The Moontower Music Festival, which opens at 11 a.m. Saturday at Masterson Station Park, will showcase Kentucky Proud items in special dishes, including Crank & Boom’s Bourbon Ball Sundae, made with JD Country Milk, Nate’s Coffee, and Wild Turkey Bourbon. Rolling Oven will have pizza featuring tomatoes and onions from Golden Apple Farm, Sheltowee Farm mushrooms, and fresh local greens.
Also available: Wild Turkey’s Bourbon Lemonade Slush and Kentucky Ale’s lineup of beers. Steel City Pops, which is coming to The Summit at Fritz Farm next year, will have craft ice pops, too. Red State BBQ, Gastro Gnomes, Crazy ’Bout Cajun and more also will be selling food. Tickets are $49 for adults; kids under 12 are free and dogs are welcome. Tickets are available online at Moontowermusicfestival.com.
▪ Too big to eat: Maxwell Daley, 12, of Grayson County, won a first place on Friday in the seventh annual largest pumpkin contest at the Kentucky State Fair with a 582.5-pound pumpkin. Frank Mudd of Flaherty won the largest watermelon contest for the third year in a row with his 137-pound melon.
The pumpkins and watermelons will be moved to the West Hall for viewing. The pumpkin contest has the largest prize of any fair entry category. Daley won $500 and Mudd won $100. The Kentucky State Fair runs through Aug. 28 at the Kentucky Exposition Center in Louisville. Admission is $10 and parking is $8. Visit: Kystatefair.org.
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▪ Tickets are still available for the Lexington Fest of Ales, 5:30 to 8:30 p.m. Sept. 2. Tickets are $30 and you get 20 beer samples and a collectible tasting glass. Tickets are available at Liquor Barns, Pazzo’s Pizza Pub at 385 South Limestone, The Beer Trappe at 811 East Euclid Avenue, and Central Bank Thursday Night Live. Almost 60 breweries will be represented, many with special releases, as well as local breweries Blue Stallion, Country Boy, Ethereal, Rooster Brew, Kentucky Ale, West Sixth and more. There also will be an official after-party at Pazzo’s starting at 9 p.m., with free transportation provided by the Colt Trolley.
▪ The Makenna Foundation will host the Art of Making Miracles, the 15th anniversary fund-raising gala for Kentucky Children’s Hospital, Sept. 10 at the R.J. Corman Hangar in Nicholasville. Tickets are $50 per person. Tables and sponsorships also are available at Artofmakingmiracles.com. The gala will feature live music, food and drinks from local restaurants, distilleries, wineries and breweries, as well as silent and live auctions to raise money to complete the Makenna David Pediatric Welcome Center at the Kentucky Children’s Hospital at the University of Kentucky Hospital in Lexington.
▪ Ballantrae Farm, 4200 Old Frankfort Pike, will host Harvest for Horses to benefit the Kentucky Equine Humane Center, at 6 p.m. Sept. 14. The farm-to-table dinner will feature a three-course dinner by chef Anthony Lamas of Seviche in Louisville, as well as wine and hors d’oeuvres, charcuterie and an open bar. Tickets are $125 per person, available through Eventbrite.com.
▪ The Weekly Juicery, a certified organic cold-pressed juice bar in Lexington, has opened a second location in the Palomar Shopping Center at 3735 Palomar Centre Dr. Open from 7:30 a.m. to 5:30 p.m. Monday through Friday and 8 a.m. to 3 p.m. Saturday and Sunday.
▪ Ouita Michel, owner of The Midway Bakery at 510 South Winter Street in Midway, has named Michael Barcus as head pastry chef and manager. Barcus, of Owenton, has been with the bakery four years. He is a graduate of The Chef’s Academy in Indianapolis, with an associates degree in pastry arts and bachelor’s degree in hospitality and restaurant management. Barcus also is a U.S. Army veteran.
“He makes everything he does seem effortless, including his delicious sourdough bread,” Michel said. Place orders by phone at 859-846-4336.
▪ More details on the Braxton Brewing launch party on Aug. 24 at Pazzo’s Pizza Pub, 385 South Limestone: From 5 to 11 p.m. Braxton will take over the taps with Storm Golden Cream Ale, Summertrip Passion Fruit Berliner Weisse, Oktober Fuel Oktoberfest Lager, Dead Blow Tropical Stout, and Bourbon Barrel-Aged Lumber Strong Scotch Ale. On Aug. 25, Braxton will be at HopCat for Pint Night, 410 West Short Street.
▪ Alfalfa, 141 East Main Street, will have Korean food for International Night on Wednesday. From 5:30 to 9 p.m., you can order bulgogi fish, ginger honey pork, spice fried chicken or tofu, bibim guksu (long noodles tossed in a sweet and spicy sesame sauce topped with radish kimchee, pickled cucumber, julienned carrot and zucchini, scrambled egg, sesame seeds and scallion), and bibimbap (rice topped with sesame spinach, pickled cucumber, radish kimchee, fried tofu, marinated onions, fried egg and scallions.) And beginning Aug. 25, kids 10 and under can eat free at Alfalfa every Thursday.
▪ The Kentucky Arts Council has been awarded a $51,000 USDA grant for a pilot project that integrates the arts into farmers markets. Two counties, Ohio and Owsley, have been selected as the pilot counties for the project next year.
▪ J. Render’s Southern Table and Bar, 3191 Beaumont Centre Circle, will have a ribbon-cutting ceremony at 11 a.m. Aug. 30.
▪ Elmwood Stock Farm is doing fall CSA share sign ups. Fall shares will run from mid October through mid December, with a total of six distributions of seven to 12 fall vegetables such as lettuce, cooking greens, root vegetables, Asian cabbage, winter squash, potatoes, garlic, ginger, sweet potatoes, and more. Also available: egg, meat, bone broth and pantry shares. Go to Elmwoodstockfarm.csasignup.com for details or call 859-621-0755.
▪ The non-profit Seafood Nutrition Partnership has launched the 2016 Seafood Recipe Sweepstakes in the U.S. to encourage people to incorporate more seafood into regular meals. Through Oct. 21, people are encouraged to share a photo of a seafood dish prepared using five or fewer ingredients (not counting spices or garnishes) on Twitter or Instagram using the hashtags #HealthyHeartPledge and #SNPSweepstakes for a chance to win a $250 gift card. A total of 10 winners will be randomly selected in accordance with the Sweepstakes Schedule. List the ingredients or provide a link to a page, which includes a list of the ingredients, and, if possible, include the directions in the social post or via a link.