Posts Tagged 'Woodford Reserve'

Incredible Food Show promises to live up to its name

Chef Ouita Michel will be touting her Wallace Station bourbon mustard at the Incredible Food Show.

You can eat your way through the Incredible Food Show at Lexington Center on Saturday.
Samples of beer cheese, wine, chocolates, olive oil, honey, barbecue sauces, ­pasta and Italian ­sausages will be offered. Cooking ­demonstrations will feature Top Chef contestants Bryan and Michael Voltaggio and Sullivan University students.
Food vendors include ­Sunflower Sundries, ­Browning’s Country Hams, Applecreek Orchards, Chef Doug’s Gourmet Foods, Marlowe Granola, Trifecta Sauce and Stuarto’s Olive Oil.Chef Ouita Michel will be touting her Wallace Station bourbon mustard at the Incredible Food Show.

Restaurateur and chef Ouita Michel will introduce the first item in a new line of retail ­products at the food show. ­Michel will offer samples of ­Wallace Station bourbon ­mustard at the Kentucky Specialty Sauces booth from 11 a.m. to 1 p.m.
The mustard was developed for Wallace Station’s reuben sandwich, and it’s served on hot dogs at Woodford Reserve ­Distillery; burgers at Windy Corner Market; and in barbecue sauce, vinaigrettes and as a sauce for rabbit and pork at Holly Hill Inn.
The mustard is $5.95 for a 9.8-ounce jar and is available at Windy Corner Market, 4595 Bryan Station Road in Lexington, and Wallace Station Deli and Bakery, 3854 Old Frankfort Pike, outside Midway. For mail order, call Kentucky Specialty Sauces at (859) 396-9568.

Openings and new menus

■ Kelly and Neal Harris, ­owners of Neal’s Smokebox BBQ on Polo Club ­Boulevard, are opening a second ­location. The Wagon Bones Grill opens at noon Saturday at 591 West Short Street. It serves barbecued pulled pork, sliced brisket, ribs and chicken, grilled corn, potato salad, cole slaw, and macaroni and cheese.
“We smoke our meats for hours and use a Memphis-style with the ­Western Kentucky spin dry rub to form a savory crust,” Kelly Harris said. “Then pull them by hand for the ideal mix of crusty, smoky tender and juicy meat from the inside out. Then we finish them with one of our homemade sauces: a tangy, semi-sweet barbecue sauce or our Western Kentucky dip sauce to complement the spicy rub and smoky meat.”
Call (859) 523-2400 or ­Smokebox BBQ at (859) 293 9300.
Saul Good Restaurant & Pub has added a Fall Fondue Festival to its menu for a limited time. Included are cheese and wine, Grand Marnier and dark chocolate, and white chocolate and raspberry fondues. Saul Good is at 3801 Mall Road in The Plaza at Fayette Mall and at 1808 Alysheba Way in Hamburg. Call (859) 317-9200 or go to Saulgoodpub.com.
■ Bella Notte, 3715 ­Nicholasville Road, has a new fall menu. Included are crispy polenta, butternut squash soup, wood-roasted chicken, spice-grilled pork chop, autumn spice crème brulee, and pumpkin ricotta torte. Call (859) 245-1789 or go to Bellalexington.com.

Specials

The Julep Cup, 111 ­Woodland Avenue, is serving prime rib and fresh Alaskan halibut this weekend. Call (859) 226-0300.

Farmers market report

Bluegrass Farmers’ ­Market will have heirloom beans, herb ­seasoning, pumpkins, squash, eggplant, garlic, baked goods and jams at 3450 Richmond Road, in the parking lot of Pedal the Planet and Fast Signs. Hours are 9 a.m. to 2 p.m. Saturday and 3 to 6:30 p.m. Tuesday. Go to Localharvest.org/blog/29529.
Lexington Farmers Market is open 7 a.m. to 3 p.m. Saturday in Cheapside Park, 10 a.m. to 2 p.m. Sunday on Southland Drive near Sav-a-Lot, and 7 a.m. to 4 p.m. Tuesday and Thursday at South Broadway and Maxwell Street.

