Posts Tagged 'Grimes Mill Winery'

Tom+Chee opens in Hamburg

No matter how empty the fridge and pantry, you can usually come up with a meal of canned tomato soup and grilled cheese sandwiches. A new restaurant in Hamburg is betting you like that combination so much you’ll go out for its upscale version.
Tom+Chee, a grilled cheese and tomato soup restaurant, is open at 2200 War Admiral Way, near Sportsman’s Warehouse in Hamburg.
The restaurant chain originated in a food tent on Cincinnati’s Fountain Square in 2009, and has grown into three Cincinnati-area stores, three in Louisville, and its first location in Lexington. The store has been featured on Shark Tank, The Chew and several Travel Channel shows.
It’s known for its creative renditions of the grilled cheese, including the Armagoetta (Goetta, cherry peppers, fried onions and pepper Jack cheese); hippy+chee (hummus, cucumber, mixed greens, tomato and Cheddar); and pep+chee (pepperoni, tomato sauce and mozzarella). Tomato soup choices are classic, chunky, and creamy.
Hours are 10:30 a.m. to 9 p.m. Sunday through Thursday, and 10:30 to 10 p.m. Friday and Saturday. Call (859) 263-0144 or go to Tomandchee.com.

Closings

■ The Grey Goose restaurant at 509 Main Street in Paris will close Dec. 21, and new owner Cathy Vance will reopen a cafe in the historic Varden building the first of the year.
Vance, owner of Thyme Café and Catering in Paris, is expanding her business by taking over the Paris Grey Goose, which has been open a year.
Grey Goose owner Keith Clark said he will concentrate on other locations — 170 Jefferson Street in Lexington and 133 East Main Street in Midway — and opening a full-service kitchen at The Blue Heron, 185 Jefferson Street in Lexington. Go to Greygooserestaurants.com.

New Year’s Eve events

Nick Ryan’s Saloon, 157 Jefferson Street, will be open regular hours, serving its full menu on Dec. 31. Lunch hours are 11:30 a.m. to 5 p.m., and dinner will be served until 11 p.m. Special menu additions for the evening include prime rib, lobster and pasta, and lamb. Three parking lots are now open for Nick Ryan’s guests. Call (859) 233-7900 or go to Nickryans.com.
The Julep Cup, 111 Woodland Avenue, is celebrating with a “Midnight in Paris” theme. Phil Copeland and Friends will entertain. The cost is $100 including a Champagne toast at midnight. Call (859) 226-0300 or go to Thejulepcup.com.
Winchell’s Restaurant, 348 Southland Drive, will have a lobster boil and the three-course meal includes New England clam chowder, whole lobster served with new potatoes and seasonal vegetables, apple cobbler and Champagne. The cost is $35. Call (859) 278-9424.

Special events

Akielo Temple Pageantry/Dancers will have Breakfast With Santa from 8 a.m. to noon Saturday at Oleika Shrine Temple, 326 Southland Drive. The cost is $5 for adults, $2.50 for children younger than 10, and free for children younger than 3.
Brown’s Bakery, 1226 Versailles Road, has a full line of desserts for holiday meals and parties. Included are butterscotch, chocolate meringue, pecan, and pumpkin pies; bourbon chocolate pecan cake with bourbon glaze; and pecan cake with chocolate ganache. The deadline for orders is Dec. 21. Hours on Dec. 24 are 9 a.m. to 3 p.m. Call (859) 225-8400 or go to Brownbakery.com.
Larry Mac’s Beer Cheese store, 3101 Clays Mill Road, will have a Christmas open house 10 a.m. to 5 p.m. Saturday. Along with beer cheese, guests can sample Bev’s Best peanut brittle and Sondra’s Wine Candy and jellies. Call (859) 967-6869 or go to Larrymacsbeercheese.com.
Grimes Mill Winery, 6707 Grimes Mill Road, is having a holiday open house 1 to 5 p.m. Saturday. The Troubadours will entertain and snacks will be provided by Kenny’s Cheese. Call (859) 543-9691.
Midway School Bakery, 510 South Winter Street in Midway, is having a holiday open house 8 a.m. to 4 p.m. Saturday. Chef Carrie Warmbier will have samples of cookies, jam cake, cider and hot chocolate. The bakery staff has created boxes and bags filled with homemade cookies for gift-giving. Call (859) 846-4336.
Azur Restaurant, 3070 Lakecrest Circle, is having a Bouchaine wine dinner at 6:30 p.m. Tuesday. Bouchaine representative Donna Creese will present the wines. The cost is $60. Call (859) 296-1007 or go to Azurrestaurant.com.
Unlimited Spirit, 404 Southland Drive, will host two master distillers who will sign bottles for holiday gift giving. Wild Turkey’s Eddie Russell will be at the store 4 to 7 p.m. Friday. Four Roses’ Jim Rutledge will be there 4 to 7 p.m. Thursday. Call (859) 309-2903.

