http://www.kentucky.com/140/index.xml News, sports, and entertainment from Kentucky.com en-us Copyright 2008 Kentucky.com Sharon Thompson 60 Thu, 03 Jul 2008 04:36:09 EDT http://blogs.law.harvard.edu/tech/rss McClatchy Interactive's Workbench webmaster@kentucky.com http://www.kentucky.com/140/story/447086.html http://www.kentucky.com/140/story/447086.html Sun, 29 Jun 2008 10:59 EDT A Best Cake in Town ­contest will be held at the Lexington Lions Club ­Bluegrass Fair on July 10. The categories are plain (pound, angel food); ­chocolate (iced); favorite (any kind not listed); white layer cake (iced); jam cake (caramel iced), cupcakes (iced), cake decorated by a professional, and cake ­decorated by amateur.
Entries will be accepted from 7 a.m. to 6 p.m. at the Ag Expo Center at Masterson Station Park.
For more information or entry forms, visit my blog at Kentucky.com or go to www.lionsclubbluegrassfair.com or call the Fayette County ­Cooperative Extension ­Service at (859) 257-5582.

Louisville-bound
The Southern Foodways ­Alliance's annual field trip will be to Louisville this year, July 11 to 13. Participants will tour the Kentucky ­Bourbon Trail, Muth's ­Candies, Bourbon Barrel Foods and Shuckman's Fish Co. & Smokery.
The Blue Grass & Brown Whiskey field trip also will feature classes, including:
. Spoonbread school, led by Edward Lee, chef at 610 Magnolia.
. Bourbon, led by Julian and Preston Van Winkle, father-son distillers at Pappy Van Winkle bourbon.
. Oak Room chefs Todd Richards and Dwayne Nutter will lead a discussion on the cooks profiled in Blue Grass Cook Book, originally compiled by Minnie Fox and published in 1904. Toni Tipton Martin, who wrote the introduction to a 2005 edition, will attend.
. Nancy Russman, a local chef and educator, will talk about Benedictine spread, a Louisville favorite, named for the late caterer Jennie Benedict.
. Slow food leader Mark Williams will take guests on a farmers market tour.
. Greg Haner, proprietor of the 1884 vintage ­Mazzoni's Café, will share the lore of rolled oysters, favored in local barrooms.
. Sarah Fritschner, retired food editor of the Louisville Courier-Journal, will moderate a panel on the small Kentucky farm. Joining her will be Ivor Chodkowski of Grasshoppers, a local food-distribution company, and Mary Berry-Smith, who with her husband, Chuck Smith, operates Smith-Berry Winery in New Castle.
Registration is $405 for non-members and $365 for members. For application forms, go to www.southernfoodways.com.

Contest winners
At the annual Fort ­Harrod Beef Festival earlier this month in Harrodsburg, barbecue teams competed for trophies and bragging rights at the Kentucky Beef Cook-off. Here are the ­winners:
Professional division
Steak: High Mountain BBQ, first; Dunn's BBQ, second; Darnell's Pig Roast, third.
Brisket: Darnell's Catering, first; Dunn's, second; High Mountain, third.
Chili: Big Sam's Pig Paint, first; Darnell's Pig Roast, second; Darnell's Catering, third.
Back-yard burger: Dunn's, first; High Mountain, second; Darnell's Pig Roast, third.
Amateur division
Steak: Holy Smokers ­(Immanuel Baptist Church), first; Fifth Third Bank, ­second; Community Trust Bank, third.
Brisket: Brother's BBQ, first; Blue Man Dewey ­(Coleman's), second; Up in Smoke (Wausau Paper), third.
Chili: Camo Cooking Co., first; Cornishville Cookers, second; Up in Smoke, third.
Back-yard burger: Camp Cooking Co., first; Up in Smoke, second; ACT Team (Trisler), third.
Youth division
Steak: Paige Anderson, first; Nick Yeast, second; Jordan Newsome, third.
Back-yard burger: Nick Yeast, first; Abby Readnour, second; Trey Darnell, third.
People's choice
Camo Cooking Co., first; Dunn's, second; Farmer's National Bank, third.
Traveling trophies
Bank: Community Trust Bank, first; LNB Bank, second; Cheesebankers in Paradise (State Bank & Trust), third.
Industry: Up in Smoke, first; Old Skool BBQ (Trim Masters, Inc.), second; Crushed Stone Cookers ­(Mercer Stone Co.), third.
Overall winners
Camo Cooking Co. first; Cornishville Cookers, second; The Brotherhood, Bruner's Chapel Baptist Church, third.

