Sharon Thompson: Woodford Reserve hosting shrimp boil,Sharon ThompsonSeptember 2, 2014 

Sharon Thompson


Woodford Reserve Distillery will hold its first Woodford County low country style shrimp boil on Sept. 20. Woodford Reserve chef-de-cuisine and shrimp farmer, Nat Henton, will harvest freshwater shrimp that morning and serve up a low country shrimp boil at 7 p.m. Cost is $50. Call (859) 879-1953 or email Woodford Reserve is at 7855 McCracken Pike, Versailles.

The menu includes massaged kale with apples, toasted walnuts and Midnight Moon cheese; shrimp boil with potatoes and sausage, red beans and rice, pesto green beans, lemon pie, and bourbon chocolate pecan pie.

Tea in style

Akielo Egyptian Band will hold its annual fall tea and style show at 2 p.m. Sept. 28 at Oleika Shrine Temple, 326 Southland Drive. Cost is $20. Call Susan Wade, (859) 333-0146.

Farmer appreciation

Local farmers will take over the Bristol Bar & Grille in Louisville for the annual Farmer Appreciation Dinner on Sept. 17.

Executive chef Bill Lynch will prepare a six-course meal that will showcase an item from a local farm in each dish. Suppliers will be at the event to talk about life on the farm, growing methods, history and products for each course.

The dinner begins at 6:30 p.m. Cost is $65. Call (502) 582-1995 or go to Bristol's is at 614 West Main Street.

Participants include Hillerich Family Farm from Fern Creek run by 24-year old Troy Hillerich on his grandparents' and parents' land; Refugee Agricultural Partnership Program (RAPP) which provides refugees tools and land to grow food, nutrition and food preservation education and access to local growers' markets in Louisville; Stone Cross Farm in Spencer County; Mulberry Orchards in Shelby County; Marksbury Farm in Garrard County; and Clark Family Farms, run by first generation farmer Todd Clark from Fayette County.

The menu includes: Stone Cross Farm chorizo and house-cured ham with Capriole Farmstead goat cheese and classic aioli atop a toasted baguette; RAPP heirloom tomato chilled soup; Hillerich Family Farm salad greens, watermelon, cucumber and sweet onion with Sapori d'Italia cheese; Southern spring roll with Clark Family Farm pulled chicken, RAPP braised greens, Kenny's Farmhouse Cheese smoked Gouda and an Eagle Rare Kentucky Bourbon mustard sauce; Marksbury Farm barbacoa braised beef with Gallrein Farm sweet corn pudding featuring Weisenberger Mill corn meal; and Mulberry Orchard apple confit with buttermilk pound cake.

Rebellious young chefs

Owen County High School's "Cuisine Rebels," sporting aprons made out of old football jerseys, won the second annual Kentucky Farm to School Junior Chef state tournament during the Kentucky State Fair held last month in Louisville.

The students used 13 Kentucky Proud products in their winning dish, which was a potato-crusted bacon cheeseburger quiche. The competing entrées were required to contain at least five Kentucky Proud ingredients, which are grown or made in Kentucky.

Hailey Chappell of Owen County was named Most Outstanding Chef for the state Junior Chef Tournament. Sullivan University gave $6,000 scholarships to members of the winning team — Chappell, Carley Bennett, Kadee Carter, Cannon Goodrich, and Morgan Woodyard.

The Farm to School Program connects local farmers to school districts to make fresh Kentucky Proud foods available to Kentucky children.

Here's the winning recipe.


Cuisine Rebels' potato crusted bacon cheeseburger quiche


1 large potato, peeled and diced

1 tablespoon Promise margarine

1⁄8 teaspoon salt

1⁄8 teaspoon pepper


2 slices bacon

1/2 pound ground beef

1 cup kale, chopped

1/2 cup onion, finely chopped

1/4 cup green pepper, finely chopped

1/4 cup red pepper, finely chopped

1/2 cup yellow squash, shredded

1/2 cup zucchini, shredded

1⁄8 teaspoon salt

1/4 teaspoon pepper

6 eggs

1 cup milk

3/4 cup Cheddar cheese, shredded, divided

1⁄3 cup sour cream

Heat oven to 350 degrees. Place diced potato in a medium saucepan. Cover with water and bring to a boil on medium high heat. Boil potatoes until soft. Drain all but 1/4 cup of liquid. Add margarine, salt and pepper.

Mash the potatoes to a smooth consistency. Spoon roughly 2 tablespoons potatoes into bottom of greased jumbo muffin tin.

Press to the bottom and slightly up the sides to form a crust. Bake potato crusts for 20 minutes or until they start to turn a golden brown.

In a medium skillet, prepare the bacon until crisp. Drain on paper towels. Crumble bacon and set aside. In the same skillet, brown ground beef, onion, and peppers. Cook until no pink remains. Drain.

In a medium bowl, combine remaining vegetables with ground beef mixture. Add bacon and 1/2 cup shredded Cheddar cheese. Toss to mix well.

In a separate small bowl, beat the eggs, salt, pepper, and milk until well combined. When crusts come out of the oven, fill each evenly with egg mixture, then evenly divide the meat mixture and top with remaining Cheddar cheese. Bake 40 minutes or until golden brown. Top with a dollop of sour cream and serve.

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