Josie’s now open for breakfast

Josie’s Grab & Go now is simply Josie’s.
Owners Bobby and Jennifer Murray have turned the former gourmet carry-out store into a breakfast and lunch spot.
“We took out the cases and put in booths, tables and an old-fashioned counter,” Jennifer Murray said.
Eggs Benedict, quiches, and biscuits and gravy are served for breakfast, and the lunch menu features burgers, salads and soups.
“We still have one small ‘grab and go’ case which has Mamoo’s chicken salad, pimento cheese, ham dip, artichoke dip, and some sweets,” she said.
Hours are 8 a.m. to 2 p.m. Monday through Friday and 9 a.m. to 2 p.m. Saturday and Sunday. Josie’s is at 821 Chevy Chase Place. Call (859) 523-8328.

Whiskey battle at Portofino’s

It’s Kentucky bourbon versus Tennessee whiskey at The Great Barrel Debate on Tuesday at Portofino, 249 East Main Street. The event, 5:30 to 7:30 p.m., features appetizers and a tasting of Woodford Reserve and Old Forester bourbons along with Gentleman Jack and Jack Daniel’s single-barrel whiskey. It’s $19.99 in advance, or $24.99 at the door. Call (859) 253-9300  or go to www.portofinolexington.com.

Cheapside is a quarter-century old

Cheapside Bar and Grill, 131 Cheapside, is celebrating its 25th anniversary Saturday through Wednesday. The bar served its first drink and appetizer in 1985, just before the NCAA finals at Rupp Arena. The patio and bar open for the season Saturday. Call (859) 254-0046 or go to www.cheapsidebarandgrill.com.

Brain drained? Head to Holly Hill

Food for the brain is the theme for Holly Hill Inn’s March menu. Chef/owner Ouita Michel said it was inspired by her father, Dr. Raymond Papka.
“Dad retired last year after more than 40 years of research on the nervous system and 30 years of teaching medical students about the brain. Feeding our brains with stimulating and healthy food is my culinary salute to Dad,” Michel said.
The items on the menu are low in fat, high in fiber and rich in dark, leafy greens, omega-3 fatty acids, dark and richly colored fruits and vegetables, with plenty of seeds and nuts and vitamin C — all to help your brain.
Holly Hill is at 426 North Winter Street in Midway. Call (859) 846-4732 or go to www.hollyhillinn.com.

Time for the mobile smoker

Dave McCauley and his Big Blue Q mobile smoker are ready for the outdoor party season to begin. McCauley’s barbecue specialties include shaved pork loin, chopped pulled pork, smoked turkey breast, and grilled steaks. Call (859) 229-7927  or e-mail McCauley at bigblueq@gmail.com.

Julep Cup hosts vagabond weekend

The Julep Cup, 111 Woodland Avenue, is having a vagabond weekend on Friday and Saturday. Featured are pan-seared Atlantic salmon, beef tenderloin medallions in a wild mushroom red wine cream sauce, and marscapone and cherry blintzes with vanilla bean ice cream. Entertainment is Bob and Ben Lacy on Friday and Brice Farrar on Saturday. Call (859) 226-0300 or go to www.thejulepcup.com.

Saturday night at Campbell’s

The Saturday night buffet at Campbell’s in Paris features fried chicken and shrimp Creole. Sides include fresh kale greens, roasted root vegetables, and a variety of salads. Cost is $15.95. On Friday nights, the all-you-can-eat catfish dinner is $14.95. Campbell’s is at 519 Main Street. Call (859) 987-5164.

All the Morses run J.Morse on Vine Bistro

Restaurateur Jerry Morse and sons Jevan, Jerry A. and Jerad have been in the food industry for years, and now they’re all together at J. Morse on Vine Bistro.
They’ve taken over the spot at 102 West Vine Street, the former Tonio’s Mexican Restaurant. They say the lunch menu is designed for the downtown worker who needs to be in and out in a hurry. Lunch is $6.95 and features fried chicken, Salisbury steak, pork chops, catfish and hot browns.
Everything changes at dinner. “It’s my version of fine dining — relaxed, casual, friendly, unpretentious, gracious and approachable,” Jerry Morse said.
Bistro plates for sharing include ­roasted tenderloin medallions, mini ­bison burgers, and grilled flat bread pizza. ­Entrees include bourbon-glazed pork chop, duck breast and seared mahi mahi.
Lunch hours are 11 a.m. to 2 p.m. Monday through Friday; dinner service is 5:30 p.m. Tuesday through Saturday. Call (859) 368-9888.

