. Komen. Tickets are $85. Call (859) 296-1007 or email info@azurrestaurant.com.
Collins will serve grilled tenderloin of bison with red wine-almond mole and sweet potato-apple hash.
The other chefs and what they will prepare are: Amy Harris, sous chef at Jonathan at Gratz Park, pan-seared ­scallop with apple-golden raisin compote and blackberry-pomegranate coulis; Ranada West-Riley, chef/owner of The Lexington Diner, masala of ­curried chickpeas with spinach, braised carrots and new potatoes in coconut milk curry with jasmine rice; Vanessa Wilhite, chef/manager at Gigi’s Cupcakes, spiced airline quail breast with warm quinoa salad over ­cauliflower bisteche with saffron jus and roasted red grapes; Ouita Michel, chef/owner Holly Hill Inn, rolled grouper roasted in sorghum brown butter with Woodford Reserve gastrique over white beans, Benton’s bacon, shaved ­Brussels sprouts and caramelized onions; and Toa Green, chef/owner of Thai Orchid Café, strawberry balsamic sorbet with bubbly prosecco, lemon sea salt and ginger-sorghum pizzelle.

MacFarlanes open Sweet Lily’s yogurt shop

sweetlillysChris and Leah MacFarlane opened their first independent frozen yogurt store in late December and named it after their daughter Lily. Sweet Lily’s Frozen Yogurt and Coffee is at 2573 Richmond Road, in the French Quarter Square.
“We wanted to give Lexington a healthy dessert option that was also delicious. My husband and I are both huge sweet-treats fan but wanted something a little better than ice cream but just as delicious,” Leah MacFarlane said.
The self-serve store offers 15 alternating flavors with gluten- and dairy-free choices available. Sweet Lily’s also sells Kentucky Mountain Coffee, Blue Smoke chips and salsa from West Virginia, and frozen yogurt cakes and pies.
Hours are 11 a.m. to 9 p.m. Monday through Saturday and 11 a.m. to 8 p.m. Sunday. Call (859) 335-8661.
New menus
Natasha’s Bistro & Bar, 112 Esplanade, has added bistro chicken to its evening menu. “Likely developed out of the basement kitchens of Parisian apartments where tenants paid for both room and board, it was a saucy and delicious meal all in one skillet that satisfied hard-working French,” owner Gene Williams said. “Natasha’s brined and roasted half chicken does just that: a big portion of juicy chicken with a garlic parsley persillade served with green beans and house fresh cut fries.” The cost is $18. The weekend steak special is grilled filet mignon. Call (859) 259-2754 or go to Beetnik.com.
■ Leo Capezzuto, owner of Casanova Express, now has an authentic Neapolitan lightly fried calzone on his menu. “This calzone is only prepared in this way in some areas of Naples, Italy,” he said. Also available are the traditional oven-baked calzone, white pizza, and whole-wheat margherita pizza. Casanova is at 325 West Main Street, on the ground level of Festival Market. Call (859) 252-7777or go to Casanovalex.com.
■ The winter menu at Jean Farris Winery & Bistro, 6825 Old Richmond Road, features rich and hearty dishes such as chicken chardonnay, lobster pappardelle, and duck cassoulet, and for dessert, bourbon butterscotch pot de creme with peanut butter fudge. Call (859) 263-9463 or go to Jeanfarris.com.

Special events
Azur Restaurant is introducing a food chain chef series that will explore sustainable food practices with dinners that progress course-by-course through the natural food chain of a species.
The first dinner, “Ocean,” will showcase sustainable seafood at 6:30 p.m. Jan. 29. The seven-course tasting menu will feature the indigenous predator of the preceding course, accented with ingredients that highlight each fish species, executive chef Jeremy Ashby said. The cost is $70.
The menu features konbu seaweed dashi with sea bean; shrimp and lobster carpaccio with berbere spice; cold-smoked mullet with meuniére sauce; butter-poached golden tile fish with Asian pear and lemon sauce; mango snapper with Marcona almonds,; amberjack with porcini and truffle risotto; and caramel flan with tropical fruits and coconut meringue.
Azur is in Beaumont Centre at 3070 Lakecrest Circle. Call (859) 296-1007 or go to Azurrestaurant.com.
Announcements
Stella’s Kentucky Deli, 143 Jefferson Street, has opened another dining room that offers five extra tables and space for parties of 10. Stella’s menus are built around local produce and include Colcord Farm beef, Garey Farm chicken, Kenny’s Farmhouse cheese, Stone Cross Farm sausages and pork, and Weisenberger Mill grits. Call (859) 255-3354 or go to Stellaskentuckydeli.com.
Farmers market report
■ Lexington Farmers Market is open on Saturday at Cheapside Park. This week, farmers have eggs, pork, beef, chicken, lamb, kale, potatoes, turnips, dried beans, onions, fried pies, sweet breads, jams, salsas, coffee, and prepared foods. Go to Lexingtonfarmersmarket.com.

