Sharon Thompson: Lexington couple open their own fro-yo store

swthompson@herald-leader.comJanuary 16, 2014 

Sharon Thompson

MARK CORNELISON | STAFF

Chris and Leah MacFarlane opened their first independent frozen yogurt store in late December and named it after their daughter Lily. Sweet Lily's Frozen Yogurt and Coffee is at 2573 Richmond Road, in French Quarter Square.

"We wanted to give Lexington a healthy dessert option that was also delicious," Leah MacFarlane said. "My husband and I are both huge sweet-treats fan but wanted something a little better than ice cream but just as delicious."

The self-serve store offers 15 alternating flavors with gluten- and dairy-free choices available. Sweet Lily's also sells Kentucky Mountain Coffee, Blue Smoke chips and salsa from West Virginia, and frozen yogurt cakes and pies.

Hours are 11 a.m. to 9 p.m. Monday through Saturday and 11 a.m. to 8 p.m. Sunday. Call (859) 335-8661.

New menus

Natasha's Bistro & Bar, 112 Esplanade, has added bistro chicken to its evening menu. "Likely developed out of the basement kitchens of Parisian apartments where tenants paid for both room and board, it was a saucy and delicious meal all in one skillet," owner Gene Williams said. Natasha's is made with a brined and roasted half chicken with garlic-parsley persillade, served with green beans and fresh cut fries. The cost is $18. The weekend steak special is grilled filet mignon. Call (859) 259-2754 or go to Beetnik.com.

■ Leo Capezzuto, owner of Casanova Express, now has an authentic Neapolitan lightly fried calzone on his menu. "This calzone is only prepared in this way in some areas of Naples, Italy," he said. Also available are the traditional oven-baked calzone, white pizza and whole-wheat margherita pizza. Casanova Express is at 325 West Main Street, on the ground level of Festival Market. Call (859) 252-7777or go to Casanovalex.com.

■ The winter menu at Jean Farris Winery & Bistro, 6825 Old Richmond Road, features rich and hearty dishes such as chicken chardonnay, lobster pappardelle and duck cassoulet; for dessert, there's bourbon butterscotch pot de creme with peanut butter fudge. Call (859) 263-9463 or go to Jeanfarris.com.

Special events

Azur Restaurant is introducing a food chain chef series that will explore sustainable food practices with dinners that progress course-by-course through the natural food chain of a species.

The first dinner, "Ocean," will showcase sustainable seafood at 6:30 p.m. Jan. 29. The seven-course tasting menu will feature the indigenous predator of the preceding course, accented with ingredients that highlight each fish species, executive chef Jeremy Ashby said. The cost is $70.

The menu includes konbu seaweed dashi with sea bean, shrimp and lobster carpaccio with berbere spice, cold-smoked mullet with meuniére sauce, butter-poached golden tile fish with Asian pear and lemon sauce, mango snapper with Marcona almonds, amberjack with porcini and truffle risotto, and caramel flan with tropical fruits and coconut meringue.

Azur is in Beaumont Centre at 3070 Lakecrest Circle. Call (859) 296-1007 or go to Azurrestaurant.com.

Announcements

Stella's Kentucky Deli, 143 Jefferson Street, has opened another dining room with five extra tables and space for parties of 10. Stella's menus are built around local produce and include Colcord Farm beef, Garey Farm chicken, Kenny's Farmhouse cheese, Stone Cross Farm sausages and pork, and Weisenberger Mill grits. Call (859) 255-3354 or go to Stellaskentuckydeli.com.

Farmers market report

Lexington Farmers Market is open Saturdays at Cheapside Park. This week, farmers have eggs, pork, beef, chicken, lamb, kale, potatoes, turnips, dried beans, onions, fried pies, sweet breads, jams, salsas, coffee, and prepared foods. Go to Lexingtonfarmersmarket.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