At this weekend's Fort Harrod Beef Festival, the cook-off and all the activities will be in one spot, the Mercer County Fairgrounds, 500 Lindon Avenue. In the past, the barbecue cook-off has been at the fairgrounds, with crafts and activities taking place at Fort Harrod State Park.
A wine and cheese tasting will be 7:30 to 9:30 p.m. Friday. The cost is $20. Call LeMayne Ellis at (859) 734-5546 or Cara Morris at (859) 734-6811 or e-mail email@example.com. Participating wineries are Broad Run, Elk Creek, Horseshoe Bend, Long Lick, Lovers Leap, Rolling Hills and Talon. Bluegrass Dairy and Food will provide cheeses to complement the wines.
On Saturday, a steak and eggs breakfast will be at 7:30 a.m. Beginning at 10 a.m., and throughout the day, the Kentucky Beef Council will have grilling demonstrations.
Area chefs will participate in the first Itty Bitty Burger Battle, in which they will make multiple burgers from 1 pound of ground beef. Professional chefs and amateur cooks will barbecue briskets, steaks and burgers at the Grill-Off at 11:30 a.m. The schedule of events is at www.fortharrodbeeffestival.org.
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Tastes like Turkey
Natasha's Bistro and Bar, 112 Esplanade, is serving a Taste of Turkey at 5:30 p.m. Tuesday. Guest chef Ahmet Kunt of Istanbul Palace will serve an authentic Turkish menu featuring falafel, lamb chops, mousakka and raki. Turkish music will be provided by East to West beginning at 8 p.m.; there's a $5 cover. Call (859) 259-2754 or go to www.beetnik.com.
A confluence of cocktails
Brown Forman chief entertainment officer Tim Laird will join Matt Jaime and Ouita Michel for an evening of summertime cocktails at Woodford Reserve Distillery in Versailles. Jaime is owner of Bourbon Barrel Foods, and Michel is chef/owner of Holly Hill Inn and chef-in-residence at Woodford Reserve. The event will be 6 to 8 p.m. June 18 at the distillery's visitor center, 7855 McCracken Pike, Versailles. Hours are 6 to 8 p.m. The cost is $20. For reservations, e-mail Kandi Sackett at firstname.lastname@example.org.
Learn barbecuing from the best
Good Ol' Days BBQ Farm is hosting its third annual Kentucky Proud Pitmaster BBQ class June 20. Paul Kirk, known as the Kansas City Baron of Barbecue, will teach the class. Kirk is a seven-time barbecue world champion, author and owner of barbecue restaurants in New York and Las Vegas.
The cost is $250, which includes meats, spices and a workbook. To register, go to www.baron-of-bbq.com/Pitmasters.htm. The class is 8 a.m. to 5 p.m.
Good Ol' Days is at 544 Old Frankfort Pike in Midway. Call (859) 873-9520 or go to www.goodoldays.com.
Orchard reopens for the season
Reed Valley Orchard in Bourbon County is open for the season. Owners Dana and Trudie Reed sell a variety of fruits and vegetables at their farm market, just off Townsend Valley Road.
They will have their annual Blueberry Pancake Jubilee on June 27. The orchard offers guided tours and a historic stagecoach walking trail. Call (859) 987-6480 or go to www.reedvalleyorchard.com.
Farmers market reports
Here's what's fresh at farmers markets this weekend:
■ Bluegrass Farmers Market will have broccoli, strawberries, sugar snap peas, herb seasonings, asparagus, rhubarb, lettuce, green onions, free-range eggs, potatoes, cheese, hanging flower baskets, tropical plants, baked goods, jelly and jam, and soaps. The market is at 3450 Richmond Road in the parking lot of Pedal the Planet Bike Shop and Fast Signs. Hours are 9 a.m. to 2 p.m. Saturday and 3 to 6:30 p.m. Tuesday. Go to www.bluegrassfarmersmarket.org.
■ Honest Farm's market opens at 10 a.m. Saturday at Midway Christian Church on Bruen Street. Items include strawberries, Amish-grown red tomatoes, spinach, free-range eggs, summer squash, green onions, lettuce, herbs, heirloom tomato plants and pepper plants.
■ Woodford County Farmers Market will have new potatoes, black walnuts, sorghum, beef, pork, broccoli, cabbage, sugar snap peas, English peas and snow peas, summer squash, zucchini, greens, kohlrabi, cucumbers, lettuces, onions, strawberries and beets. The market is open 8 a.m. to 1 p.m. Saturday on the Courthouse Square and 3 to 6 p.m. Wednesday on Garden Street.