Here's what's cooking
Here's the Quick Take recipe I prepared Friday on WKYT-TV's 27 Newsfirst at Noon. My cooking segment airs between 12:35 and 12:40 p.m. Fridays on WKYT, then becomes available on ­Kentucky.com at 1 p.m.
Peppered halibut steak salad
1 tablespoon coarsely ground black pepper
1 tablespoon fresh lemon juice
11/2 teaspoons vegetable oil
4 6-ounce halibut fillets
3/4 teaspoon sea or kosher salt
Cooking spray
Variety of lettuce greens
Salad dressing of choice
Prepare grill to medium-high heat. Combine first 3 ingredients; rub over halibut. Cover and let stand at room temperature 10 minutes. Sprinkle fish with salt. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side, or until fish flakes easily when tested with a fork. Serve on lettuce greens with your favorite dressing. Makes 4 servings. ]]> http://www.kentucky.com/140/story/440498.html http://www.kentucky.com/140/story/440498.html Sun, 22 Jun 2008 10:33 EDT
Fresh blueberries at Reed Valley Orchard in Paris are ripe and ready to eat. Farm owners Dana and Trudie Reed will hold their .annual Blueberry Jubilee and .Pancake Day from 8 a.m. to 5:30 p.m Saturday. They'll serve blueberry pancakes .until 1 p.m. Families can .enjoy horse-drawn wagon rides, a nature hike, line dancing and live music. Call (859) 987-6480 or go to www.reedvalleyorchard.com. The farm is at 239 Lail Lane, Paris.



Tops in tailgating

The Brew Crew Six, tailgaters .extraordinaire, are .getting more national .attention. ]]> http://www.kentucky.com/140/story/434246.html http://www.kentucky.com/140/story/434246.html Sun, 15 Jun 2008 09:23 EDT
Two well-known Kentucky eateries are featured in the July issue of Saveur.

Todd Coleman, the magazine's food editor, and James Oseland, editor-in-chief, hit the road in search of adventures in good eating. They drove from Chicago to New York, stopping at places that were featured in Duncan Hines' Adventures in Good Eating guidebooks from the 1930s to the '60s.

They looked for places that had received the .Recommended by Duncan Hines. seal of approval. On Day 4, the duo stopped in Bowling Green, where Hines was born and raised. They visited with Hines' great-niece Cora Jane Spiller, who took them to dinner at Smokey Pig Bar-B-Que.

The men then headed to Berea to eat at Boone Tavern. The article mentions Bruce Alcorn and Rawleigh Johnson, who have worked in the Boone Tavern kitchen for more than 30 years, and a recipe for Kentucky chess pie from Boone Tavern. Go to www.saveur.com. ]]> http://www.kentucky.com/140/story/431828.html http://www.kentucky.com/140/story/431828.html Thu, 12 Jun 2008 12:39 EDT
Annette's City Caf. . Events Catering is having an open house to show off its new digs.

The company has closed its catering building on Keithshire Way; the new spot at 431 Old East Vine Street has space for banquets and, beginning next month, will serve lunch and a happy-hour buffet.

The open house events will be 5 to 8 p.m. Tuesday and Thursday. Call (859) 309-9807 or (859) 296-6444 or go to www.annettescatering.com.

Husband-wife team Annette Jett and Frank Bickel also own Annette's on Vine caf. at 300 West Vine Street. ]]> http://www.kentucky.com/140/story/427556.html http://www.kentucky.com/140/story/427556.html Sun, 08 Jun 2008 09:50 EDT
Summer is the best time for fruit, and if you're a .particularly talented chef when it comes to making fruit desserts, we'd like for you to share some of your recipes.

We're looking for .recipes that use summer's fruit bounty. Send your best pie, cobbler, cake, buckle, crisp or ice cream recipes to .Sharon Thompson, .Lexington .Herald-Leader, 100 .Midland Avenue, Lexington, Ky. 40508, or by e-mail to swthompson@herald-leader.com or my blog at Kentucky.com. The deadline is June 20.



Free food for kids ]]> http://www.kentucky.com/140/story/418841.html http://www.kentucky.com/140/story/418841.html Thu, 29 May 2008 16:08 EDT
Mia's is open in its new .location, 127 North Limestone.