Tasting menu paired with single-malt scotches

Jonathan at Gratz Park is hosting a tasting menu paired with single-malt scotches on Tuesday. Simon Brooking, master ambassador for Laphroaig Single Malt Scotch whiskeys, will be the guest speaker.
Chef/owner Jonathan Lundy said he met Brooking at the Distillery Live event filmed at Maker’s Mark distillery in September. “Our menu is based on the pairings I made during the Distillery Live event,” Lundy said. The event can be viewed at www.distillerylive.us.com.
Jonathan’s will be open on Super Bowl Sunday for the first time. “Those interested in the game can watch in the bar, or they can enjoy a quiet table in the main dining room,” Lundy said.
Jonathan’s is at 120 West Second Street. Call (859) 252-4949 or go to www.jagp.info.

Super Bowl menu at Winchell’s

Winchell’s, 348 Southland Drive, will offer team-oriented specials for Super Bowl Sunday. The menu includes crawfish etouffee, chicken and sausage gumbo, red beans and rice, and fried oysters. Peyton Manwhich (BBQ beef brisket) and St. Elmo’s shrimp cocktail. Call (859) 278-9424.

Annual bean soup dinner is Feb. 12

Akielo Temple No. 128, Daughters of the Nile will have its annual bean soup dinner from 11 a.m. to 7:30 p.m. Feb. 12 at Oleika Shrine Temple, 326 Southland Drive. The cost is $5 for adults, $2.50 for children younger than 12. Call (859) 987-2246. For carry-out orders, call (859) 277-6869.

Make reservations now for Valentine’s Day

It’s almost Valentine’s Day, and time to make dinner reservations. Here are places with special events or menus.

  • Brown’s Bakery, 1397 West Main Street, (859) 225-8400, www.brownbakery.com. Order chocolate-covered strawberries for Valentine’s Day or a king cake for Fat Tuesday, Feb. 16. The bakery will be open Feb. 14.
  • Campbell’s in Paris, 519 Main Street, (859) 987-5164. Five-course menu features choice of garlic and rosemary shrimp over pasta, pork filet with dark cherry sauce, cold-water lobster tail, and prime rib. The cost is $29.95 to $39.95.
  • The Dish, 438 South Ashland Avenue, (859) 317-8438, www.thedishlexington.com. Chef Jeremiah Bowman will prepare a la carte and a prix fixe menus Feb. 13, and a prix fixe menu Feb. 14. Owner Trish Tungate is asking guests to “dish out some love for Haiti.” For each $20 donation, guests will be entered to win a $100 gift certificate. Donations will be accepted through Feb. 14.
  • Gennaro Galtieri Catering, (859) 276-0001 or (859) 539-5134,or e-mail Galtieri at ggg441@insightbb.com. Galtieri is bringing back the New York-style cheesecake that was popular on the Valentine’s menu at the former Lexitalia restaurant. It is $35. Call 24 hours prior to pickup.
  • Marikka’s Bier Stube and Restaurant, Southland Drive, (859) 275-1925. Marikka’s will open at 3 p.m. Feb. 14. Guests will receive free Black Forest cake or German chocolate cake with the purchase of any entrée Feb. 12 to 14.
  • Mulligan’s, 1804 Alexandria Drive, (859) 277-0071. The Valentine’s special, 5 to 10 p.m. Feb. 13, is an 8-ounce flat iron steak with 10-ounce lobster tail. $30 a person, plus $10 for champagne.
  • Max & Erma’s, 1848 Alysheba Way in Hamburg, (859) 543-8111. The weekend special Feb. 12 to 14 includes two Laredo steaks with two sides and an order of cookies for $31.99.
  • P.F. Chang’s China Bistro, 3405 Nicholasville Road, (859) 271-1165, www.pfchangs.com. A prix-fixe lunch or dinner for two is $39.95 and offers a choice of two entrees.
  • Stella’s Kentucky Deli, 143 Jefferson Street, (859) 255-3354, www.stellaskentuckydeli.com. The deli will have dinner seatings at 6:30 and 8:30 p.m. Feb. 12 and 13. The five-course meal, $35, includes filet mignon, rosemary rabbit risotto or blackened paddlefish.
  • Thai Orchid Café, 1030 South ­Broadway, (859) 288-2170, www.thaiorchidcafe.net. The “sweetheart special,” 5:30 to 10 p.m. Feb. 14, will feature a four-course dinner for two for $39.99.
  • Three Suns Bistro has opened a second location, at Lone Oak Country Club in Nicholasville. The restaurant is open to the public, and banquet space is available for as many as 150 people. Call (859) 881-1600. The country club spot, as well as the Brannon Crossing location, will serve a Valentine’s menu Feb. 11- 14. A Cajun menu will be served on Fat Tuesday, Feb. 16. Call (859) 245-0048.
  • Wines on Vine, 400 Old Vine Street, (859) 243-0017. A three-course Valentine’s special will be served 5 to 10 p.m. Feb. 13. Included are steamed Mediterranean mussels, grilled filet Oscar, grilled swordfish; the cost is $60 a couple. On Tuesday, Wines on Vine will have “Martini and Manicure Night” featuring a fashion show by Helen’s Boutique.
  • Woodford in the Kitchen for Couples, Woodford Reserve, 7855 McCracken Pike, Versailles, (859) 879-1934 or e-mail kandi_sackett@b-f.com. Chef Ouita Michel will demonstrate nibbles including warm Capriole goat cheese rolled in crushed pine nuts; stuffed grape leaves; crepes and hazelnut meringues. Hours are 10 a.m. to 1 p.m. Feb. 13. The cost is $30.

