Posts Tagged 'Heirloom'

Specialty food producers part of Ky. Crafted: The Market

Kentucky Crafted: The Market returns to the Lexington Convention Center this weekend and is open to the public Saturday and Sunday. In addition to fine art and crafts, the show features locally produced artisan foods. Kentucky Proud producers include Kentucky Specialty Sauces, Screamin Mimi’s Salsas,  Hillbilly Specialties, Shell-Bee’s Homemade Gourmet Sea Salts & Spices, The Sweet Shoppe, Mom Blakeman’s Candy, Ruth Hunt Candy, Elmwood Teas and Boone Creek Creamery. Hours are 10 a.m. to 8 p.m. Saturday, and 10 a.m. to 5 p.m. Sunday. One-day tickets are $10, two-day, $15. Discount tickets are available online at 1.usa.gov/sn2Qou.

Events

Addie’s Restaurant & Bar at The Woodford Inn, 140 Park Street in Versailles, will have a fish fry at 5 p.m. Friday. The menu includes lobster bites, jumbo shrimp, fish fillet, clams, coleslaw, and hush puppies. The cost is $13 for choice of two, $15 for a platter. Call (859) 873-5600 or visit Thewoodfordinn.com.

Alfalfa Restaurant will have its second annual Casimir Pulaski dinner 5:30 to 9 p.m. March 9. Pulaski, after whom Pulaski County is named, was a Polish army officer who fought and died in the Revolutionary War. Alfalfa chef Paul Nowaki will prepare specials including Marksbury Farm Kentucky-made kielbasa, sauerkraut and house-made potato cheddar pierogies, stuffed cabbage and chicken Kiev. Polish beer will be served. Alfalfa is at 141 East Main Street. Call (859) 253-0014.

■ The Bleu Plate Confidential’s next tour will be March 10. The location, chef, food and all aspects of the dinner are kept a secret until two days before the event. The location is an unconventional spot and is never a restaurant or typical dining spot. “A local chef preparing a four-course meal in a location without a kitchen is quite a feat in itself,” said Bleu Plate Tours owner Laura Mize. “I strive to locate interesting places, and guests not knowing where they are going is a large part of the fun.”

Guests are sent an address, along with passwords that each guest is required to reveal for entry. Tickets are $85. Call (859) 893-1011 or visit Bleuplatetours.com.

WineStyles, 2535 Nicholasville Road, will host Pere Gomes from the Agricola Falset Marca winery in the Catalonia area of Spain on Friday. Gomes will have selections from the Priorat region of Spain and will discuss the wines from 5 to 8 p.m. The cost is $8. Call (859) 278-9463.

Specials

■ Weekend specials at The Julep Cup include osso bucco with fresh gremolata and risotto Milanese, and sole Milanese served with potato croquettes and roasted asparagus and bell peppers. John Hedger entertains on Friday and Bruce Lewis on Saturday. Call (859) 226-0300.

Rossi’s Restaurant, 1060 Chinoe Road, has nightly dinner specials and happy hour at the bar 5 to 7 p.m., and all day on Sunday. A glass of chardonnay or cabernet for $3, or any well liquor for $2.50. The Tuesday special is half-price bottles of wine. Call (859) 335-8788 or visit Rossis-restaurant.com.

New menus

Heirloom Restaurant in Midway has a spring menu that includes coconut yogurt mousse, eggs Heirloom, mache salad, sautéed chicken livers, crabcakes, beef tenderloin, pan-seared Chilean sea bass and duck. The Mary burger is named for chef/owner Mark Womble’s grandmother. Heirloom serves maple-bacon scones for breakfast 7 a.m. to 11 a.m. On Wednesdays, the feature is half-price wines, and there’s live entertainment on Thursdays. Call (859) 846-5565 or visit Heirloommidway.com.

■ The menu is going green at Greentree Tearoom, 521West Short Street, for March. The menu features potato leek soup; Irish oatmeal scone; hot brownette; salmon mousse, Benedictine and pesto chicken tea sandwiches; pistachio cupcakes; and grasshopper creams. Luncheon tea is served at noon Wednesday through Saturday. Call (859) 455-9660 or visit Greentreetearoom.com.

