Sharon Thompson: Downtown pavilion becomes pizzeria for pizza bake-off

swthompson@herald-leader.com,Sharon ThompsonSeptember 19, 2012 

Sharon Thompson

MARK CORNELISON | STAFF — mcornelison@herald-leader.com

PizzaOvens.com turned Cheapside Pavilion in downtown Lexington into a pizzeria for its third annual Bluegrass Pizza Bake-Off.

For this year's competition, PizzaOvens director Fash Asvadi and his staff chose to have the event downtown and give consumers an opportunity to choose their favorite pizzas, with proceeds going to the Lexington Humane Society.

Judges included myself; Lexington restaurateur Joe Bologna; and Santo Bruno of Tampa, Fla., culinary coach of the U.S. Pizza Team. There were two judging divisions, traditional and non-traditional, and one overall grand-prize winner. The Bridge Pizza on Waller Avenue was the top winner. Pizza makers Osman Cagil and Bayram Vatansever earned a trip to Italy and an opportunity to compete with the U.S. Pizza Team. Mostafa Elhity also is a partner in the business.

First-place winner in the traditional category was FatKats Pizzeria in Georgetown. Goodfellas Pizzeria of Lexington and Covington, and Sal's Pizza in Louisville tied for second place. In the non-traditional category The Bridge Pizza won first place; Sal's came in second, and Shakespeare & Co. of Lexington was third.

Pizzaovens.com in Nicholasville specializes in new and used pizza ovens and pizza equipment.

Put it on a lid

Tony Davis, below, who recycles charred bourbon barrels to make Bourbon Barrel Grillin Charr, has added other items to his lineup.

The Charr is tossed on the grill to add bourbon flavor to grilled food. Now you can serve your Charr-grilled steaks and burgers on Davis' latest creation — handcrafted cutting boards made from the lids of bourbon barrels, including those from Buffalo Trace. Davis' utilitarian art, which also includes wine racks and easels, is available at Liquor Barn stores. Call Davis at (859) 621-5261 or go to Kentuckyknows.com.

New at Sullivan's bakery

The Bakery at Sullivan University was renovated recently and, along with its new look, has added several items to its menu. It now offers sustainable coffee from Consumers Choice Coffee's H.C. Valentine line, and seasonal specialty items in addition to its regular menu.

Chef Robin Richardson has added savory items such as crispy fresh-made croutons, assorted lavash, soft pretzel sticks, push-up cupcakes, tiramisu, gourmet cupcakes and kosher bagels sourced from Davidovich Artisan Bagels in New York.

The Bakery at Sullivan University is the retail outlet for the National Center for Hospitality Studies' Baking and Pastry program. Call (502) 452-1210 or go to Sullivan.edu.

Prince to launch a bottle

Tayshaun Prince, the former University of Kentucky basketball star, will help launch a commemorative wine bottle that will benefit the Kentucky Department of Agriculture's child nutrition program.

Elk Creek Vineyards of Owenton will release the first of its True Blue Legends wine bottle series in honor of Prince, the Southeastern Conference Player of the Year for the 2000-01 season, from 6 to 8 p.m. Friday at the Elk Creek store at Fayette Mall on Nicholasville Road. Prince is expected to attend.

Elk Creek will release 21,000 limited-edition bottles of its Kentucky Blue riesling for $21 each, in honor of Prince's uniform number at UK. The bottles will feature graphic artwork by Chris Rosenthal Design bearing Prince's likeness and signature.

Prince, an Olympic gold medalist and star for the NBA's Detroit Pistons, is the official spokesperson for Eat to Win, a nutritional education initiative aimed at teaching Kentucky students about the benefits of eating locally grown fruits and vegetables as part of a healthy lifestyle. Go to Eattowinky.com.

Bottles in the True Blue Legend Wine Series are available at Elkcreekvineyards.com.

Sharon Thompson: (859) 231-3321. Twitter: @FlavorsofKY. Blog: Flavorsofkentucky.bloginky.com

Lexington Herald-Leader is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service