Tidbits: Danville's brass band festival trumpets its food choices

swthompson@herald-leader.com,Sharon ThompsonMay 22, 2013 Updated 4 hours ago

Sharon Thompson

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

The food at this year's Great American Brass Band Festival, June 7 to 9 in Danville, will move higher up the scale as vendors prepare dishes with local produce and meats.

The GABBF Food Market menu will include gyros from Athenian Grill, bourbon chicken from Louisiana Grill, pad Thai noodles from Bangkok House, pulled pork sandwiches from Kentucky's Smokin' Grill, veggie penne from Mia Nonni, gumbo from Marksbury Farm Market, hot dogs from Captain Franks Hotdog Emporium, and crepes and gelato from Sweet 'N' Savory food truck.

Go to Gabbf.org.

Crash course in bourbon

If you don't have time for a three-day trip, the bourbons of Kentucky's popular Bourbon Trail may be sampled during a two-hour class.

On June 8, Moonshine University, the educational division of Distilled Spirits Epicenter, will offer a class that allows participants to experience the spirits of the Bourbon Trail. The class, from 3 to 5 p.m., will be at the Epicenter, 801 South Eighth Street, Louisville. The cost is $29. Call (502) 301-8126 or go to Moonshineuniversity.com.

The Kentucky Bourbon Trail tour offers visitors a firsthand look at the art and science of crafting bourbon. Distilleries included in the class are Four Roses, Heaven Hill, Jim Beam, Maker's Mark, Town Branch, Wild Turkey, Woodford Reserve and Evan Williams.

A scientific approach

Kenji Lopez-Alt, chief creative officer and Food Lab columnist for SeriousEats.com, is joining Cooking Light magazine. His column, "Help Me, Kenji," debuts in the June issue.

Lopez-Alt unravels the science behind cooking everyday foods. According to editor Scott Mowbray, each column "will be a little laboratory in how to solve a problem — produce a risotto that doesn't seize up too fast, get your wok hot enough for real stir-frying, that kind of thing."

For the first installment, Lopez-Alt discusses the best combination of ingredients for marinating meats. He shares his technique for building the perfect marinade by mixing roughly equal parts acid, oil and aromatics.

Lopez-Alt's first book, The Food Lab: Better Home Cooking Through Science, will be released in two volumes in 2014. Go to Cookinglight.com.

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

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