Sharon Thompson's Tidbits: Mother's Day luncheon helps Chrysalis House

swthompson@herald-leader.com,Sharon ThompsonMay 1, 2013 

Sharon Thompson

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

The Chrysalis House will hold its second annual Mother's Day luncheon on May 9 to honor mothers and women in recovery who are in the process of building healthy families and interrupting the cycle of dependency.

Ouita Michel, chef/owner of Holly Hill Inn in Midway, will provide a signature dish for the luncheon that's being catered by Purple Lunch Box. Tickets for the event are $78, which supports one woman for one day in the residential treatment facility that also provides programs and services that include treatment solutions, employment, family support, integrated treatment for co-occurring disorders, and physical health care.

The luncheon will be at the Chrysalis Community Center, 1589 Hill Rise Drive. Call (859) 977-2501 or go to Chrysalishouse.org.

BBQ fest a Top-20 event

The Southeast Tourism Society has named the Kentucky State BBQ Festival as a Top 20 event in the U.S. in September.

The Tourism Society is a nonprofit organization that chooses the Top 20 events in the Southeast for each month of the year and publishes the list of winners quarterly. The third annual Kentucky BBQ Festival will be Sept. 6-8 at Constitution Square Historic Site in Danville. Celebrity pitmasters include Moe Cason, Ponderosa Barbecue; Shane Draper, Draper's BBQ; and Melissa Cookston, Memphis Barbecue Co. Go to Southeasttourism.org. or Kentuckybbqfestival.com.

Classes at Phil Dunn's

If you'd like to jazz up your dinner menus, sign up for a class at Phil Dunn's Cooking School. The former caterer and restaurateur holds classes at Architectural Kitchens & Baths, 345 Lafayette Avenue. Classes begin at 6 p.m. and cost $50 each. Here's the lineup:

■ Monday. Bistro patio supper begins with tomato and basil soup and ends with chocolate hazelnut macaroons.

■ May 9. Modern Mexican classics include marinated skirt steak tacos.

■ May 14. A make-ahead menu includes French pork stew and chicken tortilla casserole.

■ May 20. A spring vegetarian menu features farmers market produce.

■ May 23. Pizzas from Napoli start with neopolitan dough and fresh tomato sauce.

■ May 25. Morning breakfast pastries include classic cinnamon rolls and Danish rings. Call Dunn at (859) 533-3553 or email Phildunn@insightbb.com.

New StarKist product

Cinco de Mayo (May 5) is a perfect time to add some new dishes to your lineup of Mexican favorites.

StarKist has a product, Autentico tuna in oil with jalapenos, that will add a bold kick to your tuna salad sandwiches, but also can be served over rice and beans, or mixed with cream cheese and sour cream for a spicy dip.

Here's a recipe to try:

Simple and spicy tuna taco

4 cups sliced iceberg lettuce

1 cup diced tomatoes

½ cup shredded Mexican or Monterey Jack cheese

½ avocado, sliced

1 can (5.5 ounces) StarKist Autentico chunk light tuna with jalapenos

Tortilla chips

Place ½ lettuce on plate and top with tomatoes and cheese and avocado. Do the same with a second plate. Top salads with tuna and spread tortilla chips around the outside of the plates. Makes 2 servings.

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

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