On Saturday, Bluegrass Distillers, 501 West Sixth Street, will release a limited supply of the Kentucky Blue Corn Bourbon, made in 2015 from blue corn grown by Gilkison Farm in Winchester. The mash bill for the blue corn bourbon started as an experiment with chemical engineering interns from the University of Kentucky. Bluegrass Distillers took a chance on the blue corn mash recipe because the raw spirit, coined “blue dog” as opposed to “white dog,” had a subtle taste and floral nose for an un-aged spirit. The blue corn bourbon whiskey is a Kentucky Proud product.
The first batch is only 50 gallons, approximately 250 bottles, available for $50 each. To celebrate the release, Bluegrass Distillers will have live bluegrass music, discounted drinks, finger food and bourbon served all day (or while supplies last) from 10 a.m. to 5 p.m. Bluegrass Distillers offers tours and tastings 11 a.m. to 5 p.m. Monday through Friday and 10 a.m. to 5 p.m. Saturday. Tours can be booked at Bluegrassdistillers.com.
▪ The University of Kentucky Food Connection is kicking off this fall’s First Friday series with a breakfast forum on honey Friday at the E.S. Good Barn, 1451 University Drive on campus. Breakfast is at 7:30 a.m., with speakers Tammy Potter, the state apiarist, and Karen Cosgrove of Cosnic Honey, at 8 a.m. Next month, on Oct. 6, the forum will tour UK’s organic and horticultural research farm, with breakfast from guest chef Bob Perry.
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▪ The menu for September at Greentree Tea Room, 521 West Short Street, will feature carrot and ginger soup; apple-walnut scone with apple butter; quiche Florentine; southern pineapple, chicken salad almondine and cucumber-shrimp tea sandwiches; chocolate-dipped apricot; cinnamon-oatmeal tea cookies and banana bread with caramel sauce; and Darjeeling tea. Luncheon tea is at noon Wednesdays through Saturdays or by appointment. Reservations are required; call 859-455-9660.
▪ Woodford Reserve Distillery, 7855 McCracken Pike in Versailles, is hosting Friday Nights Live every Friday in September, featuring evening tours, live music and dinner. Pick from a choice of tickets: the tour ticket ($14) includes an evening distillery tour and tasting. The dinner ticket ($45) includes the tour, tasting, and a locally sourced dinner. A mixology experience will be sold each evening, offering a chance to learn to make a signature Woodford Reserve cocktail. The mixology experience is a separate purchase and is available on-site for $8. Tours are available from 5 to 8 p.m., with live music from 6:30 to 8:30 p.m. Reserve your tour ticket or tour and dinner ticket at Woodfordreserve.com/events.
The menu includes a salad of fresh spinach and frisée greens tossed with roasted squash, cranberries, red onion, parmigiano reggiano, and a pumpkin seed vinaigrette; barbecued short ribs braised in Woodford Spiced Barbecue Sauce crafted with Ale-8-One; green beans and new potatoes; roasted root vegetables; Gayle’s broccoli and cauliflower salad; and fresh pies from Midway Bakery.
▪ Jessamine Growers Farmers Market, 8 a.m. to noon Saturday behind City Hall at Main and Rice streets in Wilmore, will have locally grown tomatoes, green beans, squash, potatoes and other seasonal vegetables, herbs, local honey and eggs, cut flowers and perennials.
▪ Bluegrass Farmers Market, 9 a.m. to 2 p.m. Saturday and 2 to 5 p.m. Tuesday at the Liquor Barn, 1837 Plaudit Place in Hamburg, and 9 a.m. to 2 p.m. Saturday and 3 to 6 p.m. Thursday at Azur, 3070 Lakecrest Circle, will have beans, corn, tomatoes, potatoes, eggs, honey, jams, beef and pork.
▪ Nicholasville Farmers Market, 9 a.m. to 1 p.m. Saturday at 717 North Main Street, will have peaches, tomatoes, watermelons, sweet corn, lettuces, squash, green beans, cucumbers, carrots, beets, greens, candy onions, flowers, jams and jellies, baked breads, black Angus beef, specialty roasted coffees and items from Kentucky artisans.
▪ Lexington Farmers Market, 7 a.m. to 2 p.m. Saturday at Cheapside Park and 10 a.m. to 2 p.m. Sunday at Southland Drive, will have corn, okra, tomatoes, watermelon, beans, peppers, peaches, eggplant, greens, cut flowers, lettuces and tomatillos.
▪ Chevy Chase Farmers Market, 10 a.m. to 2 p.m. Sunday at 316 Ashland Avenue, will have fresh seasonal local produce, and pastured meats and eggs.
▪ Cincinnati-based Graeter’s Ice Cream and Braxton Brewing Co. will release a unique ice cream-inspired ale Sept. 9; this time in support of The Cure Starts Now, which fights pediatric brain cancer. Blueberry Pie Brown Ale will be introduced at Braxton Brewing Co.’s taproom via a tapping party and will be available at participating Kroger stores throughout Northern Kentucky, Cincinnati, Lexington, Louisville, Dayton and Nashville beginning Sept. 11. Braxton Brewing Co. and its wholesale partners have pledged a donation upwards of $10,000.
The one-of-a-kind Graeter’s Blueberry Pie Brown Ale is inspired by one of Graeter’s seasonal flavors, Elena’s Blueberry Pie — created by a Cincinnati family in support of The Cure Starts Now. As part of its support for The Cure Starts Now, Graeter’s will feature Elena’s Blueberry Pie ice cream during the Cones for the Cure Campaign, Sept. 7 to 17.
▪ Pumpkin Fresh Frozen Custard returns to Culver’s on Monday and will be around for a limited time — until Nov. 26, or while supplies last. This year’s pumpkin offerings include Salted Caramel Pumpkin Concrete Mixer, made with vanilla custard, puréed pumpkin and ribbons of old-fashioned salted caramel; Pumpkin Gingerbread Concrete Mixer, made with vanilla custard, puréed pumpkin and chunks of classic gingerbread cookies; and Pumpkin Spice Shake, made with vanilla custard, puréed pumpkin and pumpkin spice.