Red Mango Yogurt opens in Hamburg

redmangoThe new Red Mango Yogurt & Smoothies store is a little hard to find at Hamburg Pavilion, but worth the search. The street address is 2304 Sir Barton Way, but you’ll have to wander back behind Versona Accessories and Altar’d State to find the self-serve yogurt shop.
The store also offers fresh fruit smoothies, fruit and yogurt parfaits, and frozen coffee drinks. Hours are 10 a.m. to 10 p.m. Monday through Thursday, 10 a.m. to 11 p.m. Friday and Saturday, and 11 a.m. to 10 p.m. Sunday. Call (859) 373-0099 or go to Redmangousa.com.

Events

Akielo Temple Marching Patrol will hold a spaghetti dinner from 4:30 to 7:30 p.m. Friday at Oleika Shrine Temple, 326 Southland Drive. The menu features spaghetti with meat sauce, salad, garlic bread, drink, and dessert. Cost is $7, $4 for children age 10 and under.
■ Hank Shaw, a James Beard award winning chef, will be at Azur Restaurant at 7 p.m. Tuesday. Shaw, author of Duck, Duck Goose, will join the Azur chefs for the November Chef Series dinner. Cost is $50. Call (859) 296-1007 or go to Azurrestaurant.com. The menu features bourbon spiked duck wing burgoo; crispy duck rillettes; and grill roasted duck breast stuffed with chorizo.
■ On Friday, Bourbon n’ Toulouse, 829 Euclid Avenue, will donate 20 percent of sales to The Free to Breathe Lung Cancer 5K Run/Walk which takes place Nov. 16.  Call (859) 335-0300 or go to Bntlexington.com.
Gluten Free Lexington is holding a holiday feast at 6:30 p.m. Sunday at the Tates Creek Country Club ballroom, 1400 Gainesway Drive. The gluten-free menu includes Heavenly Ham turkeys and hams, corn bread dressing, broccoli casserole, corn pudding, and pumpkin pie from Whole Foods Market. Tickets are $10. Go to  Glutenfreelex.org.
Grimes Mill Winery, 6707 Grimes Mill Road, will celebrate the soon-to-open new bridge on Grimes Mill Road, near the winery. Visitors have had to make a detour to the winery, and the “No Bridge Between Us” celebration will be from 1 to 5 p.m. Saturday.  Entertainment will be provided by fiddler Ron Penn and Tanner Jones, playing the banjo. Call (859) 549-9691.
Oliva Bella has received the holiday shipment of its eight-year-old aged Balsamico, available in 1-ounce and 4-ounce bottles. Samples will be available from noon to 2 p.m. Saturday at Wine + Market, 486 West Second Street.
Cobar Cantina at Coba Cocina, 2041 Richmond Road, is hosting Nonprofit Nights during November. Located on the second floor of Coba Cocina, Cobar features small plates and drinks. Non-profit organizations will receive 25 percent of nightly proceeds from 4 to 10 p.m. on specific nights.
Here’s the schedule for this week:  Friday, Community Action Council; Saturday, Central Kentucky Youth Orchestra; Sunday and Monday, Tates Creek Presbyterian Church; Tuesday, Lexington Humane Society; Wednesday, Bluegrass Greensource; Thursday, Prichard Committee for Academic Excellence; and Nov. 15,  Big Brothers Big Sisters of the Bluegrass. Call (859) 523-8484 or go to CobaCocina.com.
■ Sondra Strunk, owner of Sondra’s Wine Creations, will offer samples of her  wine jellies and wine candy for holiday shoppers. Strunk will be  at Larry Mac’s Beer Cheese Shop, 3101 Clays Mill Road, from 11 a.m. to 2 p.m. Saturday, and from 10 a.m. to 5 p.m. Nov. 30 at the Country Art and Craft Fair at First Vineyard, 5800 Sugar Creek Pike in Nicholasville.
■ On Monday, Veteran’s Day, Bob Evans restaurants will honor veterans with free all-you-can-eat hotcakes.  Veterans and active military personnel must show a valid military ID. Locations are at Bobevans.com.
Nick Ryan’s chefs Joe Hall and James South, both combat veterans of Operation Iraqi Freedom, are preparing special entrees for Veteran’s Day on Monday.  A portion of the proceeds will be donated to the Wounded Warrior Project, which provides support and assistance to injured service members. The chefs  will prepare “A General’s Feast” of steak and lobster and a “Ranger” bread pudding. Call (859) 233-7900 or go to Nickryans.com.The restaurant is at 157 Jefferson Street.

