The battle on Friday between the University of Kentucky and the University of Louisville in the Sweet Sixteen of the NCAA men’s basketball tournament is spilling over into Lexington and Louisville kitchens.
Bill Lynch, chef at The Bristol Bar & Grille in Louisville, is challenging Jeremy Ashby, chef/owner of Azur in Lexington, to a wager.
If the Louisville Cardinals lose to the Kentucky Wildcats in Indianapolis on Friday night, Lynch has agreed to wear Kentucky blue and serve Ashby’s signature dishes at Azur. If the Wildcats lose, Ashby will don Louisville red and serve patrons at The Bristol’s Hurstbourne Parkway restaurant.
A date for the dinner has not been announced. Go to Azurrestaurant.com and Bristolbarandgrille.com.
■ Nick Ryan’s Saloon, 157 Jefferson Street, is celebrating the Kentucky-Louisville game with all-night happy hour on Friday. In celebration of the Wildcats’ 26 wins, the restaurant will offer its 8-ounce filet mignon for $26; it’s regularly $29. If the Wildcats win, Nick Ryan’s will serve the special on Saturday for $27. Call (859) 233-7900 or go to Nickryans.com.
■ Seventeen wineries are participating in McConnell Springs’ 7th annual Wine Barrel Tasting on Saturday. Hours are 11 a.m. to 5 p.m. Tickets are $20 and may be purchased at any participating winery. Call (859) 272-0682 or go to Mcconnellsprings.org.
During the event, Jean Farris Winery, 6825 Old Richmond Road, will offer a limited lunch menu from 11 a.m. to 3 p.m. Included are filet burger, smoked chicken salad, grilled chicken Caesar, shrimp and grits, and duck sausage pizza. Call (859) 263-9463 or go to Jeanfarris.com.
■ Kathy Archer will serve Howard’s Creek authentic beer cheese at the Taste of the South in Washington, D.C., on Saturday.
Taste of the South was founded in 1982 by transplanted Southerners living in Washington. The group decided to host a party where they could share with Washington residents their love for all things Southern. Thirteen states are represented, and this year, Kentucky is the featured state, with proceeds going to West End School in Louisville. The free alternative school serves at-risk boys from preschool to eighth grade.
■ Sherrie Keller-Pauley and her husband, Ben Pauley, are back in the restaurant business in the same location where their original Three Suns Bistro was, 502 North Main Street in Nicholasville. The Pauleys’ Three Suns opened in 2000. It moved to Brannon Crossing in 2005 and closed in 2012.
Now called The Bistro, the restaurant will offer “some tried and true favorites from the Three Suns Bistro menu including pecan-fried chicken with praline glaze, lobster bisque, and our honey vinaigrette, a Kentucky Proud product,” Keller-Pauley said. The menu includes hand-cut steaks, seafood, pasta, salads and burgers. Hours are 11 a.m. to 2 p.m. Tuesday through Friday and 5 to 9 p.m. Wednesday through Saturday. Call (859) 221-3925.
■ First Watch Daytime Café is offering three new limited-time items for spring: lemon ricotta pancakes; AB&J waffle topped with almond butter, strawberry sauce and granola; and smoked salmon and roasted vegetable frittata. Locations are 3071 Richmond Road, (859) 899-3447; and 1080 South Broadway, (859) 252-2226. A new First Watch will open this spring on Winchester Road in front of Hobby Lobby. Go to Firstwatch.com.
■ Saturday and Sunday specials at 1790 Row House Restaurant, 2117 Old Main Street in Washington, in Mason County, are Hawaiian chicken with grilled pineapple, pesto grilled shrimp, grilled pork chops, sausage quiche, and white chicken chili. Call (859) 907-6093. Hours are 10 a.m. to 5:30 p.m.