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.

New restaurants open: First Watch in Lexington, Cattleman’s in Mt. Sterling

First Watch Daytime Cafe’s second Lexington location gives breakfast and brunch fans another option for early morning fare.
Lexington’s First Watch opened in September at 3071 Richmond Road, and the new one is at 1080 South Broadway. The menu features pancakes, omelets, salads, sandwiches, and crepes. Hours are 7 a.m. to 2:30 p.m. Go to Firstwatch.com.

■ A new location for Cattleman’s Roadhouse is open in Mt. Sterling. Cattleman’s Roadhouse is a locally owned, Kentucky Proud restaurant with locations in Frankfort, Shelbyville, Louisville, and Shepherdsville. The restaurant serves Creekstone Farms premium Black Angus beef from Kansas. The company is originally from Campellsville. Also on the menu are grilled chicken, country fried steak, grilled salmon, and unlimited salad bar. Hours are 11 a.m. to 9:30 p.m. Sunday through Thursday, 11 a.m. to 10:30 p.m. Friday and Saturday. Cattleman’s is at 304 Silver Lake Drive, off I-64 at Exit 110. Call (859) 520-3021  or go to Cattlemansroadhouse.com.

Announcements

■ Edward J. Valente, executive chef at the Club at Spindletop Hall, might have a clue to America’s next food trend. Valente’s recipe for country ham and pimento cheese arancini with roasted red pepper aioli, is a finalist in the Next Top Product contest sponsored by US Foods. Arancini is a breaded and fried rice ball originating in Sicily.
Valente will move on to the next round of judging, a head-to-head cook off at the World Food Championships in Las Vegas, if his recipe is one of the top eight vote getters on the US Foods website. Go to USfoods.com/NTP and vote for his recipe, listed under Midwest region.
Greentree Tearoom’s menu for September features: carrot and ginger soup, apple-walnut scone, artichoke and Swiss quiche, herbed tomatoes in phyllo cups, Italian chicken salad, cucumber-shrimp tea sandwiches, chocolate dipped apricots, and bananas Foster Pettit. Greentree is at 521 West Short Street. Call (859) 455-9660 or go to Greentreetearoom.com.
Bakery Blessings & Bookstore @ the Bar, 1999 Harrodsburg Road, opens at 10 a.m. on Saturdays serving fresh, from scratch, yeast glazed doughnuts. To order one or more dozen, call (859) 554-6044 by Thursday.

Wine event

Grimes Mill Winery is celebrating “The Dog Days of Summer” on Saturday. Guests can bring their “friendly/well-behaved dogs” to the event that will be from 1 to 4 p.m. at the winery, 6707 Grimes Mill Road. Call (859) 543-9691 or go to Grimesmillwinery.com.

Farmers market report

Bluegrass Farmers Market is celebrating Back-To-School Day on Saturday. A limited supply of lunch tote bags will be given away at each market. Farmers will have corn, tomatoes, squash, cucumbers, green beans, potatoes, peppers, melons, berries, lamb, goat, chicken, beef, pork, baked goods, herb seasoning, pimento and beer cheese, jams, wine, and eggs. Go to Bluegrassfarmersmarket.org.
Winchester/Clark County Farmers Market is open from 4 to 6 p.m. Tuesday and 8 a.m. to noon Saturday on Depot Street. Farmers will have mild and hot peppers, squash, corn, beans, watermelon, berries, and apples. Prepared foods such as fried pies, fresh baked breads, and sweet rolls, are available on Saturday.

Taste the wine before it’s released

970706winebjw3At 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.

 Strawberry pie

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.

 

Minton’s 760 is open on North Limestone

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

Events

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

Farmers market report

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