Holiday menus

Staxx BBQ, 11 Carson Place in Frankfort, will cook your holiday turkeys and hams. Turkeys and turkey breasts may be ordered smoked or fried, and the spiral hams are smoked. Thanksgiving orders may be picked up from 11a.m. to 8 p.m. on Nov. 27 or from  8 to 10 a.m. on Thanksgiving Day.  Call (502) 352-2515.
Barnes & Noble Café, 1932 Pavillon Way, in Hamburg, is selling whole cheesecakes for holiday parties and family dinners. Flavors are pumpkin, original New York style, Godiva triple chocolate, and red velvet. Cheesecake is $40 and serves 14. Call (859) 543-8518 and ask for the café.

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.

 

House Food & Wine joins South Lime lineup

The 200 block of South ­Limestone is home to ­several ­burgeoning ­businesses. The ­latest to open is House Food & Wine.
The restaurant opened this month in a restored circa 1900 house at 207 South Limestone. The menu is “upscale casual with modern American, Italian and international flavors, all in a budget-friendly and comfortable setting with an open kitchen,” partner David Jones said.
House specialties include panini sliders, burgers, pasta, entree salads and arepas, a Venezuelan corn cake filled with meat or cheese. Soup and dessert selections rotate daily, and the signature House dessert is a brownie with vanilla-bean ice cream.
Other managing partners are Isaac Kurs and Shawn Mitchell and his wife, Venezuela native Carolina, who is also the kitchen manager.
House is across the street from Jones and Kurs’ other venture, Soundbar.
Hours are 5 to 10 p.m. Tuesday through Saturday. Parking is available at 225 South Limestone. Call (859) 379-8207 or go to Housefoodandwine.com.

Openings

■ A new spot to enjoy breakfast and lunch in Paris is Thyme Café and Catering, 602 Main Street. Cathy Vance is the chef. The menu features Belgian waffles, quiches, omelets, hot Browns, Angus burgers, soups and salads. Hours are 7 a.m. to 3 p.m. Monday through Friday and 9 a.m. to 3 p.m. Saturday. Call (859) 987-1488.

Special events

■ Wes Berry, author of The ­Kentucky Barbecue Book, will be a guest chef at Azur Restaurant at 6:30 p.m. Thursday. Executive chef ­Jeremy Ashby has created a menu that ­represents some of Kentucky’s native regional barbecue styles. Dinner and a signed copy of Berry’s book are $55.95. Dinner begins at 6:30 p.m.
The menu includes Western ­Kentucky slow smoked and pulled ­Boston butt with bourbon sauce, Daviess County-style sassafras smoked mutton and Monroe County-style pork steaks.
Azur is at 3070 Lakecrest Circle. Call (859) 296-1007 or go to ­Azurrestaurant.com.
Jonathan at Gratz Park, 120 West Second Street, is having a Southern-style pig roast at 6:30 p.m. Sunday. The cost is $25. Call (859) 252-4949 or go to Jagp.info.
■ The dinner/concert at Smith-Berry Winery on ­Saturday ­features the sounds of Nobody’s ­Bizness. The buffet menu includes grilled pork chops and grilled chicken breast. Tickets are $23.95 in advance. Call (502) 845-7091 or go to ­Smithberrywinery.com. The winery is at 855 Drennon Road in New Castle.

Announcements

Minton’s at 760, 760 North ­Limestone, will open seven days a week beginning July 1. Call (859) 948-1874 or go to Mintonsat760.com.
Furlongs, 130 West Tiverton Way, is flying in fresh crawfish and crabs for the Fourth of July celebration. The deadline to place an order is June 28. Call (859) 913-5611.
■ Weekly fish fries are back on Fridays at Addie’s Restaurant at The Woodford Inn, 140 Park Street in Versailles. The menu ­features hand-battered cod, shrimp, clams and calamari. There will be live music on the lawn from 7 to 11 p.m. Dinner service begins at 5. The regular dinner menu also is available. Call (859) 873-5600 or go to ­Thewoodfordinn.com.