Posts Tagged 'Jeremy Ashby'
Tags: 1790 Row House Restaurant, Azur, Bill Lynch, First Watch Daytime Cafe, Howard's Creek, Jeremy Ashby, Kentucky Wildcats, Louisville Cardinals, McConnell Springs' Wine Barrel Tasting, Nick Ryan's Saloon, The Bistro, The Bristol Bar & Grille, Three Suns Bistro
The battle on Friday between the University of Kentucky and the University of Louisville in the Sweet Sixteen of the NCAA men’s basketball tournament is spilling over into Lexington and Louisville kitchens.
Tags: Azur Restaurant, Casanova Express, Chris MacFarlane, Gene Williams, Jean Farris Winery & Bistro, Jeremy Ashby, Leah MacFarlane, Leo Capezzuto, Lexington Farmers Market, Natasha's Bistro, Stella's Kentucky Deli, Sweet Lily's Frozen Yogurt
Chris 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.
■ 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.
■ 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.
■ 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.
Tags: Brasabana Cuban Cuisine, Doodles Breakfast and Lunch, Enrique Gonzalez, Greentree Tearoom, Grey Goose, Holly Hill Inn, Jeremy Ashby, Miquel Rivas, Saul Good, The Blue Heron
The chefs and owners of Azur Restaurant are branching out to offer Central Kentuckians a taste of Cuba. Their Brasabana Cuban Cuisine opened Sunday at 841 Lane Allen Road, the space in Commonwealth Plaza formerly occupied by Friends and Co.
Azur Food Group executive chef Jeremy Ashby and co-owner Miguel Rivas, who is from the Dominican Republic, offer a Cuban/Latin menu at Brasabana, which “emphasizes the growing desire of Cuban cuisine with an ‘island’ flair — a movement that is exposing and meeting the needs of a growing Latin influence in this region, media consultant Sylvia Lovely said.
The restaurant is decorated with art from local artists, and the opening exhibit is by Enrique Gonzalez, who recently spent some time in Cuba.
“We decided this is a great way to pay tribute to local artists, many of whom come from Latin American backgrounds,” Lovely said. “In the future, we will curate other artists with a similar interest in Latin culture.”
Menu specialties include papas rellenas, a crispy, beef picadillo meat-stuffed mashed potato ball with chipotle aioli dipping sauce; pork Havana nueva, slow-roasted pork cooked in a garlic citrus marinade served with congris, a fried yucca avocado salad; and ropa vieja, a slow-cooked shredded beef stew with tomatoes, peppers and onions served with black beans, rice, and crispy green plantain tostones.
Brasabana is open 5 to 11 p.m. daily. Call (859) 303-5573 or go to Brasabana.com.
■ The hand-crafted cocktail bar The Blue Heron is now a dining destination with steakhouse classics. The menu features charbroiled filet of beef tenderloin; New York strip (charbroiled, blackened or au poivre); fried chicken; slow-roasted prime rib; and double-thick cut pork chop with pear marsala glaze. Appetizers and small plates include Virginia oysters on the half-shell with horseradish mignonette; hand-cut fries with malt vinegar aioli and black truffle salt; and baked brie with fig preserves.
The Blue Heron, part of the Grey Goose family of restaurants, is at 185 Jefferson Street. Call (859) 254-2491. The bar opens at 4 p.m. Tuesday through Saturday, and the kitchen serves from 6 to 9 p.m. Tuesday, Wednesday and Thursday, and 6 to 10 p.m. Friday and Saturday.
■ The January menu at Greentree Tearoom features corn chowder, pineapple scone, pasta de’Medici, celery boats with olive nut, curried egg salad and chicken salad tea sandwiches, and Italian cream cupcakes. The tearoom is at 521 West Short Street. Call (859) 455-9660 or go to Greentreetearoom.com.
■ Saul Good Restaurant & Pub is celebrating birthdays in 2014. When you dine at any of the Saul Good restaurants on your birthday, you’ll receive a percentage off equal to your age. Turning 40? Get 40 percent off your meal. The older you get, the more you save. The restaurants are at 1808 Alysheba Way, (859) 317-9200; 3801 Mall Road, (859) 273-4663; and 123 North Broadway, (859) 252-4663. Go to Saulgoodpub.com.