Restaurants planning specials for Valentine’s Day

Tuesday is Valentine’s Day and bakeries, chocolatiers, and restaurants are offering special menus, pricing, and goodies for your sweetheart. Here’s a selection.

Specials are for Valentine’s Day, unless otherwise noted.

815 Prime, 131 East Main Street in Midway. A Valentine’s dinner will be served 5:30 to 10 p.m. Saturday and Tuesday with live music and champagne specials. (859) 846-4688.

Abuelo’s Mexican Restaurant at Fayette Mall, 3395 Nicholasville Road. Fajitas for two plus free dessert for $29.99, and a prime rib special will be served Friday through Tuesday. (859) 971-0922. Abuelos.com.

BabyCakes Cupcakes has moved from Patchen Drive to 1616 Liberty Road, at the corner of Henry Clay Boulevard. A dozen cupcakes, $22, are decorated with retro heart candy, pink and red swirled icing, and sweet fondant pink, white and red hearts. (859) 317-9619. Bb-cakes.com.

Casanova Italian Restaurant, 855 South Broadway. Regular menu will be served, plus two specials: lobster pappardelle in vodka sauce and lamb osso buco. (859) 309-3313.

Heirloom, 125 Main Street in Midway. Three-course menu, for $50 a person, includes New York strip and pan-seared diver scallops. Celebrate early with breakfast 7 to 11 a.m. (859) 846-5565. Heirloommidway.com.

Holly Hill Inn, 426 North Winter Street in Midway. On Friday and Saturday, a four-course menu with optional hors d’oeuvres will be available for $40. Brunch will be served 11 a.m. to 2 p.m. Saturday and Sunday. On Tuesday, a multi-course dinner will be served 5:30 to 10 p.m. The cost is $75 a person. (859) 846-4732. Hollyhillinn.com.

Le Deauville, 199 North Limestone. A three-course dinner for $49 a person will be served 5:30 to 10 p.m. (859) 246-0999.

Old Kentucky Chocolates stores will have chocolate-covered strawberries and grapes, and a new item, chocolate-covered potato chips and caramels decorated with pink sea salt. Locations are at 450 Southland Drive, (859) 278-4444; 3385 Tates Creek Road, (859) 268-4711; and 410 West Vine Street, (859) 252-2639. Oldkycandy.com.

Rossi’s Restaurant, 1060 Chinoe Road. A special four-course dinner is offered. (859) 335-8788. Rossis-restaurant.com.

Saul Good Restaurant & Pub’s new dessert for Valentine’s Day is the chocolate wine glass, a mix of Belgian chocolate and wine. Guests can select any glass of red wine from the menu and for an additional charge of $1.49, the outer rim of the glass will be hand-dipped in chocolate. Locations are at 3801 Mall Road in the Plaza at Fayette Mall, and 1808 Alysheba Way in Hamburg. (859) 317-9200. Saulgoodpub.com.

Stella’s Kentucky Deli, 143 Jefferson Street. Seatings are at 6, 8 and 10 p.m. for the five-course dinner. The cost is $35 a person. (859) 255-3354.

Three Suns Bistro, 298 East Brannon Crossing. The restaurant will have sweetheart specials Friday, Saturday and Monday. The Valentine’s menu on Tuesday will include Angus prime rib au jus and filet mignon medallion with lobster bouillabaisse. (859) 245-0048.

Wallace Station Deli and Bakery, 3854 Old Frankfort Pike. Valentine’s lunch specials will be served Saturday through Tuesday. (859) 846-5161. Wallacestation.com.

Windy Corner Market, 4595 Bryan Station Road. Lunch and dinner specials will be served Saturday through Tuesday. A sweetheart brunch will be offered Saturday and Sunday. (859) 294-9338. Windycornermarket.com.

WineStyles of Lexington, 2535 Nicholasville Road. A Valentine wine pairing event will be 1 to 8 p.m. Saturday, Monday and Tuesday. Wines will be matched with artisanal cheeses, fresh fruit and dark chocolates. Tickets are $38 a couple. (859) 278-9463.

