Posts Tagged 'Cracker Barrel'

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.

Lexingtonian cooks up another contest winner

On Derby Day, Brigitte Nguyen was betting on chicken — not the horses — and it paid off.
The Lexington woman won $50,000 for her Asian chicken burger at the 48th National Chicken Cooking Contest in San Antonio.
Variations of Nguyen’s burger won Sutter Home’s national Build a Better Burger contest and took her to Food Network’s Ultimate Recipe Showdown, and now it’s the winner in a highly regarded national competition.
The burger recipe is based on ground chicken and includes soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. It is served on a toasted bun and is topped with lime-accented ­mayonnaise and chile sauce, and it’s served with a slaw of julienned peppers, snow peas and jicama. Here’s Brigitte’s recipe.

Chinese chicken burgers with rainbow sesame slaw

2 pounds ground chicken
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
6 cloves garlic, minced
1 tablespoon minced lemongrass
1/3 cup sliced scallions
6 hamburger buns with sesame seeds
6 tablespoons butter, softened
1 tablespoon vegetable oil
6 tablespoons hoisin sauce
sliced scallions
Sriracha lime mayo: recipe follows
Rainbow sesame slaw: recipe follows

In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide mixture into 6 patties and set aside. Place grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown. Wipe grill pan with paper towel and brush with vegetable oil. Place chicken patties on grill pan and cook over medium high heat, turning once, until internal temperature reaches 165 degrees, about 7 minutes per side.

During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce. To assemble, place 1 tablespoon Sriracha Lime Mayo on each bottom and top bun. Place chicken on bun bottoms and top each with 1/3 cup Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on the side. Garnish with scallions. Makes 6 servings.
Sriracha lime mayo: In small bowl, mix together 3/4 cup mayonnaise; zest and juice of 1 lime; and 2 tablespoons Sriracha chile sauce. Set aside.
Rainbow Sesame Slaw: In medium size bowl, mix together 2/3 cup julienne peppers (red, orange, yellow or any combination); 2/3 cup julienned snow peas, strings removed; 2/3 cup julienned jicama; 1-1/2 tablespoons rice wine vinegar; 1 tablespoon sugar; 1 tablespoon soy sauce; 1 teaspoon Sriracha Chile Sauce; 1 teaspoon sesame oil; and 1 tablespoon toasted sesame seeds.

  
A top chef visits


Sullivan ­University’s ­National Center for ­Hospitality Studies will ­honor New Orleans chef Frank Brigtsen with the ­distinguished visiting chef award on May 21. Brigtsen will visit the Louisville ­campus for a series of cooking demonstrations for students.
Brigtsen is the owner of Brigtsen’s Restaurant, which was chosen as the top Cajun restaurant in the 2000 Zagat survey. The chef series is designed to connect ­students with well-known, ­accomplished chefs. Go to www.sullivan.edu.
Deen’s dinnerware
Paula Deen has created a line of dinnerware ­exclusively for Cracker Barrel Old ­Country Store.
Deen’s On The Veranda collection is decorated with a distinctive raised floral ­pattern and includes a ­cookbook holder, cake ­pedestal, deviled egg plate, platter, and tea set for one.

Start a grilling trend

Barbecue expert and best-selling cookbook author Steven Raichlen was in ­Lexington last week ­promoting his Ultimate ­Grilling Recipe Contest. Raichlen is looking for something that’s innovative and unusual to be the next big grilling trend, much like beer-can chicken or planked salmon.
The grand prize is an all-expense-paid trip for two to Steven Raichlen’s Barbecue University at The Broadmoor resort in Colorado Springs, Colo. Rules are at www.
barbecuebible.com. The deadline for entries is July 10.
Here’s the recipe that Raichlen prepared for the media.

Baby food’s a specialty

According to the ­National Association for the ­Specialty Food Trade, baby food ­experienced the largest sales growth in the specialty-food market from 2006 to 2008. ­Parents are ­looking for ­specialty baby food with no additives, ­preservatives, ­genetically modified ­ingredients, ­synthetic ­fertilizers, anti­biotics, high-fructose corn syrup or pesticides.
A company that’s ­leading the trend is HappyFamily, which just added its fourth product. Happybabypuffs is a low-sugar, organic snack in three flavors (banana, apple and greens) that contain whole grains, and real fruit and vegetables.
Happybabypuffs come in flip-top, BPA-free containers made from 25 percent
post-consumer recycled materials and are recyclable after use. They’re available at Babies R Us, 1965 Star Shoot Parkway, and Whole Foods Market, 161 Lexington Green Circle.

 

Caveman T-bones

4 T-bone steaks (10 to 12 ounces each), cut about 1 inch thick
Coarse salt (kosher or sea)
Cracked black pepper
1/2 cup extra-virgin olive oil
6 jalapeño peppers, thinly sliced crosswise
6 cloves garlic, thinly sliced
1/2 cup fresh cilantro leaves, coarsely chopped
Build a charcoal fire and rake the coals into an even layer. When the coals glow orange, fan them with a newspaper or hair dryer to blow off any loose ash.
Generously season the steaks on both sides with salt and cracked pepper. Place the steaks directly on the embers about 2 inches apart. Grill until cooked to taste, 4 to 6 minutes a side for medium-rare, turning with tongs.
Using tongs, lift the steaks out of the fire, shaking each to dislodge any embers. ­Using a basting brush, brush off any loose ash, and arrange the steaks on a platter. Let the steaks rest, loosely tented with aluminum foil, while you make the sauce.
Heat the olive oil in a cast-iron skillet directly on the embers, on the side burner of a gas grill or on the stove. When the oil is screaming hot, add the jalapeños, garlic and cilantro. Cook over high heat until the sauce is ­aromatic and the garlic is lightly browned, about 2 minutes. Immediately pour the sauce over the steaks and serve at once.
Makes 4 servings.