■ Doodles Breakfast and Lunch, 262 North Limestone, is featuring a special “Resolutions Menu” with health-inspired dishes throughout January. Call (859) 317-8507 or go to Doodlesrestaurant.com.
■ Holly Hill Inn’s dinner club series, “Around the World in 80 Days,” follows the travels of author Jules Verne’s character Phileas Fogg via chef Ouita Michel’s menus.
On Friday and Saturday, the theme is a Victorian Christmas in London, and the menu features roasted Christmas goose.
Here are dates and themes for the winter series: Jan. 9-11, Paris; Jan. 16-18, Italy from tip to boot; Jan. 23-25, sailing the Horn of Africa: Ethiopia; Jan. 30-Feb. 1, India; Feb. 6-8, Indonesia with guest chef Brigitte Nguyen; Feb. 13-15, Valentine’s aphrodisiac menu; Feb. 16, sweetheart brunch; Feb. 20-22, China; Feb. 27-March 1, Japan; March 6-8, Omaha prime beef; March 13-15, Ireland; March 16, St. Patrick’s Day brunch; March 20-22, London in 2014.
Holly Hill Inn is at 426 North Winter Street in Midway. Call (859) 846-4732 or go to Hollyhillinn.com.
Tags: Addie's Restaurant, Azur Restaurant, Bluegrass Farmers Market, Carolina Mitchell, Cathy Vance, David Jones, Furlongs, House Food & Wine, Isaac Kurs, Jeremy Ashby, Jonathan at Gratz Park, Lexington Farmers Market, Maggie Green, Minton's at 760, Nobody's Bizness, Shawn Mitchell, Smith-Berry Winery, Soundbar, The Kentucky Barbecue Book, The Kentucky Fresh Cookbook, The Woodford Inn, Thyme Cafe and Catering, Wes Berry, Winchester Farmers Market
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.
■ 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.
■ 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.
■ 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.
Tags: Azur Restaurant, Cooking Light, David Dubou, Digimarc Discover, First Presbyterian Church, Jeremy Ashby, Lilly's Kentucky Bistro, Lynne Costello, Scottish shortbread, Stone Cross Farm, Vintner Select
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.
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.
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.
Tags: Azur Restaurant, Blue Grass Community Foundation, Bronte Express, executive chef of Hotel Villa in the Czech Republic., Georgia's Kitchen, GoodGiving Guide Challenge, Greentree Tearoom, Jackson's Restaurant, Jeremy Ashby, Joseph-Beth Booksellers, Lexington Farmers Market, Lexington Seafood Co., Moveable Feast, Panda Express, Petr Elias, Sean Jackson, Smiley Pete Publishing, Ted's Montana Grill, West Sixth Brewing
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.
■ 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.
■ 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.
■ 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.
Tags: Addie's at the Woodford Inn, Azur Restaurant, Bluegrass Farmers Market, Bluegrass Pizza Bake-Off, Cheapside Entertainment District Association, DiOrios Pizza, East End Community Farmers Market, Engine House Deli, Goodfellas Pizza, Jeremy Ashby, John Varanese, Lexington Farmers Market, Nick Ryan's Saloon, Orchid Flower, Puccini's Smiling Teeth, Sal's Pizza, Six Friends Cafe, Snappy Tomato, St. Andrew Orthodox Church Heritage Festival, The Courtyard Deli, The Ketch, Underdog's Sports Bar and Grill
Downtown Lexington is the place to be Friday nights for the next few weeks. A new concert series, Friday Fest in the Pavilion, will run each Friday through Oct. 28.
Sponsored by the Cheapside Entertainment District Association, Friday Fest, which is a little similar to Thursday Night Live, will kick off at 6 p.m. in the park’s Fifth Third Pavilion.