Farmers market report

■ Maggie Green, author of The Kentucky Fresh Cookbook, will be at the Lexington Farmers Market at Cheapside Park on Saturday. She will sign copies of her book at the Homegrown Authors table from 9 a.m. to noon. Also at the table will be Eddie Price, author of the novel Widder’s Landing.
Bluegrass Farmers Market will have black raspberries, tomatoes, lettuce, squash, cucumbers, greens, cauliflower, broccoli, baked goods, herb seasoning, pimento and beer cheese, jams and eggs. Go to Bluegrassfarmersmarket.org.
Winchester Farmers Market is open from 8 a.m. to noon Saturday on Main Street in the parking lot of Blue Grass Museum. Market items include ­cucumbers, zucchini, green beans, turnips, green tomatoes, red and green lettuce, onions, green tomatoes, fresh ground or whole bean coffee, black ­raspberries, organic vegetables, fresh ground whole wheat bread, sweet rolls, free range eggs, herbs and fresh flowers. The market also is open 4 to 6 p.m. Tuesday.

The Jax joins Short Street entertainment district

The Jax is Lexington’s newest downtown restaurant to join Short Street’s entertainment district.
Owner Aimee Lovitz said the name originated from fond childhood memories of playing jacks with her grandmother. “With jacks, anyplace can become your playground,” Lovitz said.
The restaurant, lounge, and late night and events venue will feature “globally inspired, locally infused cuisine, cocktails and culture,” Lovitz said. Her brother, Brad, is general manager and Natalie Blake, a season nine contestant on Fox Hell’s Kitchen, is executive chef. Aimee Lovitz consulted with Wild Thyme owner Allison Davis to create a menu of dishes sourced with fresh, local ingredients.
Jax is at 101 West Short Street, at the corner of North Limestone and Short Street. Hours are 4 p.m. to 2 a.m. Monday through Saturday and 11 a.m. to 2 a.m. Sunday. Call (859) 721-2339.

Announcements

■ Fresh asparagus from Greenwood Farm in Versailles is on the menu at Ramsey’s Diners. Locations are 496 East High Street, 4053 Tates Creek Centre, 3090 Helmsdale Drive, and 4391 Harrodsburg Road. Go to Ramseysdiners.com.
Gold Star Chili, 350 Foreman Avenue, has reopened and offers an expanded menu that includes gourmet burgers and chicken sandwiches. The store will celebrate its re-opening with Customer Appreciation Day on June 5, offering Gold Star Chili’s signature 3-ways for $3. Call (859) 317-9240. Go to Goldstarchili.com.
■ Construction workers are at Parkette Drive-In but they’re not there for the Poor Boys. The crew is building a cover for the back patio and installing six garage doors around it. “The decor is going to be a retro ‘50s garage,” co-owner Randy Kaplan said. “With the addition, we’ll add more than 90 seats.” The remodeling should be completed by the end of June. Parkette is at 1230 East New Circle Road. Call (859) 254-8723 or go to Theparkette.com.

 Events

■ The seventh annual Kentucky Ale Brew-Off will be from 10 a.m. to 5 p.m. Saturday at Lexington Brewing and Distilling Company, 401 Cross Street. Home brewers will be brewing their craft on site as part of the Lexington Craft Beer Week celebration.
The winning brew will be scaled up to a single, commercial-sized batch by Alltech’s Lexington Brewing and sold on draft locally. The winner will also have his or her batch entered into the 2013 Pro-Am Competition at the Great American Beer Festival in Denver.
■ Chef Chris Eliopoulos is preparing an Ionian menu for Saturday’s monthly Greek dinner at Panagia Pantovasilissa Greek Orthodox Church, 920 Tates Creek Road. The dinner, from 5:30 to 8:30 p.m., features a choice of chicken in orange glaze, tilapia in spinach, or pork loin. Cost is $12. Call (859) 266-1921 or go to GreekDinner.com.
Staxx BBQ, 11 Carson Place in Frankfort, is celebrating its second anniversary with specials on Friday. Guests can buy any sandwich combo and receive a sandwich combo free from 11 a.m. to 2 p.m.; buy a pound of pork and receive a pound of pork free from 2 to 5 p.m.; and buy two racks of ribs and receive a rack of ribs free from 5 to 9 p.m. Call (502) 352-2515 or go to Staxxbbq.com.