Paintsville school’s cookbook also tells stories

A cookbook produced by Our Lady of the Mountains School in Paintsville is much more than recipes. “It tells the story of the beautiful building our school is housed in, one of the most historic buildings in Eastern Kentucky — The Mayo ­Mansion,” Sue Miller said.
Proceeds from the sales will be used to help students with tuition.
“Because more than 50 percent of our students receive significant amounts of tuition assistance, the school must generate over $80,000 each year through fund-raising efforts,” Miller said.
The school is housed in the three-story neoclassical home built by coal baron John C.C. Mayo in the early 1900s. In 1945, the building was sold to the Roman Catholic Diocese of Covington, and it has been a school since then. It is now part of the Lexington diocese.
The cookbook has photos of past and current students, and student artwork, among the recipes from parents, teachers and friends of the school.
The cookbook is $20; ­shipping is $5 regardless of the ­number purchased. Call (606) 789-3661 or e-mail jeddison123@yahoo.com.

Sonny’s baby benefit is back
Sonny’s Real Pit ­Bar-B-Q is relaunching its Baby Backs for Babies to benefit the March of Dimes ­during ­Prematurity Awareness Month. A portion of the ­proceeds from every baby back ribs plate sold through Nov. 29 will go toward research and programs that help give all babies the chance to be born healthy. Sonny’s is at 109 North Plaza Drive, Nicholasville. Call (859) 887-0021 or go to www.sonnysbbq.com.

They wrote the book on bourbon drinks
Joy Perrine and Susan Reigler have experimented with Kentucky bourbons to create a variety of cocktails. They compiled their recipes in The Kentucky Bourbon Cocktail Book (University Press of Kentucky, $14.95). Their collection features unique concoctions for casual dinners or upscale holiday events.
The sweet potato pie — a dessert and drink — is created by serving bourbon ­within a hollowed-out pecan-coated sweet potato. The magic mountain combines sourwood honey with mint, strawberries and bourbon.
Perrine has been the bar manager at Equus Restaurant and Jack’s Lounge in Louisville since 1985. Reigler writes about bourbon for publications including Malt Advocate and Wine Enthusiast, and is the author of The Complete Guide to Kentucky State Parks.
Perrine will join master distiller Chris Morris of Woodford Reserve at the Jack’s Lounge distiller’s dinner series Nov. 17. Perrine will pair Woodford Reserve cocktails from the book with three courses created by chef Dean Corbett. Dinner begins at 6:30 p.m. Cost is $60. Call (502) 897-9721. Equus/Jack’s Lounge is at 122 Sears ­Avenue in Louisville, Go to www.equusrestaurant.com.

Kentucky’s wine history documented
The Kentucky Grape and Wine Council and Kentucky Department of Agriculture will present a 30-minute documentary on the history and resurgence of the state’s wine industry at 10:30 p.m. Thursday.
Vintage Kentucky: The Vine to Wine Experience tells the story of Kentucky’s wine industry, from its status as a national leader in the 1800s to its demise as a result of Prohibition to its current re-emergence. The film will air statewide on KET. For a schedule of air dates, go to www.ket.org.