This Friday, Jeremy Ashby, executive chef at Azur Restaurant, will char-grill oysters, and other food vendors include The Courtyard Deli, which will serve Krissy’s famous chili, and Goodfellas Pizza.
Entertainment, from 7 to 11 p.m. will feature Kenny Owens and Fun With Jello on Friday, and Sunday’s Best on Sept. 30.
■ Orchid Flower, 3090 Old Todds Road, is offering two specials this weekend: tofu satay and Nasi campur bento box (rendang, spicy beef cooked with coconut milk; perkedel jagung, a fried corn cake with shrimp; Labu siam, stir-fried chayote squash and steamed jasmine rice). Call (859) 543-1126 or visit Orchidflowerrestaurant.com.
■ The Ketch Seafood Grill, 2012 Regency Road, is preparing a fresh Maine lobster clambake throughout September. Included are a 1¼-pound lobster with drawn butter, steamed clams, corn on the cob, and red potatoes. The cost is $25. Call (859) 277-5919 to reserve a lobster.
■ John Varanese, chef/owner of Varanese in Louisville, will be guest chef at Azur Restaurant on Tuesday. Azur executive chef Jeremy Ashby will join Varanese at his restaurant at 2106 Frankfort Avenue, on Thursday.
The dinners will feature the bourbon-smoked trout that won Ashby top honors at the Kentucky Seafood Cook-Off, and was prepared by Ashby and Varanese at the Great American Seafood Cook-Off in August in New Orleans. Dinners begin at 6:30 p.m. The cost is $45. Call (859) 296-1007.
■ St. Andrew Orthodox Church’s Heritage Festival will celebrate its 20th year this weekend. The festival will begin at noon Saturday and Sunday at the church, 1136 Higbee Mill Road. Entertainment includes ethnic dancers and authentic foods such as falafels, gyros, pierogies, tabouleh, baklava, and zatar bread. Call (859) 223-5091.
■ The Engine House Deli, 9 West Lexington Avenue in Winchester, is having open mic night on Tuesday. Hannah Mae Rector will participate. The restaurant, which is normally closed evenings, will open at 6 p.m. Call (859) 737-0560.
■ Underdog’s Sports Bar and Grill, 805 North Broadway, now is serving barbecue. Owner Danny Beile is hickory-smoking pork, brisket, chicken, ribs and wings. Beile also will smoke turkeys for the home cook. The restaurant serves a country-style menu at lunch that includes meatloaf and turkey and dressing. Call (859) 281-1116.
■ The new patio at Nick Ryan’s Saloon opens Wednesday, and the menu features burgers, jerk chicken and cayenne-buttered shrimp. The new bar will offer drink specials including $5 blueberry mojitos. Nick Ryan’s is at 157 Jefferson Street. Call (859) 233-7900.
■ The overall winner of the second annual PizzaOvens.com’s Bluegrass Pizza Bake-off is Puccini’s Smiling Teeth. The pizza makers won a trip to Italy to compete in the World Pizza Olympics. Second-place winner in the traditional category was Sal’s Pizza in Louisville. Winners of the gourmet category are DiOrios Pizza & Pub in Louisville, and Snappy Tomato of Covington.
■ Addie’s at the Woodford Inn, 140 Park Street in Versailles, has a new management team. The restaurant serves breakfast, lunch and dinner 8 a.m. to 10 p.m. Tuesday through Saturday. A brunch buffet is served 10 a.m. to 3 p.m. Sunday. A ribbon-cutting ceremony will be at 4:30 p.m. Friday with bar and dinner specials all evening. The grand opening celebration will be Oct. 1 with music on the patio with Catch 22. Menu items include shrimp and grits, fried or baked chicken, hot Brown, and prime rib. Call (859) 873-5600.
■ Six Friends Café, 191 Kentucky Avenue, now offers delivery service. The menu is at Urbanspoon.com. Call (859) 309-0123.