After its original home on South Upper Street was designated for demolition to make room for the proposed CentrePointe development, Mia's moved to the former location of Anna Belle's.

Owners Mia Mobelini and Maribeth Tolson have kept their old menu and added a few items. They opened the first floor two weeks ago, and the second floor dining room will open this weekend.

.The view is incredible,. Tolson said. ]]> http://www.kentucky.com/140/story/405833.html http://www.kentucky.com/140/story/405833.html Thu, 15 May 2008 13:53 EDT
Wayne Masterman has done it again. He's pulled all the right people together to open another upscale restaurant.

Summit, 1097 Duval Street, is in the converted farmhouse that Emmett Coons built in 1912. In 1996, descendant Joe Coons turned it into Emmett's restaurant.

Masterman, who owns .Portofino downtown and Serafini in Frankfort, describes the menu as .classic fare with a modern flair.. The motif is fine dining, but the dress is casual, he said. The menu features steak and seafood, with a sandwich, salad and small-plate menu for lighter meals. Nat Tate is the chef.

Summit opens at 5 p.m. daily for dinner, and the bar and patio open at 4 p.m. Call (859) 271-1400. Duval Street is off Tates Creek Road, south of Man o' War Boulevard. ]]> http://www.kentucky.com/140/story/392538.html http://www.kentucky.com/140/story/392538.html Tue, 06 May 2008 12:11 EDT
If you need a reason to celebrate during the next few days, pick one of these: Derby on Saturday, University of Kentucky .graduation on Sunday, and Cinco de Mayo on Monday. Then, next weekend, May 11 is Mother's Day.

Here are some events and specials around town to accommodate those .celebrations:

Kentucky Derby: Three Suns Bistro in Nicholasville's Brannon Crossing will serve lamb with mint julep sauce as a .special on Friday and Saturday. Call (859) 245-0048 or visit www.threesunsbistro.com.

UK graduation: ]]> http://www.kentucky.com/140/story/387947.html http://www.kentucky.com/140/story/387947.html Sun, 27 Apr 2008 10:57 EDT
Celebrity chef Bobby Flay, host of the Food Network's Boy Meets Grill , is the .official host and spokesman for Kentucky Derby Party, a new program from Churchill Downs. It's designed to connect millions of Kentucky Derby fans worldwide who enjoy hosting parties on the first Saturday in May.

The site has party invitations, menu ideas, games, party favors and an official online wagering platform. Go to www.kentuckyderby.com/party.

Flay will be the grand marshal of the Kentucky Derby Festival's Pegasus Parade at 5 p.m. Thursday. Go to www.kdf.org for more information.

]]> http://www.kentucky.com/140/story/385677.html http://www.kentucky.com/140/story/385677.html Thu, 24 Apr 2008 14:40 EDT
Sweet Potatoes has moved from small-town Versailles to the capital city.

The restaurant, owned by Brian Nesselrode and Lindsay Rice, now is in Northgate Shopping Center, off Holmes Street in Frankfort. This location has a bar that's separate from the restaurant.

The menu includes sandwiches, chicken tenders, steak and catfish.

Call (502) 352-2505. Hours are 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. Friday, and 4 to 11 p.m. Saturday. ]]> http://www.kentucky.com/140/story/379385.html http://www.kentucky.com/140/story/379385.html Thu, 17 Apr 2008 15:39 EDT
Stanley Demos, former owner of The Coach House, was in town this week visiting family, and he dropped by the location on South Broadway to see what was happening at the restaurant he turned into a landmark.

The building, empty for months, is on its way to becoming the grand Coach House again. Karen and Nasser Zamareh expect to have the restaurant open in a week or so.

Karen, who spent her teen years living around Cynthiana, remembers going to The Coach House for dinner. She and her husband were living in Texas when she began to yearn for home. .I was looking on the Internet and saw the Coach House building and explained the history to my husband,. she said. .He decided we could do this, and we half-made a deal over the telephone, sight unseen..

Nasser is a trained chef, and the .Zamarehs also have hired Cameron Irvin as chef. The Coach House will be open for lunch, dinner and Sunday brunch. The bar will feature specialty appetizers. Call (859) 288-7570. ]]> http://www.kentucky.com/140/story/367810.html http://www.kentucky.com/140/story/367810.html Sun, 06 Apr 2008 08:01 EDT
When Vice President Dick Cheney visited Lexington Monday, he received a Kentucky breakfast at the home of Kelly and Judd Knight.