One sweet ride
Bluegrass Catering has added a limousine service to its lineup. Guests are treated to chocolate-dipped strawberries, caramel brownies, beverages and other gourmet goodies on their way to a party.

Call Jill or Judy Bakehorn at 231-7676 or go to www.bluegrasscatering.com.

Steakhouse catalogs its offerings
Morton’s Restaurant Group has launched its Morton’s The Steakhouse at Home catalog and Web site. The company has partnered with Chicago steakhouse purveyor Allen Brothers to offer Morton’s steaks and seafood at www.mortons.allenbrothers.com.
Steak lovers and beef connoisseurs may enjoy, at home, a selection of New York strip steaks, 24-ounce porterhouses, thick-cut rib-eyes, Morton’s filets, domestic lamb chops, cold water West Australian lobster tails and shrimp.
Also available are Morton’s The Cookbook, Morton’s Steak Bible, the iconic Morton’s pewter pig lamp, custom-crafted Morton’s steak knives, and Morton’s grilling and Cajun seasonings. To request a catalog, call 1-800-260-0111 or go to the Web site.

Ritz has a new flavor
If you’re looking for something new to serve this holiday season, try Ritz brown sugar-cinnamon crackers. A 16-ounce box is $3.79. Here’s a recipe for a spread to go with them.

Raspberry-apple danish spread
8 ounces Neufchâtel cheese or 1⁄3 less-fat cream cheese, softened
1 apple, chopped
2 tablespoons seedless raspberry jam
1⁄3 cup granola
Spread Neufchâtel onto bottom of 9-inch pie plate or 1-quart casserole. Combine apple and jam; spread over cheese. Top with ­granola. Bake at 350 degrees for 20 minutes or until heated through. Makes 11/2 cups.

Toast Belmont Stakes with bourbon-laced appetizers

Woodford Reserve bourbon will toast the final leg of horse racing’s legendary Triple Crown with the Belmont Breeze, the official cocktail of Belmont Park and the Belmont Stakes in New York. Here are recipes from Woodford Reserve for serving at your Belmont Stakes party.

 
Belmont breeze
½ ounces Woodford Reserve bourbon
2 ounces lemonade
1 ounce pomegranate juice

Combine ingredients in a cocktail shaker with ice. Strain over ice into a rocks glass. Garnish with a lemon twist.
Woodford Reserve bacon toast
¼ pound bacon
3 slices wheat bread
½ cup mango chutney
1 tablespoon Woodford Reserve bourbon

Preheat broiler to high. Cook bacon until crisp, chop into fine pieces and place on a small plate. Using a biscuit cutter or the top of a jar, stamp out 1½ inch bread rounds. In a small bowl mix the chutney and bourbon, heating slightly in the microwave to mix thoroughly. Spread a generous amount of the chutney mixture on the bread round then dip it in the bacon pieces so they stick to the bread. Repeat the steps for each bread round. Just before serving heat under the broiler to further crisp the bacon. Serve immediately. Makes 6 servings.

Note: The toasts can be made one day ahead and stored in the refrigerator until ready to broil and serve.

Bourbon-soaked dates
24 pitted dates
½ cup Woodford Reserve bourbon
24 pecan halves
Granulated sugar

Soak dates in bourbon overnight. Drain and put pecan in center of each date. Roll in sugar. Serve at room temperature or store in an airtight container.

Bourbon and pecan brie
½ cup pure maple syrup
½ cup chopped pecans
¼ cup Woodford Reserve bourbon
1 small (8-ounce) wheel brie
1 baguette, sliced

Combine syrup, pecans and bourbon in a small pan and simmer over low heat for 5 minutes. Pierce the brie with a fork and pour the sauce over the top. Serve with baguette slices. Makes 6 servings.

Mustard wraps
3 sandwich wraps
9 slices thinly-sliced turkey
9 slices smoky provolone cheese
Roasted red peppers to taste
Shredded lettuce
¼ cup stone ground mustard
1 tablespoon Woodford Reserve bourbon

Layer three slices of turkey over the bourbon mustard. Add three slices of cheese, roasted red peppers and shredded lettuce. Mix bourbon and mustard together and top with bourbon mustard. Slice wrap in half. Makes 6 servings.