Farmers market report
■ The Bluegrass Farmers’ Market will have heirloom beans, watermelons, tomatoes, pumpkins and mums. The market is open 9 a.m. to 2 p.m. Saturday and 3 to 6:30 p.m. Tuesday at 3450 Richmond Road, in the parking lot of Pedal the Planet and Fast Signs. The Mill Pond Shopping Center location is open from 9 a.m. to 2 p.m. Saturday. Visit Localharvest.org/blog/29529.
■ Saturday is customer appreciation day at the Lexington Farmers Market. From 9 a.m. to noon, there will be drawings for free products and gift certificates from vendors, pony rides and activities for children and samples of seasonal foods prepared by Sullivan University.
Vendors will have a variety of apples and pears, greens, squash, pumpkins, cauliflower, broccoli, peppers, tomatoes, eggplant, pawpaws, eggs, meats, sheep and cow’s milk cheeses, herbs, flowers and fresh pasta.
■ The East End Community Farmers Market, 560 East Third Street in the Pavilion at Midland Avenue, is open 9:30 a.m. to 2 p.m. Saturday. Farmers will have corn, green beans, melons, tomatoes, butternut squash and peppers.
Tags: Angela Caporelli, Debra Hensley, Disable Jockeys Fund, Don McBeth Fund, Good Foods Market, Great American Seafood Cook Off, Hampton Farms, Hickory SmokeHouse, Jeremy Ashby, Jim Tidwell, John Varanese, Military Missions, Old Friends Farm, Saul Good Restaurant, Wines for Equines, Wines on Vine
It’s eye-catching right now, but like any vegetable garden, it’s beauty will soon fade. Until then, the tomatoes, kale and beans are attracting people who walk and drive along Nicholasville Road, near Commonwealth Stadium.
A garden, planted in the front yard of Debra Hensley’s State Farm Insurance office, has a sign that reads: “Food Grown Here.”
“I wanted to have a micro-community garden. I support Seedleaf and the many wonderful things they are doing. So, having it in the front where there is lots of sun and visibility was a no-brainer for me,” Hensley said.
She will eat some of the vegetables and herbs, but it’s primarily for others and there will be no waste.
Last year, the Lexington Council of Garden Clubs awarded Hensley’s small plot, Best Small Garden (representing the south quadrant of Lexington) in the business category.
“There are not many professional offices that have a small community garden right smack in the middle of the front yard,” she said.
People who walk up and down the street can clip off what they want, and sometimes they leave “sweet little notes,” Hensley said.
Ashby wins seafood cook-off
Even though Kentucky is a land-locked state, it produces great seafood.
Jeremy Ashby, executive chef at Azur Restaurant, will bring attention to Kentucky’s aquaculture when he represents the state at the Great American Seafood Cook-Off on Aug. 7 in New Orleans.
Ashby will compete with his stuffed bourbon-smoked trout that took top honors at the Kentucky Department of Agriculture’s Great Kentucky Seafood Cook-Off held June 7. Last year’s winner, John Varanese of Louisville, was runner-up.
Ashby filleted a Kentucky raised trout and stuffed it with a mixture of pan-roasted shiitake mushrooms, goat cheese, bourbon, and a little pureed shrimp with fresh thyme, parsley, and dill. He put some stuffing in the small side of the fillet and rolled it up like a spiral and seasoned the outside with lemon juice and salt and pepper.
The next step was to place the stuffed trout on a metal grate and hot-smoke the fish — over wood chips that have been soaked in bourbon — until it was cooked medium and the stuffing was hot.
As a side, Ashby made corn shooters and garnished the dish with cherry tomatoes that had been poached in olive oil, along with pea shoots and popcorn shoots.
“I am very excited to be a Kentucky ambassador and have the chance to go to New Orleans in August to compete for the title of King of American Seafood, he said.