Caterer Selma Owens prepared homemade biscuits and pastries, country ham and grits casserole. .They ate every country ham and biscuit, and we made 200,. Owens said. When the visit was first scheduled, Cheney was expected for lunch, and the menu featured bison burgers. Still using local products, Owens and Kelly Knight substituted a menu that was .simple and homemade and very flavorful,. Owens said. Guests began the breakfast at 9:30 a.m.; Cheney appeared shortly after 11 and eventually took a box of food .to go..

Farmers Market ready for the year

The Farmers Market opens Saturday on Vine Street Though it's too early for much local produce, you'll find many fresh items. ]]> http://www.kentucky.com/140/story/365545.html http://www.kentucky.com/140/story/365545.html Thu, 03 Apr 2008 16:40 EDT
The first day of Keeneland and the blooming of cherry trees also bring patio openings and spring menus.

Dudley's, 380 South Mill Street, has lightened up its menu with Alaskan halibut, steamed calamari and lotus root, Vietnamese beef spring rolls, and warm goat cheese tartlet. Sides feature broccoli rabe, green garlic purple potatoes, caramelized Brussels sprouts, saffron risotto, lobster pearl couscous, and hominy pudding. The patio will be open when the weather permits. Call (859) 252-1010 or visit www.dudleysrestaurant.com.

Outside dining will also be available at Buddy's Bar . Grill, 854 East High Street, when it's warm and dry. Spring additions to Buddy's menu include white chicken chili and corn bread cakes, fried chicken and prosciutto salad, herb-crusted tilapia salad, and filet and risotto stack. New desserts include fried peach turnover, fudge brownie sundae and peanut butter pie. Call (859) 335-1283 or visit www.buddysbarandgrill.com.

Maker's Mark honors Joe B. Hall ]]> http://www.kentucky.com/140/story/354530.html http://www.kentucky.com/140/story/354530.html Thu, 27 Mar 2008 08:50 EDT
A growing population of consumers are joining community-supported agriculture, or CSA, farms.

If you'd like to learn more about CSA, stop by Berries on Bryan Station on April 6. The farm is having an open greenhouse from 1 to 5 p.m. By joining a CSA farm, you pay at the beginning of the spring for fresh vegetables that farmers grow throughout the season.

At Berries on Bryan Station, growers Erik and Gayle Walles and Andrew English expect a huge crop of strawberries this year, along with their heirloom vegetables, fresh flowers and herbs. This year, there will be a spot next to the greenhouse where members can plant anything they would like to grow.

Eden Meyers of Garden of Eden Farms will bring lambs and goats for a petting zoo to the open house. Meyers will take .orders for fresh lamb, rabbit and eggs. Visit www.gardenofedenfarms.com. ]]> http://www.kentucky.com/140/story/348437.html http://www.kentucky.com/140/story/348437.html Sun, 16 Mar 2008 11:49 EDT
A cake design by Martine Holzman of Lexington is one of the .50 most beautiful .wedding cakes. in the country and is featured in the March/April issue of Brides Magazine. It's also shown on www.Brides.com.

At the invitation of Brides magazine editors, Holzman submitted a design inspired by an Indian shawl. She, cake decorator Chelsea Powell and their team constructed it on a square white fondant cake with a raised damask design of black gum-paste.

Holzman has been designing wedding cakes since she was a child in Aubenas, France. She learned cooking skills from her mother and the finer techniques of baking at Aubenas Culinary School. She and husband Jim opened Martine's cake shop in 1999. It's at 1039 Industry Road. Call (859) 231-9110 or visit www.martinespastries.com.

A new job for Stone ]]> http://www.kentucky.com/140/story/334920.html http://www.kentucky.com/140/story/334920.html Sun, 02 Mar 2008 09:41 EST
How do you celebrate Easter? Is lamb the traditional entree? Do you gather for brunch, lunch or dinner?


We would like to hear about your Easter traditions. Send stories and recipes by March 10 to Sharon Thompson, 100 Midland Avenue, Lexington, Ky. 40508, or e-mail swthompson@
herald-leader.com.


See how it's done


Here's the recipe that was featured on my A la Carte segment Friday on WKYT-TV (Channel 27). You can see the video on my blog, Flavors of Kentucky at Kentucky.com.
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