Restaurant specials for Easter Sunday

Easter Sunday is a big family day for restaurants and an opportunity to add a little springtime to their menus. Here are places that are offering something special for the holiday, on Sunday.
■ Breaking Bread Café with Jazz, 17 Wainscott Street, in Winchester will be open from noon to 5 p.m. Choice of one meat, three vegetables and dessert is $8.99. The restaurant is in the People Helping People building. Call (859) 771-6108 or (859) 745 6813.
■ The Julep Cup, 111 Woodland Avenue, will be open 11 a.m. to 9 p.m., serving brunch and dinner. The menu includes roasted leg of lamb, salmon croquettes and eggs Benedict. Call (859) 226-0300.
■ Stonefence Bistro, 730 Main Street in Paris, is normally closed on Sundays but will open 11 a.m. to 3 p.m. for Easter brunch. The menu features half rack of lamb, honey-orange glazed ham and chocolate French toast. Items are priced under $13. Call (859) 402-2009.
■ Three Suns Bistro, 298 East Brannon Road, in Brannon Crossing, Jessamine County, will serve brunch 11 a.m. to 3 p.m. The menu includes leg of lamb with mint sauce, turkey breast with sage dressing, and pecan fried chicken. Cost is $25. Call (859) 245-0048 or go to www.threesunsbistro.com.
■ Varden’s, 509 Main Street, in Paris will serve an Easter buffet 11 a.m. to 3 p.m. Included are pork tenderloin, hot Brown, and filet of sole, Cost is $24.95. Call (859) 987-4700 or go to www.vardens.com.
■ Wayne Masterman’s group of restaurants will have specials along with their regular dinner menus. Hours are 11 a.m. to 8 p.m. at Portofino, 249 East Main Street, (859) 253-9300, and at Summit, 1097 Duval Street, (859) 271-1400. Frankfort’s Serafini, 243 West Broadway, is open from 11 a.m. to 7 p.m.; call (502) 875-5599.
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Let the cooks at the Greek Orthodox Church make something special for your Easter feast at home. Stop by the church’s annual pastry sale for spanakopita, baklava, and ravani cake. The bake sale is 8 a.m. to 6 p.m. Friday at the church, 920 Tates Creek Road. Call (859) 245-4057 or (859) 223-6267.
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Wine in Wonderland at Heard It Through the Grapevine features cuisine from 35 restaurant and caterers. The party will be at 6 p.m. Saturday at the Crowne Plaza Campbell House, 1375 South Broadway. Tickets are $85. Call (859) 257-3221 or go to www.wuky.org.
One of the vendors at Heard it Through the Grapevine will be Dad’s Favorites. Guests can sample four cheese spreads: Swiss cheese, smokey pimento cheese, chipotle cheddar and asiago sun dried tomato. The product now is available at Jungle Jim’s in Cincinnati. Call (859) 276-0001.
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Thai Orchid Café, 1030 South Broadway, is celebrating Songkran, the Thai New Year. Five special noodle dishes will be served Monday through April 18.
“In Thai and Chinese cultures, noodles represent happiness and long life,” chef Toa Veerasethakul Green said.
Included are spaghetti noodles stir-fried with ground beef in a spicy basil sauce, and egg noodles with topped with shrimp, scallops and calamari in a spicy seafood broth. Call (859) 288-2170 or go to www.thaiorchidcafe.net.
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Lexington Farmers Market opens at 7 a.m. Saturday at its new location, in Cheapside Park. Vendors will be selling spring greens and lettuces, hydroponic tomatoes, organic and natural meats, honey, eggs, cheeses, breads, herbs and spices, chocolates, sorghum, plants, flowers and wool products.
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Woodford Reserve’s Picnic on the Porch will feature sandwiches, salads and desserts handmade by Wallace Station. The lunches will be served 11 a.m. to 3 p.m. Tuesday through Saturday through October on the terrace at the Visitor Center. The distillery is at 7855 McCracken Pike, Versailles. Call (859) 879-1812.
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Cold Stone Creamery has a new line of frozen and iced coffee treats. The drinks will be priced at $1.99 through June 2. The iced and blended coffees come in five flavors, including sweet cream latte and raspberry truffle mocha latte. They’re also available in a light versions. The Lexington store is at 2337 Sir Barton Way. Call (859) 243-0694.

New market will be making Kentucky proud

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 bray@henryclay.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.

Sorghum goes from farm staple to gourmet condiment


With the addition of a little bourbon, sorghum has leapt from a farm table staple to a gourmet condiment.