“At the competition in New Orleans, it is difficult to compete as a land-locked state against other products like sea bass, lobster, coastal shrimp and scallops, but our agenda of making sustainable aquaculture more well- known across the country might grant us a win,” Ashby said.
Good Foods presents film
Good Foods Board of Directors will present a film The End of the Line, about the devastating effect of over fishing in oceans at 6:30 p.m. Tuesday at the downtown Lexington Public Library, 140 East Main Street.
Jim Tidwell, professor at Kentucky State University’s Aquaculture Research Center, and Angela Caporelli, aquaculture coordinator at the Kentucky Department of Agriculture, will discuss the film. Visit Endoftheline.com or Goodfoods.coop.
Saul Good is raising funds for Military Missions
On the Fourth of July, Saul Good Restaurant will host its annual fundraiser to benefit Military Missions, Inc., a Lexington-based nonprofit organization dedicated to providing care packages for every Kentucky soldier deployed to Iraq and Afghanistan.
To encourage participation and donations, the restaurant is offering a half-price discount on all food items from noon to 8 p.m. The money raised will go toward the creation of care packages which include both sundries (CDs, snack food, video games) and essential items (eye drops, foot powder, socks) for Kentucky soldiers. The care packages will be sent to 1,300 troops from the 149th Maneuver Enhancement Brigade in addition to several hundred soldiers on the Military Missions’ support list.
Saul Good locations are 3801 Mall Road, in the Plaza at Fayette Mall, and at 1808 Alysheba Way, in Hamburg. Call (859) 321-5600 or visit Saulgoodpub.com.
Wines on Vine planning Wines for Equines on Monday
Wines on Vine’s second annual fundraising event on Monday will benefit three organizations.
Proceeds from “Wines for Equines” will go to Old Friends Farm, which is dedicated to retired thoroughbreds; as well as the Don McBeth Fund and the Disabled Jockeys Fund, which provide financial assistance to injured jockeys and exercise riders. Hours are 5:30 to 8:30 p.m. Tickets are $10. Wines on Vine is at 400 Old Vine Street. Call (859) 243-0017.
In-shell peanuts have a smoky flavor
While the steaks and burgers are grilling, let your cook-out guests snack on handsful of Hickory SmokeHouse flavored in-shell peanuts. The new snack is from Hampton Farms and smoke-flavored peanuts go great with summer foods and drinks. A 10-ounce package is $1.99. Visit Hamptonfarms.com.
Tags: "Meet Me in Midway", "The peach lady", Alfalfa, Azur, Bluegrass Cycle Club Horsey 100, Bluegrass Farmers Market, Boone Creek Creamery, Circle D Farms, Elmwood Stock Farm, Holly Hill Inn, Home Pickins Farm, Jacques Pepin, Jeremy Ashby, Jonathan at Gratz Park, Jonathan Lundy, KitchenAid, Lexington Farmers Market, Lovers Leap, Mary Tyler, Michael Symon, Midway Business and Restaurant Association, Senior PGA Championship, Sunny Side Up, Superfecta, Valhalla Golf Club, WLAP-630 AM
Jeremy Ashby, executive chef at Azur, is hanging out with celebrity chefs this weekend at the Senior PGA Championship at Valhalla Golf Club in Louisville.
Ashby joins renowned French chef Jacques Pepin and Iron Chef Michael Symon at the KitchenAid Fairway Club’s chef event during the tournament. KitchenAid is hosting a series of cooking demonstrations with celebrity and local chefs next to the 13th green.
Pepin will teach French cooking skills from 2 to 3 p.m. Friday. Symon will combine his Midwest upbringing and classic culinary training to prepare chops (lamb and veal) and scallops from 2 to 3 p.m. Saturday.
You can hear about Ashby’s adventures at the PGA event on his radio show, Sunny Side Up, which airs at 11 a.m. Saturday on WLAP-630 AM. His show focuses on local foods and the farm-to-table movement in the Bluegrass.