Check out these Thanksgiving menus


If you want someone else to cook the Thanksgiving turkey or the entire holiday feast, here are places to call.
■ Bayou Bluegrass Catering is serving its first Red Mile Clubhouse Thanksgiving Day buffet from 11 a.m. to 2 p.m. The menu reflects the cooking styles of the chefs. Matt Falcone puts a Louisiana flair to the menu; Javier Lanza adds a Central American and French twist to the mix, and Jane Webb brings a taste of New England, as well as her Southern favorites, to the table. The cost is $25 adults, $20 seniors, $15 ages 4 to 8. Call (859) 233-0814. Menu items include honey-glazed turkey, traditional baked turkey and Cajun fried turkey.
■ Bob Evans restaurants are offering the Farmhouse Feast, which feeds six to eight people and is $74.99. Included are roasted boneless turkey breast, dressing, mashed potatoes with gravy, sweet corn, green beans with ham, cranberry orange relish, rolls, pumpkin bread and pumpkin pie. The heat-and-serve meals can be picked up Wednesday. They also are available during December. Bob Evans restaurants are at 2566 Richmond Road, (859) 269-1003; and 2341 Buena Vista Road, (859) 293-1572.
■ Campbell’s in Paris, 519 Main Street, is having a Southern Thanksgiving buffet from 11:30 a.m. to 3 p.m. Included are turkey, country ham, oysters, and salads, sides and desserts. The cost is $27.95. Call (859) 987 5164.
■ Corky’s Barbecue has smoked turkeys for $39.99, available for pick-up from 10 a.m. to noon Thanksgiving Day at the Tiverton Way store. Call at least 48 hours in advance. Corky’s private dining rooms are available for holiday parties. Dinners start at $5.79 a person. Stores are at 2300 Sir Barton Way, (859) 264-7675; and 130 West Tiverton Way, (859) 272-7675 . Go to www.lexcorkys.com.
■ Cheapside Bar and Grill, 131 ­Cheapside, will be open Thanksgiving night. Hours are 6 p.m. to 2:30 a.m. Call (859) 254-0046 or go to www.cheapsidebarandgrill.com.
■ Cracker Barrel Old Country Store is cooking a Thanksgiving Dinner to Go for six. The menu includes: oven-roasted turkey breast with creamy turkey gravy, cornbread dressing, baked sugar-cured ham, sweet potato casserole with caramel pecan topping, choice of three vegetables, cranberry-orange relish, biscuits or corn muffins. Cost is $49.99. Call your neighborhood Cracker Barrel to order. Pies – $8.49 each – include pecan pie, chocolate pecan pie, apple pecan streusel pie, and not sugar added apple pie.
■ Mondelli’s Bake Shop, 3120 Pimlico Parkway, has baked goods to round out your holiday dinner. Included are pumpkin bread, pumpkin cake, jam cake, cherry chews, pies, butterflake rolls, butter biscuits and iced turkey cookies. Call (859) 245-5377. Orders may be picked up by 5 p.m. Wednesday.
■ Ramsey’s Diners will be closed Thanksgiving Day, but their cooks will prepare the holiday meal for you. Ramsey’s Thanksgiving dinner-to-go is $18.95 a person. The menu includes turkey breast, corn bread stuffing, cranberry-apple relish, and a choice of four vegetable dishes. Individual side dishes can be ordered for $15 each. Menus are available at all the Ramsey’s locations, or call (859) 252-7926. The deadline for orders is 5 p.m. Monday; pick-up is Wednesday at the Ramsey’s Commissary, 938 Winchester Road, next to Charlie’s Seafood Market.
■ Three Suns Bistro, 298 East Brannon Road, will be open Thanksgiving Day. The buffet will be served 11:30 a.m. to 3 p.m. A special dinner menu will be served 4:30 to 9 p.m. The buffet includes: herb-roasted turkey, glazed ham, pecan-fried chicken, beef brisket and fresh catch. The cost is $25 for adults, $19.95 for seniors. Call (859) 245-0048 or go to www.threesunsbistro.com.
Feeding the soul and the body
The Scott County Arts Consortium is continuing its Art for the Soul, Food for the Body luncheon series Monday. It will be at 11 a.m. in the parish hall of Church of the Holy Trinity, 209 South Broadway, Georgetown. Call (502) 867-7564. The cost is $10. The menu includes roast pork loin, potatoes au gratin, mixed vegetable medley and pumpkin pie.


Master distiller offers samples

Four Roses master distiller Jim Rutledge will be at The Thoroughbred Shop, 2005 Versailles Road, from 4 to 7 p.m. Friday. He will offer samples of single-barrel bourbon. Call (859) 254-0358.