Bluegrass Pride has partnered with Bellini’s Italian Restaurant and Natasha’s Bistro & Bar to hold candlelit dinners on Valentine’s Day as a way to raise awareness and promote energy efficiency in Fayette County. The restaurants will light their dining rooms with candles rather than relying solely on overhead lights. Call (859) 266.1572 or visit Bgpride.org. Bellini’s is at 115 WestMain Street. Natasha’s is at 112 Esplanade.

Events

Akielo Temple, No. 128, Daughters of the Nile, will have its annual bean soup dinner 11 a.m. to 7 p.m. Friday at Oleika Shrine Center, 326 Southland Drive. The menu includes white or brown beans, corn bread, dessert and a drink. The cost is $5 for adults, and $2.50 for children younger than 12.

Farmers market report

The Lexington Farmers Market, open Saturdays at Victorian Square, will have beef, kale, turnips, cabbage, beans, eggs, chicken, and turkeys. Students from the University of Kentucky will be at the market 8 a.m. to 1 p.m. to record oral histories of market vendors and visitors.

Recipe.com adds a magazine to its mix

From couponing to home gardening, grocery shoppers are looking for ways to stretch their dollars.
Recipe.com has created a magazine companion that is filled with recipes that include a per-serving cost analysis. The first issue includes topics such as 10 dinners for $10, a month of low-cost meals, using pasta to stretch a budget, and recipes for making popular take-out items at home.
There’s also a free mobile tag-reader app that allows you to scan tags throughout the magazine and download recipes to your phone. If you don’t have a smartphone, type Recipe.com/tags into your browser to access an interactive list of all the tagged recipes in the publication.

The best ‘right now’

Esquire food blogger and author John Mariani listed the “Best Restaurants in Kentucky Right Now” in a recent post and includes several in Central Kentucky. They are:
Lexington’s Dudley’s on Short, 259 West Short Street; Jonathan at Gratz Park, 120 West Second Street; Malone’s, 3347 Tates Creek Road; and Yamaguchi’s Sake and Tapas, 125 Codell Drive; and Midway’s Holly Hill Inn, 426 North Winter Street, and Heirloom, 125 Main Street.
You can read what Mariani has to say about each at Esquire.com/blogs/food-for-men/kentucky-restaurants-070511.

Pick and choose

Courtney Farms in Bagdad has created a “virtual farmers market” to sell produce directly to consumers.
Mary and Shane Courtney, owners of the 94-acre farm in Shelby County, have offered community supported agriculture memberships for two years, but their new A La Carte program is designed for people who want to pick and choose their vegetables. Consumers can go to CourtneyFarmsCSA.com and choose among six locations in Shelbyville and Louisville to pick up their orders.
The program offers vegetables grown at Courtney Farms. They include: beets (candy-striped, golden and red), rainbow Swiss chard, cucumbers, garlic, green onions, squash (yellow and Zephyr, which is part yellow and green), and zucchini. For additional A la Carte offerings, Courtney Farms collaborates with a number of local farmers. They include:
Swallow Rail Farm in Simpsonville: asparagus, blueberries, herbs, eggs, lamb, specialty vegetables.
Mulberry Orchard in Shelbyville: apples, peaches.
Stone Cross Farms and Cloverdale Creamery in Taylorsville: beef, pork, and English-style farmstead cheeses made from local milk in four flavors.
Highland Livestock in Waddy: frozen hamburger patties and ground beef, beef jerky in hickory-smoked original and black pepper.
Debbie Young in Finchville: Hampshire-Suffolk cross lamb.
Cedar Haven Farm in Waddy and Shelby Countian Suzi Rice: blackberries.
David Davidson in Henry County and the Hogg family in Shelbyville: eggs.
Franklin County producer Mike Salyers: mild and hot sausage, asparagus.
Franklin County beekeeper Joel Shrader: raw honey.
Fayette County producer Todd Clark: whole chickens and turkeys.
Smiley’s Strawberries in Washington County: strawberries.
Gilkison Farms in Winchester: black raspberries.
Steve Isaacs in Nonesuch: table grapes.