Azur is at 3070 Lakecrest Circle. Call (859) 296-1007 or go to Azurrestaurant.com.
■ On Saturday, shops and restaurants in Midway will participate in “Meet Me in Midway.” Hours are 11 a.m. to 8 p.m. Restaurants will serve special dishes, and Superfecta will entertain beginning at 7 p.m. A silent auction will feature items from downtown shops and restaurant gift certificates. The event benefits the Midway Business and Restaurant Association and the Bluegrass Cycle Club Horsey 100.
■ Jonathan at Gratz Park, 120 West Second Street, is having a special dinner on the patio Sunday. Chef/owner Jonathan Lundy will prepare a low-country boil with lobster, shrimp, clams, mussels, and fresh corn and potatoes. It will be dumped promptly at 8 p.m. Dinner will be served family style and is limited to 25 guests. The dinner is $45 and is by reservation only. Call (859) 252-4949.
■ Alfalfa, 141 East Main Street, is having a Memorial Day brunch from 9 a.m. to 2 p.m. Monday. In addition to the regular menu, the chef will prepare a farmers-market omelet, featuring eggs from Home Pickins Farm, vegetables from Elmwood Stock Farm and cheese from Boone Creek Creamery.
Alfalfa now serves a hamburger made from beef from Circle D Farms in Madison County and dressed with local greens and hydroponic tomatoes. Two wines from Lover’s Leap have been added to the Kentucky wine list. Call (859) 253-0014 or go to Alfalfarestaurant.com.
■ This is the last weekend to enjoy the May dinner menu at Holly Hill Inn, 426 North Winter Street, Midway. The three course dinner is $35, a five-course tasting menu is $55, and a four-course vegetarian tasting menu is $40.
The menu changes monthly, and so does Carrie’s pie supper. May pies are fresh strawberry with white chocolate sauce, orange silk in graham cracker crust, gingersnap peach with crumb topping and caramel sauce, and coconut cream with raspberry sauce. Call (859) 846-4732 or go to Hollyhillinn.com.
Farmers market report
■ Mary Tyler, also known as “the peach lady,” and her son Bobby will have the first crop of their Southern peaches at Lexington Farmers Market on Saturday. They also will have cantaloupes, tomatoes and green beans, and they will be set up at all four market locations. Other vendors will have strawberries, rhubarb, and hydroponic tomatoes and peppers.
Jonathan Lundy, chef/owner of Jonathan’s at Gratz Park will give a chef’s demonstration and offer free samples at the Saturday market at Fifth Third Bank Pavilion in Cheapside Park.
■ Bluegrass Farmers Market has strawberries, asparagus, eggs, lettuce, greens, rhubarb, onions, herb seasoning, jams, baked goods, honey, veggie plants and floral hanging baskets. Hours are 9 a.m. to 2 p.m. Saturday and 3 to 6:30 p.m. Tuesday. The market, which sells 100 percent homegrown/produced items, is at 3450 Richmond Road, in the parking lot of Pedal the Planet and Fast Signs. Go to Localharvest.org/blog/29529.
■ Azur’s Farmers Bazaar is open from 8 a.m. to 2 p.m. Saturdays featuring local produce. It’s open on the patio and front walk of the restaurant at 3070 Lakecrest Circle. Call (859) 296-1007 or visit Azurrestaurant.com.
Tags: Alma Gitana, Azur, Blue Grass Farmers Market, Cardinal Hill Rehabilitation Hospital, Crdinal Hill Rehabilitation Hospital, Jeremy Ashby, Leukemia and Lymphoma Society, Miguel Rivas, The Bash, Three Suns Bistro, Varden's Cafe, Winchell's, Wingspan Gallery
It’s a busy holiday weekend, but take time to make reservations for The Bash next weekend.
