Posts Tagged 'Varden’s Cafe'

Christmas appetizer for your party

Steve Walton, co-owner of Varden’s Cafe, Specialty Foods, & Emporium in Paris, made this recipe for a holiday party. “It is wonderful,” he said. Varden’s is at 509 Main Street. Call (859) 987-4700 or go to www.vardens.com.


Christmas appetizer

2 8-ounce tubes of crescent rolls
1 8-ounce package of softened cream cheese
1/2 cup of sour cream
1 teaspoon of dill
1/8 teaspoon of garlic powder
1 1/2 cups of broccoli florets (freshly chopped)
1/2 cup of celery (finely chopped)
1/2 cup of sweet red pepper (finely chopped)
1/2 cup of stuffed green olives (thinly sliced)
Cilantro or celery leaves
Grape tomatoes

Preheat the oven to 375 degrees. Remove the crescent roll dough from its packaging (make sure you don’t unroll it). Cut each tube into eight slices and then arrange the slices in a circle (about 11 inches in diameter) on a well greased pizza circle, or in springform pan.

Bake for about 15-20 minutes or until the dough turns a nice golden color. Cool for 10 minutes before gently removing your crescent dough wreath to a serving platter. Cool completely.

In a mixing bowl, beat the sour cream, cream cheese, garlic powder and dill until smooth. Spread mixture over wreath, top with the chopped veggies.

Surround with cilantro or celery leaves. Garnish with tomatoes.

What’s cookin’ around town

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.