Bourbon Barrel Foods of Louisville has added sorghum to its line-up of bourbon barrel-aged Worcestershire sauce and soy sauce. In addition to the classic sweet sorghum, the line includes two specialty flavors, blueberry and bourbon vanilla. Sorghum is supplied by Kentucky farmers.

“The product is officially called sweet sorghum, but over the years there’s been some confusion as to what sorghum really is. It is often mistaken for molasses which, if you ever refer to it as such to a sorghum farmer, you’re likely to offend them,” Bourbon Barrel president Matt Jamie said. “Sorghum is made from the sorghum cane while molasses is made from the sugar cane.”

Sorghum can be used as a stir-fry base, in baked beans, barbecue sauce and in homemade breads and cookies. It can be substituted in any recipe calling for molasses, honey or maple syrup. Call (502) 333-6103 or visit www.bourbonbarrelfoods.com.

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Certain foods that represent Kentucky step out of the pack at Derby time.

Beer cheese is an item that people make from scratch to serve at Derby parties, but for those who don’t want to grind pounds of cheese there are plenty of products to buy.

A new brand of beer cheese is on the market this spring along with the return of an old favorite. Brown’s Tastee beer cheese is made by Garland Brown and Diane Gabhart of Anderson County. They raise beef cattle and recently began to market their beer cheese recipe.

“We started with several different recipes,” Gabhart said. “After much trial and error and using a little bit from several recipes we came up with a remarkable recipe.”

Linville Puckett is back in the beer cheese business, after an 11-year hiatus. His product, Say Cheez, is distributed by Critchfield Meats Wholesale Division in 5-pound containers. You can order it for your Derby party in quantity, but it’s not available in smaller containers right now, Puckett said.

Restaurants, lounges and grocery store delis are serving Puckett’s beer cheese. Call Critchfield Wholesale’s special order line at (859) 276-4965.Retailers can call (859) 255-6021 or Puckett at (859) 293-0770.

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Cooks in Eastern Kentucky have a rich heritage. Their skills come from generations of women who cooked daily meals for their families and lavish feasts for holidays.

Many of their recipes are in a new cookbook, The Road to Good Food from Morris Fork Crafts. Morris Fork is a non-profit Appalachian handcraft cooperative founded in 1978 to preserve the craft making way of life.
The shop sells items for crafters from Breathitt, Clay, Floyd, Knott, Lee, Letcher, Owsley, Perry, and Wolfe counties. To order a copy, send $9 plus $3 for shipping and handling to Morris Fork Crafts, 930 Morris Fork Road, Booneville, Ky. 41314. Call (606) 398-2194.

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The Historic Homes Foundation is holding its 30th annual Derby breakfast on May 3. It will be from 9:30 a.m. to noon at Farmington Historic Plantation, 3033 Bardstown Road, Louisville.

The Southern buffet breakfast is $125 a person, or $100 for Foundation members. Proceeds benefit the Historic Homes Foundation, Farmington, Thomas Edison House, and Whitehall. Call (502) 899-5133 or visit www.historichomes.org.

Farmington, built in 1815, was awarded the 2003 President’s Award of Excellence by the Historical Confederation of Kentucky and the Kentucky History Center for its restoration of the plantation house.

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Making a traditional mint julep just got easier. Havana Beverages of Louisville introduces The Easy Mint Julep for this year’s Derby festivities. It’s made with two ingredients: 1 part Woodford Reserve bourbon and 3 parts Havana mojito.

The Havana mojito is a soft drink that resembles the flavor of the classic Cuban cocktail, minus the rum. It features mint and key lime and is sweetened with pure cane sugar. Also in the line are Havana Cola and Havana Tamarind. The drinks are sold in gourmet grocery chains and liquor stores. Visit www.havanabeverage.com.

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Phil Dunn’s cooking classes for spring features lighter fare. The classes are held at Architectural Kitchens & Baths, 345 Lafayette Avenue. Cost of each class is $50 a person. Classes are at 6 p.m. weeknights and 9 a.m. on Saturdays. Call (859) 533-3553 or e-mail Dunn at phildunn@insightbb.com.
Here’s the line-up: Monday, pasta entrees; Thursday, easy appetizers; Saturday, brunches; April 28, salads, vegetables and entrees; May 1, tapas; May 12, French vegetarian, and May 15, cakes.