All dressed in white

It is Christmas in July at Southern Living. The magazine is challenging readers to create a white cake, and the winning recipe will be featured on the cover of the December issue.
The contest winner will receive $1,000. Two runners-up will receive $500 each, and their recipes will be featured in the dessert story in December.
Here’s how to enter: Start with one of Southern Living’s five favorite holiday cake batters listed on the Web site, then make it your own. The deadline for submissions is July 31. Go to Southernliving.com/cakecontest.

Ky.’s foodie destination

Grub Street, New York magazine’s food and restaurant blog, has compiled a list of the top foodie destinations in each state, with the Kentucky Bourbon Trail representing Kentucky. Here is what Grub Street had to say about it:
“It wouldn’t be too difficult to chart your own tour of Kentucky’s distilleries, but why bother when the Kentucky Distillers’ Association has done the work for you? Just head for the official site to get all the info you need to plan your pilgrimage to America’s boozy Promised Land.”
The blog also suggests adding Buffalo Trace to the itinerary and stopping at The Brown Hotel in Louisville for its signature hot Brown. Go to Newyork.grubstreet.com/2011/05/51_foodie_destinations.html#photo=18×00055.

10 summer food trends

If you would like to jazz up your summer menus, take a look at Betty Crocker’s top 10 summer food trends, then try a new recipe for each.
The trends and recipe ideas include:
Cheeky tiki. Originally inspired by South Pacific culture, the fun tiki trend is back in a big way. Make mai tai tiki pops. Rum-spiked frozen treats take the flavors of a tiki cocktail – the mai tai – and turn it into a fruity (and boozy) ice pop.
New takes on cupcakes. Dessert lovers are inventing interesting twists on the classic cupcake – even looking to retro refrigerator, or “icebox,” desserts for inspiration. Try lemon-ginger icebox cookie cupcakes made with cookies – which, when stacked between layers of whipped cream and then chilled, become cakelike.
Spice it up. Bold and big flavors are all the rage, updating classic foods through new flavor combinations and cooking techniques. Make fresh sriracha refrigerator pickles by adding a hot, Thai-inspired sauce that spices up your garden bounty – no canning equipment required.
Move over, meat. With vegetarian – and flexitarian – eating gaining popularity, more and more people are seeking meatless options that don’t skimp on flavor. Prepare a monster veggie burger loaded with fresh vegetables and tasty chickpeas. It moves veggies from the side to the center of the plate.
Easy freezy fun. Frozen ice cream novelties are the ultimate summer treats for adults and kids, leading to interest in homemade ice cream and frozen pops. Fruity fro-yo fun bars call for four ingredients and a few simple steps, so it’s easy to make with the kids.
Thrillin’ grillin.’ Grillmasters everywhere are taking lessons from the “tableside” preparation trend, using the grill to bring flavor to unexpected dishes. Make grillside guacamole with fresh avocados, sweet onions and other veggies.
Kid food grows up. The foods that we loved best as children always inspire special memories. Make beer snow cones from granita-style beer “snow” and a drizzle of fruity simple syrup.
Pie lovin.’ This has been declared the “Year of the Pie,” and we are seeing (and eating) creative takes on pies, from sweet to savory. Take crunchy graham crackers, melty chocolate, and marshmallows, and put them into a handheld pie pocket.
Back-yard green grocer. More people than ever are “shopping” in their own gardens – or at local farmers markets – to create flavorful summer dishes full of their favorite veggies. Make green garden fries from fresh veggies.
Switch up the ‘wich. Sandwiches are the ultimate comfort food from old favorites like PB&J and grilled cheese to new obsessions like Korean tacos. We’re seeing this trend in everything from food trucks to restaurants devoted to a singular type of sandwich. Serve Greek grilled cheese tacos, a Mediterranean-inspired dish that reinvents the familiar grilled cheese sandwich in taco form.
Recipes are at Bettycrocker.com/redhot.