Elk Creek Vineyards will open The Kentucky Proud Market in the Shops at Lexington Center later this month. The new showroom, formerly occupied by Orvis, will feature the entire selection of Elk Creek wines, along with Jean Farris and other Kentucky wines, and a large variety of Kentucky Proud products, including meats, cheeses, sauces, spices and crafts. Call (502) 484-0005 or (859) 233-4567 or go to www.elkcreekvineyards.com or www.lexingtoncenter.com.
Tea for two: a kid and you
Ashland, the Henry Clay Estate, will have a children’s valentine tea and a fashion-themed tour of the historic home on Valentine’s Day.
Hours are 10:30 a.m. for children ages 7 to 12, and 1:30 p.m. for ages 4 to 6 years. Cost is $15, and a child must be accompanied by an adult. Reservations are required.
Ashland is at 120 Sycamore Road. Call Becci Ray at (859) 266-8581, Ext. 12, or e-mail firstname.lastname@example.org.
A way to help Old Friends
The first Old Friends Along the Kentucky Bourbon Trail dinner and bourbon tasting will be at 6 p.m. Feb. 28 at the Seelbach Hilton, 500 South Fourth Street, Louisville.
The event will benefit Old Friends Equine in Georgetown, a home for at-risk Thoroughbreds whose racing and breeding careers are over. Among the champions living at the farm are Ogygian, Sunshine Forever and The Wicked North.
Eight of Kentucky’s master distillers will offer bourbon samples: iHarlen Wheatley of Buffalo Trace, Jim Rutledge of Four Roses, Parker and Craig Beam of Heaven Hill, Fred Noe of Jim Beam, Kevin Smith of Maker’s Mark, Jimmy Russell of Wild Turkey and Chris Morris of Woodford Reserve.
The dinner, prepared by chef de cuisine Nicole Walker. will feature a bourbon- inspired menu featuring sweet potato bisque, kurobota pork shank with polenta, heirloom winter vegetables with bourbon reduction, bourbon-roasted apples, and chocolate bread pudding. Tickets are $100. Call (502) 807-3463 or go to www.seelbachhilton.com.
Old Friends Equine is open daily to tourists by appointment. Call (502) 863-1775 or go to www.oldfriendsequine.org.
Classes are in session
Do you have the winter blues? Get out of the house and take a class at Good Foods Cafe & Market. Here’s the lineup.
Saturday bite fever, 11 a.m. to 2 p.m. Saturday. Sample fresh produce and savory soups, and pick up easy recipes.
Intuitive soup making, 7 to 9 p.m. Feb. 12 and 26. Learn basic techniques and shortcuts for creating soups without a recipe. Roger Pearson is the instructor. The cost is $25.
Better eating for life: Got calcium? 2 to 3:30 p.m. Feb. 14. Beth Loiselle will explain how to plan menus with calcium-rich foods. $12.
Better eating for life: Invincible veggies, 2 to 3:30 p.m. Feb. 28. Loiselle’s class will show how to incorporate more vegetables into meals. $12.
Good Foods is at 455 Southland Drive. Call (859)-278-1813 or go to www.goodfoods.coop.
Your creation could be worth a million
Winter is a great time for creating recipes to enter in the 44th Pillsbury Bake-Off contest.
New brands have been added to this year’s contest, the cooking is quicker, and the grand prize is $1 million. Consumers also will have a chance to help determine 10 of the 100 final recipes.
Finals will take place April 11 to 13, 2010, at the Waldorf-Astoria Orlando and Hilton Orlando Bonnet Creek hotel in Florida. In 1949, the first bake-off was at the Waldorf-Astoria in New York City.
New brands that are eligible are Hershey’s cocoa, baking chips or bits, and baking chocolates; Eagle Brand sweetened condensed milk; Pillsbury Crescent Recipe Creations; and Pillsbury refrigerated thin pizza crust.
Four categories define the kinds of recipes consumers may submit: breakfast and brunch; entertaining appetizers, dinner made easy, and sweet treats. Cooks may enter online at www.bakeoff.com through April 20.