Farmers market report

Bluegrass Farmers’ Market will have spring greens, asparagus, lettuce, cucumbers, tomatoes, baked goods, jams, herb seasoning, beer cheese, lamb, goat, veal, beef, pork, eggs, soaps, veggie plants on Saturday. The market is at 3450 Richmond Road, in the parking lot of Pedal the Planet and Fast Signs. Hours are 9 a.m. to 2 p.m. Go to Bluegrassfarmersmarket.org.
■ The farmers market at Azur Restaurant in Beaumont Centre is open from 10 a.m. to 2 p.m. Saturday. Call (859) 296-1007 or go to Azurrestaurant.com.
■ Lexington Farmers Market vendors will have lettuce, spinach, asparagus, arugula, kale, collards, sweet potatoes, and green garlic. Go to Lexingtonfarmersmarket.com for locations.

Restaurants serving special Easter meals

 

eggs3)If you don’t want to cook at home for Easter, Central Kentucky restaurants are serving some special dishes for the holiday.
Alfalfa Restaurant, 141 East Main Street, will have brunch 9 a.m. to 2 p.m. Sunday. The holiday menu includes country ham sliders with blackberry compote, shrimp and cheese grits, and banana granola griddle cakes. Call (859) 253-0014 or go to  Alfalfarestaurant.com.
Azur Restaurant, 3070 Lakecrest Circle, in Beaumont Centre, will serve an a la carte Easter brunch 11 a.m. to 2 p.m. Sunday. Call (859) 296-1007 or go to Azurrestaurant.com.
Bayou Bluegrass Catering is serving a lavish Easter buffet 11 a.m. to 4 p.m. Sunday at The Red Mile, 1200 Red Mile Road. The cost is $29 for adults, $16 for ages 4 to 8. Call (859) 233-0814 or go to Bayoubluegrass.com.
Casanova Italian Restaurant, 855 South Broadway, will serve roasted lamb, along with Italian ragù, and pastiera Napoletana for dessert. Call (859) 309-3313 or go to Casanovaky.com.
Country Cookin’ by George, 1801 Alexandria Drive, offers a buffet 11 a.m. to 3 p.m. Sunday. Included are baked ham, roast beef, turkey and dressing, and barbecued ribs. The cost is $11.54. Call (859) 276-0001.
Jean Farris Winery & Bistro, 6825 Old Richmond Road, will offer its regular a la carte spring menu along with brunch specials 11 a.m. to 3 p.m. Sunday. A three-course prix fixe menu is $55 with wine pairings. The annual Easter egg hunt will be at 1 p.m. Call (859) 263-9463 or go to Jeanfarris.com.
Le Deauville French Bistro, 199 North Limestone, is open 11 a.m. to 5 p.m. Sunday serving French breakfast specialties along with its regular dinner menu. During weekday happy hour, the restaurant offers a three-course prix fixe menu, for $24.50, from 5 to 6:30 p.m. Monday through Friday. Fresh oysters are on the happy hour menu. Call (859) 246-0999.
Portofino, 249 East Main Street, will serve Easter specials along with its dinner menu noon to 9 p.m. Sunday. Call (859) 253-9300 or go to Portofinolexington.com.
Serafini, 243 West Broadway, in Frankfort, will open noon to 6 p.m. Sunday for Easter celebrations. Call (502) 875-5599 or go to Serafinifrankfort.com.
The Woodford Inn in Versailles will serve a Southern-style buffet 11 a.m. to 3 p.m. Sunday. The cost is $19.99. Included are glazed ham, shrimp pasta, salads, and deviled eggs. The inn is at 140 Park Street. Call (859) 873-5600 or go to Thewoodfordinn.com.
Special event
Wines on Vine, 400 Old Vine Street, will have a beer pairing event with Kentucky Eagle Distributors at 6:30 p.m. Monday. The cost is $35. Call (859) 243-0017.

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.

Blue Heron bar is open on Jefferson Street

Birds of a feather are flocking together on Jefferson Street. The owner of The Grey Goose has opened a new bar, called The Blue Heron, across the street from his popular pub.
“The Heron is a rustic little neighborhood bar that features a beautiful mahogany back bar built in the 1880s, a working fireplace around which are gathered a collection of leather club chairs and ottomans, and a one-of-a-kind centerpiece chandelier,” said Jeff Wheeler, who is general manager of The Blue Heron.
It and The Grey Goose are owned by Keith Clark.
An extensive selection of bourbons are available along with hand-crafted cocktails made with freshly squeezed fruit and vegetable juices, house-made syrups and infused liquors.
The bar, at 185 Jefferson Street, is open at 4 p.m. Monday through Saturday, and at noon Sunday. It’s available for holiday parties. Call (859) 221-2357.

