If we can't have our beloved Paula Deen come to Lexington in October, we'll welcome the next-best things: her sons, Bobby and Jamie Deen.
You may buy tickets now for their cooking show, part of the Kentucky Proud Incredible Food Show's pièce de résistance. The event will be Oct. 26 at Lexington Center and Rupp Arena. Tickets are $40 for reserved seats, $20 general admission. Shows are at 11 a.m. and 3 p.m. Call Lexington Center ticket office at (859) 233-3535 or go to Ticketmaster.com.
Bobby Deen's new book From Mama's Table to Mine debuted at No.1 on the New York Times best-seller list, and his show Not My Mama's Meals airs on the Food Network and the Cooking Channel.
Jamie Deen is host of Home for Dinner with Jamie Deen on The Food Network. His Jamie Deen's Good Food Cookbook will be released in September. Go to Incrediblefoodshow.com.
Only Ky. wines need apply
Kentucky wines will be scrutinized by nationally recognized judges at the first Kentucky Commonwealth Commercial Wine Competition on July 27 in Louisville.
The competition is open to wines from licensed Kentucky small-farm wineries. The judges will taste the wines blindly and award gold, silver, and bronze medals based on the wines' merits.
Commissioner's Cup awards will honor the "best of the best" among the gold medal winners and will be given in dry red, dry white, and sweet/dessert style/fruit wine for eligible wines with a minimum of 100 cases available for sale and a Boutique Wines category for eligible wines with fewer than 100 cases available. A wine must be produced from a minimum of 75 percent Kentucky fruit to be eligible for the Commissioner's Cup.
Wineries may register wines for the contest at Competition.kentuckywine.com. The deadline is July 10.
"Peach Lady" Mary Tyler now has loads of Georgia peaches to sell at Lexington Farmers Market. Before you buy a bushel or peck, you might want to pick up a copy of a new cookbook, The Perfect Peach by Marc Nikiko and David Mas Masumoto (Ten Speed Press, $22).
The Masumoto Family Farm grows seven peach and three nectarine varieties on 25 acres south of Fresno, Calif. The fruit is in demand by celebrity chefs such as Rick Bayless and Dan Barber, and the peach farmers have been featured numerous times in the national media.
Their first book written together as a family paints a picture of farm life, and is a peach primer and a recipe book.
Here's a recipe from The Perfect Peach.
Peach and nectarine salsa
1 large or 2 medium peaches with give, peeled, halved, pitted and diced
2 nectarines, pitted and diced
½ cup fresh cilantro leaves, chopped
½ red bell pepper, seeded and diced
½ red onion, diced (yellow or green onions may be substituted)
1 small-medium jalapeño chile, seeded and finely diced
Juice of 1 lime (1 to 2 tablespoons)
Chili powder, for seasoning
Salt and freshly ground pepper
In a bowl, combine peaches, nectarines, cilantro, bell pepper, onion and chile. Drizzle with lime juice and season lightly with chili powder, salt and pepper. Serve immediately with broiled chicken breasts, salmon fillets, salmon burgers or fish. Makes 3 cups.
Sharon Thompson: (859) 231-3321. Twitter: @FlavorsofKY. Blog: Flavorsofkentucky.bloginky.com.