Benefiting Cardinal Hill Rehabilitation Hospital, the party, at 6 p.m. Sept. 5, will be at the Round Barn at The Red Mile, hosted by University of Kentucky football coach Rich Brooks and his wife, Karen.
There will be bourbons from Bulleit, Heaven Hill, Buffalo Trace, Maker’s Mark and Four Roses distilleries, plus wine from Elk Creek Vineyards, and an hors d’oeuvres menu of vegetables with Kentucky beer cheese, spinach and artichoke dip, mini country ham biscuits, smoked pork loin with bourbon glaze, jambalaya cups, corn pudding, tomato cheese torte, Fontina cheese and shrimp grits, New Orleans bread pudding with bourbon sauce, and chocolate chip cookies.
Tickets are $60 each or $750 for a reserved table for eight. Call Trish Roberts Hatler at (859) 254-5701, Ext. 5603.
Each course sounds delicious
Wingspan Gallery, 191 Jefferson Street, will serve a four-course dinner Sept. 4 with corn and tomato chowder, mixed greens with spring onions and toasted almonds, pork chops seared with star anise and plums, creamed potatoes and seasonal vegetables, and caramelized pineapple with ginger and crème Anglaise. The cost is $40. Call (859) 225-5765 or go to www.wingspangallery.com.
More fun with karoake
Winchell’s, 348 Southland Drive, is having its third annual karaoke party at 9 p.m. Aug. 29 to benefit the Leukemia and Lymphoma Society. Call (859) 278-9424 or go to www.winchellsrestaurant.com.
Three Suns lightens it up at the bar
Three Suns Bistro, 298 East Brannon Road, in Brannon Crossing, has lighter fare on its bar menu: home-fried potato chips with blue cheese French onion dip; beer cheese with pita chips; mini bison, Italian sausage and beef burgers; and Cuban and muffaletta sandwiches. Call (859) 245-0048.
Varden’s turns 2 with a party
Varden’s Cafe, 509 Main Street in Paris, is celebrating its second birthday with wine and hors d’oeuvres 5 to 7 p.m. Saturday, Aug. 30. Call (859) 987-4700.
Jean Farris adds autumn to its menu
Jean Farris Winery & Bistro, 6825 Old Richmond Road, has a new menu for harvest season. House favorite pan-seared filet mignon has received a makeover, served with a savory blue cheese and shallot bread pudding and grilled local squash. New dinner items are prickly pear-glazed seared duck breast, and a 14-ounce bone-in rib-eye with a petite syrah demi-glaze. The lunch menu has grilled beef kebab, four-cheese macaroni and cheese with bacon, and chicken pot pie. Desserts are angel food cake topped with a spicy cayenne and cinnamon chocolate mousse, and raspberry truffle cake. Call (859) 263-9463.
The barbecue baron is back
Kansas City Baron of Barbecue Paul Kirk returns to Good Ol’ Days BBQ Farm, 544 Old Frankfort Pike in Midway, for his second barbecue seminar Oct. 11. Call (859) 873-9520 or go to www.goodoldays.com.
Farmers market report
This week, Blue Grass Farmers Market will have grass-fed beef, Amish cheese (baby Swiss, white Cheddar, colby, jalapeño Jack), raspberries, rhubarb, melons, beets, corn, cucumbers, eggplant, onions, greens, green beans, okra, peppers, jalapeños, potatoes, summer squash and tomatoes. The market is on Richmond Road in the parking lot of Pedal the Planet Bike Shop and FastSigns. Hours are 9 a.m. to 2 p.m. Saturday, 3 to 6 p.m. Tuesday.
Pig roast at Azur
Azur Restaurant & Patio in Beaumont Centre is having a pig roast Friday, Aug. 29. Chefs Miguel Rivas and Jeremy Ashby are preparing a Latin menu of suckling pig, paella and arepas. The party begins at 7:30 p.m. Entertainment will be by Alma Gitana. Cost is $35. Call (859) 296-1007 or go to www.azurrestaurant.com.