Announcements

■ Just in time for holiday gift giving, the Ruth Hunt Candy Co. has doubled the  retail space at its new location, 213 Walton Avenue.
The Mount Sterling candy factory, known for its Blue Monday candy bar, was founded in 1921, when Ruth Tharpe Hunt began selling her homemade confections from her home. She moved to a factory location in 1930, and the company still makes candy using Hunt’s original recipes. An open house will be Dec. 3 to 7.
The Woodhill Plaza store now is closed. The new store also has a full-service, official U.S. post office. Call (859) 268-1559 or go to Ruthhuntcandy.com.
■ It’s an all-new Lock and Key Café in Georgetown.
Colleen London opened the business as a cafe in 2006 in the former Bank of Georgetown building at 201 East Main Street. Over the years, the concept for the Lock and Key has changed a few times, but now it’s back to a coffeehouse/café.
The chicken salad is still a specialty and new items have been added to the breakfast and lunch menu. A daily special now is available. Hours are 7 a.m. to 3 p.m. Monday, 7 a.m. to 8 p.m. Tuesday through Friday, and 10 a.m. to 8 p.m. Saturday. Call (502) 867-1972 or go to Lockandkeycafe.com.

Special events

Chateau du Vieux Corbeau Winery in Danville will have an open house 11 a.m. to 6 p.m. Saturday.
Winemaker Dominique Brousseau will offer guided cellar tours at 1 and 4 p.m. She will explain the wine-creation process and discuss the various pieces of equipment she uses in the process.
Brousseau will release her newest wine creation, called “Trouble,” which is named after one of her geese.
“This white blended wine is sweet and subtle and will sneak up to bite you on the bottom, just like its namesake,” Andre Brousseau said. The winery will also offer refreshments, with recipe cards, using the Chateau’s wines.
The winery is at 471 Stanford Avenue. Call (859) 236-1775 or (859) 236-1808.
■ It’s cold outside, but the cooks at Kathy’s Country Kitchen in Clay City are grilling outdoors. On Friday and Saturday nights, the restaurant at 20 Black Creek Road is serving hand-cut prime rib, ribeye, New York strip, and sirloin steaks, with baked potato and salad. Prices range from $11.99 to $13.99. Call (606) 663-4179.
Azur Restaurant, 3070 Lakecrest Circle in Beaumont Centre, is having a chef series dinner on Wednesday. The Spanish-themed five-course dinner is $55. Call (859) 296-1007 or go to Azurrestaurant.com.
■ The Greek Dinner Night at Panagia Pantovasilissa Greek Orthodox Church, 920 Tates Creek Road, will be 5:30 to 8:30 p.m. Saturday. The menu features gyros and spanakopita and wines from Horseshoe Bend Winery. Go to Greekdinner.com.

Thanksgiving meals to go

Thanksgiving is Thursday. here are some places that are offering carryout meals.
■ The chefs at Azur will cook your Thanksgiving meal for you to pick up on Wednesday. A 20-pound turkey, which serves 15 to 18, is $70. Sides, at an additional charge, include green beans, mashed potatoes, sweet potato casserole and sausage-sage stuffing. Call (859) 296-1007
Mary Lou’s BBQ, 226 Walton Avenue, is offering a smoked turkey for $49.95. Sides including green beans, candied yams, corn pudding, oyster dressing, mashed potatoes and spiced apples, are $6.99 a quart. White chocolate bread pudding with bourbon sauce is $24.95. Call (859) 252-4227.
Cracker Barrel restaurants are selling Thanksgiving dinners to-go for $54.99, which serves six. Country hams are $38.99, sugar-cured hams are $39.99 and whole pies are $7.99. Go to Crackerbarrel.com for locations.
Ramsey’s Diners are offering the Thanksgiving turkey dinner for $18.95 a person. Included are turkey, stuffing, cranberry sauce, four vegetables (from a list of 10) and rolls. Orders of vegetables are $15 for a serving for six. Call (859) 252-7926 by Monday for pickup on Wednesday. Ramsey’s desserts, made by Missy’s Pies, are available by calling (859) 253-0449.

Jackson’s in Richmond has homey menu

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.

Special events

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.

Announcements

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.

New menus

■ 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.

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