Bour-Bon in Paris has hired a new executive chef. Jonathan Streetman, a proponent of farm to table cooking, is a 2007 graduate of Sullivan University Culinary School. Streetman worked for three years under Chef Cameron Irvin, and also worked for Chef Jonathan Gosset and Chef Erik Fowler at Dudley's, Edward Lee at 610 Magnolia in Louisville and at The Apiary for Cooper Vaughn.
"I think he's really going to be a nice addition for the bluegrass," said Joseph Clay, owner of Bour-Bon. Streetman started last week implementing specials into the Bour-Bon menu. Call (859) 987-1662 for reservations; chef table room available.
■ Athenian Grill is scheduled to open its second location at 115 Locust Hill Drive Wednesday, according to owner Ilias Pappas.
■ Chef Allison Davis, owner of Wild Thyme Cooking School on Chinoe Road, is opening Caldo, a bone broth concept inside the CenteredLex space at 309 N. Ashland. Caldo will serve hot broths, smoothies and salads. Grand opening will be May 26.
■ Split Rock Jumping Tour, a new high-level show jumping event, is coming to Split Rock Farm, 4845 Bryan Station Rd., May 22-24. Tables catered by Apiary Fine Catering are available for $3,500 and $5,000, and include seasonal dishes for breakfast, lunch, and dinner complemented by full-service open bar and menu options between each meal. Tickets to a Saturday night gala are $200 each. Proceeds benefit the University of Kentucky Markey Cancer Foundation.
General admission tickets are $10 for one day, $20 for all three, and include $5 or $10 food vouchers for the food truck village. A beer garden will have regional craft beers, live music and family activities. More info: Splitrockjumpingtour.com.
■ The Lexington Farmers Market will open its Wednesday market, 3 to 6 p.m. May 13 at a new location: ES Good Barn, between Cooper and Alumni Drive just off University Drive or Nicholasville Road.
■ Jim Aneszko, owner of the Home Instead Senior Care office in Lexington, is asking families to take the Sunday Dinner Pledge and commit to scheduling regular meals with senior loved ones. For every pledge made, the Home Instead Senior Care Foundation will donate $1 to Meals on Wheels (up to $20,000) to help ensure that all seniors have access to healthy, nutritious meals. For free resources and more information on how you can bring back the Sunday dinner and reconnect with your senior loved ones, visit SundayDinnerPledge.com.
■ Mark your calendars for the next Maker's Mark After Dark on May 21. It's a unique opportunity for a private and exclusive behind-the-scenes, guided tour of the distillery in Loretto. Tour culminates with Maker's Mark inspired cocktails and southern-style appetizers inside a barrel warehouse, underneath the stunning, hand-blown glass ceiling by world renowned artist Dale Chihuly.
Dates are May 21, June 12, July 16, Aug. 7, Sept. 3, Oct. 9 and Nov. 6. Mint Julep Tours provides transportation from The Galt House Hotel in Louisville. Make reservations at bourbontrailtours.com/Makers-Mark:--After-Dark-Experience.html.
■ Looking for a CSA (community-supported agriculture) or farm share? Howlin Wolf Farm is offering shares, with distributions beginning June 15 for 16 weeks. Prices: $150 for student share (5 pounds a week); $280 for half share (feeds 2-3, 10 pounds a week); $450 for full share (feeds 3-5, 20 pounds a week.) Visit Howlinwolfcsa.com. Boxes will start with lettuce, mustard, radishes, kale, broccoli, tomatoes and peppers.