Lexington Restaurant Week, which had been set for late July, has been put on hold until next year.
Director Connie Jo Miller said the event lost a key sponsor at the last minute but has secured a new sponsor for next year.
“We now have time to grow the event into one with more national appeal,” she said in a statement. “Thankfully the state is expressing interest, and KY Proud has stepped in to help us add local independent distillers, wineries and craft breweries to the event. They along with participating locally owned restaurants are already signing up on LexingtonRestaurantWeek.com for July 19-28, 2018.”
The event featured local restaurants offering set-price menus during a specific period. Lexington Restaurant Week launched in 2013, featuring restaurants with multi-course meals for $25.
▪ Slane Irish Whiskey has arrived in Kentucky. Created by Louisville-based Brown-Forman and the Conyngham family of Slane, the whiskey was aged using a triple-cask process, maturing in virgin heavily toasted oak barrels, seasoned oak barrels that previously held American whiskey, and Olorosa sherry casks from Spain to produce a bold but smooth spirit with more flavor than a traditional blended Irish whiskey, according to a news release.
According to the tasting notes, Slane Irish Whiskey has a complex fruit nose with notes of caramel and butterscotch, with a spicy taste mellowed by dried fruit.
The whiskey should retail for about $30 for a 750ml bottle; it’s 40 percent alcohol by volume, or 80 proof. The whiskey also is available by advance order in some markets at ReserveBar.com.
Last year, Brown-Forman broke ground on a $50 million distillery at historic Slane Castle in Ireland. The distillery eventually will have an output of more than 600,000 cases a year, but the first releases are of whiskey bought from other Irish distilleries.
“Working with the Conyngham family and leveraging 147 years of our whiskey making and barrel-making expertise, we have created a spirit that we believe sets a new benchmark for Irish whiskey, both in flavor and quality,” John Hayes, chief marketing officer of Brown-Forman brands, said in a statement.
▪ Mark your calendars: Food Truck Friday will return to the Lexington Herald-Leader on July 28. Food trucks will be in the front parking lot at Midland and Main Street from 11 a.m. to 2 p.m. A portion of the proceeds will benefit the United Way. Parking will be available at the rear lot of the Herald-Leader on Midland Avenue.
▪ The Holly Hill Inn, 426 North Winter Street in Midway, continues its 2017 Wine and Cuisine dinner series July 22, with wines and cuisine from Spain. Owner Chris Michel and Wine Guild director Steve Mancuso will create a wine menu and flight featuring red and white wines paired with a multi-course Spanish menu from chef Tyler McNabb. Vegetarian options are available.
Seatings are at 6 and 8 p.m. Each diner will be greeted with a glass of wine and tapas on the table. Tables for two are very limited and will be reserved first come, first served. The cost is $55, including tax, tip and a welcome glass of wine. Reservations are required; go to bit.ly/2tScrW0 or call 859-846-4732.
Other dates in the series are Aug. 20, Southern Italy (Southern Italian and Sicilian wines); Sept. 17, South America (wines from Chile and Argentina); and Oct. 15, Central Europe (wines from Germany, Austria.)
▪ On July 16, GleanKY will host the annual Burgers & Beats benefit at Wallace Station, 3854 Old Frankfort Pike in Versailles. The event will feature live music by Coralee and the Townies, a silent auction, food from chef Ouita Michel,and Crank & Boom ice cream. Tickets are $40 in advance or $50 at the door. Kids ages 5 to 12 get in for $15. Tickets are available online at Gleanky.org.
The monthly farm-to-table dinner and brunch series celebrates local cooking and seasonal food. Richardson will serve a three-course dinner inspired by the natural element of water. His menu begins with a johnnycake topped with whipped deviled egg mouse, Kentucky river trout, and Kentucky paddlefish caviar. The main course highlights the under-appreciated Kentucky flying fish (also known as carp) with seasonal spinach, creamed corn and heirloom local tomatoes. For dessert, he has created a sweet and savory sea salt caramel brownie (using Appalachian-made J.Q. Dickinson Sea Salt) with Bourbon Cream and burnt meringue.
Dinner begins at 6 p.m.; tickets are $50 and can be boughtat Chewdinnerseries.com.
▪ National French Fry Day is July 13, and BurgerFi, 141 Rojay Drive, is offering free regular fries with any hot dog or burger purchase, including its newest burger, summer BBQ, featuring double natural Angus patties topped with pulled pork, sweet barbecue sauce, pickles, and crisp made-to-order slaw, with white cheddar and American cheese.
▪ Speaking of The Summit, Lexington Farmers Market is adding a Wednesday market there. Shop for fresh local fruit, vegetables, meats, eggs and more from 3 to 7 p.m., beginning July 26.
▪ Wilderness Trail Distillery, 4095 Lebanon Road in Danville, will host three Summer Jams, evenings of music and food. On July 14, Americana folk singer and songwriter Jason Sinkhorn will play from 5 to 8 p.m. Cabin 12 Rolling Bistro and Catering will have food for sale. The menu includes cheeseburgers, chicken tacos, sriracha chicken sliders and hand-cut chips.
The next event is Aug. 4, featuring Michael Evces, with Buddy’s World Famous Food Truck providing the food. On Sept. 1, Jonathan New will perform. For more information, contact Emily Toadvine at email@example.com or phone 859-402-8707.
▪ For National Cheesecake Day on July 30, The Cheesecake Factory will host a two-day celebration July 30 and 31, offering dine-in customers any slice of its more than 30 legendary flavors of cheesecake for half price. The Cheesecake Factory also will debut its newest creation: Celebration cheesecake, which features layers of original cheesecake, vanilla cake, strawberry, chocolate and vanilla mousse, topped with cream cheese frosting and finished with brightly colored confetti.
▪ On July 27, Dairy Queen is encouraging fans to eat dessert first during Miracle Treat Day, when $1 or more from every Blizzard treat sold at participating DQ Grill & Chill and Dairy Queen restaurants nationwide will be donated to local Children’s Miracle Network Hospitals. CMNH is a network of 170 hospitals whose proceeds stay local to fund critical pediatric treatments and services.
▪ Jersey Mike’s Subs will open at 2200 War Admiral Way in the fall, according to NAI Issac Commercial leasing. It will be the second Jersey Mike’s in Lexington.